Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


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

More from food