Start to Finish: 15 minutes


  • 1/2 cup (50g) coconut flour
  • 1/2 teaspoon baking soda
  • 2 tablespoons coconut oil, melted
  • 4 organic, pasture raised eggs, room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon Ceylon cinnamon
  • 1/2 cup coconut cream (the thick part of canned coconut cream, unsweetened)
  • 1/2 cup almond milk, unsweetened
  • 1/4 teaspoon Himalayan salt
  • Grass-fed ghee or coconut oil for cooking


  1. In a high-powered blender, add all ingredients except ghee and blend until well incorporated, scraping the sides down as needed.
  2. Heat a medium skillet over medium heat, then add enough ghee to coat the pan. When pan has heated, pour about 1/2 cup of batter onto the skillet. Cook batter until golden on one side, then flip and continue cooking until golden on the other side (note: Thicker pancakes will take longer to cook). Set aside and continue cooking until no batter remains.
  3. Serve coconut flour pancakes hot with grass-fed ghee, berries, or your favorite keto-friendly toppings.

Serves: 3


  • Calories: 244
  • Fat: 23g
  • Saturated Fat: 19.1g
  • Cholesterol: 123mg
  • Salt: 296mg
  • Carbs: 4.9g
  • Fiber: 2.7g
  • Sugar: 1.5g
  • Net Carbs: 2.2g
  • Protein: 5.5g
  • Calcium: 112mg
  • Iron: 1mg
  • Potassium: 121mg

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