Coconut Flour Pancakes

(Source: Marci and Will Foster)


Here is one of our family's favorite breakfasts. Coconut flour is a wonderful ingredient to experiment with and substitute in many recipes that use wheat flour. Made from dehydrated coconut meat, it is very high in fiber, good quality fat and lauric acid. The flavor is outstanding with no compromise in texture, and I feel great feeding it to my family. I hope you will too.


Coconut Flour Pancakes (Makes 16 small pancakes)

4 eggs (local)

4 Tbsp coconut oil (available at Traditional Health Clinic) or butter

4 Tbsp coconut milk or cow's milk

1 Tbsp maple syrup (pure and organic) 1/4 tsp sea salt (good quality)

4 Tbsp coconut flour (available at health food stores)

1/4 tsp baking powder (aluminum free) More coconut oil for frying

Blend eggs, oil, milk, syrup and salt

Combine coconut flour and baking powder, then mix thoroughly

Heat 1 Tbsp of coconut oil on skillet

Spoon batter onto hot skillet, making cakes about 3 inches wide. Batter will be thick, but will flatten when cooking.

Serve with butter, maple syrup, yogurt and/or fresh fruit and a side of organic bacon.