This is a recipe that I think perfectly encapsulates the wonder that is the coconut. When it comes to making coconut flour pancakes, there needs to be a fine balance struck so that the finished product is neither too dry nor too soggy, and of course flatness can be a major obstacle to overcome.

Made with coconut flour, these pancakes are gluten-free and lower in carbs than traditional pancakes. Skip the sugar crash and fuel up for a busy day ahead or a great pre-training fuel. These hearty pancakes  have an ideal mix of carbs, protein, and fat. The batter will be thin and delicate, more like a crepe than a pancake.

Coconut flour is just finely ground coconut. Most Supermarkets now stock it in the baking goods aisle or with natural wholefoods .

TIME: 20 minutes

  • 1 cup coconut flour
    2 eggs
    ¼ cup milk or water
    2 tablespoons cooking oil
    1 tablespoon maple syrup
    agave nectar
    teaspoon of ground cinnamon

toasted almonds and plain yogurt

The lecithin contained within the egg yolks is what lends itself to the firmness and fullness of the pancakes, so if you’re not happy with the overall consistency then I would recommend adjusting the egg quantity before anything else. An alternative fix is to simply add another spoonful of coconut flour, but I think that an extra egg will be the most common solution.


  1. Mix together all ingredients in a bowl.
  2. Bring a lightly oiled sauté pan to medium-high heat. When pan is hot, pour batter to form pancakes, leaving ample space between each to allow batter to spread. Unlike traditional pancakes these will not bubble, so watch for the edges to brown, then gently flip over and brown the other side.
  3. Serve hot, topped with toasted almonds, yogurt, or fresh fruit. Makes about 6 pancakes.
  4. NUTRITION DATA PER SERVING (3 pancakes) > Energy 557 cal • Fat 47 g • Sodium 447 mg • Carbs 23 g • FibrE 6 g • Protein 19 g