Coconut Pancakes
Prep time
Cook time
Total time
Gluten Free Soy Free Coconut Pancakes perfect for Christmas or New Year's Morning for the entire family!
Recipe type: Breakfast
Cuisine: Gluten Free
  • ¾ c. coconut flour
  • 1 tsp. baking soda
  • Pinch of salt
  • 4 eggs, room temp
  • 1 c. coconut milk
  • 2 tsp. vanilla
  • 1 tsp. real maple syrup
  • Coconut oil, for frying
  • Real Maple Syrup, Coconut Cream or Fruit, for topping
  1. Preheat griddle or frying pan to medium-high. Stir in coconut milk, vanilla & maple syrup.
  2. In a medium bowl, sift the coconut flour. (I know ¾ c. isn’t much flour, but coconut soaks up a whole lot of moisture. You’ll be surprised!) Add in the baking soda & salt.
  3. In a separate bowl, beat the eggs until frothy, around 2 minutes or so. (Don’t skip this step! It’s important.) Add vanilla & maple syrup.
  4. Pour a little more than half of the wet mixture into the flour mixture and stir together until all the flour is mixed in. Allow the mix to sit for 5 minutes, so the coconut can absorb the liquid. Slowly add the rest of the liquid until your batter is the consistency of thick brownie batter.
  5. Melt a small amount of coconut oil in your pan. Ladle small amounts of batter onto your pan. You don’t want to make big pancakes. This recipe works great if you make “silver dollar” pancakes that aren’t bigger than a couple inches in diameter. Bigger pancakes might break apart.
  6. Cook for a 3 – 5 minutes, until the top starts to dry and the bottom is browned (don’t look for the usual “pancake bubbles”.) Flip pancakes and cook for a few minutes more.
Serve plain to your dogs (if you are sharing), but humans will appreciate these Gluten Free Coconut Pancakes topped with coconut cream, maple syrup and/or fruit.
Recipe by Two Little Cavaliers at