Coconut, Almond and Buckwheat Flour Pancakes

by Ann on February 25, 2010

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I’ve been craving pancakes lately – in a pinch, I love the Stonewall Kitchen pancake mix.  Everyone loves it and it works out consistently every time.  But I can’t keep eating white flour pancakes!  Yikes!  I’m pregnant and it give no nutrition to the baby and just perpetuates uh….other pregnancy related problems.  Long story short, some nourishing, higher fiber pancakes should be much better for me!  I’ve already made a yummy gluten free pancake and my brother took the best picture ever of it!

My Oat and Almond Flour Pancakes were delicious and I made them over and over for awhile there.  I took a little hiatus, made them again from my same recipe, and they were dry!  I think I didn’t used to pack the almond flour and now I do; but I promise to get back to those soon and make a note of what to do so they are not dry.  If you choose to make those in the meantime, please make sure the batter doesn’t seem dry before you put them on the griddle if it is, just add more coconut water and then go for it!  This time around, I really wanted to make something with coconut flour and buckwheat flour and was surprised at how great they turned out.  Moist and super-fluffy!

What's this?  Look below!

What's this? Look below!

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Coconut, Almond and Buckwheat Flour Pancakes

Ingredients:

  • 1 Tbs coconut flour, packed
  • 1 Tbs almond flour, packed
  • 1 Tbs buckwheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp xantham gum
  • 2 eggs
  • 1 tsp vanilla
  • 1 Tbs milk – or coconut milk
  • 1 Tbs butter, melted – or coconut oil
  • 1 1/2 tsp agave nectar – or honey
  • 1/4 tsp cinnamon (reduces the aftertaste of the flours)

Method:

  • Mix dry ingredients in a small bowl
  • Using mixer, beat eggs until fluffy, add remaining wet ingredients, mix well
  • Add dry ingredients to wet, using mixer, blend until the flours soak up the wet – consistency should be the same as pancakes with gluten.
  • On 350 degree pre-heated greased griddle (I use coconut oil spray), drop batter by tablespoonful – pat batter down, otherwise, they are so fluffy they don’t cook in the middle!  The tops don’t bubble like you’d normally expect, so keep checking and flip when ready.  Without the cinnamon, these are a lighter color but I prefer the flavor with cinnamon.

I’m also super-excited to announce that next Monday and Tuesday I’m going (along with some other fellow bloggers!) to Phoenix for the Good Egg Project Farm to Table tour via their relationship with Foodbuzz!  I’ll be blogging all about it when I get home, but in the meantime you can check out their link to see a little bit about the project.  This whole educational egg trip anticipation has me craving eggs on everything, from my potatoes to my pasta.  But mostly, I really want a good egg salad sandwich!  My husband can’t stand the smell of hard boiled eggs, so I keep thinking I’ll pick one up at Whole Foods when I go, but unfortunately, they’re always sold out!  Is everyone else somehow on this kick with me?  I love the WF egg salad, though I do wish it had less onions.  However, the second my husband leaves for a business trip, I will be hard-boiling those eggs and making myself a big batch of egg salad!  Yayyyyyy!

{ 12 comments… read them below or add one }

1 The Diva on a Diet February 25, 2010 at 3:47 pm

How exciting that you’re taking part in the Good Egg Project! Have a great time – I can’t wait to read all about it.

Also, I love, love buckwheat pancakes. These look excellent!

2 Jenn/CinnamonQuill February 28, 2010 at 8:41 am

Wow, this is a really creative combination. And I love fluffy, thick pancakes! They are the best.

The egg project trip sounds exciting! Definitely looking forward to hearing about it!

3 ingrid February 28, 2010 at 2:14 pm

Oh, fun! The best part is sure to be getting to meet other food bloggers. I wanna meet someone! :)

Pancakes are a Sunday morning staple at my house. I need to slowly start making them healthier for my guys (& myself)!
~ingrid

4 lacey March 1, 2010 at 6:11 pm

I have never made anything with buckwheat or cocoanut flour before but these pancakes look delish. Yum!

5 marla {family fresh cooking} March 2, 2010 at 6:33 am

Ann, it is so thrilling to finally meet you! I am looking forward to our egg farm tour today.
These pancakes look great. Love the combo of ingredients. What does the xantham gum do? I have never used it. xo

6 stephchows March 2, 2010 at 2:11 pm

bring on the non apf :) looks delicious!

7 Lizzie March 27, 2010 at 2:54 pm

Ann,

These look great! Do you get your coconut flour at whole foods?

I actually linked to your blog looking for the recipe for your oatmeal and almond flour pancakes, but can’t seem to find it here! Any way I could get a copy, or could you repost it? Thanks!

8 Ann March 27, 2010 at 3:19 pm

Lizzie,
Oh no! I just changed hosts and didn’t realize all my links have been changed:( Thanks for letting me know- it’s been changed now so your original link should work…I hope, let me know!

9 Debra October 3, 2010 at 6:39 pm

I don’t understand the measurements on the buckwheat pancakes – 1 Tbs. ?

10 Ann October 4, 2010 at 10:32 am

Debra:
Tbs..Tbsp – Tablespoon

11 Debra October 16, 2010 at 12:11 pm

I understand that Tbs is a tablespoon but the recipe says 1 Tbs of flour, how can you make pancakes with a Tbs of flour?

12 Ann October 17, 2010 at 10:25 am

Debra,
Oh!
When you use coconut flour, a little bit goes a looong way- so it’s really enough for a small portion to feed a couple of people- depending on how much you eat.

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