Coconut flour is a great way to ditch wheat and gluten and still make your favourite recipes! It’s a nutritious and delicious way to change the flour you use and it’s also high in fiber. Coconut flour is really absorbent, so when replacing it with your normal flour you’ll often find you need less and need to add more moisture. This is a great recipe for gluten-free, wheat-free pancakes and fantastic for anyone with any allergies. It’s also ideal if you follow a Paleo diet. Enjoy!


2 tbsp extra virgin coconut oil
1 tbsp raw honey
3 large eggs
1/4 cup coconut milk
1/2 tsp vanilla extract 1/4 cup sifted coconut flour
1/4 tsp cream of tartar
1/8 tsp baking soda
1/8 tsp sea salt

Makes 8-10 small pancakes


Cream together the coconut oil and honey and then add the eggs one at a time.

Add coconut milk and vanilla and mix until smooth.

Now add the coconut flour and continue to mix until smooth.

Lastly add cream of tartar, baking soda and salt.

Mix gently but be sure not to over-mix.

Use a ladle and pour small amount of the batter into pan heated with coconut oil or butter on a medium heat.

Flip when the pancake goes light brown underneath.

The pancakes will not bubble as much as “regular” pancakes.

Drizzle with maple syrup or honey, and serve with fresh fruit, and berries.