Strawberry Shortcake Pancakes

Baker Bettie Breakfast, Gluten Free, Paleo, Pancakes & Waffles, Summer, Sweets 37 Comments

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

It has been the perfect Saturday morning.

I slept in until 730, which feels REALLY late to me. I went to the gym and got in my workout first thing.  My husband and I walked to the grocery store (we don’t do that enough) and got a few things for breakfast.  Then I made these pancakes…

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

I am finally starting to get comfortable working with coconut flour.  The thing about coconut flour is that it absorbs liquid like a sponge.  Therefore it takes a whole lot less coconut flour than traditional flour to do the same job.  You also usually need to add more liquid.  I was so impressed with how well these turned out.  They are even picky husband approved!

I also threw this fresh strawberry syrup together on a whim and it is spot one with flavors of strawberry shortcake! If you wanted to indulge a little more, coconut milk whipped cream would be perfect to kick this up even more!

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

Coconut Flour Pancakes (grain free, paleo friendly)
  • 4 eggs
  • 1 cup almond milk (or coconut milk, or regular milk)
  • 1 TBSP vanilla extract
  • 2 TBSP honey (or agave, or 1 tsp stevia plus a TBSP of water)
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • oil for frying
  1. In a large bowl combine the dry ingredients and whisk together breaking up any lumps from the coconut flour.
  2. In another bowl, whisk the eggs until fluffy (several minutes).
  3. Add the milk, vanilla, and honey and mix together.
  4. Add the wet ingredients into the dry and mix until incorporated.
  5. Let stand for 15 minutes. The mixture will appear very thin at first, but the coconut flour will begin absorbing the liquid and it will become more thick.
  6. Preheat and grease a griddle to medium-high heat.
  7. Scoop batter onto the griddle and use the back of a spoon or your scoop to spread out into a thin even layer.
  8. Cook for 3-5 minutes until browned before flipping. These do take longer to cook than traditional pancakes.
grain free, refined sugar free, dairy free, paleo friendly
adapted from Nourishing Kitchen
Fresh Strawberry Syrup
  • 1 cup chopped fresh strawberries
  • 1 tbsp honey (or agave, or sweetener of choice)
  1. Combine in a blender and blend to a smooth syrup.
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Comments 37

  1. Anonymous

    thank you for posting these! We’re starting to rotate our grains and we’re dairy-free so I’ll be making these tomorrow, as soon I as pick up some coconut flour. I’m glad to know they’re husband-approved. I’ll let you know if they pass the picky-kid test!

  2. Sarah

    Does coconut flour taste a lot of coconut? I was surprised that coconut milk did not taste like coconut. It’s not my favorite flavor, so I was reluctant to try a recipe with coconut milk, but I was pleasantly surprised.

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      Baker Bettie

      It really doesn’t! It has a bit of a coconut smell to it, but once baked I really cannot taste coconut. My husband is not a fan of coconut flavor either, but he really liked these!

  3. frugalfeeding

    Great recipe! These look delicious. Sounds like you had a great day too. I got up early to cook and am doing the same thing tomorrow. I’ll have to try and find some coconut flour, I’ve never even seen it. It sounds delicious though.

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  4. May

    I will try it tomorrow, this dish equivalent to the”Nazalat”the Arab edition of pancake ,but instead of the fruit syrup we just add any kind of jam on the pancake surface.
    I think this one more healthy , and its sounds delicious really. I just wonder does the coconut flour taste like coconut ?
    thank you indeed .

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  5. Big Hungry Gnomes

    Thanks for sharing this wonderful recipe. Your strawberry and coconut pancakes sound absolutely delicious and your photograghs are, as always, stunning. I was wondering whether coconut flour has a strong coconut flavour, as well being super absorbant?

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      Baker Bettie

      I don’t think coconut flour has a strong coconut flavor. If you really concentrate you can taste a hint of it, but it isn’t strong. And yes, it is really absorbent. That is why you don’t have to use very much and a lot of liquid is used.

    2. eatandgetmoving

      I just happen to see your question, so if you don’t mind me answering … 😉

      Coconut flour doesn’t have a strong coconut flavor to it, especially combined with stronger flavors like chocolate for instance – you’ll won’t taste any coconut whatsoever. In more subtle recipe’s like plain pancakes you will taste a subtle hint of coconut 🙂

      I find coconut flour to be extremely absorbent! So baking with coconut flour you need to have enough liquid in your recipe. … but uhm reading your comment’re probably wondering if it’s absorbent to oil in a frying pan?! It’s not any more than other pancakes I think 🙂

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  6. eatandgetmoving

    I bake with coconut flour all the time, and it’s awesome flour! It takes some getting used to at first, but once you get the hang of baking with it it’s the best gluten free – low carb – healthy flour out there, I think 😉 Your recipe is very similar to the pancakes I usually eat on the weekend! 🙂 I love fluffy coconut flour pancakes!!

    Also; once again… I love your photo’s!

    Love, Leanne

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      Baker Bettie

      Thanks Leanne! I am starting to really like working with it too! It definitely has different rules than all-purpose flour though! But it is fun to learn something new especially when it is healthier!

  7. Cara

    Good grief, are these beautiful pancakes! What is it about breakfast foods that just makes my heart swoon?! And a strawberry syrup sounds like the perfect pairing. I have yet to really use coconut flour in baking–I’m still freaked out by it but you are inspiring me to suck it up…

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      Baker Bettie

      It is a little intimidating. It just soaks up all the liquid like crazy. But I am starting to figure it out the more I work with it. I’m starting to figure that it is about 1/4 cup coconut flour to 1 cup all-purpose flour when thinking about ratios. Seems strange to be such a huge difference!

  8. ladiesonlyteaparty

    These sound absolutely delicious! Strawberry shortcake is my favorite desert, so rock on turning it into breakfast. 🙂

    I’m just starting a special blog for women, but I’ve never done this before, so any suggestions from people would be greatly appreciated! Ladies ONLY can check out my blog “Ladies Only Tea Party”. Please check it out, share a thought or suggestion. 🙂

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