Coconut-Flax Pancakes (Gluten-Free)

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Hands down, this is the best gluten-free recipe I have found thus far. It does take a few more ingredients than usual (my introduction to coconut flour), but it is well worth it. Also, coconut flour is a great source of protein, carbohydrates and dietary fiber.

Coconuts are making their way into celebrity status these days. However, there is little scientific research to support many of the health claims attributed to coconut and various products made from coconut.

With spring around the corner and Easter soon coming, this recipe will make a great centerpiece on your Easter brunch table. Serve it alongside fresh fruit and 100% maple syrup, and you're in for a tasty and healthy treat. People will wonder what is so amazing and different about these pancakes!

Servings: 10 pancakes, 5 servings


  • ⅓ cup brown rice flour*
  • ⅓ cup white rice flour*
  • ¼ cup sugar
  • 3 Tablespoons potato starch*
  • 3 Tablespoons tapioca flour*
  • 3 Tablespoons coconut flour*
  • 2 Tablespoons flaxseed meal
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 2 large eggs
  • 1 ¼ cup low fat milk
  • ¼ cup unrefined, virgin coconut oil + some for griddle
  • fruit such as pineapple and raspberry for garnish (optional)

* Bob's Red Mill is a great source for these ingredients. Once only available in health food stores, these products are now more widely available. You can also find them online at:


  1. To save time, I placed all the dry ingredients in a brown paper lunch bag, folded it over, and placed it in the refrigerator the night before. The flour ingredients need to be refrigerated or placed in a freezer after opening.
  2. The next morning, I whisked the dry ingredients in a medium bowl. Then, I microwaved the coconut oil and milk for less than a minute, or until melted, but not too hot. Whisk in the eggs briefly, and then pour into the dry ingredients. Incorporate carefully and add 1 tablespoon water if batter is too thick.
  3. Grease nonstick griddle with 1 teaspoon coconut oil and spoon 2-3 Tablespoons of batter onto the griddle. Cook about 3 minutes first side, 2 minutes second side on a medium heat. Top with syrup, fruit, pecans, macadamia nuts or whatever you prefer. I enjoyed keeping it tropical with the pineapple.

Appropriate for Lacto-Ovo Vegetarian, Low Sodium and Gluten Free diets.

nutrition facts label for Coconut-Flax Pancakes

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