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with peanut butter


4 servings
(9-10 pancakes)




  • 2 cups all purpose flour + 1 cup whole grain flour (400 gr. total)

  • 2 tbsp coconut sugar (20 gr.)

  • ½ tbsp baking powder (7 gr.)

  • ¼ cup coconut oil (60ml)

  • Pinch of salt

  • 2 + ¼ cups coconut milk


For serving

Peanut butter

Sliced banana

Maple syrup

Chopped almonds or walnuts



  • In a bowl whisk together the flour, sugar, baking powder and salt.

  • Add the milk and the coconut oil and whisk until a thick batter is formed

  • Heat 1 tbsp coconut oil in a nonstick pan over medium heat.

  • Once hot, pour ¼ cup of the mixture into the pan. Cook the pancake for about 2-3 minutes on each side or until bubbles break the surface of the pancake, and the undersides are golden brown. Repeat with remaining batter, adding oil as needed.

  • Serve with peanut butter between and on top of the pancakes, maple syrup, sliced bananas, cinnamon and chopped almonds or walnuts.

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