Pizza cutter pancakes {gluten-free, dairy-free, paleo}

Pizza cutter pancakes {gluten-free, dairy-free, paleo}


This instagram got a lot of attention when I posted it earlier this month, and I understand why. My kids love pancakes (they’re a special breakfast favorite), but I hate standing in the kitchen flipping them for half an hour.

This version is NOT for you if you want your pancakes to look perfect.

But if you would rather sit down and eat your breakfast than flip pancakes all morning, and if you think the word “rustic” covers a multitude of sins, read on.


We have food allergies at my house, so we went without pancakes until we found this coconut flour pancake recipe. I like that recipe, but we’ve tweaked it to suit our taste.

We get the coconut flour from Amazon (it’s one of our best subscribe and save deals) and use full-fat coconut milk from Trader Joe’s (which they confusingly call coconut cream).

I cook my large pancakes in a 12-inch nonstick skillet. A smaller one will work, and will reduce the cooking time, but will require more batches. (Smaller pancakes are easier to flip.)

These are paleo, but they’re not Whole 30 approved. (Sorry!)


Pizza cutter coconut flour pancakes 

adapted from Nourishing Days

  • 4 eggs
  • 1 cup coconut milk
  • 1 teaspoon vanilla
  • 1 tablespoon honey
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-3 tablespoons water
  • coconut oil, for cooking

• Beat eggs in a medium bowl. Beat in coconut milk, vanilla, and honey.

• In a separate bowl, stir together coconut flour, baking soda, and salt.

• Add wet ingredients to dry ingredients. Beat thoroughly OR mix with immersion blender.

• Set a 12-inch nonstick skillet over medium-high heat.

• Check the consistency of the batter. It needs to be thin enough to pour, but not as thin as traditional pancake batter. Slowly stir in 2-3 tablespoons of water until the desired consistency is reached.

• Add 1 tablespoon of coconut oil to the skillet and heat.

• When the oil is hot, pour half the pancake batter into the skillet and quickly spread with a heatproof spatula to cover the base of the skillet.


• Help the batter cook faster by “digging holes” at the spots where the batter is thickest and “filling them in” with the uncooked batter. (See photo.) Use the spatula to move the batter around.

• When the top of the pancake begins to bubble and loses its wet sheen, flip the pancake using two turners. This takes 3-4 minutes with a 12-inch pancake.  (If the pancake is unwieldy, it may be easier to slide the pancake onto a plate and then flip it.)

• Cook the pancake an additional 1-2 minutes, then slide or flip onto plate or cutting board.

• Add 1 tablespoon of oil to the empty skillet and repeat with the remaining batter.

• Cut each pancake into 8 wedges and serve.

yields: 16 wedges

pizza cutter pancake collage pinterest


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16 comments | Comment


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  1. Amy Caroline says:

    I spend hours every Sunday over my skillet. But, knowing my family about half of them would want one of those all to themselves, so I would still have to stand there for hours, lol.

  2. Anne says:

    Pizza cutter = Smart
    Just make one (or more) big pancakes = Super smart
    Not having to stand there forever making all the pancakes = Big winner!! (LOL!)

    Lovely pancake picture! 🙂

  3. Karlyne says:

    Just a note: for individual pancakes, you really need a griddle! They’re also great for frying eggs to put on top of those pancakes, too. I got my cast-iron one from a sporting goods store – the best $12 buy ever!

    We’ve been doing a lot of buckwheat pancakes at our house (we’ve even done scones!), and although they are certainly “rustic”, they’re also gluten free and aren’t even related remotely to wheat since buckwheat is NOT a grass! I’m going to try chocolate buckwheat muffins one of these days…

  4. Tuija says:

    I hardly ever cook pancakes in a skillet. Instead, I quite often make the old Finnish favourite: the oven pancake. (Simply: Make a thickish pancake batter and bake it in the oven: no standing at the stove.)
    I googled a recipe for you – I know it won’t work with the food allergies as is, but you’ll see the eggs-liquid-flour ratio and the process from it, and I think it would work with your batter recipe, too, Anne. ( )
    When I make this, I make a batter for a whole oven pan and cover the pan with parchment paper -> less washing up…

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