saturday morning: coconut milk pancakes


(recipe adapted from Cooking with Coconut Flour by Bruce Fife)


  • 1/3 cup coconut milk (+some extra to top pancakes)
  • coconut oil for skillet
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 3 tablespoons sifted coconut flour
  • 1/8 teaspoon baking powder
  • shake of nutmeg, cinnamon, cardamom
  • fresh berries to top pancakes


  • blend coconut milk, eggs, vanilla, honey & salt
  • mix sifted coconut flour with baking powder & then blend into batter
  • shake spices into batter & mix
  • turn burner on low heat and melt coconut oil on skillet
  • spoon batter into ~3″ circles (these cook fast & are delicate to flip)

recipe is ideal for 2 people


2 Responses to “saturday morning: coconut milk pancakes”

  1. 1 Dina

    Tried these for the first time this morning… yum! I didn’t have coconut oil for the pan, so I just used olive oil. Taste is very different from a traditional pancake, but very good. (I’m just experimenting, not 100% grain-free, so I have something to compare it to.) The pancakes are delicate to the palate, but very satisfying. I initially thought it would be too little batter for 2 servings; it made a dozen teeny tiny pancakes, and 6 were definitely enough to fill me up (and I’m eating for 2!). I topped mine with a splash of coconut milk and 1 fresh peach cut into bite-sized pieces. I really must admit that it was heavenly. A good experiment!

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