Paleo Pancakes (Gluten Free, Dairy Free) - Original

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins



  • 1/2 c. organic coconut milk
  • 1/2 Tbsp. organic raw apple cider vinegar
  • 6 large pastured eggs
  • 8 Tbsp. Bob’s Red Mill Organic Coconut Flour
  • 1 tsp. baking soda
  • 10 drops SweetLeaf® SteviaClear Liquid Stevia
  • 1 Tbsp. Coconut Secret Raw Coconut Nectar
  • 2 tsp. organic cinnamon
  1. First, make coconut buttermilk. Combine coconut milk and apple cider vinegar. Let stand for 10 minutes.
  2. Blend “coconut buttermilk”, eggs and coconut nectar together in a blender or mixer until well- combined.
  3. Add the coconut flour, baking soda and cinnamon. Blend until smooth.
  4. Let the batter rest for five minutes.
  5. Heat a safe, non-stick griddle (preferably enameled cast-iron) to medium heat. Pour batter into pan to make pancakes (silver dollar-sized work best). Cook about 1 minute per side; flip. Continue making batches.
  6. Serve with a simple sauce made from organic frozen blueberries or my Antioxidant Super-Syrup.