Coconut Pancakes

These are super filling, make them savoury by adding cheese and ham, or sweet(ish) by adding a square of melted dark chocolate.  There’s enough in this recipe for 4 people, it makes about 10 medium sized pancakes.

The consistency is more crumbly than regular wheat flour based pancakes, so it will be necessary to turn them with a spatula rather than flipping them.


  • 4 large eggs
  • 240 ml of full fat milk or coconut milk
  • 70g of coconut flour
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1 tsp of pure vanilla extract or 1 tsp of ground cinnamon (optional)
  • butter for frying


  • In a food processor or with a stick blender, blend the eggs, milk and vanilla extract together.
  • Mix all the dry ingredient together well before adding to the wet ingredients and blending until there are no lumps.
  • Melt a knob of butter onto a frying pan at medium heat. Add some pancake mixture to the pan and shake to make it about 5mm thick. Cook for about 2 minutes minutes and then flip onto the other side and cook for another 2 minutes or until lightly browned.
  • Now it’s done, so garnish as you like and cook up the rest of the batter immediately as it thickens very quickly. Loosen with a little more milk if necessary.