I’m always super excited when I make new food discoveries that I really really like. Imagine when I make two fabulous discoveries in the same dish!
This is exactly what happened here! This particular pancake recipe got me to discover not one, but two super fantastic foods that I am now totally hooked on.
The first one is coconut flour! When I first saw this recipe on Katie’s site, I thought that the pancakes looked super duper good, but I figured I would probably substitute the coconut flour, since I didn’t have any on hand.
Then, I changed my mind and decided I would go and get some specifically for the recipe. It sounded so yummy, I just had to try it. I figured it was well worth the wait.
GOOD MOVE, LET ME TELL YA!
While at the store, I stumbled upon cacao nibs… again. I had seen them a couple of times before and was extremely curious as to what they might taste like. I really wanted to try them out, but always thought they were a wee bit too expensive and ended up putting them back on the shelf. This time, curiosity took over and the bag made it to my shopping basket.
Did I wait until I made the pancakes to taste the cacao nibs? Of course not! I am not that patient. The bag got opened as soon as I got in my car.
Verdict?
It was love at first bite! The nibs have a crunchy yet creamy consistency, an experience that is very hard to describe. They almost feel cold in your mouth, but I think it’s their extreme bitterness that creates that illusion. Despite that bitterness, you also get a strong, intense chocolaty flavour. MEGA YUM! I could so easily get addicted to those!
As for the coconut flour, (now that bag I didn’t open in my car, for the record…) it has a delicious yet delicate toasted coconut flavour and a dry, sort of absorbent consistency. It confers a very special texture to the pancakes, one that I would describe as dry but smooth and velvety at the same time.
At first, I wasn’t convinced that I liked it all that much, but the more I ate, the more I realised that the texture played a big role in making this breakfast so highly pleasurable. It feels like you are eating forever, that your breakfast will just never end and trust me, that IS a good thing when you are eating something THAT good.
Plus, never before have pancakes satisfied me so much and for so long. I felt good and full for a long time after I was done eating.
The addition of the cacao nibs just sent those already delicious pancakes through the roof. The added crunch and bitterness… OH MY! Just like Katie said, I could eat these every day for the rest of my life.
Now, Katie promised that I would get 8 pancakes out of this recipe. I figured they would be very small pancakes, and indeed they were, but still, not quite AS small as I would’ve imagined. I would say about the size of a slice of grapefruit. I used a little under a quarter of a cup per pancake, (I filled my ¼ cup measure only ¾ of the way up for each pancake) and I did manage to get all of the 8 promised pancakes, although I did have to scrape my bowl really well and still, the last one was a wee bit smaller than the others.
You don’t have to make 8 pancakes either, you can make as little or as much as you want, it just depends on the size that you choose to make yours. In the end, you will be getting the same amount of super-healthy-yet-decadently-yummy-and-oh-so-satisfying-breakfast.
Allright, I’m done talking now, I’ll give you the recipe. But before I do that, I’ve only got this one more thing to say: Thank you so much Katie for that brilliant addition to my cooking repertoire!
Convinced? Time to give them a try!
INGREDIENTS
(Serves 1)
Adapted from Dashing Dish
- ⅓ cup coconut flour
- ¼ tsp baking powder
- 1 tbsp all natural peanut butter
- 7 egg whites
- ½ cup water
- 1 tsp cacao nibs
- 1 tbsp cacao nibs
- 1-2 tsp unpasteurized honey
INSTRUCTIONS
- Combine all ingredients except cacao nibs in a food processor and blend until well combined. Add cacao nibs and mix with a spoon to incorporate.
- Heat a non stick pan coated with cooking spray over medium-high heat.
- Spoon as much or as little pancake batter onto griddle, depending on what size you desire. A little less than ¼ of a cup per pancake will yield about 8 small pancakes.
- Turn pancakes over when tops are covered with bubbles and edges look cooked. Transfer to low temp oven to keep them warm while you cook the remaining pancakes.
- Serve warm and garnish with cacao nibs and a drizzle of liquid honey.
I recently subscribed to you and just wanted to tell you how stunning your pictures are and how much I enjoy reading your blog! These pancakes look awesome.
Thank you so much Lauren and nice meeting you! I’m real happy to hear that you enjoy reading my blog enough to subscribe!
Thanks a lot for that! 
Wow those look amazing! What a coincidence, I just ordered cocoa nibs. I had always thought they were a little pricey too so I’ve always put them back but now I can’t wait to get my order and try them out. I haven’t tried coconut flour yet, but it looks great, can’t wait to try some
These pancakes look great 
Oh, lucky you! When’s that order coming in? I hope you like them as much as I do! I only hope the bag will last me long enough so that I can at least get one more recipe out of it!
these look amazing and sound so fun that i might have to try them !
i think your enthusiasm just sold me. you really love those pancakes
Thanks Lindsay! I really hope you do try them. Let me know how you liked ‘em if you do!
What a fantastic recipe. I love cocoa nibs. And paired with the coconut pancakes?? It’s so elegant. I can’t get over it. I love how pretty you have them all stacked up. Thanks for the recipe. And thanks for reminding me I need to buy some cocoa nibs. Soon.
Thanks much, Jaime! If you try the recipe, let me know how you liked it!
Looks amazing!
Wow this is beautiful. Great recipe!
I want to know what you did with all the yolks. These look yummy!
I actually use A LOT of egg whites, so I buy mine in carton containers. That way, I don’t have to waste any yolks at all!
Gorgeous photos! Where did you find the coconut flour?
Thanks Jen! I got mine at Marchés TAU, but I’m pretty sure you can get it at any natural food store, or even in the “organic” section of your grocery store. You’d be surprised at what you can find there!
I’ve just come across coconut flour myself… finally! I can’t wait to get cooking with it. These look yum.
This would be the perfect recipe to try it out!
I’ve never tried either of these foods but will have to scout them out. Your photos are so inviting!
Thanks Rivki! I bet you won’t be disappointed!
Your pancakes make me hungry! I’m sure they make perfect dessert too!
Sure, why not? I might cut the recipe in half for a dessert, though. I am telling you, these pancakes are really filling!
Looks fantastic (as your stuff always does!)…love the additon of cacao nibs! They are one of my favorite things ever…now you’ve made me crave them, so I might just have to splurge on some!
Awww, thanks Charissa! That is so nice of you to say! Sorry for making you crave the cocoa nibs. You can blame me when you have the first handful!
These look amazing!!! I’ve been loving cacao nibs lately too!!! They are SO delicious and crunchy and have been using them in ice cream, yogurt, spoonfuls of peanut butter and in smoothies – but I haven’t tried these yet in pancakes! Coconut flour + PB + cacao nibs = perfect combo! Your pumpkin and zucchini bread sounds amazing too!
Thanks a bunch Nora!
I get the feeling that the nibs will find their way to my breakfast cereal pretty soon! PB and cocoa nibs. YUM!
That is one seriously beautiful looking stack of flapjacks. The coconut flour has me totally intrigued, too. Must go seek out a bag on my next trip to the grocery store.
Thank you so much Carolyn! If you like coconut, you won’t be disappointed with the flour. I tell you, that flour is so good, you could almost eat it by the spoonful! Although you might need a LARGE glass of water to go with that!
Awesome tower idea. Makes me feel like a game of jenga with pancakes needs to happen.
Ah ah! That could make for a very interesting breakfast idea! Get the family together for a game of pancake jenga! Why not? You’d have to cut them into sticks, though, wouldn’t you?
These pancakes look amazing! I would love to try them whenever I get around to getting some coconut flour! I have a question though, are egg whites from the carton as healthy as fresh? I mean, I guess I would just think that they would have to add some sort of preservatives to keep them from going rancid.
Thanks Andrea! According to the manufacturer, “cartoned” egg whites contain no added preservatives, they are just as fresh and nutritious as the real thing. They even claim that their egg whites are free run! When you think of it, an egg keeps for a fairly long time…
Yeah that is true they do keep for a very long time!! Thank you and I can’t wait to try out the recipe
Oh my gosh. Those pictures! You need to become a food photographer for magazines or books or something. I’m sick of going to the supermarket, waiting in line and seeing horrible pictures on the cover of food magazines (in Germany, anyway). And I will buy a bag of coconut flour now because of this sentence: “It feels like you are eating forever, that your breakfast will just never end.” Hehe. I owe at least trying these pancakes to the person who came up with that awesome sentence. But 7 egg whites again! I’ll have to make a sacrifice and make some delicious ice cream, and make these pancakes the following morning.
You need a comment plugin thingie! One that emails the person when you respond to a comment. I’m losing track of all the recipes of yours I need to check. It’s just an idea.
Erin, you are too kind! Thank you so very much. I am truly flattered.
Thank you for your great suggestion too, I did add the comment plugin thingie. Hope it works! If not, I know that I can count on you to let me know. You’re almost like my official “blog assistant” now! Thank you so much for that, too! You rock, girl!
I like the title of “almost official blog assistant.” I feel pretty accomplished now.
I’ll let you know if it doesn’t work!
Where do you buy cocoa nibs at?
You should be able to find them at your local natural food store. If not, I’m sure you cand find them online.
I must be doing something wrong as the batter was so runny it spread out across the entire pan. I used almond flour instead if coconut as I did not have coconut at the time. On my box of egg whites it says 1 egg white is 2 tbsp. But I ended up adding 1/3 of a cup more flour and additional baking soda. Are my egg white instructions wrong as the initial batter was super runny. Thanks for any suggestions
You’re simply using the wrong kind of flour, Shelley. You absolutely need to use the coconut flour for this recipe to work, as coconut flour is extremely absorbent… whereas almond flour is not absorbent at all. I guess you could look at this like coconut flour is to paper towels whereas almond flour is to waxed paper… Not even remotely close to having the same properties.
Hope this helps!