5 Minute Coconut Pancakes (Sugar, Dairy & Grain Free)


Ever wake-up on the weekend feeling like you just want to go back to bed? Yeah, that’s what I thought. These pancakes are so easy and quick you can practically make them with your eyes closed! Well, almost, don’t go trying it at home. You probably won’t need to douse them with syrup as the coconut oil makes them super sweet and tasty. Grab a plate of coconut pancakes, read some NYC centric haikus (I love this project!) and prepare a cup of buttered coffee, and your morning is set! Ahhhhh…Happy Weekend Everyone!

5 Minute Coconut Pancakes

2 eggs room temperature

3/4 cup almond milk (you can use any kind of milk really)

2 tablespoons of coconut oil melted (1 for the pancake mixture and one for greasing the pan)

1 tablespoon of coconut sugar (optional)

1/4 & 1 tablespoon coconut flour

3/4 teaspoon baking soda

1 teaspoon salt

Heat your skillet at low to medium heat. Mix all ingredients, thoroughly blending, wet and dry so there are no clumps (remember to use only 1 tablespoon coconut oil for the recipe). Turn burner to medium heat, drop a dollop of coconut oil in the pan to cover the bottom and pour batter enough for one pancake. Wait for it to bubble slightly and flip when sturdy. Repeat until you have about eight medium-sized yummy pancakes. Make sure to replenish the coconut oil when cooking the pancakes so they remain sweet and don’t stick to the pan. I like to use extra and make them super buttery. Eat and enjoy!