PREP TIME: 10 minutes
COOK TIME: 30 minutes
YIELD: 4 to 6 pancakes (about 2 servings)


  • 2 eggs
  • ½ cup heavy whipping cream (at least 35% fat), plus more for topping (optional)
  • 1 teaspoon vanilla extract
  • ½ tablespoon organic honey or erythritol
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon Himalayan salt
  • 1 tablespoon butter or coconut oil, plus more for topping (optional)
  • Ground cinnamon, for topping (optional)
  1. Preheat a skillet or griddle over medium heat.
  2. In a small bowl, combine the eggs, cream, vanilla, and honey.
  3. In a separate medium-sized bowl, combine the coconut flour, baking soda, and salt.
  4. Slowly stir the wet ingredients into the dry ingredients.
  5. Melt the butter in the skillet.
  6. Pour in two or three tablespoons of batter to form pancakes about 3 inches in diameter. Cook for 2 to 3 minutes on each side, until golden brown. Repeat with the remaining batter.
  7. Top the pancakes with whipped cream, butter, and/or cinnamon, if desired.

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