These pancakes are amazing! No one will ever suspect they are gluten and dairy free. They turn out fluffy, moist and delicious, and are so simple to make that even kids can whip them up.


2 cups gluten-free flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

3 tbl coconut sugar

2 eggs (lightly beaten)

3½ cups unsweetened coconut milk*

4 tbl coconut oil (melted)

1 cup fresh blueberries (can substitute dairy-free mini chocolate chips

sprinkled on top of pancakes while cooking or just make plain)


Heat griddle to 350 degrees. Combine dry ingredients in a medium-sized mixing bowl. Add eggs, coconut milk and coconut oil. Stir to combine. Spoon onto griddle to form 3-4” sized circles and drop on blueberries or chocolate chips (if desired). Let pancakes cook until bubbles form on top of batter. Flip and cook until done throughout. Serve warm with organic maple syrup. *Note- Amount of coconut milk required may vary from 3 to 3½ cups depending on brand of gluten-free flour used. Start with 3 cups then add additional ½ cup slowly until desired consistency achieved.

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