Stack of pancakes on a plate with strawberries on top

It has been the perfect Saturday morning.

I slept in until 730, which feels REALLY late to me. I went to the gym and got in my workout first thing.  My husband and I walked to the grocery store (we don’t do that enough) and got a few things for breakfast.  Then I made these pancakes…

Stack of pancakes on a plate with strawberries on top, cup of tea and syrup on side

Strawberry jam being poured on top of pancakes

A stack of strawberry pancakes with a bite taken out with a fork

I am finally starting to get comfortable working with coconut flour.  The thing about coconut flour is that it absorbs liquid like a sponge.  Therefore it takes a whole lot less coconut flour than traditional flour to do the same job.  You also usually need to add more liquid.

I was so impressed with how well these turned out.  They are even picky husband approved!

I also threw this fresh strawberry syrup together on a whim and it is spot one with flavors of strawberry shortcake! If you wanted to indulge a little more, coconut milk whipped cream would be perfect to kick this up even more!

Stack of pancakes on a plate with strawberries on top

Stack of pancakes on a plate with strawberries and jam on top
Stack of pancakes on a plate with strawberries on top
Yield: 2-3 Servings

Coconut Flour Pancakes with Fresh Strawberry Syrup

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Fluffy coconut flour pancakes that are paleo friendly and grain free! Served with fresh strawberry syrup!


  • 4 eggs
  • 1 cup almond milk (or coconut milk, or regular milk)
  • 1 TBSP vanilla extract
  • 2 TBSP honey (or agave, or 1 tsp stevia plus a TBSP of water)
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • oil for frying
  • 1 cup chopped fresh strawberries
  • 1 tbsp honey (or agave, or sweetener of choice)


To Make the Pancakes:
  1. In a large bowl combine the dry ingredients and whisk together breaking up any lumps from the coconut flour.
  2. In another bowl, whisk the eggs until fluffy (several minutes).
  3. Add the milk, vanilla, and honey and mix together.
  4. Add the wet ingredients into the dry and mix until incorporated.
  5. Let stand for 15 minutes. The mixture will appear very thin at first, but the coconut flour will begin absorbing the liquid and it will become more thick.
  6. Preheat and grease a griddle to medium-high heat.
  7. Scoop batter onto the griddle and use the back of a spoon or your scoop to spread out into a thin even layer.
  8. Cook for 3-5 minutes until browned before flipping. These do take longer to cook than traditional pancakes.
To Make the Syrup
  1. Combine in a blender and blend to a smooth syrup.

Nutrition Information:

Amount Per Serving: Calories: 0