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.

Here’s what I gathered to make 12 pancakes (3” in diameter):

• 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) and Ready or Not! (Andrews McMeel Publishing 2017)!

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4.75 from 4 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: Egg-free, gluten-free, keto, low carb, paleo, Primal, Vegan, 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

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