Coco-nutty pancake stacks

Here’s a winning Hot Pink Chilli original recipe which prompted a wide-eyed “Please can I have some more?!” from my notoriously fussy Miss 3. Mom: 1 Fusspot: 0

Get your pancake on…

  • 1/4 C Coconut Flour
  • 4 Eggs
  • 1 Tbsp Nut butter (I used ABC – almond, brazil, cashew)
  • 1/4 C coconut milk
  • pinch salt
  • 1/2 tsp baking powder
  1. Throw all ingredients into the Thermomix (or mix with a hand beater) on speed 7 for 3 seconds, scrape down the side and mix again
  2. Heat pan to medium/medium low with some ghee or coconut oil to cover the base and pour pancake mix into egg rings. Flip when pancakes *just* start to smoke underneath (an old method my granny taught me when cooking pikelets/crumpets/flapjacks)
  3. Serve covered in fresh fruit, smothered in coconut milk and drizzled with coconut nectar (honey’s vegan, low GI, low fructose cousin)


  • Double or even triple your batch to make enough for a few breakfasts, then freeze while still hot (to maintain moisture) in Ziploc bags. Just pop a couple into the toaster and smother in nut butter on those mornings when you are flying out the door for a quick but nutritious start just like those awful poptoasts… poparts? Poptarts! (ugh!)
  • Coconut flour tends to absorb faster than a 1st grader in a gifted class so try cook as many pancakes as you can at once to eliminate standing time otherwise you might be faced with pancake brick mix. I use 2 pans when cooking en masse.
  • Sprinkle with chia seeds or hemp seeds once assembled to up the nutrient value even more.

I never let lack of ingredients get in the way of me trying new recipes so instead of rushing out to buy any missing ingredients, here are a few substitutions.

  • Use almond milk (or even water!) instead of coconut milk
  • Use peanut butter or tahini instead of nut butter (did you know that peanuts are actually a legume which is why they are not eaten by anyone following the Paleo lifestyle?!)
  • If there’s not a jar of nut butter to be found in your house, you can always make some by blending a cup of almonds, brazil nuts, cashews or even sunflower seeds for as long as it take to create a beautiful nutty paste on the highest speed your blender will go (speed 10 in a Thermomix). Add some macadamia oil and salt to adjust the taste and texture or Jo has a beautiful recipe to get you started.
  • No baking powder? Try bicarb instead for the fluffy lift to this recipe
  • Only got 3 eggs? Stir 2T of chia seeds into a glass of filtered water and let it sit for 15 minutes, stirring a few times. This forms a gel of which 1/4C replaces 1 egg in cooking!

PS: Took these pics with my brand spanking new Nikon camera D3100 with some sort of fancy ‘non-kit’ lens – as you can see I’m still figuring it out. Considering all previous pics were taken using my iPhone4, this is a huge step-up for me. Thanks to Kirk and Treens Photography for helping me pick it out. Treens is my best friend, head of Farmer K’s Kitchen and her and her husband do professional photography and boy, are they über talented?! Here’s a pic or 2 from our recent family shoot…

10 Responses to “Coco-nutty pancake stacks”
  1. I love these photos! What an adorable family you are. I’d visit your place for a breakfast like this!

  2. Aw thanks Maureen, how lovely of you 🙂 Just needed some breakie inspiration this morning and this hit the spot!

  3. Mama P says:

    Yum, your presentation and photos are great. I am looking forward to Part 2 of your party plan, will it be coming soon?

  4. Mia says:

    I make my own pancakes with only coconut creme, eggs, melted butter and psyllium husk. Soo lovely 🙂
    What kind of coconut flour do you use?

    • Hot Pink Chilli says:

      Yum Mia! I buy mine in bulk, it’s just called ‘organic coconut flour’. We had pancakes this morning, it’s always such a hit! 🙂 Jodi

  5. Aww! Thanks HPC 🙂 Love you xx

  6. Abby says:

    These just look delicious. I am a big pancake fan!! Will add this to my ever growing list of yummy things to make!!

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