Coconut Flour Pancakes

Pancakes!  Just the name makes your mouth water and your  taste buds stand at attention.  But, the pancakes I was raised on were made with white flour, so they were full of carbohydrates, which the body turns to sugar and fat.  I always found them “heavy” and would find myself full before I even finished one.

Not the case with these sweet little coconut flour pancakes.  They are so tasty I will never go back to the heavy white flour or even the whole wheat pancakes.  I fix a batch of them in the morning and then eat on them all day without the worry of taking on pounds or affecting my blood sugar negatively.

So give them a try and let me know what you think!!!


    • Yield: Makes 8 to 10 small pancakes
    • Serving Size:  Serves 1 – 2 people.


        • (2) TBSP  of Organic Extra Virgin Coconut Oil
        • (1) TBSP of Raw Honey
        • (3) Large Free Range Eggs
        • 1/4 Cup  Unsweetened Organic Coconut Milk

        • 1/2 Tsp Vanilla Extract
        • 1/4 Cup Organic Coconut Flour, sifted
        • 1/4 Tsp Cream of Tartar
        • 1/8 Tsp Baking Soda
        • 1/8 Tsp Sea Salt


              1. Cream together the coconut oil and honey until well mixed and smooth.  Add the eggs one at a time.  I take the eggs out of the refrigerator and sit them on the counter, put the oil in a small bowl and sit it in the toaster oven at 170 degrees  while I am taking my shower.  This keeps the cold egg from making the coconut oil harden.
              2. Add the coconut milk and vanilla and mix until smooth.
              3. Add the sifted coconut flour.  Mix until smooth.  If you are like me and like more body to the pancake, also add a tablespoon or two of Almond Flour to the sifter or a tablespoon of ground flax seed.  Do not use the Almond Flour if you are allergic to nuts.
              4. Lastly add the cream of tartar, baking soda and salt.  Do not over mix or the cream of tartar and baking soda will not work.
              5. Heat a crepe pan (can use a grill or iron skillet) adding some coconut oil or ghee.  You will want the pan set on a medium to low heat.  Don’t use too much coconut oil or ghee for this adds too much liquid.
              6. Pour in a small amount of batter – if you make the pancake too large you may not be able to flip it.  I watch the top and when I see the edges begin to thicken, I use the pancake turner to check the bottom.  When it is light brown, I flip the pancake.  The pancakes will not bubble like the Wheat Flour pancakes.


I like them as is without butter or syrup.  I also like to add an egg to the top of one, or some fresh fruit, or a chicken sausage patty.  I like them hot and I like them cold.  You can add butter to them and some maple syrup if you so choose.  As you can tell, I truly enjoy these pancakes.  I use them in place of short bread for fresh fruit, I use them like a cookie, and I use them as a pancake.

Leave a comment and let me know how you like these little jewels.  Or, if you are having some difficulty cooking them, feel free to as me questions.

If you want more recipe’s using coconut oil Click Here! for the Coconut Oil Blueprint!

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