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Coconut Flour Pancakes and Coconut Blossom Syrup

Gluten free, dairy free, delicious pancakes. The only thing better is gluten free, dairy free, delicious pancakes with coconut syrup on top!

The coconut syrup is also great on ice cream, crepes, or cooled and used as a dip for fruit. Incredibly easy. Watch out for sneaky co-workers or family members eating it by the spoonful!


Coconut Flour Pancakes

1/4 cup Organic Coconut Flour
2 tbsp DME Coconut Oil, melted and cooled
1 teaspoon coconut blossom sugar or granulated sugar
1/4 cup of organic coconut milk
3 organic free run eggs, beaten
1/2 teaspoon of organic fair-trade vanilla extract
1/4 teaspoon baking soda
1/8th tsp salt

Coconut Blossom Syrup

450ml of coconut blossom sugar or granulated sugar
1 450ml can of organic coconut milk
1 teaspoon of organic fairt-rade vanilla extract
Juice of 1/2 lemon
1/4 teaspoon of salt



For Pancakes:

Sift flour, salt, sugar and baking powder together in a large bowl, add remaining ingredients and mix. The batter may appear lumpy after some stirring – no worries, it will cook evenly. Please don’t try to get the lumps out, you will have sad, flat, flapjacks!

Add one heaping tablespoon of batter per pancake to a well-greased pan, cook until edges are firm and golden, flip and do the same on other side. Serve hot with Alpha Coconut Blossom Syrup or Maple Syrup.

For Syrup:

Add all ingredients to a heavy pot and heat on medium heat until boiling gently. Simmer for five minutes stirring constantly, let cool. Serve.

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