These pancakes are great light and healthier alternative to your average pancakes that are made with flour. Using coconut flour makes these pancakes gluten and grain free, this recipe is also dairy free as I have used coconut milk and no butter.

Now because the batter is quite delicate you need to be extra cautious when trying to flip these, make sure you have enough space in your frying pan and that is fully cooked on one side before flipping them over.


* 75g Coconut flour

* 4 eggs

* ½ tsp baking soda

* 250ml Coconut milk

* 1 tsp coconut oil

* 400g Sliced peaches

* Agave nectar

* Shaved coconuts


n a medium mixing bowl, crack 3 eggs, add the coconut milk, baking soda and whisk.

2. Using a spatula fold in the coconut flour. Do not beat the mixture, simply fold it in using the rhythm 8 method until the flour is well mixed into the batter.

3. Add the coconut oil to a hot non stick pan then begin frying your pancakes. You want about 2 tablespoons of the batter in the pan for each pancake. Leave it to cook and only flip it over when you are able to see the pancake move around the pan and it nice and brown on the other side.

4. For the peaches deseed and slice them into thick wedges. Cook them in a griddle pan for 2 minutes on each side or until you see the lovely charcoal line form on the peaches.

5. Stack your pancakes and serve with your cooked peaches and a good amount of agave nectar drizzled over it.