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Coconut Pancakes

This is what most people think when they think about the Paleo “diet” (though, I like to call it a lifestyle as diet implies that you are depriving yourself or trying to lose weight). Meat, bacon, fat, etc. And they wouldn’t be too far off, though Paleo represents a lot more than just eating meat. After delving into the lifestyle these past few months, I’ve come to realize there are a lot of different kinds of people doing it and they all have their own “versions” and rules. 

Some people do “Paleo” while still eating grains or legumes, which would actually not be Paleo at all. Some people eat sugars or no fats or only lean meats. Some people go so far as to do everything in their lives as a Paleolithic man might, no shoes, no modern conveniences, etc. Some people say you shouldn’t try to recreate anything from the SAD diet (Standard American Diet) and only eat completely unprocessed foods 100% of the time. As much as I would love to do that or even be able to come close (which I wouldn’t, because me and dark chocolate are thisclose and if anyone ever tries to take it away from me I might go Paleolithic on their ass), it’s just not possible with kids. We tried to get them to eat what we were eating, but kids are picky and they think meat is gross most of the time…or maybe it’s just mine.

In any case, standard fare like bread and crackers were sorely missed, so I needed to come up with a breakfast recipe stat. The barren cereal cupboards were just making the kids hangry. So pancakes seemed like the easiest choice. Mix some wet stuff with some dry stuff and fry it up in fat. How could it go wrong?

Well, I went though about four different versions of this recipe before settling on this one. I tried almond flour, both almond flour and coconut flour mixed together and then just coconut flour. I much prefer the coconut flour consistency over the graininess of the almond flour. Lucky for you I came up with another fabulous recipe right after I finished this one, so look for a version 2.0 coming soon. In the mean time, welcome back a sorely missed morning treat to your breakfast table…and it’s completely guilt free. Just skip the syrup will ya?

One year ago: Whole Wheat Chocolate Cherry Muffins

Two years ago: Stuffed Pork Loin

Three years ago: Zucchini Tarte Tatin with Polenta

Coconut Pancakes

Rating: 41

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 9 minutes

Yield: 8 pancakes


  • 5 free run or omega-3 eggs
  • 2 tbsp coconut milk
  • 2 tsp pure vanilla extract (no sugar added)
  • 6 tbsp coconut flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cardamon
  • 1/4 tsp salt
  • 3 tbsp water
  • 2 tbsp fat for cooking (ghee, coconut oil, etc.)
  • 1/4 cup dark chocolate chips (optional)


  1. In a small bowl, mix the eggs with the coconut milk and vanilla.
  2. In a separate bowl, mix the coconut flour with the spices and salt.
  3. Add the dry ingredients to the wet and stir to combine.
  4. Add water one tablespoon at a time until a runny batter consistency is reached. The thicker the batter, the thicker your pancakes will be.
  5. Preheat a heavy pan over medium low heat. Add fat and allow to heat up.
  6. Drop spoonfuls of the batter into the hot oil and cook for about two minutes, flip and cook for two more minutes. Remove from pan and serve.


These freeze very well. We defrost them in the microwave then heat them up in the frying pan or the toaster oven.

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