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Coconut Flour Pancakes

Coconut Flour Pancakes

  • Makes


    2-3 Servings
  • Meal
    Breakfast, Lunch
  • Prep

    5 minutes
  • Cook

    20 minutes
  • Total

    25 minutes


  • 4 eggs
  • 1/2 cup milk
  • 2 tablespoons honey (can substitute maple syrup or agave syrup)
  • 3 tablespoons melted coconut oil (or any cooking oil), plus additional for greasing griddle
  • 4 – 6 tablespoons coconut flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt


  • 1. Whisk the eggs in a medium bowl. Continue whisking and add the milk and honey. Add 4 tablespoons of the coconut flour, the baking powder and salt and whisk till dry ingredients are incorporated. If the batter is runny add coconut flour, one tablespoon at a time, till batter thickens.

  • 2. Heat oil in a large griddle or skillet over medium heat. Reduce heat to low and drop two tablespoons of batter onto the griddle – repeating with additional batter. Cook till surfaces are covered in bubbles and undersides are golden brown. Flip and cook the other sides. Transfer to a serving platter and keep warm while repeating with remaining batter.

Image via Sheri Silver

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