Original Article Date – 6/9/2021

Let’s Brunch

I love preparing a homemade brunch for loved ones, and especially a brunch starring these Coconut Flour Pancakes!

Usually, a pancake brunch makes me feel sluggish but I have been creating different recipes with the goal of beating the lethargy! I’ve been experimenting with adding nuts, oats, and/or almond flour to my pancakes for a while. I discovered how to make marvelous pancakes featuring coconut flour! The base recipe of these Coconut Flour Pancakes has 13g of protein and 6g of fiber to fuel me for the day’s adventures!

About this Brunch

Last week, my sister Susan visited me in Huntsville, Al from MD! After a long, early, and rainy morning hike we were feeling splendidly hungry. So, we went home, got cozy, and made some of our brunch favorites!

We constructed some Coconut Flour Pancakes, topped with pecans and a variation on Sarah’s Strawberry Sauce, modified to include peaches and maple syrup! 

Together, we even made a little brunch cocktail! A not your run-of-the-mill, mimosa! Rather than topping the bubbles with orange juice, I added about 2oz of Carrot Citrus Radiance by Evolution Fresh. Such a great swap and the color is truly eye-catching!

Coconut Flour Pancake Dry Ingredients

Coconut Flour: This is the base ingredient of this pancake. Coconut flour absorbs a lot of moisture so the ratio of dry to wet ingredients is very different in this pancake when comparing it to almond flour or wheat flour pancakes.

Almond Flour: Adds bulk without the super absorbent nature like coconut flour. I also love the subtle almond flavor addition. For the almond lovers out there, a 1/2 tsp of almond extract and 1 cup of almonds work well in this recipe.

Baking Powder and Salt: Baking powder is your leavening agent whereas salt helps strengthen the pancake structure. But, mostly salt enhances the flavors in these pancakes. 

Wet Ingredients

Milk: The bulk of the wet element of this batter is in the milk. Furthermore, milk adds a lot of flavor to the pancakes. I enjoy using high-protein milk like soy or whole milk.

Eggs: Eggs are needed for pancake structure. Eggs also bind all the ingredients together.

Butter:  Butter is the fat that gives this pancake its buttery flavor and also adds to the appropriate pancake structure and texture.

Maple Syrup: A touch of sweetness goes a long way in this batter. 

How to make Coconut Flour Pancakes

This recipe can be ready in 30min or less!

1. Mix all dry ingredients in a large bowl.
2. Whisk wet ingredients in a separate bowl, excluding avocado oil.
3. Add wet ingredients to the dry ingredients. Whisk the batter until lumps disappear. At this time, add in any nuts or seeds you may want to include to the batter i.e. sliced almonds.
4. On medium heat add oil to the frying pan or skillet.
5. Pour 1/4 cup of pancake batter or 2″ full of an ice cream scoop onto the heated surface.
6. Cook the pancakes for 3-5min before flipping. The edges will start to look dry. Once flipped, cook another 1-3 minutes. Remove from heat and serve with desired toppings.
7. Lastly, remove from heat and serve with your toppings!

Important to Note

Avoid making these pancakes any bigger than 1/4 cup per pancake. The batter is more delicate than traditional wheat flour pancakes and can break easily during the pancake flip! If you are having a difficult time with the 1/4 cup option make these even smaller! It is actually a great way to serve up little ones!

Like this recipe and/or article?!

Make sure to check out my Post on Strawberries if you haven’t gotten the chance yet!

Also check out this other dessert like fruit beverage, Strawberry Muffin Smoothie.