Sprouted Coconut Pancakes

Sprouted grains are great to incorporate into your diet
Do carbs right by choosing sprouted grains—like the wheat pictured here.

September 26, 2017

Sprouted Coconut Pancakes

  • Serves: 4
  • Prep Time:
  • Cook Time:
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  • 2 pasture-raised eggs
  • 1 1/2 cups organic coconut milk
  • 3 tablespoons organic coconut oil
  • 1/4 cup pure Grade B maple syrup (plus more for on top)
  • 1 tablespoon vanilla extract
  • 1 1/4 cups sprouted whole wheat or spelt flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 4 tablespoons pasture-raised butter (for pan and topping)


  1. In a large mixing bowl, whisk eggs and continue whisking in milk, oil, syrup and vanilla.
  2. Add dry ingredients to the wet mixture and whisk all together.
  3. Heat a heavy frying pan, greased with a little pasture-raised butter. When pan is hot, pour 1/4 cup of batter onto the pan.
  4. When bubbles appear on the surface, about two minutes, flip the pancake and cook the other side for another two minutes or until center of pancake is cooked.
  5. Serve with butter and maple syrup.