Is there anything better than a warm stack of pancakes? It doesn’t matter if it’s breakfast, lunch, or dinner. As long as pancakes are being served, we’re happy! That’s probably why we were so excited when this recipe was sent our way!

Claire Winters, one of our tried-and-true followers, sent us this gem of a pancake recipe that we knew we simply could not pass up. After we whipped it up here in the Honeyville Kitchen, we knew we had to pass it on to you! Made with our amazing Honeyville Organic Coconut Flour and cooked up with just a hint of our coconut oil, these pancakes not only provide the flavor you’ve come to love in a regular pancake, but are gluten and sugar free! Now you know you can’t beat that! Check out Claire’s own delicious Coconut Flour Pancakes!

1/2 cup Honeyville Organic Coconut Flour
1 cup Milk
2 tsp Agave Nectar
4 Egg Whites
2 tsp Vanilla
1 tsp Baking Soda
1/2 tsp Sea Salt
Coconut Oil (for frying)
Option: Try adding in some Freeze Dried Mangos or Wise Woman of the East Spice.

Mix all ingredients (except for the coconut oil) well, without blending completely. This will give you a fluffier end result.

Preheat a skillet or pan on medium heat, then melt just a small amount of coconut oil on the bottom.

Drop the pancake batter in, about 2 Tbsp at a time.

Cook until golden brown on each side.

Once complete, serve with agave nectar, syrup, or anything you choose!

Get ready for a flavor explosion with these pancakes. Though they’re made with coconut flour and cooked with coconut oil, you’ll be surprised to find that the coconut flavor is very subtle, if only just a hint. You’ll love the light and fluffy texture of these pancakes, and won’t have to worry about sneaking an extra one or two, thanks to the gluten free, sugar free ingredients. Whether breakfast, lunch, or dinner, you can’t go wrong with these delicious pancakes! Thanks Claire Winters for this great recipe!

Do you have a recipe you’d like to share with us? We’d love to hear from you! Send us an email at