Coconut Pancakes

Coconut Pancakes


About 8 pancakes


  • 2 free-range eggs
  • 2 tablespoons coconut oil or butter melted
  • 2 tablespoons coconut milk or whole milk
  • 1 teaspoon coconut sugar (optional)
  • 1/8 teaspoon salt
  • 2 tablespoons coconut flour, sifted
  • 1/8 teaspoon aluminium-free baking powder
  • Extra coconut oil for cooking pancakes.


Blend together eggs, oil, milk, sugar and salt.

Combine coconut flour and baking powder and sift

Add the sifted coconut flour and baking powder to the batter and mix thoroughly into the batter.

Heat approximately 1 tablespoon of coconut oil in a frying pan.

Spoon approximately 1 tablespoon of batter into the pan with hot oil, making pancakes about 8 cm in diameter.  Batter will be thick but will flatten out when cooking.  (Note:  the smaller the pancake, the easier it is to turn over.)

Serve with topping of choice, for example,
– fresh fruit,
– low-GI jam or marmalade,
– chocolate sauce (made from mixing coconut oil and raw cacao powder together).
– sprinkle with coconut sugar, or cinnamon, or chopped nuts