Coconut Flour Pancakes with Apricot Butter and Kefir Cream

by lydia on November 19, 2011

Saturday mornings in my house are for a more leisurely late breakfast, often I serve up pancakes or waffles with side of breakfast meat. One fine Saturday, shortly after I had made my ever so delicious apricot butter an idea struck me. I was scheming up ways to use my apricot butter since I no longer ate it with sourdough toast like I once used to. I realized I needed a conduit for the butter, what better idea than to slather it on some pancakes. Even better yet to top it all off with some kefir cream I had on hand. Yes, this would be a divine symposium indeed! And indeed it was!

To make this recipe you will need to already have some apricot or other fruit butter on hand, store bought is fine too, but be sure to not deprive yourself of the unique experience of a homemade lacto-fermented fruit butter. Also, you will need either some kefir cream or coconut kefir. You certainly could also prepare some fresh whipped cream, but I tell you the zippy tang of that kefir cream is an experience you won’t want to miss. Not to mention a great way to get some wonderful probiotics into your day.

For the coconut flour pancakes, I make a pretty big batch since there are 5 of us and I like to have some leftover to put in the freezer. It’s always nice to pull those babies out when I want a snack!

Coconut flour pancakes with apricot butter and kefir cream

Coconut Flour Pancakes with Apricot Butter and Kefir Cream
Recipe type: Breakfast
  • ½ cup coconut flour
  • ½ cup raw milk, cream, coconut milk, buttermilk, kefir or sour cream
  • 8 pastured eggs, room temperature (or use a few less and add a bit more liquid)
  • 1 - 2 tsp. vanilla extract (gluten-free or homemade)
  • Pinch of sea salt
  • Drizzle of honey (optional)
  • Pinch of cinnamon or nutmeg
  1. Mix all ingredients together, let sit while prepping the pan.
  2. Heat up your griddle and grease it with coconut oil or butter.
  3. I use a small ladle to spoon the batter onto the griddle.
  4. Let each side brown as you like before flipping.
  5. Keep pancakes in a warm oven while finishing up the batter.
  6. Place your pancake on a plate, drizzle with a touch of melted butter and maybe some honey. Then spoon a dollop of the apricot butter on top and smooth out a bit.
  7. Top with a good dollop of the kefir cream, coconut kefir or whipped cream. Enjoy!

You can find my recipe for apricot butter here. To make kefir cream, follow the recipe here, only use cream instead of milk. This recipe is gluten free and great for Paleo, Primal, SCD, and GAPS. If you need to purchase milk kefir grains you can click on the link below for Kombucha Kamp.


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Lesya Roden November 27, 2011 at 7:31 pm

When I make kefit from fresh cow’s milk the cream always has a strong smell and does not taste like ‘sour cream’ How can I change this.

lydia November 30, 2011 at 10:24 am

Maybe you can kefir it for less time. I think that kefir is more tart than sour cream, with a slight effervesence!

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