Gluten, Dairy, Soy, Grain Free, Low Carb – Paleo

Serves 2


4 eggs
1 cup coconut milk (or any other non-dairy milk, i.e. almond, cashew, macadamia, etc.)
1 tbs. filtered water (or more if batter looks too thick)
1 tsp. vanilla
2 tsps. coconut sugar (or grade B Maple Syrup or 1 tsp. raw honey)
½ cup coconut flour
1 tsp. baking soda
¼ tsp. sea salt
2 tbs. unsweetened shredded dried coconut (optional)
1-2 tbs. coconut oil for cooking


Beat eggs in small bowl until frothy. Mix in coconut milk, water, vanilla and coconut sugar.
Set aside.
In a large bowl mix all dry ingredients until smooth and thoroughly combined. Stir in shredded coconut.
Add wet ingredients to dry ingredients and stir until well blended.
Melt 1 tsp. of coconut oil in skillet at a time over medium heat. Spoon 2 tbs. of batter per pancake and cook 2-3 minutes per side until golden.
Serve immediately with cinnamon, chopped nuts and/or fresh berries.