Triple Coconut Pancakes

Light and fluffy, these triple coconut pancakes are easy to make.

Health Benefit: Coconut has antibacterial, antifungal and antiparasitic properties. It’s also rich in fiber to support digestive health.



  • 4 large eggs

    1 cup unsweetened coconut milk beverage (from a carton, not a can)

    ¾ cup almond flour

    ½ cup coconut flour

    ½ cup tapioca flour

    ⅓ cup melted coconut oil

    ¼ cup shredded unsweetened coconut

    2 tbsp organic evaporated cane juice

    1 tbsp baking powder

    1 tsp pure vanilla extract

    ½ tsp sea salt


1. To a blender, add all ingredients and blend until smooth and thoroughly mixed, scraping down sides if necessary with a rubber spatula.

2. Heat a nonstick griddle over medium-high and spray with cooking spray. Working in batches, pour a scant ¼ cup batter per pancake, making 3-inch circles; cook until small bubbles appear and burst on the surface and underside is golden brown, 2 to 3 minutes. Flip and cook until golden brown, 1½ to 2 minutes more.

3. Serve warm with optional toppings such as sliced bananas, shaved dark chocolate and a drizzle of maple syrup, if desired.

NOTE: These pancakes are delicate, so take extra care if freezing. Use an airtight container with parchment paper between the layers. Reheat on a parchment-lined sheet in the oven at 300°F until warmed through, 5 to 8 minutes.

Nutrition Information

  • Serving Size 3 pancakes
  • Calories 550
  • Carbohydrate Content 37 g
  • Cholesterol Content 186 mg
  • Fat Content 40 g
  • Fiber Content 9 g
  • Protein Content 13 g
  • Saturated Fat Content 23 g
  • Sodium Content 759 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 4 g