Why on earth create grain free, gluten free and nut free hot cakes? Grains turn to sugar which for the most part turn to fat stores in our bodies. That plus for me, sporadic allergy, plus bloating, plus autoimmune issues, means I tend create recipes away from grains and ingredients that stress out the body. It’s long been a dream of mine to create a decent version of hotcakes, which I truly miss. Using almond meal to substitute flour just doesn’t do it for me, texture wise for any type of pancake and so with coconut flour, I found this to be my favourite so far!
I hope you love them. One will never be able to replicate the fluffy air of a gluten laden hot cake, but damn it, these come the closest I’ve ever tasted, and I’m glad to have hot cakes back in my life! I challenge you to be hungry until lunch with these for breakky. Not a child pestering for snacks all morning in sight!
Real Food. Happy Bodies.
Powerhouse Coconut Pancakes Recipe
Ingredients
- 45 g coconut flour (1/2 cup)
- 170 g milk of your choice (3/4 cup) I use raw milk, but if you’re non dairy a cashew milk is delish for this
- 3 pcs organic, pasture raised eggs
- 1 tsp aluminium free baking powder (Bob’s Red Mill is a great brand)
- 1/2 tsp vanilla powder and / or cinnamon (optional but very yummy!)
- generous coconut oil or butter, for the frying pan
TEXTURE OPTION: ADD
- 1/2 cup milk
- 3 tbsp tapioca flour
Instructions
- Get your pan on a medium heat and melt a teaspoon or 2 of butter in it.
- Whisk your eggs for a few seconds in a large mixing bowl, by hand is fine.
- Add coconut flour, baking powder and vanilla powder and whisk and then let stand until it’s a thick goop – about a minute or 2.
- Add milk and whisk until all combined.
- Now, spoon the thick batter into pan by the heaped tbsp and gently spread out a little so diameter is about 3 inches.
- Fry 2 minutes a side and make a stack in a low oven to allow you to build up your collection for breakky.
- MAKES 10-12 hot cakes, so double if you have a large family, and have a low oven cued, to put the mid-batch hot cakes in to stay warm until serving. These aren’t very nice cold – the curse of coconut texture. Best to definitely keep them warming in the oven until all are ready to serve together, nice and hot.
BLUEBERRY COMPOTE or any berry
- To serve, before you start making the hotcakes, get a pot going on low with 2 cups of blueberries, a pinch of ground cinnamon and a tbsp of rice syrup or 6 drops stevia and let it cook unassisted. Then it's all ready at the same time. Or, you could use this heavenly rustic strawberry jam recipe, or maple and lemon juice - whatever you like!
- To top? A little natural yoghurt or my whipped vanilla bean & lime coconut cream dolloped (click through here and scroll down to the whipped coconut cream part). In typing that, I want to go make them again!
Comments 13
Mmm, I’m going to try these. I just popped over from twitter via instagram, on the promise of the picture. I have not had great success with coconut flour so far, in terms of producing things that my kids like. But I do want to reduce the grains they eat. Too bad they’re not good cold – high protein, grain free and nut free snacks for school are the holy grail! Still, I’ll try them for breakfast one day this week.
Author
Hi Kirsten, welcome to the blog! 🙂 I love these. They’re nothing like an actul pancake in texture but I do find with all the delicious toppings and the ritual it makes for a gorgeous grain free breakky. high protein / grain free / nut free snacks for school – check out my easy seed bars, coconut cupcakes, chocolate coconut cupcakes… 3 eggs in the batch for the cakes and nourishing coconut, butter, coconut flour and a little buckwheat for texture. Really dense, filling and energising for little people, that’s for sure and all do-able cold 🙂
Hi Alexx,
I’ve just recently made the switch to making all meals myself at home, from scratch. No preservatives, additives, processed sugars or sulphites. We also have severe allergies to; egg, dairy, peanut, tree nut, raw spud, raw beef, banana & kiwi fruit. Do you have any recipes that are free of these ingredients? Very keen to try some if you do 🙂
Cassie 🙂
Alexx just trued to buy your Real Treats e-book, what if you don’t have a kindle can I download to my ipad. Also going to make your bone broth.
Thanks Cathy.
Author
Hi Cathy,
You just download the kindle app for computer, tablet or smart phone and then when you do your one click purchase, you’ll automatically receive it through your kindle app / reader 🙂
Hi Alexx,
Just a quick question for you…… you say that they aren’t very nice cold. Have you tried freezing them and reheating for instant brekkie???
Author
haven’t tried. if you do, let me know! 🙂
OMG that berry compote is ridiculous! Just had pancakes with Greek yoghurt and the berry compote for lunch (why not hey?!) and it was delicious!
Author
Yay. Super glad you enjoyed!
Have been making this recipe for a few years now Alexx and love it! I have frozen the pancakes and they reheat quite well. Have also just discovered that it also makes delicious waffles (with the added tapioca and milk) Thanks again for all your wonderful work.
Author
Very welcome Mel – and yay to the waffle variation x
Just letting others know I’ve cooked this as ‘sheetpan pancakes’ in the oven with some toppings on it. It worked well at 200 C fan forced. 15 mins to 30 mins depending on size of pan (1cm high cooked in about 15)
Author
Thanks so much for letting us know Amy 🙂