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Coconut Pancakes
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Friendly URLs: /coconut-pancakes
25 minutes
4 servings
Adjust servings
Yields ~8 pancakes
dairy-free
gluten-free
(?)
Has gluten from:
baking soda
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg (medium)
vegetarian
(?)
Not vegetarian due to:
egg (medium)
pescatarian
paleo
(?)
Not paleo due to:
maple syrup
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 51.6% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.3% of RDA
• Calories: 49.6% of RDA
• Carbs: 8.0% of RDA
• Fat (total lipid): 41.8% of RDA
• Fiber: 44.0% of RDA
• Fructose: 0.1% of RDA
• Protein: 9.6% of RDA
• Sodium: 51.6% of RDA
• Sugar: 24.0% of RDA
• Vitamin A (IU): 8.0% of RDA
• Vitamin B6: 5.8% of RDA
• Vitamin C: 0.8% of RDA
• Iron: 4.6% of RDA
• Magnesium: 9.2% of RDA
• Manganese: 11.7% of RDA
• Niacin: 2.0% of RDA
• Potassium: 5.6% of RDA
• Zinc: 5.9% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
22.0
g
Calories
991
 
Fiber
12.3
g
Iron
0.867
mg
Protein
10.8
g
Sodium
696
mg
Sugars
7.49
g
Fat (total lipid)
25.5
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
4
whole
+
-
 
 
1
cup
+
-
 
can use almond milk as a substitute.
 
1
tbsp
+
-
 
melted, plus more for greasing the pan.
 
1
tbsp
+
-
 
 
1
tsp
+
-
 
 
1/2
cups
+
-
 
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
2
tbsp
+
-
 
*optional* for topping.
 
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PREPARATION
Preparing the Batter
1.
In a medium bowl, combine the eggs, coconut milk, coconut oil, maple syrup, and vanilla. Mix with an electric mixer.
2.
In a small bowl, stir together the coconut flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat well, until smooth with no lumps.
Cooking the Pancakes
3.
Lightly grease a large skillet with coconut oil. Place it over medium-high heat.
4.
Add the batter in 1/2 cup scoops and cook for about 3 minutes, or until golden brown on the bottom. Flip and cook for 2 more minutes.
5.
Top with shredded coconut if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
If batter is too thick initially, add more liquid one tablespoon at a time until it becomes the consistency desired.
2.
These pancakes do not freeze or reheat well. Plan on eating them the say day you cook them.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free baking powder for baking soda.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free baking powder for baking soda.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 991
Protein 10.8 g
Carbohydrates 22.0 g
Iron 0.87 mg
Fiber 12.3 g
Calcium 23.3 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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