Fluffy Coconut Flour Pancakes


4 eggs, room temperature

1 cup half & half or coconut milk (full fat)

2 tsp. vanilla extract

1 Tbsp. honey

1/2 cup coconut flour (I recommend Coconut Secret brand)

1 tsp. baking soda

1/4 tsp. kosher salt

Coconut oil or butter for frying (optional if using nonstick pan or griddle)


1.  In a small bowl, beat eggs vigorously until frothy, about 2 minutes.  Mix in milk, vanilla, and honey.

2.  In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).

3.  Stir the wet mixture into the dry; mix WELL.  There is no need to worry about over beating with coconut flour.  Allow to sit for at least 5 minutes.  Batter should be really thick, like brownie batter.

4.  While batter is thickening, preheat a griddle over medium to medium-low heat.  Add butter or coconut oil, if needed.  Ladle about 1/4 cup of batter onto the griddle, spreading the batter out to 2-3 inches in diameter.  Cook for a few minutes, until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.

5.  Serve hot with butter and maple syrup or with fruit.

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