Gluten Free | Dairy Free | Flour Free | Sugar Free


I spent a good part of my life suffering. In denial.

Then I learned about coconut flour.

And the world started to look different.

I can now eat pancakes in happiness. True happiness.

The unconditional, head-over-heels lovey dovey feeling with each bite.




Coconut flour is technically the fiber from coconut meat after the oil has been extracted. I adore the fact that this natural flour is high in fiber, protein, and best of all – gluten free. 

I can now create moist and fluffy pancakes without having to rely on traditional white flour, which practically has no nutrients or wheat flour, which contains gluten.

Coconut flour is seriously amazing. No, that’s an understatement. It’s a life saver.

Really, I can’t imagine life without it back then. But I can see my life now that I can make a million other goodies with it.

Oh, like these pumpkin pancakes…or banana muffins.




I always get questions about where I buy my coconut flour. I ONLY buy organic coconut flour from this one company that I trust, which is Tropical Traditions. Not only are their products high in quality, but they sell the best coconut oil as well. And they are always on sale.

And please, do not dip these beautiful pancakes in the fake syrup that comes in a bottle with the picture of that woman. What’s her name again? Aunt Jemina and her cousin Mrs. Butterworth. Pshhh…frauds.




I admit I did spend some time with these ladies growing up. But ever since I learned that they are both basically a molasses of chemical and sugar, I never let them near my pancakes.

Instead, I introduced the real maple syrup to my morning pancakes. Grade A (or B), 100% pure maple syrup is so intensely rich and flavorful that you only need one or two tablespoons. You can now actually eat real pancakes with real syrup and not fill guilty.




Gluten Free Coconut Pancakes
Prep time
Cook time
Total time
Serves: 1-2
  • 3 tablespoons organic coconut flour
  • 3 organic eggs
  • 2 tablespoons unsweetened applesauce
  • 3 tablespoon coconut milk
  • 1 tablespoon coconut oil
  • ¼ teaspoon baking soda
  • ½ teaspoon apple cider vinegar
  1. Heat a skillet over low-medium heat. Stir together the coconut flour and eggs with a fork, breaking the clumps up.
  2. Stir in the applesauce, coconut oil, coconut milk until you get a smooth batter.
  3. Stir in the baking soda and vinegar at the end, right before cooking.
  4. Cook the pancakes on the skillet for about 2-3 minutes on each side.
  5. Drizzle pure maple syrup on top and put some blueberries (or other fruits).


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