Hey loves, it’s been a while.

I’ve been focused on creating more content on my youtube channel that I’ve forgotten my blog’s existence, to be honest, I enjoy making videos more than writing for my blog.   But ever since I’ve incorporated journaling in my morning routine and having been inspired by amazing bloggers such as Tim Ferris and others, I’ve decided to push on with this blogging journey once again.

So for my comeback post, I’m sharing with you a recipe that is super-easy (even for amateur cooks).  It’s my favorite gluten-free pancake recipe, second to my mother-in-law’s classic pancake recipe.

It’s gluten-free, oil-free, refined-sugar free, and packed with fiber. Need I say more?

I’ve been experimenting with this recipe for a while now.  You see, cooking with coconut flour is a little tricky.  A little too much or  too little of it will make or break the recipe.

It took me a few tweaks here and there, failing consistently, before finally nailing it down.  I hope you guys enjoy this coconut pancake recipe as much as we do.  This has been a staple weekend breakfast in our household.

This pancake is filling but not too heavy on the stomach.  It’s great for people avoiding gluten, on a low-carb diet, keto diet, intermittent fasting, or just an over-all conscious eater.

So without further adieu….



6 whole eggs (free-range, organic egg if possible)

1/2 cup  + 1 tbsp. coconut flour (Bob’s red mill)

4 tbsp. almond milk

1 tsp. baking powder

1 tsp. vanilla extract


  1.  Beat eggs.  Add almond milk and vanilla extract.
  2.  In a separate bowl, combine coconut flour and baking powder
  3.  Combine dry and wet ingredients together.
  4.  The batter will look thick and dense but this is what we’re aiming for.  Too much liquid will make it harder to flip the pancakes.
  5.  On medium heat, grease the pan with organic butter or coconut oil.  Then place a dollop of batter on the pan  making sure to spread it evenly.
  6.  Flip the pancakes when it doubles in size.


  •  make sure to follow the exact measurements, as I’ve said earlier, too much or too little coconut flour will make or break the recipe
  • pour about  2 inches of batter and spread it out evenly,  if batter is too thick the middle won’t cook right through
  • when pancake is done, make sure to cook the sides, you can do this by using 2 spatulas and holding the pancake in an upright position while rolling the sides


If you make this recipe, please tag me on social media with the hashtag #thegreendollrecipes

Leave a Reply

Your email address will not be published. Required fields are marked *