About This Recipe These pancakes are a wonderful treat. Coconut flour is higher in fiber than wheat flour, so it’s a better choice for your digestion and blood sugar levels. To make these extra delicious, top each serving with a mixture of berries and a spoonful of heavy cream. They’re also great with bacon—but isn’t...
- 2 tbsp coconut oil or butter
- 6 eggs
- 1 cup coconut milk or cows milk
- 1 tsp pure vanilla extract
- ½ cup coconut flour
- 1 tsp baking soda
- salt to taste
Assemble, prepare, and measure ingredients. Melt coconut oil (or butter) and cool to room temperature. Whisk eggs vigorously until fully combined.
In a mixing bowl, stir melted coconut oil (or butter), milk, and vanilla into beaten eggs. Sift in flour and baking soda. Add a pinch of salt. If batter seems too thick, add some more milk, about 1 tablespoon at a time.
Heat a griddle or frying pan over medium-high heat until a droplet of water hisses and dances on the surface. Heat about 1 teaspoon coconut oil or butter in the pan. Ladle in three little pancakes, each no larger than 3 inches/7.5 cm in diameter or they will break when you flip them.
Watch them closely. They will brown and start to smell ready after 2–3 minutes. Flip them carefully and cook for another 2 minutes.
Serve right away, preferably with berries and cream over top.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.