Doughy coconut flour pancakes with a coconut almond butter sauce are a simply delicious way to enjoy a pancake breakfast.
*This post was originally published 1/23/2012. The content and photographs below have been updated.
These coconut flour pancakes are an old recipe. Six years old in fact, originally published this month back in 2012. Usually, I leave the original text and just write a blurb about it being updated but this post was a hot mess of broken links and nonsense doing absolutely no justice to this wonderfully delicious stack of breakfast carbs. So, I’ll try to do better for my first post in 2018.
Speaking of, Happy New Year!
I would’ve called 2017 a great year until the last 45 days of it happened. Between losing our beloved Ginger, two trips to the ER for Ulysses, being sick myself for a week leading up to Christmas and seeing no family at all for the holiday because we were stuck at home while Ulysses worked Christmas Eve weekend, Christmas and New Years yesterday (his schedule is the absolute worst), I was happy to see the year go.
That said, we brought Holly home 2 weeks ago so 2018 is already looking up (especially now that the housebreaking accidents have let up! *knocks on wood*). Not to mention, I’ll be back in Cabo, my happy place in 28 days soaking up that much needed Mexican sun and wearing something other than sweatpants. Trips to Barbados for my birthday in April and a bucket list trip to Peru in June are also happening this year. It’s going to be a great year of travel and hopefully a great year of eats on the Running to the Kitchen front.
I decided to kick things off with one of my favorite from scratch pancake recipes that was hiding deep underneath horrible pictures in the archives back when coconut flour was still a relatively newish ingredient in the healthy food blogging world.
I remember researching these pancakes wanting to use the brand new bag of coconut flour I had acquired but knowing it was a bit trickier than most flours out there. I think this recipe was only experiment 1 or 2 and it definitely set me up with a false sense of confidence in the coconut flour world.
Don’t get me wrong, these coconut flour pancakes are perfection. But, I got lucky. There have been many coconut flour recipe fails that came after this that put me back in my place. Maybe it was beginners luck, maybe it was the fact that pancakes are a little more forgiving than other baked goods. Regardless though, I’ll take it because this stack is a definite favorite.
These pancakes are special enough (it’s the nutmeg) to feel fancier than your usual weekend breakfast stack but easy enough to make them your go-to recipe.
More pancake favorites: Banana Nutmeg Pancakes (<–a serious favorite if you have some extra time and want to make a really special spread), Toasted Coconut Cinnamon Raisin Oat Bran Pancakes (<–so hearty!) or, Blueberry Avocado Pancakes (<– healthy fats and superfruit filled)
They’re doughy and moist, not as fluffy as a normal buttermilk diner pancake but not dense either (basically that sweet in-between spot) and if you serve them with the coconut almond butter sauce in the recipe, you’re sure to fall in love because it’s seriously finger-lickingly delicious.
When I made these recently to re-photograph, Ulysses asked if he could have some (you know you’re a food blogger’s spouse when you ask before you eat…everything) and I turn around 10 minutes later after cleaning up to him polishing off 8 of these. EIGHT. This from the guy who prefers Trader Joe’s toasted coconut pancake mix to pretty much every pancake I’ve ever made.
Now that I typed that, these are actually slightly similar in taste to those.
I don’t ever make resolutions in the New Year but I think I’m going to make a concerted effort to include these coconut flour pancakes in my weekend plans as much as possible in 2018. That’s a guarantee of good year to come!
- 1 cup spelt flour (*see note)
- 1/2 cup coconut flour
- 3/4 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- pinch of salt
- 1 1/2 cups milk of any kind (if using nut milk, use unsweetened)
- 1 egg
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
Coconut Almond Butter Sauce
- 1 tablespoon almond butter
- 1 tablespoon coconut butter
- 2-4 tablespoons milk of any kind
- Whisk together flours, baking powder, cinnamon, nutmeg and salt in a medium bowl.
- Whisk together remaining wet ingredients in a small bowl.
- Add the wet ingredients to the dry and stir until combined.
- Heat a pancake griddle or pan over medium heat. Grease your pan with desired fat and spoon batter in about 1/4 cup measurements onto pan forming a circular pancake shape.
- Cook for about 2-3 minutes per side.
Coconut Almond Butter Sauce
- Combine all ingredients in a small bowl.
- Microwave for about 20 seconds.
- Stir until creamy and smooth.
*I've also used oat flour and einkorn all-purpose flour successfully.