Grain-free Peanut Butter Pancakes with Yogurt


Many pancake recipes contain buttermilk, kefir, or yogurt. The acid in these cultured dairy products creates a lovely flavor, but, more importantly, gives the baking soda an acidic medium to react with and create the leavening necessary.

In this recipe, yogurt is used for just such a purpose. Kefir and buttermilk would also work, but the viscosity of full-fat yogurt moistens and adds heft to the fiber-heavy coconut flour.


  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 4 eggs, room temperature  
  • 1-1/2 teaspoons vanilla extract
  • 1/3 cup milk, room temperature
  • 1/3 cup yogurt, room temperature
  • 1/3 cup natural peanut butter, stirred well
  • Coconut oil, lard, or butter for frying


  1. In a small bowl, combine the coconut flour, salt, and baking soda with a whisk. Set aside.
  2. In a medium-size bowl, beat the eggs until light and frothy. Add the remaining liquid ingredients and mix with a whisk until completely combined.
  3. Add the dry ingredients to the wet and fold together until just combined. Let batter sit for several minutes while you heat a skillet over medium-low heat.
  4. Add 2 to 3 tablespoons of batter to the pan to make 2- to 3-inch pancakes. Spread the batter out with the back of a spoon if necessary. Cook pancakes for 3 to 5 minutes on the first side, or until the batter looks set around the edges.
  5. Flip very carefully when the cakes appear ready and cook for several more minutes. Repeat with remaining batter.

Serve with butter, syrup, jam, or other favorite topping.



pancakes with syrup

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