Coconut Flour Pancakes


This is why my dear husband calls me "The Coconut Woman." I'm literally obsessed with coconut! 

Total Time: 20 minutes

Prep: 10 min
Cook: 10 min

Yield: 2 servings
Level: Intermediate

2 servings

Coconut Flour Pancakes


  • 3 eggs
  • 2 tablespoons coconut oil
  • 1 tablespoon sugar or honey
  • 1/4 cup coconut or almond milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coconut flour
  • 1/8 teaspoon baking soda
  • Pinch of salt
  • 1 teaspoon coconut oil (for cooking)
  • 2 tablespoons unsweetened coconut shreds
  • 1/2 cup blueberries
  • Maple syrup to taste


  1. In a bowl, mix the eggs, coconut oil, and honey together. (The coconut oil should be cold, resulting in a lumpy mix.)
  2. Add the milk and vanilla extract.
  3. Stir in the coconut flour, baking soda, and salt.
  4. Combine gently. Over-mixing will result in flat, lifeless pancakes. Your mixture should be lumpy!
  5. Melt the teaspoon of coconut oil in a skillet heated over medium-low heat.
  6. Use a tablespoon or small measuring cup to add batter to the pan, making 6-8 small pancakes.
  7. Unlike traditional pancakes, you won't see bubbles forming on the top, so check the underside of your pancake for browning before flipping.
  8. Top with shredded coconut, blueberries, and a drizzle of honey or maple syrup.