Coconut Flour Pancakes Recipe - Slimming Solutions

Coconut Flour Pancakes Recipe

Coconut Flour Pancakes With A Mixed Berry Compote

 pancakes blogpost


Fancy a change? Got some extra time to make a delicious breakfast today? Continue reading to find out how to make this amazing recipe!


220ml cup milk

4 eggs

1 tsp of baking soda

2 tsp of honey

20g ground almonds

2 tsp of vanilla extract

pinch of salt

40g coconut flour


The compote:

Bag of frozen raspberries

2 tsp of honey


*Additional items for serving/cooking*:

Coconut oil for frying

Greek yoghurt for serving



Note* If you want to serve as a stack, pre-heat the oven to keep the pancakes warm whilst you cook them all.

  • If you have a nutribullet or similar blender, put all of the ingredients in and blend for 1 minute.
  • If you don’t have a blender, beat the eggs for 2 minutes until it is a little frothy, then add the milk, vanilla extract, 2 tsp of honey and beat for another minute.
  • In a seperate bowl, mix the coconut flour and the ground almonds, with the baking soda and salt.
  • Stir in the egg mix into the coconut flour mix and set aside for a minute. Note* that the mixture will thicken slightly, it should be thick in order to create the small ‘American style pancake’.
  • In a small pan, on a medium- low heat, empty the bag of frozen raspberries and 2 tsp of honey and cook through, leave to cook stirring gently occasionally. This should only take 5 minutes approx. Keep warm on a low heat.
  • Using a good non-stick frying pan, heat the pan through on a high heat. Add a little coconut oil to the pan, turn the heat down to medium and add a scoop of pancake mixture. You want these to be like small American style pancakes that are thicker.
  • Cook for a few minutes on each side then either serve straight away, or keep warm in the oven until you have cooked a stack and serve with the berry compote and some greek yoghurt.



Alternative: You can serve these with grilled, fat trimmed bacon and scrambled eggs.


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