• 2 cups gluten free flour
  • 2 eggs
  • 1/3 cup xylitol (Alternatives: coconut sugar, honey or maple syrup)
  • 1 cup almond milk (can use coconut milk, oat milk or rice milk as alternatives!)
  • 2 Tablespoons coconut oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt



    1. Beat the eggs using an electric beater, whisk or blender, while adding the sweetener.Ā  Add 1/2 cup of almond milk (or alternative milk) and the coconut oil.
    2. Sift together the gluten-free flour, baking powder and salt. Add this to the egg mixture.
    3. Gradually stir in the remaining almond (or alternative) milk to form a smooth batter. Once the ingredients are well blended, stop stirring. Do not over-stir!
    4. Grease the frying pan with coconut oil.
    5. Pour mixture into the pan in small quantities (or according to how big you want your pancakes to be!)
    6. Start on a medium-high heat, and then turn the stove plate down to a low heat. You may need to adjust the heat with each new batch.
    7. Let the mixture cook on one side until the top starts to bubble, then flip it over with a spatula and let it cook until it’s a golden brown.
    8. Serve with maple syrup, honey, berries, or our delicious home-made coconut ice-cream!

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