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Coconut Cornmeal Pancakes (gf)

The EASIEST and most perfect breakfast that tastes like a sunny day at the beach! Gluten free, dairy free, and only 2 ingredients (not including your toppings of choice)!

serves 2-3


  • 1 cup of Bob's Red Mill Cornbread mix

  • 1 can of coconut milk or coconut water


  1. Mix one cup of cornbread mix with one can of coconut milk or coconut water. Consistency should be thick but pourable, add more mix if consistency is too runny or more liquid if too thick.

  2. Heat skillet or non-stick pan to medium and butter or lightly coat with oil.

3. Pour batter in disks, and wait until bubbles rise to the top of the batter before flipping.

4. Once cooked through, pull the pancake off the pan and transfer onto your plate.

5. Top with your favorite toppings! Here we used cinnamon honey and kumquats, but berries and nut butter are a favorite!

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