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Quick and easy to make, these little pancakes are high in protein, low in carbs and super light and fluffy. I often serve mine with apple crisp, coconut yoghurt and a naturally sweetened apple syrup which I purchase from my local farmers market but you can use honey or maple syrup.

Make in a large batch and freeze in ziplock bags.

Makes 10 small pancakes

Pancake Ingredient’s

  • 40 grams coconut flour
  • 20 grams tapioca flour
  • 10 grams chestnut flour
  • ½ teaspoon baking powder
  • Pinch fine sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon turmeric
  • 1-2 teaspoons bee pollen
  • 2 large eggs</li>
  • ½ teaspoon vanilla extract
  • 100 ml coconut milk
  • 150 ml nut milk (I used homemade cashew milk)
  • 1 teaspoon honey or apple syrup (opt)
  • Coconut oil to cook
  • Orchard apple syrup or honey or maple syrup to drizzle (opt*)

Apple Crisp Topping

1-2 apples (or make more for future use)

  1. Heat fan oven to 140 C. Line oven tray with baking paper and cover with a single layer of thinly sliced apple. A mandolin is excellent for slicing. Place in oven for 30-40 minutes, turning slices 1-2 times.</li>
  2. Remove and transfer to a wire try. Store in airtight container and use as required.
  • Vegetarian
  • Low GI
  • Gluten Free
  • Dairy Free
  • Diabetic Friendly
  • Paleo
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  1. Sieve all dry ingredients in a bowl, including pollen
  2. Whisk wet ingredients together, stir into the dry ingredients and mix to a thick, creamy batter
  3. Heat a little coconut oil in a pan, then spoon mixture onto it. It won’t bubble much, like a normal pancake mix, so check the undersides before flipping pancakes after about 2-3 minutes. Cook for one more minute.
  4. For best results, serve your pancakes right away with your favourite topping.

Maggie's Tips

  • I used a dessert spoon as a measure for pancakes. Use a teaspoon for canapé size.
  • Choose your own favourite topping: Berries, stewan>ed rhubarb, stewed apples etc