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Powerhouse Coconut Pancakes Recipe

Servings: 10 hotcakes


  • 45 g coconut flour (1/2 cup)
  • 170 g milk of your choice (3/4 cup) I use raw milk, but if you’re non dairy a cashew milk is delish for this
  • 3 pcs organic, pasture raised eggs
  • 1 tsp aluminium free baking powder (Bob’s Red Mill is a great brand)
  • 1/2 tsp vanilla powder and / or cinnamon (optional but very yummy!)
  • generous coconut oil or butter, for the frying pan


  • 1/2 cup milk
  • 3 tbsp tapioca flour


  • Get your pan on a medium heat and melt a teaspoon or 2 of butter in it.
  • Whisk your eggs for a few seconds in a large mixing bowl, by hand is fine.
  • Add coconut flour, baking powder and vanilla powder and whisk and then let stand until it’s a thick goop – about a minute or 2.
  • Add milk and whisk until all combined.
  • Now, spoon the thick batter into pan by the heaped tbsp and gently spread out a little so diameter is about 3 inches.
  • Fry 2 minutes a side and make a stack in a low oven to allow you to build up your collection for breakky.
  • MAKES 10-12 hot cakes, so double if you have a large family, and have a low oven cued, to put the mid-batch hot cakes in to stay warm until serving. These aren’t very nice cold – the curse of coconut texture. Best to definitely keep them warming in the oven until all are ready to serve together, nice and hot.


  • To serve, before you start making the hotcakes, get a pot going on low with 2 cups of blueberries, a pinch of ground cinnamon and a tbsp of rice syrup or 6 drops stevia and let it cook unassisted. Then it's all ready at the same time. Or, you could use this heavenly rustic strawberry jam recipe, or maple and lemon juice - whatever you like!
  • To top? A little natural yoghurt or my whipped vanilla bean & lime coconut cream dolloped (click through here and scroll down to the whipped coconut cream part). In typing that, I want to go make them again!