Fluffy Coconut Pancake


Yields 6-8 pancakes


¼ Cup coconut meat thawed 40g

1 Cup coconut water 260g

1 teaspoon sunflower seed oil 4g

100g wheat flour 1

2 Tablespoons coconut flour 17g (optional for more coconut flavour, can be substituted with 1 additional tablespoon of normal flour)

1 Tablespoon apple cider vinegar 12g

1 teaspoon soda bicarbonate 3g


  1. In a mixing bowl, combine together wheat and coconut flour.
  2. Separately blend coconut meat, coconut water and oil.
  3. Pour the mixture on the flours and whisk well to avoid the formation of lumps.
  4. In a separate small container, mix the apple cider vinegar with the soda bicarbonate. This will work as a raising agent. Add it to the batter and mix gently.
  5. Heat a non-stick frying pan over medium-high heat. Pour ¼ Cup of the butter on the hot pan and cook until bubbly on top and golden on the bottom, about 2 minutes. Flip and cook for 1 more minute.
  6. It takes a little to adjust the temperature of the pan so bear in mind the first 1 or 2 pancakes might turn out a little “artistic” :)
  7. Serve it with fresh fruit, chopped nuts and maple syrup.