Coconut Pancakes
Breakfast

Coconut Pancakes

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About This Recipe

These pancakes are a wonderful treat. Coconut flour is higher in fiber than wheat flour, so it’s a better choice for your digestion and blood sugar levels. To make these extra delicious, top each serving with a mixture of berries and a spoonful of heavy cream. They’re also great with bacon—but isn’t everything?

As Found in

The Obesity Code Cookbook

Purchase Book

Coconut Pancakes
Nutrition Info Print Recipe
  • Prep: 20 m
  • Cook: 7 m
  • Total: 27 m
  • Servings:
    4
    people

Ingredients

  • 2 tbsp coconut oil or butter
  • 6 eggs
  • 1 cup coconut milk or cows milk
  • 1 tsp pure vanilla extract
  • ½ cup coconut flour
  • 1 tsp baking soda
  • salt to taste

Instructions

  1. Assemble, prepare, and measure ingredients. Melt coconut oil (or butter) and cool to room temperature. Whisk eggs vigorously until fully combined.
  2. In a mixing bowl, stir melted coconut oil (or butter), milk, and vanilla into beaten eggs. Sift in flour and baking soda. Add a pinch of salt. If batter seems too thick, add some more milk, about 1 tablespoon at a time.
  3. Heat a griddle or frying pan over medium-high heat until a droplet of water hisses and dances on the surface. Heat about 1 teaspoon coconut oil or butter in the pan. Ladle in three little pancakes, each no larger than 3 inches/7.5 cm in diameter or they will break when you flip them.
  4. Watch them closely. They will brown and start to smell ready after 2–3 minutes. Flip them carefully and cook for another 2 minutes.
  5. Serve right away, preferably with berries and cream over top.
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