These soft fluffy pancakes are made using coconut flour and oatmeal, so they are wholesome and filling. As well as being high in protein and fibre (and therefore super healthy) they are freezable so you can even enjoy them on a working day.
Do you struggle to do more than cereal or toast for breakfast? We do. Not much time for self nourishment with two little schoolchildren who need cajoling and encouragement to be ready for the day. However, I have decided to take this in hand with some make ahead meals. These coconut pancakes are one of our favourite breakfasts right now.
Coconut and oatmeal make these pancakes filling and nutritious. The coconut flour is rich in protein and fibre , as well as lauric acid – a medium chain triglyceride which may help with fat burning. We whizz up some oat flour using our Optimum 9400 blender by Froothie (a high speed blender that we love) – but you can use a food processor or substitute with wholemeal or spelt flour. Oat meal is also rich in soluble fibre, and important cholesterol lowering properties. If you use gluten free oats, the whole pancake is perfect for those with intolerance to gluten or wheat.
Extracted from ground coconut meat, coconut flour is quite a dense powder. It absorbs a lot of liquid. So it will not have the sticky holding properties of a grain based flour. We have tried making coconut pancakes with and without oatmeal and we feel ground oats help these pancakes,hold together better and improve the texture, making them fluffy and light.
We love a drizzle of good quality maple syrup. Here we paired our pancakes with some sharp, juicy blackberries and blueberries.
Some care is needed when cooking the pancakes – we would advise keeping them small (a couple of inches, 5 cm wide), as they are tricky to flip but once you get the hang of it, you will be able to prep enough pancakes to feed 4 people or freeze then reheat for later.
Some great tips on making coconut flour pancakes are one this site here.
- 40g (1/2 cup) oatmeal (or wholemeal flour)
- 55g (1/2 cup) coconut flour
- 3 eggs, room temperature.
- 250ml (1 cup) almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon agave syrup (or honey)
- half teaspoon baking soda
- Pinch of sea salt
- Coconut oil for frying
- Put the oatmeal into a high speed blender, and process it by increasing the motor to maximum speed for 20 to 30 seconds.
- Mix the oatmeal flour with coconut flour.
- In a separate bowl, whisk the eggs till they are frothy
- Add the almond milk, vanilla, agave, baking soda and pinch of salt to the eggs.
- Slowly pour 3/4 of the wet mixture into the dry until the flours are incorporated. Allow to sit for 5 minutes. The mixture should be thick like cake batter. If it feels a little dry, add more of the liquid and stir to combine.
- Put frying pan over medium heat, and grease with a teaspoon of coconut oil.
- Use a small ladle or tablespoon to pour the mixture into small circles on the heated frying pan.
- Allow the mixture to cook for 3 minutes till the bottom is brown and the top is drying.
- Carefully flip over and brown the upper side. They are fragile but once cooked will be nice and soft.
- Serve warm or allow to cool and store frozen in a sealed freezer bag.
- If eating from frozen, allow to thaw to room temperature then het in microwave.
- Serve with maple syrup and fruit.
More breakfast ideas are in this post including an easy make it yourself granola.