In one bowl, combine the flours, shredded coconut, flax, baking powder and salt.

Separate the egg whites and yolks. Combine the egg yolks, milk, honey and coconut oil; stir into dry ingredients just until moistened.

Beat the egg whites until stiff. Gently fold egg whites into batter.

Pour batter by ¼ cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Enjoy! They are delicious!

Recipe submitted by Elizabeth, Indianapolis, IN

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These pancakes really are delicious! They're light and fluffy and have a nice coconut taste. I made them without the ground flax seeds and 100% whole wheat flour. They'd probably taste even better with a teaspoon of vanilla or coconut extract.
# Posted By Sarah | 3/6/09 1:07 PM
could you just use coconut flour instead of a mixture of wheat flour with it? I would like to make it 100% gluten free? Would I have to alter the recipe if I did? Never used coconut flour before, so am wondering if it behaves differently which is why you added wheat flour as well? Thx, Lorna
# Posted By Lorna | 12/15/09 6:01 PM
Here's a post on using coconut flour that I wrote: It'll answer your question and more.
# Posted By Sarah | 12/15/09 7:12 PM
Here's a post on using coconut flour that I wrote: It'll answer your question and more.
# Posted By Sarah | 12/15/09 7:12 PM
I tried this and they were so heavy. I did not add in the shredded coconut and only put a little honey in. Other than that, I double checked every step along the way. The batter was very heavy and the pancakes turned out that way as well. Any suggestions?
# Posted By Heidi | 9/1/10 7:50 PM
Heidi: Did you whip the egg whites until they were stiff and carefully fold them into the batter? The pancakes should not be heavy at all if you used the correct amount of milk and gently folded the whites in. It's best if you don't fold them in all the way and leave a few streaks. Over mixing will result in tough and heavy pancakes.
# Posted By Sarah | 9/2/10 2:27 PM
When I added the melted coconut oil to the egg yolk, milk, honey mixture, the coconut oil hardened. I went ahead and finished the recipe, but the batter was filled with lumps of oil. How do I keep this from happening?
# Posted By Stephanie | 11/27/10 8:24 AM
You bring the eggs and milk to room temp to prevent that, otherwise just whisk while you're adding the oil. :)
# Posted By Sarah:) | 11/30/10 12:27 PM
I just made these pancakes and wanted to share a tip that I think is critical to working with this batter. Because the batter is so thick and dense, I mean come on it has flax meal, coconut flour, and whole wheat flour, the pancakes take MUCH longer to cook. I first made the mistake of cooking them at the same level of heat that you would a standard pancake, which was a mistake. The pancakes were brown on the outside and completely undone on the inside. Then it occurred to me to turn the heat WAY down, and let them cook for much longer. The result was a pancake that takes twice as long to cook but will be done on the inside. These pancakes are fluffy but the texture is much different than a regular pancake so if that's what your used to it make take a little adjustment. Also the step of whipping the whites(did mine in my stand mixer) is critical to the fluffiness factor. These are a bit more trouble to make but worth it for the added nutrition. I think next time I will try adding just a little more milk than the recipe calls for.
# Posted By Elizabeth | 5/13/11 9:00 AM

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