Our breakfasts for a long time now have generally been our banana pancakes , eggs, and bacon. Occasionally we will switch it up as we want or our supplies necessitate. Our youngest boy is now almost 11 months and he has been eating breakfast with us since he was about 8 months (he refused purees and got 6 teeth before he turned 8 months and then wanted the real deal). He doesn’t like eggs and too many bananas has been causing him trouble with going to the bathroom. So we needed to switch things up.


I stumbled upon a coconut flour pancake recipe that called for just coconut flour and eggs. We tried it and were disappointed so we set out to create a better one and I believe we achieved it. Our son loves them and our non-grain-free family members have also approved of them. Bonus is the coconut contains fibre!

Let us know how you like them.


-4 Eggs
-4 Tbs coconut flour
-3-4 Tbs almond milk (or water will work)
-1/2 Tbs vanilla extract
-1 Tbs honey or maple syrup
-coconut oil or bacon grease for the pan

1. Whisk eggs in a mixing bowl and slowly add the coconut flour one tablespoon at a time. The mixture will likely become very sticky.
2. Mix in the milk, vanilla and honey/syrup. You can add more or less milk to get the perfect pancake batter consistency.
3. Heat oil in a large non stick pan over medium heat. Drop one tablespoon of batter per pancake into the pan. When edges begin to look cooked flip and cook on other side until ready.
4. We’ve topped ours with honey, maple syrup, and a homemade berry compote. All delicious!!