Recipe: Coconut & Chocolate Coconut Pancakes/Waffles
06. Dec, 2009 
3 Comments
When you start eating Paleo, most breakfast items are off the list. However the good news is, with a little creativity and experimenting there are a number of paleo friendly recipes to make you favorite breakfast items like pancakes and waffles. Eric and Lisa have successfully made pancakes following this recipe from the Performance Menu. I found a recipe on Mark’s Daily Apple for Coconut Pancakes/Waffles that I’ve been wanting to try. The same batter in this recipe can be used for making both Pancakes and Waffles. I don’t have a Waffle Maker so I ended up sticking to Pancakes. The recipe is very simple and the challenging part is flipping the pancakes without breaking them. I’m a big chocolate fan and I modified the recipe to add Ghirardelli unsweetened chocolate to the batter to make some delicious chocolate pancakes. I topped the pancakes off with fruit though some Maple Syrup would have kicked it up another notch.
Ingredients
2 eggs
1 can Coconut Milk (get one without Guar gum)
1/2 cup Almond Meal/Flour
1 cup Shredded Coconut
A pinch of Baking Powder (optional)
A pinch of Sea Salt
A pinch of Cinnamon
1/2 tsp of Vanilla extract.
In a mixing bowl, add the eggs, the can of coconut Milk and stir in the almond meal and shredded coconut. Add a pinch of baking Powder (get one without modified Corn Starch), sea salt, cinnamon, vanilla and mix well. If you like chocolate pancakes, add the Ghirardelli chocolate powder to the batter. I made two batches this morning – one without chocolate and one with chocolate – No prizes for guessing which ones I liked.
Now comes the fun and challenging part. Heat a non-stick pan and add a few drops of coconut oil. Start with small pancakes as these are not easy to flip without breaking which I learnt the hard way. Cook for a minute or two and once you see the sides of the pancake starting to brown, flip the pancake. These pancakes are very delicate so don’t be discouraged if the first one or two break. Once you have flipped the pancake, allow it to cook for a minute or two on the other side. Carefully remove and serve hot.
Serve with fresh fruits (strawberries, blackberries) and nuts (walnuts, pecans). Enjoy
Author Info
I have not jumped on the coconut bandwagon but I have cooked with almond flour. I made pancakes with almond flour (Elena’s Pantry recipe) and also using a REALLY simple recipe I found on Mark’s site. I prefer the 2nd one, because its REALLY fast, and the pancakes are easy to flip. I also modified the recipe to make them flip/spread easier.
here it is:
2 bananas mashed (heated in the microwave)
1 egg at room temp whipped
two tablespoons of almond butter
a table spoon or so of grapeseed oil
a table spoon or more (depending on thinkness you want) of water
Then pour the batter in a skillet or griddle and cook REALLY low heat for four minutes or until its brown. You really have to be careful not to burn it by cooking it slow. Then flip and cook for another 2 minutes. Serve with fruit, agave, maple syrup, whatever. I think these pancakes are better because they fill you up as opposed the other ones which feel carby
also I meant a tea spoon of grapeseed oil, not a TBL