This is a great recipe from Carol Lovett at

Yield: Makes 8-10 – small pancakes

Serving Size: Serves 1-2 people


  • 2 tbsp extra virgin coconut oil
  • 1 tbsp raw honey
  • 3 large eggs
  • 1/4 cup coconut milk
  • 1/2 tsp vanilla extract
  • 1/4 cup coconut flour, sifted
  • 1/4 tsp
    cream of tartar
  • 1/8 tsp
    baking soda
  • 1/8 tsp sea salt


  1. Cream together the coconut oil and honey. Add the eggs one at a time.
  2. Add coconut milk and vanilla. Mix until smooth.
  3. Add coconut flour. Mix until smooth.
  4. Lastly add cream of tartar, baking soda and salt.
  5. Do not over mix. Over mixing will result in the baking agents (cream of tartar & baking soda) not working.
  6. Use a ladle and pour small amount of batter into a crepe pan with grass fed ghee/butter etc on medium heat.
  7. Flip once the bottom is light brown. The pancakes will not bubble as much as “regular” pancakes.
  8. Serve immediately with a drizzle of maple syrup.

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