Gluten Free Vanilla Coconut Pancakes
Sometimes, you just want breakfast, for dinner. It happens. I do think breakfast foods, like eggs, fluffy pancakes and some salty breakfast meat can really hit the spot sometimes. My version of comfort food looks something like this. I’ve wondered why these foods are traditionally eaten in the morning, in America. Tonight, I went all out and even made the pancakes from scratch because I’ve wanted to try a new flour. The selection I chose tonight was coconut flour. Yep! It was really good! This recipe also uses stevia which I liked better than regular sugar. Stevia is a natural sugar substitute that has no calories or carbohydrates which is perfect for this gluten free and dairy rich recipe.
I bought the coconut flour at Trader Joes and I loved that the price for a pound was really reasonable. 
The recipe I used only calls for ½ cup and it made 7 large cakes. These cakes were fluffy and flavorful. They do seem to do well cooked on medium low heat. I wouldn’t try to rush the cakes by trying to cook them faster on higher heat. It doesn’t normally work like that. These pancakes didn’t bubble up the way wheat flour pancake mix does so I wouldn’t judge the flip of the cake by the bubbles that show up in regular wheat pancake batter. Its better to check the doneness of the cake after about 2 to 3 minutes. The flour seemed to be a little bit thicker so the pancakes took just a little bit longer to cook. Well worth the wait though. You get a very flavorful GLUTEN FREE pancake that has a light coconut flavor and a really lovely yellow color from the egg yolks. I actually had the idea that these would be a great food for a baby shower brunch or a gender reveal party because of their yellow color and the delicious taste.
When I have to make a lot of pancakes at once, I will often times use my oven and a sheet pan. You can put anywhere from 9 to a dozen pancake dollops on a pan at once and pop them in the oven for just a few minutes. You still have to flip them, but you can cook more pancakes at once. I think this coconut flour would be a great choice for that. Because of their slightly thicker consistency, I think these pancakes would also stand up better on a buffet. They are moist and have such a light coconut flavor. For my recipe, I added just a tsp of real honey. I think a teaspoon of good maple syrup instead would taste really good too. Also, another swap you could use would be almond extract instead of vanilla extract. Perhaps even orange liquor would taste really great with coconut. I would love to hear if you try that.
One last tip for this recipe is to be sure you use the heavy cream. I tried this recipe more than once and it just doesn’t taste as good and melt as well into batter without the cream.
I would love to hear if you make these pancakes on social media with the hashtag #emeraldmenus! I would love to hear what other breakfast meals you eat for dinner. Enjoy!
Gluten Free Vanilla Coconut Pancakes
A delicious flavorful rendition of wheat cakes but with tasty coconut flour.
Ingredients
- 1/2 cup unsalted butter melted
- 1/2 cup heavy cream MUST use the cream if you can, it adds so much.
- 2 packets stevia sugar substitute
- 5 each whole eggs
- 1 tsp vanilla extract
- 1 tsp honey
- 1/2 tsp sea salt
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1 can pan spray
Instructions
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You will need to start with two mixing bowls.
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In bowl one, add the eggs, honey, vanilla extract, stevia, heavy cream and butter. Mix together for 1 minute or until all ingredients are incorporated and the eggs are fully beaten.
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In the second mixing bowl, add the baking powder, salt and coconut flour. Mix for a few seconds until ingredients are incorporated.
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Add the ingredients in bowl 1 to bowl 2 and mix to combine.
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Slowly heat a flat pancake pan or flat skillet on low heat. Spray wit the pan spray. Immediately after that, use a 1/4 cup measuring cup to scoop that amount of batter onto the skillet. Make about 3 cakes at a time by cooking the cakes on each side for 2 to 3 minutes depending on the size of your pan. It is important to keep the heat at a low to medium low. These are cakes that brown easily so you want to cook them without browning too quickly.
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Enjoy!
This recipe was adapted from a blog post at www.lowcarbyum.com/gluten-free-coconut-flour-pancakes/
The images in this post are my own. This post does contain a few affiliate links that help sustain this blog and help pay for groceries.
