Coconut Pancakes with Pomegranate & Figs
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
Tender, slightly sweet pancakes topped with juicy figs and pomegranate seeds. Using coconut flour means this recipe is naturally gluten free and paleo. Be careful when flipping the pancakes as the batter is fairly tender. You'll get about 20 little pancakes from the mix, which makes for about four greedy servings.
For the pancakes
  • 75g coconut flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • pinch salt
  • 4 large free range eggs
  • 250g coconut milk
  • 1 tbsp coconut nectar (honey or maple syrup will also work)
  • coconut oil, for frying
To serve
  • Yoghurt (Greek, goat or coconut)
  • 4 plump figs, quartered
  • seeds from half a large or one small pomegranate
  • 1 lime, for zesting
  • more coconut nectar, honey or maple syrup, to drizzle
  1. In a medium bowl, whisk together the coconut flour, baking powder, vanilla, cinnamon and salt. Make a well in the middle and whisk in the eggs, coconut milk an nectar until smooth.
  2. Heat a little coconut oil in a medium pan and spoon in heaped tablespoons of batter, using the back of a spatula to flatten and make sure they are spaced apart. You should be able to fit 3 - 4 pancakes in the pan at once.
  3. Cook for about 3 minutes on one side, or until bubbles begin to appear in the batter, then flip and cook for a further 1 – 2 minutes.
  4. As you cook them, stack your pancakes on a plate covered with foil to keep them warm. To serve, top stacks of pancakes with a dollop of yoghurt, the fruit, a scrape of lime zest and a drizzle of coconut nectar.
Recipe by thelittleloaf at