Coconut Pancakes

Dr. Ingrid Maes homepage, Recipes


4-5 eggs
1/3 Cup coconut flour
1/4 tsp. vanilla extract
1 pinch nutmeg
1 tsp. cinnamon (or more if you like)
1 pinch salt
1 Tbsp. honey
1/4 to 1/3 cup coconut milk (full fat)
Pecans or walnuts (optional)
Blueberries (optional)


  1. Mix all ingredients and let sit for five minutes. Add more coconut milk if you find batter is too thick.
  2. Add coconut oil or butter to a pan and heat over medium heat.
  3. Pour about 1 cup of batter for each pancake, allowing each side to brown before flipping it. Serves 2-4.

If you want some healthy and delicious additions to your pancakes, add a few blueberries, bananas, crushed pecans, or walnut pieces immediately after pouring the batter in the pan.

Instead of using all coconut flour, you can also experiment with using half coconut flour and half almond flour, which, in my opinion, makes a very balanced flavor.



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About the Author

Dr. Ingrid Maes

Dr. Ingrid Maes specializes in gentle chiropractic care and creating a lifestyle that promotes your best health. As a doctor of chiropractic and certified acupuncturist, Ingrid is skilled at identifying the root cause of imbalance and creating physical, nutritional and emotional balance in all systems of your body.

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