Recipe: Coconut Flour Pancakes… with Gelatin!

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  • 1/4 cup coconut flour
  • 1 Tbs. grassfed gelatin
  • 4 pastured eggs, at room temperature
  • 1 heaping tbs. softened butter or coconut oil
  • 1/2 cup coconut milk
  • Coconut oil or ghee, for the pan


  • Start heating a seasoned cast iron skillet or enamel skillet over medium heat. Whisk together the coconut flour and gelatin. Stir in the eggs, beating until a smooth paste forms.
  • Stir in the butter/coconut oil until combined, then add the coconut milk.
  • Cook the pancakes in the hot skillet with coconut oil/ghee. Cook until the edges and center starts to look opaque, then flip. Smaller pancakes will be easier to flip.
  • Makes about 2 servings (12 small pancakes).


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