Coconut Oil Pancakes
Replace all the yucky canola oil and make coconut oil pancakes, the fluffiest pancakes with a hint of coconut flavor!
Pancake Recipe with Coconut Oil
Pancakes made with coconut oil are the new definition of pancakes in my home…and we have now made them enough times to earn the title of connoisseurs. What initially began as a venture to reduce traces of canola oil and sunflower oil in our cooking habits transformed into one of the greatest pancake discoveries of our time. (I kid–but really…) And I’m so excited to share the result with you today: our favorite recipe for delicious Coconut Oil Pancakes.
Can You Use Coconut Oil in Pancakes?
Most definitely! In fact, coconut oil is one of the best edible (food-grade) oils to give that oh-so-yummy slightly sweet flavor to breakfast foods like pancakes. Coconut oil easily changes from solid to liquid, however, so it is always best to warm it a little before mixing it into a pancake recipe in order to prevent unwanted chunks.
How to Substitute Coconut Oil for Other Oils in a Recipe
For most recipes, a one-to-one ratio works well when subbing coconut oil for other types of oil (sunflower, canola, vegetable, etc.). For example, if a recipe calls for 3 Tbsp of sunflower oil, the same amount (3 Tbsp) of coconut oil (in its liquid state) should do the trick. Of course, if the recipe is more savory than sweet, it might be best to trade the oil with olive oil instead of coconut oil.
What Kind of Coconut Oil to Use for Cooking?
It is important to use food-grade coconut oil for cooking and baking. Similar to olive oils, coconut oil products state on their packaging whether they are “virgin” or “extra virgin.” Costco’s Virgin Coconut Oil is my family’s favorite option for everyday cooking and baking. Coconut oil should have a subtle (not overpowering) coconut flavor, and Costco’s version hits the perfect flavor note. Also, with how popular Coconut Oil Pancakes and Energy Bites are in our home these days, we need the extra-large canister so that we aren’t running to the supermarket every other day. 😉
How to Make Fluffy Pancakes Recipe with Coconut Oil
To make these delicious homemade pancakes, you will need:
1 cup all-purpose flour
1 Tbsp granulated sugar -OR- 2 Tbsp raw honey (warm and in liquid form)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup buttermilk
2 Tbsp coconut oil (in liquid form — see note)
Steps for cooking:
- Mix all dry ingredients (flour, sugar [if using], baking powder, baking soda, and salt) in a large mixing bowl until all ingredients are well mixed and no lumps of baking powder or baking soda remain.
- Slightly warm the buttermilk. You should be able to touch it without it feeling hot; it should just be warm.Mix together all wet ingredients (egg, buttermilk, raw honey [if using], and coconut oil).
- Stir the wet ingredients mixture into the dry ingredients mixture until no large lumps remain. Do not overmix.
- Heat an electric griddle to medium heat. Test the griddle by splashing droplets of water onto the surface. If the droplets sizzle, then the griddle is warm enough to begin cooking.
- For each pancake, pour 1/3 cup of batter onto the electric griddle. When bubbles begin to form on the top of the pancake and the bottom of the pancake appears slightly golden, use a spatula to flip it over to the other side. Cook until this side is also slightly golden. Remove the pancake from the electric griddle to a plate. Repeat for the remaining batter.
- Serve warm, topped with grass-fed butter and pure maple syrup.
Banana Pancakes Coconut Oil
One of our favorite variations of these pancakes features mini chocolate chips and sliced bananas. They are soft, chocolatey, simple to make, and sweet–sweet enough, in fact, that a simple syrup or just yogurt are plenty to almost turn these pancakes into dessert.
My family’s four years of life in Thailand yielded a lot of fruit in our lives–especially bananas. 😉 It also led to a multitude of banana recipes. (Most banana dishes in my repertoire find inspiration in an abundance of bunches verging on overripeness.)
Time to Get Cooking!
These pancakes make me want to plan a brunch with friends just so I can make them. When you whip up a batch, make sure to invite me over for a taste. 🙂
Try them and let me know your thoughts in the comments. Are they worth all my hype about them? I do not think you will be disappointed. And if you have any questions (or suggestions), I’m always happy to chat with you.
Ok, so have I convinced you yet that coconut oil can take these breakfast babes to the next level? Don your apron and let’s get cooking!
Coconut Oil Pancakes
Replace all the yucky canola oil and make coconut oil pancakes, the fluffiest pancakes with a hint of coconut flavor!
Ingredients
- 1 cup all-purpose flour
- 1 Tbsp granulated sugar -OR- 2 Tbsp raw honey (warm and liquid form)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup buttermilk (see note for substitution, if you don't have buttermilk)
- 2 Tbsp coconut oil (in liquid form -- see note)
Instructions
- Mix all dry ingredients (flour, sugar [if using], baking powder, baking soda, and salt) in a large mixing bowl until all ingredients are well mixed and no lumps of baking powder or baking soda remain.
- Slightly warm the buttermilk. You should be able to touch it without it feeling hot; it should just be warm.
- Mix together all wet ingredients (egg, buttermilk, raw honey [if using], and coconut oil).
- Stir the wet ingredients mixture into the dry ingredients mixture until no large lumps remain. Do not overmix.
- Heat an electric griddle to medium heat. Test the griddle by splashing droplets of water onto the surface. If the droplets sizzle, then the griddle is warm enough to begin cooking.
- For each pancake, pour 1/3 cup of batter onto the electric griddle. When bubbles begin to form on the top of the pancake and the bottom of the pancake appears slightly golden, use a spatula to flip it over to the other side. Cook until this side is also slightly golden. Remove the pancake from the electric griddle to a plate. Repeat for the remaining batter.
- Serve warm, topped with grass-fed butter and pure maple syrup.
Notes
1. If you do not have buttermilk on hand, substitute homemade sour milk: Add 1 Tablespoon white vinegar (or apple cider vinegar) to a measuring cup and fill the rest of the cup with milk. Let sit for five minutes, then add to the recipe and proceed like normal.
2. To transform solid coconut oil into its liquid form, simply add it to a microwave-safe container and warm it in a microwave until it is completely liquified and free of lumps.
3. For extra fun, add mini chocolate chips and/or fruit slices of your choice to the batter before cooking. Some of our favorite add-ins are chocolate chips and bananas.
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