Coconut Flour Pancakes

by Ann Marie Michaels on October 17, 2008

Print Friendly

Join me at the Take Back Your Health Conference April 18-20, 2015 in Los Angeles. Dr. Cate Shanahan, Mark McAfee and many more speakers. I hope to see you there! Click here to order tickets

Coconut Flour Pancakes

Everyone loved the coconut flour pancakes I made this morning. I only made a small batch but these pancakes are so dense and filling, you don’t need much to feel satisfied.

Coconut flour pancakes are extremely nutritious, much more so than pancakes made with regular flour. They are also high in fiber, and lower in carbs.

The other great thing about coconut flour pancakes is that in order to make them, you need to use a lot of eggs, which greatly boosts the nutrition. There’s 1/2 of an egg in each and every one of these pancakes. (Not to mention 1/2 tablespoon of butter per pancake.)

This recipe is GAPS and SCD friendly. If you use coconut oil and coconut milk instead of butter and whole milk, it’s GFCF (gluten-free, casein free).

Coconut Flour Pancakes

Recipe Notes

I modified this recipe from the one in Bruce Fife’s book, Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat.

Coconut Flour Pancakes

As you can see, Kate especially enjoyed the butter. :-)

Coconut Flour Pancakes

Makes about 6 pancakes


Eggs, preferably pastured (3) where to buy eggs
Melted butter, preferably butter from grass-fed cows, or coconut oil — plus extra butter or coconut oil for cooking the pancakes (3 TBS) — where to buy coconut oil; where to buy butter
Coconut milk or whole milk, preferably raw, from grass-fed cows (3 TBS) — where to buy coconut milk
Sucanat, you can also use raw honey or maple syrup (1 1/2 tsp) — where to buy sucanat; where to buy maple syrup
Sea salt (1 tsp) — where to buy sea salt
Coconut flour (3 TBS) — where to buy coconut flour
Optional: Baking powder, aluminum-free (1/2 tsp)


1. Using a wire whisk, mix together eggs, melted butter, milk, sucanat, and sea salt.
2. Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed.
3. Heat 1 tablespoon of butter (or coconut oil) in a skillet on a medium flame.
4. Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.
5. Serve with lots of butter and real maple syrup, or if you’re on the GAPS diet, honey.

Photo credit:Coconut Flour Pancakes
Disclosure: and

Related Posts Plugin for WordPress, Blogger...

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

{ 121 comments… read them below or add one } April 18, 2014 at 1:13 AM

Spot on with this write-up, I honestly believe
this website needs far more attention. I’ll probably be returning to read more, thanks for the info!

Reply June 5, 2014 at 12:57 AM

Every weekend i used to go to see this site, for the reason that i wish for enjoyment,
for the reason that this this web site conations really nice
funny material too.


Anne December 5, 2014 at 6:35 PM

I just made these for a quick dinner, they are excellent! I actually left out the sweetener (I eat very low carb, and avoid even natural sugars) and topped them with mozzarella cheese and strained tomatoes. A really good faux pizza base! They hold up amazingly well to heavy toppings (ate with a fork, but still!) and got nice and brown and crispy.

I can’t wait to try these sweetened for breakfast. Thanks for a great recipe, even used as a dinner bread substitute :)


paleo cereal December 12, 2014 at 6:23 AM

I have learn several excellent stuff here. Definitely
worth bookmarking for revisiting. I wonder how much effort you place to create one of these excellent informative site.


Leave a Comment

{ 31 trackbacks }

Previous post:

Next post: