Today Zoe said that she wanted to make pancakes for breakfast. Okay =) So, I thought we would try a new recipe (because I just can’t help myself 😉 Based on my gluten free crepe recipe, we blended up these coconut chocolate chip pancakes. Now, I have to be honest with you here, and you might find this shocking, but… I usually don’t like coconut pancakes. They tend to taste like coconut and eggs. Of course I love coconut and eggs, but I find coconut pancakes to be coconut and eggs not-in-a-good-way. Unless you’ve tried them yourself, that may not make any sense. Or maybe you totally disagree with me, and you love coconut pancakes, which is fine too. =)
These, however, don’t taste so much like coconut and eggs. I added tapioca flour, quinoa flakes, creamy cashew milk and vanilla, which I think makes a big difference. Plus, the chocolate chips add a great touch. Blueberries would also be delish. And the texture of these pancakes… oh my, it’s amazing. You just have to see for yourself.
Chocolate Chip Coconut Pancakes
gluten free, dairy free
Add to blender:
5 eggs
1/2 cup quinoa flakes OR 1/2 cup Bob’s almond meal flour
1/4 cup arrowroot flour
1/2 cup coconut flour
2 tsp vanilla
1/2 tsp sea salt
2 tbsp coconut sugar (which is low glycemic index)
2 tbsp ghee (which is casein-free) or coconut oil
1 cup cashew milk (How to Make Cashew Milk Video)
Optional: 10 drops vanilla liquid stevia
Blend well. Add a little extra quinoa or almond flour if the batter is too thin.
Pour 3 pancakes (about 4 inches each) into large skillet, pre-heated over about medium heat and greased with a tiny bit of coconut oil before pouring.
Spread the batter out slightly with the back of a spoon. (This step may not be necessary for almond flour version.) Add dairy-free chocolate chips to each. (I like these organic 70% chocolate chips.) When they’re ready, flip the pancakes. They don’t need to cook long on the second side.
Makes 9 pancakes about 4 inches wide.
Tip: If you’re making three at a time like me, put a ceramic dish with a lid in your oven on low heat (like 200 degrees) at the same time you start pre-heating your pan. Then, as you make the pancakes, open the oven and put the pancakes in the dish, and cover with the lid. This way the pancakes stay warm until you’re ready to eat.
♥, Kelly
Erin says
YUM. So excited to make these!! Now my family is going to have to get ready to eat not only new banana bread for breakfast (which i made today!) but these pancakes as well!! You are amazing Kelly, thank you for sharing all your delicious recipes!
Erika says
These do look Delish and I agree, Coconut pancakes are usually not my fave as they remind me of the texture of cornbread??? Anyways, I’m wondering if these are not really grain free since you added Quinoa flakes? I’ve been looking into the GAPS diet and I know they don’t allow quinoa. Just looking for clarity 😉
Thanks for the recipe!
Kelly says
Woohoo Erin! =)
Hi Erika, I don’t know what is and isn’t allowed on GAPS, but quinoa is a seed, not a grain =)
Hannah says
I’m going to have to try these. They definitely sound like my kind of pancake. 😀
Anonymous says
Erika, I recently read that quinoa is not in GAPS or most Paleo diets because it is a “grain-like seed (Robb Wolf).” I love this recipe but would also like a Quinoa alternative. Even so, I continue to LOVE this blog!!
-Sasha
His Special Kids' Families says
They sound and look deilcious! We are on a low-carb diet, high protein diet. Do you get a lot of protein out of the cashew milk?
Noel says
I’m going to try these, and if they’re a hit, I’ll make a big batch of all the dry stuff so all we have to do for morning pancakes is mix in the wet ingredients.
I enjoy your blog! Thanks for sharing you successes in the kitchen!
: )
Noel
PS During GAPS we used Elana’s almond flour pancakes and modified the sweetener to honey and the oil to coconut and skipped the arrowroot – elanaspantry.com is where I learned about you, Kelly! Love you both!
Em says
Erika, you are right. I am a GAPS expert and quinoa is not a recommended food until after 2 years on the diet. It is an ancient seed grain and is not allowed due to being too high in starches. Chocolate/cocoa is allowed at a much more advanced stage too. There are a lot of really good grain-free pancake recipes out there for GAPS! Keep your eye out for them. =)
Lisa says
Those pancakes sound so full of yummy flavors, like Mounds bar in a pancake. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your pancakes up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-11.html
sophie says
http://www.gapsdiet.com/The_Diet.html On the website, it says quinoa is 60% starch and not recommended…which is a shame…because quinoa is healthy and delicious!!!!!
Jen says
Most fun food I’ve had since Celiac diagnosis two months ago – thanks Kelly!
Jen says
Most festive food I’ve had since Celiac diagnosis two months ago – thank you, thank you Kelly!
The Mixing Bowl Diary says
wow, those look delicious! Sure to be a hit at my house
Sarah says
Kelly, I’m sorry to say that I don’t usually leave a comment remarking on a yummy recipe, because they are ALL *so yummy* and then I’d be spending all my time leaving comments!! 🙂 But I HAD to write in this time because my whole family is just *so excited* about these pancakes!! We had them for dinner last night and even our picky three year-old gobbled them up!! They actually taste like REAL PANCAKES!! Fluffy & moist & … delicious!!! Thank you, thank you, thank you! 🙂
Kelly says
Thanks Sarah! You made my day!!!
Anonymous says
Oh man…these look so amazingly delish. I wish i wasn’t on a candida diet!
-Eryn
Jessica says
I can’t wait to try these. My family started out gluten free and had our staple GF pancake mix but *sigh* we had to go dairy free as well and I have yet to find a good pancake recipe that is both gluten fee and dairy free.
sweetps123 says
I tried these this morning and the taste was great, but my pancakes turned out really thin- they didn’t fluff up at all. I didn’t have coconut sugar, so I used xylitol. Do you think the xylitol would cause them to be flat? Or could it be something else? I believe xylitol has more moisture in it, so that is the only thing I can come up with. Thanks!
Shelby
ps. I am thoroughly enjoying your blog… it is wonderful!
Clairissa says
Don’t mean to sound clueless, but what are quinoa flakes? I cook with quinoa all the time, but have never heard of flakes. Could you grind them up in a blender or wheat grinder and make the flakes yourself??
Debbie says
What is a good substitute for Cashew milk? My daughter is allergic to cashews. That and pistachios are the only nuts she’s allergic to.
Artistic Sight says
Quinoa Flakes are like instant mashed potato flakes. I find them in the hot breakfast cereal section at my local Sprouts market.
Artistic Sight says
This comment has been removed by the author.
Kelly says
Shelby, I don’t know. Maybe it was.
Clairissa, Quinoa flakes are just like instant oats. They don’t taste like quinoa flour at all in my opinion 🙂
Debbie, How about coconut milk?
jilly says
looks gorgeous cant wait to try it
Jackie says
Has anyone tried doubling this, I’m wondering if it would still work OK? We have a large family and I have trouble doubling on occassion. Thanks.
Jackie
Meagan says
I’d make the version with almond flour… And I’ve got to do this right away!!
Britney, Matt, and Parker Croad says
So I’ve been loving your blog. My family is gluten, dairy/casein, peanut, tomato and sugar free so I was excited to find recipes that accomodate at least three of those! I made these this morning and they were delicious. Honestly my first bite I was a little taken back by the taste and texture because to say they taste like “real” pancakes would be a joke. But once I had a few bites they really grew on me and my almost 3 year old ate all of them! I had a question…all of the gluten and dairy free chocolate chips I’m aware of have cane sugar in them. How do you feel about that? Because its such a small amount you don’t worry about it? Or do you really limit their use because of the sugar?
And to the woman asking about an alternative to cashew milk, I used coconut milk and it worked really well.
Lil Miz says
I made these this morning. I made the almond flour version and substituted coconut milk for cashew milk. My first pancakes turned out flat and egg-like – not fluffy at all. I added just a little baking powder and it made them really fluffy. These are the best gluten-free pancakes I’ve tried to date. My family loves them!
Rachelle Louise says
Love what you’re doing on the blog here! Just made these pancakes today after wanting to for months! Don’t know what took me so long! I’m trying to avoid gluten as much as I can recipes like this make it so much more enjoyable. We thought they were pretty good this morning, but after I added some baking powder, extra vanilla, and a bit more salt they were even better. I really like the addition of baking powder, lightens and fluffs them up. Thanks for sharing!
Dr. Tonia Winchester, ND says
You’ve done it again! Best gluten-free pancakes I have come across. I’m with you with respect to the coconut pancake eggy situation. Not these! Wonderful. And the husband approved too. Although he was focused on the chocolate, “Of course they’re good, there are chocolate chips in them.”
Tessa Domestic Diva says
thanks for sharing on facebook kelly…i am eager to try these as i too am not fan of the very eggy/coconutty flavored things. I find if i put a couple chocolate chips in anything, my kids go nuts! Do you recommend a chocolate not sweetened w/ cane sugar?
nikki says
These sound YUM-E. Making these for breakfast tomorrow…or maybe I can’t wait, maybe for dinner…hmmm….
nikki says
If I wanted to add some pureed pumpkin (I have leftover from making your chai pumpkin bars), what would you substitute? Maybe some of the cashew milk?
nikki says
The first time I made these, they were flat. The second time I made them, I subbed 1/2 of the almond flour for some of Bob’s All Purpose Gluten-free flour and the batter was super thick. I tried making one pancake and it was THICK! and took forever to cook. So I gradually added some water to thin the batter…I found that there was a fine line for how much liquid to add. Once I added too much, they went from being thick to flat.
So next time, I will try adding a bit of coconut flour to thicken them up some if I add too much liquid.
Either way, they are yummy! I’m so happy because I don’t feel guilty giving my daughter pancakes all the time. She’s rather picky and she loves pancakes, but regular flour pancakes have little to no nutrition. These have good stuff! Thanks, Kelly!
Anna says
I made these this morning. They turned out delicious! Thanks for sharing the recipe. I used almond flour instead of the quinoa flakes (as I didn’t have any) and vanilla almond milk instead of the cashew milk (same issue!), and they were still really yummy! I’ll definitely be making these again.
Samantha J Rice says
This is my second recipe from your blog– I made the banana bread yesterday (amazing btw). I substituted raw honey for the coconut sugar, and coconut milk for cashew milk. I am not sure what tapioca flour is so I just used cocoa powder instead and they turned out really good! The quinoa flake version was much easier than grinding up almonds for me today. Thanks for sharing your recipes.
Samantha
deby says
These look ah-mazing! Thank you SO much for the recipe!
I don’t have tapioca flour on hand as I have never used it. Can anyone suggest a substitute?
Many Thanks!
Deby