The kids love pancakes, it’s our Sunday morning ritual and I will make them for an afterschool snack sometimes too.  I’ve made them a few times this week and I have finally perfected the amounts.

 Coconut Flour Paleo Pancakes makes 9

  • 4 eggs
  • 1 cup of almond milk (or coconut milk)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon honey (I used sweet organic coconut spread)
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon Himalayan pink rock salt

How to:

  1. Put all wet ingredients into a bowl and beat with electric beaters.
  2. Add the dry ingredients and beat again with the electric beaters, this helps keep the batter smooth.
  3. Let the mixture sit for a few minutes, allowing the coconut flour to absorb some of the moisture.  While the batter is sitting, heat a large fry pan to a moderate heat  and melt some ghee or butter in the pan.
  4. Place a ladle full of the mixture into the hot pan and cook like normal pancakes.

Tip: When the pancakes require flipping the first time, they will be tricky to flip as they are dense and moist.  Don’t expect them to flip like normal pancakes, they will require some jiggling and care so you don’t rip them in half .



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© Jessica Rath

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