Coconut Flour Pancakes


    • 4 eggs, room temperature
    • 1 c full fat coconut milk
    • 2 tsp vanilla extract
    • 1/8 c Lakanto maple flavored syrup
    • 1-3 droppers SweetLeaf liquid stevia
    • 1/2 c coconut flour (I recommend Coconut Secret brand)
    • 1 tsp baking soda
    • 1/4 tsp kosher salt
    • Coconut oil or butter, for frying



    In a small bowl, beat eggs vigorously until frothy, about 2 minutes. Mix in milk, vanilla, and honey.


    In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).


    Stir the wet mixture into the dry; mix WELL. There is no need to worry about over-beating with coconut flour. Allow to sit for at least 5 minutes. Batter should be really thick, like brownie batter.


    While batter is thickening, preheat a griddle over medium to medium-low heat.


    Add butter or coconut oil, if needed. Ladle about 1/4 c of batter onto the griddle, spreading the batter out to 2-3-inches in diameter.


    Cook for a few minutes, until the top starts to dry out and the bottom is slightly brown, then flip the pancakes over and cook an additional 2-3 minutes.

    Recipe adapted from: She Cooks He Cleans

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