Recipe: Coconut & Cinnamon Pancakes

Ah, pancakes. Surely the ultimate breakfast food, non? There’s nothing quite like a syrup-glistened stack of those fluffy drops of heaven.

Now, the real deal doesn’t do nothing for the ol’ waistline, but here’s a stack that’s just indulgent enough to feel like the real thing whilst being kinder on the summer bikini diet. Oh, and paleo too!

Introducing Coconut & Cinnamon pancakes.

This recipe uses coconut flour, which I’ve used in pancakes in the past but those guys were a bit of the dry side, so here’s a tip – always add a little bit more liquid that the recipe says.

So, wanna make pancakes?

Coconut & Cinnamon Paleo Pancakes (serves 1) 

  • 2 medium eggs
  • 3 tbsp full fat coconut milk (add 1 tbsp more to make the mixture a bit thinner)
  • 1/2 mashed ripe banana (freeze the other half to add to smoothies)
  • 1.5 tbsp coconut flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking powder
  • Pinch of salt
  • Coconut oil for frying

1. Mash the banana. Add the eggs and coconut milk and whisk until well combined.

2. In a separate bowl, mix together the coconut flour, cinnamon, baking powder and salt.

3. Whisk together the wet and dry ingredients to form your batter.

4. Heat your coconut oil in a frying pan and add tablespoons of batter to the pan (I made mine slightly larger, so each pancake was around 2/3 tablespoons)

5. As soon as bubbles form on the surface (about 1.5 mins), flip the pancakes over and cook for around another 30 seconds

6. Serve! I had mine with organic natural yoghurt and frozen blueberries.

Do you know of any great clean pancake recipes? Hook a sister up. 

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