Make

Tip

You can use this same recipe for gluten-free waffles.

Coconut Flour Pancakes

Ariane Resnick

A delicious gluten-free pancake option.

makes 20 small pancakes

1 ¼ cups eggs (Either 6 chicken eggs or 25 quail eggs, which is what Ariane used.)

1/3 cup coconut oil, melted

1/3 cup milk (She used coconut, but any kind of milk works.)

1 tsp vanilla

1/4 cup coconut sugar

1/2 cup + 1 tbsp coconut flour

1 1/2 tsp baking powder

1. Mix the eggs, coconut oil, milk, vanilla and coconut sugar in a large bowl.

2. Add coconut flour and baking powder. Mix again until lumps are incorporated.

3. Scoop a scant 1/4 cup each onto a hot griddle or pan for silver dollar pancakes; these are best suited to that size. (Ariane also recommends this recipe for waffles – to do so, beat the egg whites separately until stiff, then fold in and proceed as you would for regular Belgian waffles.)

Recipe courtesy of Ariane Resnick.

*This recipe has not been tested by the goop test kitchen.

Also on Goop
recipes
Beet Down

This juice is naturally sweet from the carrot, beet and orange. Adjust the amount of ginger to suit your tastes—add more if you like it hot, and less if you prefer it as more of an accent.

Read More
recipes
Blueberry Salad

With fennel, mint, cucumber and ricotta salata, this is really refreshing served alongside poultry or seafood. If you omit the cheese, this becomes a great detox or elimination diet dish.

Read More
recipes
Dungeness Crab Roll

This recipe is exactly what a crab roll should be: Mostly crab, a touch of butter, mayo, and lemon and a little seasoning salt for good measure. Don’t bother making these if you can’t get your hands on super fresh crab.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.