Coconut Flour Pancakes… with Gelatin!
Serves: 2 servings
  • ¼ cup coconut flour, a free bag from Thrive is available here
  • 1 Tbs. grassfed gelatin, available here
  • 4 pastured eggs, at room temperature
  • 1 heaping Tbs. softened butter or coconut oil
  • ½ cup canned coconut milk
  • Coconut oil or ghee, for the pan
  1. Start heating a seasoned cast iron skillet or enamel skillet over medium heat. Whisk together the coconut flour and gelatin. Stir in the eggs, beating until a smooth paste forms.
  2. Stir in the butter/coconut oil until combined, then add the coconut milk.
  3. Cook the pancakes in the hot skillet with coconut oil/ghee. Cook until the edges and center starts to look opaque, then flip. Smaller pancakes will be easier to flip.
Recipe by Empowered Sustenance at