Pancakes, man. Pancakes used to be the scourge of my breakfast options when we started GAPS with Arthur. Mainly because he can’t tolerate any nuts or nut flours. I worked for a really long time to get a coconut flour pancake that I felt had a legitimate pancake texture. I mean, a really long time. Like so long, that by the time I’d figured out a recipe that worked for us, I had kinda forgotten about blogging it. It was working for us, it was my go to pancake recipe. I just forgot about the rest of you guys.

Sorry ’bout that!

Now, I feel the need to disclaim here: this might not be the best pancakes you’ve ever tasted. You might say, I’m sorry, these so called legitimately fluffy, coconut flour pancakes taste anything like a wheaty, gluteny, bisquick pancake. And in that case I will submit. You’re probably right. They don’t taste like a traditional pancake. But… they aren’t traditional. They are made with coconut flour. They are fluffy, fairly light, not too dense & considering we never have any left over I feel confident saying they are pretty.darn.good. 

Oh & also! These can be made 21 Day Sugar Detox compliant! Just use a green tipped banana & leave out the tapioca flour. In fact, you can leave out the tapioca flour any time you want. I honestly made these for ages without the tapioca & on a whim one day I threw some in. It changed the texture a bit & I liked it so I kept it.

If you want to know the real magic in these pancakes I will tell you my 2 secrets:

  1. Cook them in something salty like butter, ghee, duck fat, bacon grease.
  2. Make them small (like silver dollar pancakes) & use a lower heat. Too high heat will cause them to burn before you can flip em.

How to prepare coconut flour pancakes

  • PREP TIME: 5 mins
  • COOK TIME: 10 mins
  • TOTAL TIME: 15 mins
  • AUTHOR: Trisha
  • SERVES: 12-15 pancakes

INGREDIENTS

  • 1 Banana
  • 6 Eggs
  • ¼ cup + 3 Tablespoons Coconut Flour
  • 1 Tablespoon Tapioca Flour
  • 1 teaspoon Vanilla
  • ½ teaspoon Cinnamon

INSTRUCTIONS

  1. Put all ingredients in a blender.
  2. Blend on low, stopping to scrape the sides down to make sure everything is well combined.
  3. Heat a well seasoned or non stick skillet over low-medium heat.
  4. Pour batter into pancakes that are approx 2-3 inches in diameter to make flipping easier.
  5. These won’t show bubbles like traditional pancakes but they cook very quickly. You only need about 30 seconds per side before you flip.
  6. Once you flip them, I like to press them gently. Then flip again.
  7. Serve while still hot.

And if you happen to have any leftover pancakes check out this super clever idea from Love Love Thing on how to make “homemade cereal”.

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