Home Cherry Pancakes

Cherry Pancakes

Serves 2


  • 1/2 cup canned full-fat coconut milk
  • 1/2 cup almond milk
  • 2 flax eggs 
  • 1 TBSP of melted coconut oil
  • 1 TBSP of maple syrup or agave syrup 
  • 1/2 tsp of almond extract or vanilla extract
  • 1 tsp of orange zest
  • 1/4 tsp of ground cinnamon
  • 1/4 tsp of ground ginger
  • 4 TBSP of coconut flour
  • 4 TBSP of arrowroot powder
  • 2 heaping TBSP of almond flour
  • 1/2 tsp baking powder
  • Coconut oil for cooking


  1. In a large bowl, whisk together the liquid ingredients (coconut milk through orange zest) until well blended.
  2. In another bowl, mix together the remaining ingredients. Gradually add the mixture to the wet ingredients and whisk until incorporated. Do not overbeat the batter or your pancakes will be tough. 
  3. Heat a large skillet or griddle over medium-low heat and add some ghee. Once the pan is fully heated, add 1/4 cup of batter for each pancake. When bubbles form all over the pancake, flip. Cook on the other side for approximately 2-3 minutes.
  4. Top pancakes with grass-fed butter or ghee, pure maple syrup, toasted pecans, cherry sauce (see below), and grass-fed yogurt (optional).

Cherry Sauce

  • 3/4 cup frozen or fresh cherries
  • 1/2 TBSP Coconut oil
  • 1/2 TBSP maple syrup
  • 1/4 tsp orange zest
  1. Heat a small skillet or saucepan over medium heat and add coconut oil. Add cherries, maple syrup, and orange zest and cook down until cherries are thick and syrupy.