Recipes: Coconut Flour Pancakes

Since I am gluten free, I always look for recipes that make delicious food like pancakes but use alternative ingredients that are gluten free. I found this gluten free pancake which I am eager to try out.


  • large eggs
  • cup coconut milk (full-fat canned)
  • tablespoons coconut oil (melted and cooled)
  • tablespoons pure maple syrup (or honey)
  • teaspoon pure vanilla extract
  • 1/2 cups coconut flour
  • 1/4 cups tapioca flour (option, read notes above)
  • 1/4 teaspoons baking soda
  • pinch sea salt


  1. Add all of the ingredients for the pancakes to a blender and blend until smooth. The batter will be very thick.

  2. Heat a griddle or skillet to medium and add enough coconut oil (or cooking oil) to coat the surface, about 2 tablespoons. Wait 3 to 5 minutes for the skillet/griddle to heat up all the way before cooking the pancakes.

  3. Measure a scant 1/4 cup of batter and pour onto the hot surface. Cook 3 to 4 minutes, until the sides of the pancake begin to firm up. Carefully flip and cook on the other side an additional 2 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter (Note: I cook 3 pancakes at a time on a 10-inch skillet).

  4. Serve pancakes with choice of toppings


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