Yes, these pancakes really do remind me of strawberry shortcake, but they're absolutely appropriate for breakfast. The pancake batter is naturally sweetened with mashed banana, cinnamon, and vanilla, while the coconut flour base delivers on fiber and that cakey texture. I use coconut yogurt for the topping. It lacks the tartness of dairy-based yogurt, and when layered together with everything else, its natural sweetness and rich, creamy texture surprisingly resembles whipped cream.
In addition to these almond butter griddle cakes, today's coconut flour pancakes are a staple in my house. Because they're quick to make, regardless of the toppings they’ve become a go-to weekday breakfast when I need something fun and playful. For alternative toppings and more substance, I'll add hemp seeds or slather on nut butter.
Whether my clients have a gluten sensitivity, need digestive support, or want to get out of a cooking rut, I encourage them to experiment with coconut flour. Incorporating this friendly "flour" into our pantry opens up a whole new world of baked good possibilities that doesn't rely on wheat flour yet still yields that light, soft and cakey texture we all love. Variety is key!
Coconut flour is made of the coconut pulp, leftover from extracting coconut milk. The pulp is soaked, dried and ground into a flour. It’s a whole food product and its high fiber content means it absorbs a lot more liquid than regular flour. Only a little is needed in a recipe. You can't substitute it one-for-one for other flours, so it's best to find recipes already using coconut flour.
Do you use coconut flour? What are you favorite recipes? Let me know in the comments below!
Strawberry Shortcake Pancakes
Serves 2 (~8 pancakes)
- 250 gr. strawberries, quartered
- 1 Tbsp. coconut sugar (or other granulated sugar)
- Banana Coconut Flour Pancakes (recipe below)
- Plain, unsweetened coconut yogurt to top
Banana Coconut Flour Pancakes
- 2 Tbsp. coconut oil or butter/ghee, melted (plus more to grease the skillet)
- 2 medium and ripe bananas (~1/2 cup, mashed)
- 2 large eggs
- Overflowing 1/2 tsp. vanilla extract
- 1/4 cup (33 gr.) coconut flour
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/8 tsp. salt
- 3 Tbsp. plant milk
- Add strawberries and 1 Tbsp. sugar to a small bowl. Stir and set aside to macerate. Toss occasionally as you're making pancakes to encourage the release of juices.
- Heat a cast-iron skillet or other large heavy-bottomed nonstick pan over medium heat.
- In a medium mixing bowl, add melted oil or butter. (I like to melt the oil directly in the bowl in the microwave.) Add bananas and mash well. Whisk in eggs and vanilla. Then whisk in remaining ingredients, except for milk. At this point, batter should be a thick but pourable consistency, not stiff. Depending on the exact size of your eggs and bananas, batter may become too thick. Stir in milk to thin if needed.
- Add a generous pat of coconut oil or butter/ghee to preheated skillet. Swirl around to coat bottom. Scoop out ~ 3 Tbsp. worth of batter for each pancake. (I use a 2 1/4 in. or 5.7 cm. ice cream/cookie scoop.)
- Cook over medium heat for 4 minutes until bubbles form and edges start to set. Flip and cook another 3-4 minutes. Repeat with remaining batter, adding more oil or butter as you start new batches.
- Top with coconut yogurt and macerated strawberries. Enjoy!