Serves 2-4


•    4 eggs, room temperature
•    1 cup coconut milk
•    2 tsp vanilla extract
•    1 tbsp honey
•    1/2 cup coconut flour
•    1 tsp baking soda
•    1/2 tsp sea salt
•    Coconut oil for cooking fat


1.    Preheat a small frying pan over medium-low heat. In a bowl, mix eggs together well until frothy. Mix in coconut milk, vanilla, and honey.
2.    In a second bowl combine dry ingredients by whisking together the coconut flour, baking soda, and sea salt thoroughly. Mix wet and dry ingredients together well.
3.    Add coconut oil to pan and let it get hot. Pour or ladle enough batter to form a small (2-3 inch diameter) pancake. Cook until edges start to dry and firm then flip and cook through. Different pans cook differently, so your first pancake is your trial piece.
4.    Eat hot or cold on its own or with a toping of your choice

Browse articles

All articles