coconut pancakes

As a child, lunchtime was always an Affair with a capital A. I’d sit at the table for hours, an untouched plate of rice growing cold in front of me, until my grandma finally relented and excused me. As I grew older (and my grandma’s patience wore thinner), I figured out a new tactic. I’d stuff my face with food and then run to the restroom, where I’d spit out my half-chewed lunch into the toilet. Oh, I know. Healthy, homemade Vietnamese food? Not for seven-year-old me.

Breakfast, though, was an entirely different story. There was one cabinet in my grandparents’ house, just barely out of reach of child-sized paws, where cereal lived. Glorious, processed, all-American cereal! Ever cunning, I’d turn to my grandfather and beg for a bowl of the stuff whenever the family matron was out of earshot.  I’d feel dizzy with joy whenever my grandpa relented and pulled down that black-and-white box of generic grocery store cereal to share with me. (This is the same man who would tip a spoonful of sugar into his milk and keep Werther’s butterscoth caramels in his pocket for us. Is it any surprise that I’m such a sugar fiend?)

If it’s not obvious from my last few posts, my love for breakfast is longstanding. Sadly, though, my favorite carb-laden, sugar-loaded dishes don’t always play nice with my body nowadays. Fortunately, I didn’t have to choose between happy and healthy at brunch a few weekends ago. I gave T a laundry list of dietary restrictions and she made it work, surprising me with unbelievably simple and tasty pancakes. Here, I present these two-ingredient babies two different ways — savory and sweet — in case you don’t share my grandfather-given sweet tooth.

Savory coconut pancakes

Recipe at Nom Nom Paleo

Note: This recipe could not be easier, simply combining two ingredients: eggs and coconut flour. The resulting pancake can be served as a savory side or on its own as a sweet breakfast (as I enjoyed it).

Sweet coconut pancakes


  • 4 eggs, room temperature
  • 1 cup milk (raw cow’s or coconut both work)
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey or a pinch of stevia
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 tablespoons of coconut oil or butter for frying


  1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
  2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
  4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

3 thoughts on “coconut pancakes

  1. Pingback: 21 Day Sugar Detox Tuesday: Days 0-2 | yours julie

  2. Pingback: 21-Day Sugar Detox Tuesday: Days 3-9 | yours julie

  3. Pingback: greatest hits of 2014 | yours, julie

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