Coconut flour pancakes. GF/DF

The beauty of this flour is it’s gluten free, high in fibre and low glycemic load (ie does not raise your blood sugar like wheat flours/refined flours do).  Coconut flour requires more eggs so increases your protein intake v carb load so better for you.  Cinnamon balances blood sugar.  Top with ground seeds to increase your essential fats.


  • ½ cup coconut flour (brand by BOBs RED MILL)
  • 4 free range eggs
  • 1 cup nut milk/coconut milk
  • 2 teaspoon vanilla extract
  • ½ tsp cinnamon
  • 1 tablespoons raw honey/manuka honey
  • 1 teaspoon baking soda
  • option to add in 1 tbs ground seeds


Preheat griddle over medium-low heat.

In a small bowl beat eggs until frothy, about two minutes.   Mix in milk, vanilla, and raw honey.

In a medium-sized bowl combine coconut flour, baking soda, and mineral salt and whisk together.  Stir wet mixture into dry until coconut flour is incorporated.

Grease pan with butter or cold pressed coconut oil.  Ladle a few tablespoons of batter into pan for each pancake.  Spread out slightly with the back of a spoon.  The pancakes should be 2-3 inches in diameter and fairly thick.

Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown.  Flip and cook for an additional 2-3 minutes.

Serve with berries, ground seeds, coconut yoghurt, natural yoghurt, honey or maple syrup.

Breakfast, Dairy Free, Gluten Free, Recipes