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Home » Blog » Recipes » Cinnamon and Coconut Paleo Pancakes

Cinnamon and Coconut Paleo Pancakes

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These cinnamon and coconut paleo pancakes are the perfect treat for the whole family!

Step by step pictures for making cinnamon and coconut paleo pancakes.

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.

A cinnamon and coconut paleo pancake frying in a pan.

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:

Someone smashing a banana in a bowl with a fork.

I whisked the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract together until well combined.

A bowl with two cracked eggs next to a can of full-fat coconut milk.

Then, in a separate bowl, I mixed together the rest of the ingredients (except for the ghee)…

The dry ingredients for cinnamon and coconut paleo pancakes in a bowl ready to be whisked.

…before whisking together the dry and wet ingredients just before cooking.

Whisking together the wet and dry ingredients for cinnamon and coconut paleo pancakes in a large bowl.

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)…

Two cinnamon and coconut paleo pancakes frying off in a pan with steam rising up.

…I flipped the flapjack over and let it cook for another 30 seconds or so on the other side.

A flipped cinnamon and coconut paleo pancake, cooking on the other side, in a frying pan.

Repeat until done with the batter and enjoy!

A finished cinnamon and coconut paleo pancake on a spatula.

A cooked cinnamon and coconut paleo pancake cooling on a wire cooling rack.


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

Print Recipe
4.7 from 10 votes

Cinnamon and Coconut Paleo Pancakes

I know Paleo pancakes are totally candy cigarettes but once in a while, I feel like making a stack for weekend brunch! Plus, they're delicious!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo, Primal, Vegetarian
Servings: 12 pancakes
Calories: 27kcal
Author: Michelle Tam

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
US Customary - Metric

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

Totally not Whole30 approved!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 27kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Fiber: 1g
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Reader Interactions

Comments

  1. Blanche says

    August 15, 2020 at 7:05 pm

    5 stars
    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

    Reply
  2. Marcia says

    August 19, 2020 at 1:06 am

    5 stars
    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

    Reply
    • Michelle Tam says

      August 19, 2020 at 1:50 am

      Ooh! Those additions sound delicious!

      Reply
  3. Katie says

    October 23, 2020 at 10:39 pm

    How do you make these without egg? You have them tagged as vegan more than once. Flax egg?

    Reply
    • Michelle Tam says

      October 23, 2020 at 11:03 pm

      Whoops! I’ll take off the vegan label.I’ve tried these pancakes with Bob’s Red Mill Egg Replacer and it works!

      Reply
      • Katie says

        October 24, 2020 at 1:10 am

        Thanks! Knowing they work with an egg replacer helps a lot. Gonna try them out

        Reply
  4. Merry says

    February 17, 2021 at 8:45 am

    Is it true that the recipe only takes 1 1/2 tablespoons of coconut flour?

    Reply
    • Michelle Tam says

      February 18, 2021 at 10:45 pm

      Yep!

      Reply

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