Pancakes are a sure win in this house. I can’t say that about everything I make…because some things have crrruuuuuuuuuuuuuuuuuuuust, Mama! Or black specks. Or burned edges. But pancakes? Everyone likes pancakes. And they’re easy. And I like flipping them.
These days my favorite way to make pancakes is with coconut flour. I love the flavor and texture. If you’re not a huge fan of coconut flour, you probably won’t like these. Sorry – just thought I would clear the air right now. And yes, these do taste like coconut. I’m on a roll!
This week in my stash, we’re just barreling right on through my Southern Living collection – tackling 1987 this time (FTC, that’s an Amazon affiliate link. Am I the only one who hates all these disclaimers?). My sister was born on January 1, 1987. A day that will live in infamy. It was in the middle of the night and my dad carried me next door to my aunt and uncle’s house without any socks on. I complained. Yep…we started off great, huh? But really, 5 year olds are very concerned about socks and such.
I chose this recipe for Island Pancakes because it sounded fun and it was about 45 degrees outside. I hate being cold, so I thought if I ate Island Pancakes it would make me feel hot. Guess what? It didn’t work.
I switched to coconut flour and I used kefir instead of buttermilk. I also added some kickin’ toppings and extracts. I am currently in love with extracts of all shapes, sizes, and flavors. So, watch out – I’m just sayin’.
This is a very thick batter. So, when you spoon it out, you might have to use the back of your spoon or measuring cup to form your pancakes. It’s great fun!
I’ve already told you I’m somewhat obsessed with coconut right now. I look for reasons to add it to stuff – which is likely why this recipe leapt out and grabbed me. But really, if you’ve never toasted coconut chips – man alive…you have no idea what you are missing. They are life changing. And they make happy pancakes.
I get mine from Tropical Traditions – another affiliate link – and they toast easily in 5 minutes…they toast so easily that they burn really well too. So, trust me on this one – don’t leave the kitchen unless you like hearing the fire alarm. “Mom is cooking again!”
Special note: coconut flour pancakes can be hard to flip. So, don’t go all hog wild and pig crazy and try to make these suckers big. Or you’ll get mad and throw a spatula….or at least I’ve been told that some people do that. *Cough* Make them on the small side, and cook them until they are almost totally done, THEN flip them…now, you’re all set. 🙂
Instead of syrup, I topped our pancakes with a tropical yogurt. I buy plain Greek yogurt and sweeten it with stevia. And for this “island” version, mon, I added pineapple extract. I loved it. Andy loved it. Barry liked it. Annie almost gagged. You can please some of the people some of the time, but you can’t please all of the people all of them time.
On a cheapy note – look at your local ethnic stores for good deals on extracts and spices. Public service announcement.
Now, go forth and flip small pancakes and burn coconut. You’re welcome.
Tropical Island Pancakes (GF)
- 2/3 cup coconut flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 cups kefir (or buttermilk)
- 2 teaspoons baking soda
- 4 eggs, beaten
- 2 tablespoons melted coconut oil
- 1 teaspoon banana extract
- 1 teaspoon vanilla extract
- ½ cup coconut flakes
- Greek yogurt + stevia+pineapple extract
- Heat oven to 350 degrees. Pour coconut onto baking sheet. Toast for 5 minutes or until browned. Cool.
- Combine coconut flour, sugar, and salt. Whisk well to remove lumps.
- In a separate bowl, combine kefir, baking soda, eggs, coconut oil, and extracts. Whisk well.
- Stir liquid into flour. Stir until moistened. You will have a thick batter.
- Fry ¼ cup portions of batter on a greased griddle. Turn when almost done and fry until done. Keep pancakes warm in oven.
- Prepare yogurt with stevia and pineapple extract.
- Serve pancakes topped with yogurt and toasted coconut.
Yield: about 20 pancakes
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