In the spirit of gluten and dairy free meal planning this week, here’s another AMAZING recipe with us! These are her gluten free coconut flour pancakes – how delicious! It’s an easy recipe and super yummy!  Post a pic of your pancakes and tag us on Facebook!


Gluten Free Coconut Flour Pancakes


  • 5 large eggs
  • ¾ cup milk plus 2 tbsp – dairy or non-dairy
  • ¼ cup oil or melted butter
  • ¼ – ½ cup sugar to taste – or 3-4 tsp stevia
  • 1/8 tsp salt
  • ½ packed cup coconut flour
  • ½ cup packed cup of starch (potato or tapioca starch)
  • 1 tsp lemon juice and zest
  • 1 tbsp baking powder GF – double acting works best
  • 1 cup fresh or frozen blueberries



  1. Pour the eggs, milk, and oil into a blender and process on high until light and fluffy.  Add all other ingredients except for baking powder and blueberries.
  2. Fold in baking powder.
  3. Stir in blueberries or you can plop them into each pancake as you make them.
  4. Fry in lightly oiled skillet – put a lid on it – makes them fluffier and cook approx 2 minutes per side med/low.
  5. Freeze well – reheat in toaster oven.
Love & Pancakes,
Dr. Nadia Rizzo, ND

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