Whip up a batch of these delicious pancakes, using the healthy alternative coconut flour. Coconut flour is gluten-free, high in fiber and low in carbohydrates, making it an ideal ingredient for celiacs, diabetics and those concerned with glycemic index.


4 eggs

¼ cup coconut flour

¼ tsp baking powder

1 tbsp organic cane sugar

¼ tsp sea salt

3 tbsp coconut oil – set aside for the pan


Mix ingredients together

In a medium skillet over low to medium heat, warm the coconut oil

Ladle in ¼ cup of the batter and cook for 2-3 minutes, the edges will start to bubble, and the center will start to look a little dry. Flip the pancake over and cook another 2-3 minutes.

Remove from heat, and cook the rest of the batter. You may need to add more oil to the pan for each pancake

Serve with pure maple syrup, fruit preserves or honey