Wheat Free Pancake Breakfast

Here is a wheat free yummy easy breakfast.


  • 3 large organic eggs
  • A good pinch of good quality salt
  • 30ml to 140ml organic coconut milk
  • 1/2 cup coconut flour, sifted
  • 1/2 cup tapioca flour, sifted
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp Honey
  • Coconut oil for cooking
  • Coconut yoghurt/natural yoghurt for dressing
  • Rice malt syrup for dressing
  • Mixed berries for garnishing


  1. Whisk eggs in a large bowl.
  2. Add the coconut milk and honey to the eggs, and whisk until well blended.
  3. In a separate bowl, sift together the coconut flour and tapioca flour, and add to the wet ingredients 1/3 at a time, make sure you keep whisking.
  4. Mix in the baking powder, baking soda, and salt.
  5. Turn frying pan to medium heat and add some coconut oil to melt.
  6. Wait for the frypan to heat up before  spooning the pancake mix onto the frying pan.
  7. Once holes begin to appear on the surface of a pancake, it is time to flip it. The pancake should cook on each side for 3 to 4 minutes.
  8. Repeat with rest of the batter.
  9. Sprinkle mixed berries, and drizzle the maple syrup
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Recipe Name
Wheat Free Breakfast
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Published on March 13, 2019