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Coconut pancakes

Makes approximately 8-9 pancakes.


85g plain flour

15g coconut flour

200ml plant based milk (I used soy)

2 tbsp maple syrup (or more depending on how sweet you like your pancakes!)

1 tbsp lemon juice

1 tsp baking powder

1/2 tsp vanilla

Coconut oil to fry

Optional toppings:

Chia seeds

Maple syrup

Chocolate shavings

Any fruit (I used blueberries and cherries)

Yoghurt (I used soy)

Dessicated coconut


1. Sift the coconut flour and plain flour into a large bowl.

2. Into the bowl, add in the milk, maple syrup, lemon juice, baking powder, and vanilla. Mix well using a whisk.

3. Heat around 1 tsp coconut oil on a large pan over medium heat.

4. Spoon in the batter into the pan in approximately 1/4 cup measurements and cook for until edges are dry and bubbles start to appear on the surface of the pancakes. This should take approximately 2-3 minutes.

5. Flip over and cook for another 2-3 minutes.

6. Stack the pancakes and serve with the toppings of your choice! I served it with drizzled maple syrup, soy yoghurt, chocolate shavings, chia seeds, and loaaads of blueberries and cherries!


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