Coconut Flour Pancakes

Saturday morning, I wanted to make a breakfast that would delight and impress my kids, but be healthy and filling.

I had some coconut flour and coconut oil in the cabinet, so I decided to make some substitutions while whipping up a batch of pancakes. To my great job, the pancakes came out delicious, though much thicker than normal. The coconut oil heating on the griddle also made the house smell fantastic and got everyone excited. I served with bananas, walnuts, and syrup. Yum!


  • 1 ½ cups of coconut flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon raw sugar
  • 1 ½ cup almond milk
  • 3 eggs
  • 3 tablespoons plus one teaspoon coconut oil


  • Mix coconut flour, baking powder, sugar, and sal
  • Mix eggs, almond milk, and 3 tablespoons coconut oil in a large bowl
  • Slowly add dry ingredients to wet, mixing well
  • Heat a griddle to medium heat and spread 1 remaining teaspoon coconut oil on the surface to heat
  • Using a ¼ cup dry measuring scoop, drop batter onto the griddle. Spread batter to desired thickness
  • Allow to cook for about four minutes, then flip and cook an additional three minutes
  • Serve when browned on both sides and cooked through
  • Benefits of the Substitutions

Coconut flour is a great substitution for all-purpose flour, as it is high in fiber and low in carbs. Coconut flour is made from dried, powdered coconut meat, so it also has a bit of protein. Both coconut oil and coconut flour contain healthy fats. These pancakes are gluten-free and wheat-free, so they may be a great substitution for those with allergies. If an egg substitute is used, the pancakes are also vegan.

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