Gluten-Free Coconut Pancakes




Yield 3



  1. Measure and whisk together all your dry ingredients in a medium-sized bowl.
  2. Measure and pour your wet ingredients into the dry and stir till evenly combined.
  3. Heat a small skillet (I used a 5 inch, non-stick pan), don’t add any oil, just use non-stick for these.
  4. Using a 1 inch scoop, I added 4 in the center of my pan and let it naturally spread out.
  5. Cook until bubbles evenly form all over the top and flip, about 2 minutes on each side.
  6. Serve warm with a dollop of coconut whipped cream. I also added a raw chocolate spread in-between each layer!

Recipe by The Plant Philosophy at