These cinnamon and coconut paleo pancakes are the perfect treat for the whole family!
I know Paleo pancakes are totally candy cigarettes but once in a while, I feel like making a stack. They’re definitely not the same as traditional pancakes (a bit denser and drier) but our resident carb-addict, Lil-O seems to like them just fine.
Time to make Cinnamon and Coconut Paleo Pancakes!
Makes 12 pancakes (3” in diameter)
Ingredients:
- 2 large eggs
- 3 tablespoons full fat coconut milk
- ½ mashed ripe banana (about 2 tablespoons)
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 1½ tablespoons of Bob’s Red Mill organic coconut flour
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- 1 small pinch of salt
- ghee or coconut oil (for frying)
Here’s how I made the pancakes:
I whisked the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract together until well combined.
Then, in a separate bowl, I mixed together the rest of the ingredients (except for the ghee)…
…before whisking together the dry and wet ingredients just before cooking.
I heated a tablespoon of ghee over medium heat in a small cast iron skillet and added a tablespoon of batter to the pan.
As soon as bubbles formed on the surface (about 1½ minutes)…
…I flipped the flapjack over and let it cook for another 30 seconds or so on the other side.
Repeat until done with the batter and enjoy!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Cinnamon and Coconut Paleo Pancakes
Ingredients
- 2 large eggs
- 3 tablespoons full fat coconut milk
- ½ mashed ripe banana about 2 tablespoons
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 1½ tablespoons of Bob’s Red Mill organic coconut flour
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- 1 small pinch of salt
- ghee or coconut oil for frying
Instructions
- Whisk the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract in a large bowl until well combined.
- Then, in a separate bowl, mix together the coconut flour, cinnamon, baking soda, and salt.
- Whisk together the dry and wet ingredients just before cooking.
- Heat a tablespoon of ghee over medium heat in a small cast iron skillet and add a tablespoon of batter to the pan.
- As soon as bubbles formed on the surface (about 1½ minutes), flip the flapjack over and let it cook for another 30 seconds or so on the other side.
- Repeat until done with the batter and enjoy!
Notes
Nutrition
Blanche says
This my go to pancake recipe. Tasty, quick, and filling. I add some ground nutmeg to the batter for a bit more flavor. Although I do not get as many pancakes as indicated. but it’s just right for the two of us
Marcia says
I love these! I make them for my kids all the time. I add a whole banana and also some canned pumpkin. They turn out creamy and sweet in the middle with a lovely caramelized crust. I’ve also made them with mashed sweet potato which I also recommend
Michelle Tam says
Ooh! Those additions sound delicious!
Katie says
How do you make these without egg? You have them tagged as vegan more than once. Flax egg?
Michelle Tam says
Whoops! I’ll take off the vegan label.I’ve tried these pancakes with Bob’s Red Mill Egg Replacer and it works!
Katie says
Thanks! Knowing they work with an egg replacer helps a lot. Gonna try them out
Merry says
Is it true that the recipe only takes 1 1/2 tablespoons of coconut flour?
Michelle Tam says
Yep!