Coconut Macaroon Pancakes (SCD & GFCF)

I was on the phone with my aunt the other day, last week actually, and she brought up my blog – “Zoe hasn’t posted anything in a week! What’s going on?” I laughed, telling her that I had written up about eight (including the sandwich wraps) posts within the past week, the only thing that delayed me to post them sooner was the photos. The other thing is that I’m always getting ideas and I write up a draft post, planning to share this wonderful creation, and all these drafts pile up.

I’ve had the idea for these pancakes simmering for a while on the back burner – nearly two months, and I’m only getting to it now – after I saw a recipe for macaroon pancakes on 101 Cookbooks. I’ll be honest that I wasn’t sure if these would work out and if they did, how would people (my family) like them? How well would they be received? Any shadows of doubt vanished after my brother told me they looked like the ones we used to have – meaning pre-SCD and gluten-free days. He happily ate two (they’re filling) – at the end of the video (where you see this plate of pancakes, pictured, taken to the table) he said, “Pancakes!” but the camera didn’t pick it up that well – or maybe the volume has to be cranked up a bit? I’m not sure. Everyone else liked them, too.

I was going to use my Flip camera to do the video, but it isn’t working. I pressed the power button and for almost two or three hours it just stayed on the start screen, with the Flip camera logo, so I had to resort to my new point and shoot that I’ve mentioned here before and filmed in HD to boot. The entire video was filmed by myself: one hand holding the camera, my other hand doing the mixing – which explains why, at points, there seems to be stalling or my mixing is awkward or not quite up to speed.

Coconut Macaroon Pancakes

Although these were inspired by the recipe on 101 Cookbooks, this recipe is my own – based on my coconut macaroons recipe and made with what was on hand. These are probably one of the few pancake recipes that go “gourmet” – how many recipes need two bowls to make pancake batter? I wasn’t sure if the macaroon batter would hold up on its own as soon as it hit the pan, so I thought to add some more body, and stability, to it with almond flour. I was also not going to use egg yolks originally, but I decided that they would probably also help with structure.

The pancakes themselves are thick and relatively fluffy; this batter might even make a good cake, too (haven’t tried that yet). They’re the good, substantial, solid pancakes that everyone equates with pancakes, with bonus coconut flavour and depth.

Makes 11 to 12 pancakes


3 large eggs, separated
Pinch salt
1/3 cup honey
1 cup unsweetened, unsulphured coconut flakes
1 egg
1/2 cup coconut milk
1/2 cup almond flour
1 tsp. vanilla extract


Beat the egg whites with the salt until soft peaks form. Fold in the honey, then the coconut flakes. In a separate bowl, beat the egg yolks until pale and thick. Heat the coconut milk in a small pot over medium heat, until it just reaches a boil and remove from heat, allowing to cool slightly. Mix in the whole egg with the beaten yolks. Pour in the hot coconut milk while whisking. Mix into the macaroon batter and add the almond flour and vanilla extract.

Heat a fry pan with a little oil (such as coconut oil or a light to neutral-tasting oil) over medium heat, until a drop of water sizzles upon contact. When the fry pan is ready, pour batter into the pan, about 1/4 cup per pancake. Depending on the size of your pan, you should be able to do two to three pancakes at a time. The batter should start sizzling immediately as it hits the pan or the first few pancakes will be “duds” if you just pour the batter in as soon as you’ve put the heat on. (This goes for all pancakes on this site, and pancakes in general.)

When the edges of the pancakes have solidified and the top is fairly set but still wet, flip to cook the other side for a few minutes or until golden brown. Transfer finished pancakes to a plate and repeat until all the batter is used up. You may wish to turn down the heat to medium low as you go along, as the pancakes fry up fairly quickly after the initial batch. Keep a steady eye on them while they’re in the pan.

To serve, eat as is or drizzle with honey and spread or pour a little coconut oil over for extra buttery flavour. (If you’re not dairy-free, feel free to use butter in this case.) Enjoy!

Linked to Slightly Indulgent Tuesdays.

6 thoughts on “Coconut Macaroon Pancakes (SCD & GFCF)

  1. Darn the luck, I’m out of coconut and low on eggs … otherwise, I’d make these right now as I had a late breakfast/early lunch. They look very, very good and I know how good they must be with those ingredients, Zoe. Coconut macaroon pancakes are such a briliant idea!


Leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s