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Jo Holden
These coconut flour pancakes are grain free, light, yet filling and delicious with different fillings on. As a sweet treat we like to put some chocolate avocado spread on!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 8


  • 1/2 cup coconut flour
  • 1 cup tapioca flour starch
  • 4 large eggs
  • 1 tablespoon chia or flaxseeds
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla extract optional


  • Whisk up all the ingredients until smooth.
  • Grease a frying pan with some coconut oil and heat gently.
  • Using a 1/4 measuring cup, scoop the mix and pour into the centre of the pan.
  • Cook until the edges are golden and curl a little inward.
  • Flip over and cook until brown on the other side.
  • Batter will store nicely in the fridge for up to a week or in the freeze for longer.