Grain free Coconut Pancakes
Dr. Heather Boyd-Roberts

Gluten free, grain free, Dairy free, soy free, corn free, Paleo friendly.

Whether you are trying to cut your carbs, working on avoiding grains, or have been diagnosed with metabolic syndrome or diabetes this is a great pancake recipe. Try adding cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.


4 eggs, room temperature
1 cup milk (raw cow’s, almond or coconut work)
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
coconut oil or butter for frying

Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.

Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.

Top with coconut butter and stevia or honey or top with. Fruit compote.

To make fruit compote heat fresh or frozen fruit over a burner. Mash with a fork to make desired consistency. Sprinkle in stevia to desired sweetness.