Coconut pancakes

Take some breakfast inspiration from nutritionist Eve Kalinik with these delicious coconut pancakes

by Psychologies

coconut pancakes from Eve Kalinik

Makes 6


¼ cup coconut flour

2 free range organic medium-sized eggs

¼ cup water

4 tbsp of coconut yogurt (can sub in for thicker coconut milk)

½ tsp of vanilla powder or 1 vanilla pod

A pinch of sea or pink salt


  1. Whisk the eggs in a bowl and then add the coconut yogurt and stir through. In a separate bowl sieve the flour, add the vanilla and salt and mix thoroughly.
  2. Beat the dry mix into the eggs and coconut yogurt gradually to not create lumps and then gradually add the water until you have a batter like texture.
  3. Then in a frying pan add some coconut oil and 3 tbsp of batter per pancake.
  4. Leave to cook for just over 1 minute, then flip and cook for a further 30-45 seconds. Remove and serve. 

TIP: You can have this with coconut yogurt and fresh berries or served with savoury toppings, such as eggs or halloumi, spinach and mushrooms.

For more from Eve, go to evekalinik.com