Explore the Blog

a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.
Hi, I'm Kels!

The Best Sourdough Glazed Donuts

I am a major fan of breakfast food. If given the option, I will always choose to eat sausage, bacon, pancakes, waffles, fruit, eggs, and hash browns for dinner (not all together, of course).  I am always on the look out for a good pancake recipe. This has been somewhat of a challenge since going off of first all grains for Paleo, then going off gluten the beginning of this month. I tried a really awful banana pancake recipe that makes me shudder just thinking about it. I found a recipe I liked and my kids would eat using almond flour that I will post later, but today we tried this one and I couldn’t keep it from you!

 Coconut Flour Pancakes (via Healthy Woman Warrior who also happens to be my aunt – she’s amazing)

1/4 cup coconut flour
4 eggs
1 T coconut oil, melted
1/2 cup full fat coconut milk
1 tsp unflavored gelatin
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp vanilla

Whisk together eggs, coconut milk, coconut oil, and vanilla. Add dry ingredients and combine until no lumps remain. Pour onto greased and preheated griddle (I used a very scant 1/4 c measure and ended up with 10 medium sized pancakes). Cook for about 2 minutes or until pancakes start to bubble, then flip and cook until browned on the other side – this doesn’t take long. 

Serve hot with toppings of your choice.


I made these for lunch today and my girls and I gobbled them all up and my five year old was asking for more. They were delicious. I absolutely love cinnamon and nutmeg added to my pancakes, and have always added it whether a recipe called for it or not. It’s something my mom has always done and I just don’t get as much enjoyment out of them if there isn’t that hint of spice! My aunt who tried and tested this recipe until it was perfected is continually sharing great tips and advice on her Facebook page and I love that my family is (mostly) so invested in finding ways to feel better and live healthier lives. I will keep this recipe close and be making it often . . . is tonight too soon? It far surpassed my almond flour recipe, which is a little bit mealy when they cool. I love to eat pancakes the next day smothered in peanut butter so I didn’t love that they were a little crumbly.

The texture was great and these pancakes don’t leave you feeling bloated and weighed down. I love to eat mine with pure maple syrup and some peanut butter . . . I know, it sounds weird, but TRY IT. And yes, I love peanut butter, especially when pregnant. My girls love fruit syrups (I made chokecherry syrup last summer and they love the Kodiak brand of apricot syrup from Costco). I also like to eat mine with some homemade chunky apple sauce on top. Any way you have them, they are delicious!

Comments +

  1. Jessica says:

    What brand of full fat coconut milk do you use ? Also do u have to add the unflovered gelatin?

    • Kelsey says:

      I use the THAI brand, unsweetened. And you could leave out the gelatin. I haven’t tried it without though?

Leave a Reply

Your email address will not be published. Required fields are marked *

about me

Hey, I'm Kels!

a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.

I have lots of recipes and resources, but now it's just about me being real, walking through the messy and beautiful parts of life.


How to Make Your Own Sourdough Starter

I am so excited to take you, step by step, through the process of making your own sourdough starter. It might seem a little intimidating at first, but if you stick with it, your time and patience will be rewarded with a lifetime of sourdough goodies!

Pin It on Pinterest

Share This