Recipe: Coconut Pancakes

Coconut flour pancakes are a weekend staple in our home. Easy and fun to make, kids and adults love them. In our version we switch grain flour for coconut flour, an ingredient often used in our kitchen. Coconut flour is a great substitute, full of fiber and rich in flavor. 

Ask your children to help in the preparation, they will love getting their little hands dirty and participating in making this meal.

Photos by Claudia F. Borges

Serves 8.



** Ingredients preferably organic – if available and whenever possible.

4 eggs

3 tbsp oil (olive, grapeseed or ghee)

1/4 cup milk (preferably organic)

1/4 cup coconut flour (preferably organic)

1 Tbsp coconut palm sugar

1/4 tsp sea salt

1/4 tsp baking powder


Step 1
In a large bowl whisk (do not beat) together eggs, oil and milk until well combined. (Ask the kids help mixing and whisking these ingredients).

Step 2
In a separate bowl sift coconut flour, sugar, salt and baking powder.

Step 3
Add dry to wet and thoroughly mix until there are no lumps. (Have the kids help mix).

Step 4
Ladle 2 Tbsp to 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.

Step 5
Drizzle with raw honey or maple syrup, and serve with sliced strawberries and a smile. (Kids can help select the berries and drizzle the syrup).