Anti-Inflammatory Coconut Protein Pancakes, Gluten Free

Written By Philippa Bebbington, MS, RD

SERVES 4

INGREDIENTS
1/2 cup coconut flour
1/2 Tsp baking soda
1/4 Tsp salt
1 cup unsweetened coconut milk
4 large eggs, beaten (or egg whites)
1 Tsp vanilla extract
2 Tbsp extra-virgin olive oil

TOPPING
Lakanto monk fruit sweetener
Fresh berries or unsweetened coconut flakes, etc.
Whole yogurt, plain ( or 2 gram vanilla yogurt, Greek is better)
 
DIRECTIONS
In a medium bowl, whisk together coconut flour, baking soda, and salt. Add coconut milk, eggs, and vanilla to the flour mixture and mix well. Add 1 Tbsp of oil to the pan and heat. Add the batter to 1/2 cup scoop and cook until golden brown. Repeat and cook all batter. Top with fresh berries, fresh plain yogurt, unsweetened coconut flakes, or Lakanto sweetener if desired.

Philippa Bebbington, MS, RD

Philippa is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

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