Coconut Flour Pancakes

Coconut Flour Pancakes

Coconut Flour Pancakes

Prep Time 7 mins
Cook Time 15 mins
Total Time 22 mins
Course Breakfast
Cuisine American


  • 4 Lg Eggs organic, free range
  • 1 Cup Unsweetened Coconut Milk
  • 2 tsp Vanilla Extract
  • 1 tbsp Honey Raw
  • 1/2 Cup Coconut Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • Coconut Oil/Grass Fed Butter For Frying


  • Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.
  • In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  • Grease pan with butter or coconut oil. Pour 2-3 tablespoons of batter into pan for each pancake. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the batter starts to bubble. Flip and cook an additional 2-3 minutes.
  • Serve hot with butter, coconut oil, honey, syrup, or fruit.
Keyword Breakfast, Pancakes

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