Coconut Lemon Pancakes

From one of our new favourite food bloggers, Sophie from, and produced for Rachael Campbell.


1 cup light buckwheat flour
1/2 cup white rice flour
2 tbsp arrowroot powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup dessicated coconut
1/4 tsp sea salt
2 cups milk of choice (I used almond)
1 tsp grated lemon zest
Coconut oil for frying



  • Combine flours, arrowroot powder, baking powder, baking soda, and salt, stirring to combine.
  • Add the milk and lemon zest, mix only until no lumps of flour remain.
  • Stir in the dessicated coconut.
  • Heat a heavy bottomed frying pan to medium and add a touch of coconut oil.
  • Drop approximately 2 tbsp of batter per pancake. Let the the pancakes cook until the bottom is golden brown and bubbles appear on the top. Flip pancakes and cook the other side.

Try serving with seasonal stewed fruit, a chia and berry jam or homemade cashew ‘yoghurt’.


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