Grandpa’s Coconut Flour Hotcakes

Grandpa’s Coconut Flour Hotcakes (photo by recipe author)

Servings: 2-4
Preparation Time: 15 minutes

4 eggs
2 tablespoons melted coconut oil
1/2 cup yogurt
1/2 cup water
1 1/2 teaspoons vanilla extract
1/2 cup arrowroot flour
1-2 tablespoons sugar, depending on how sweet you want them
1/4 teaspoons salt
1/2 cup coconut flour (you want the consistency to be like a thin pancake batter so you may need more or less)

Heat a cast iron skillet to medium-high heat (I use cast iron because non-stick has a Teflon coating which releases chemicals).

In a medium size bowl mix eggs and coconut oil together. Add yogurt, water, and vanilla. In another bowl mix arrowroot, sugar and salt together. Add the dry ingredients to the wet. Slowly add the coconut flour until it reaches to consistency of pancake batter (you want it to be pourable but thick enough that they aren’t super thin, it really depends on how thick/thin you like your pancakes).

Turn the heat down (so they don’t burn or cook to fast) and put some coconut oil or butter in the pan, then pour the batter into the pan and cook both sides evenly. Enjoy!!

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Published on September 24, 2014

(2 votes, average: 5.00 out of 5)

14 Comments

Sonia June 27, 2015 at 6:54 pm - Reply

Can I substitute the yogurt with regular coconut milk  full fat? When I put this milk in the refrigerator its gets thick like yogurt or even more.

Lola February 15, 2015 at 9:39 pm - Reply

What can I use instead of yogurt? I can not have dairy. Thank you

Sarah February 16, 2015 at 11:17 am - Reply
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Have you tried coconut milk yogurt?
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Steph October 11, 2014 at 11:26 am - Reply

John-
I too am NOT a fan of yogurt–no yogurt,sour taste whatsoever in these!! My non-yogurt fanatic kids asked for 2nds and 3rds!

Lori-
I used Tapioca in place of Arrowroot (out) and it worked fabulously!!

Steph October 11, 2014 at 11:23 am - Reply

WOW!! These are awesome!! I had to substitute Tapioca for Arrowroot as cupboard was bare, also used the 2T of sugar. Blended each ingredient with a stick blender to get a bit more air in them. The finished product was fabulous!! The pancakes we made were about 3 inches across to ensure could flip–but dough held together wonderfully. THANK YOU!!

John October 8, 2014 at 10:51 am - Reply

Could I use coconut milk instead of water? would I use less or more of the milk? 
Also I hate yogurt., Is there something to use in it’s place? 

                thamks

Lori September 30, 2014 at 2:38 am - Reply

what can I use in place of arrowroot flour, i have all kinds of GF flours but not arrowroot, guess that’s the next one I get.

bonnie September 29, 2014 at 7:02 pm - Reply
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thanks.
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Sarah S. September 29, 2014 at 12:36 pm - Reply
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bonnie – yes.
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bonnie September 29, 2014 at 11:29 am - Reply

i have never heard of arrowroot FLOUR. is that the same as arrowroot POWDER?

MaggieD September 27, 2014 at 10:44 am - Reply

Remember, when adding the melted coconut oil, it will solidify if you add it to cold eggs to mix. I guess it will be good to add the oil drop by drop while stirring so you get the lest number of oil clumps or have your eggs above the temperature where oil hardens up. Or – might it be best to put the eggs, oil, flours etc. all into a blender? Just wondering.

Jill September 26, 2014 at 10:36 pm - Reply

My daughter has cooked these for the family and they are a hit.  i think cooking in the coconut oil makes them golden brown and oh so yummy!  Butter also works but the coconut oil is my favorite.

Sarah S. September 26, 2014 at 10:05 am - Reply

Unless the recipe specifies solid or liquid, it doesn’t really matter if you measure the oil in solid or liquid form. However this is a batter recipe and it should be in a liquid state so we will update the recipe to specify that. 

You may want to check this out in regards to palm/coconut sugar: https://www.tropicaltraditions.com/coconut_palm_sugar.htm


Enjoy the recipe!

shalla September 25, 2014 at 5:58 pm - Reply

i have not YET tried this but i will!!
just bought coconut flour the other day but i dont have any arrowroot flour

i DO have coconut sugar (healthier and taste is stronger than brown/cane sugar… like a sweet/lighter taste of molasses) and i have himalayan rose salt (again, healthier than normal salt) 

i will add those in for when i make my pancakes and try to remember to post results

just curious though
everyone says tablespoon this and tablespoon that of coconut oil

but… do you melt it first and count that as a tablespoon or do you just dig in to the solid state and level it off?

i really need that sort of details! pictures help haha

Grandpa’s Coconut Flour Hotcakes