If someone told you they were going to prepare a low-sugar, low-carb, low-gluten, lactose-free, soy-free, high-fiber breakfast you might imagine yourself chewing on a stick, but what if they said they were making pancakes with organic coconut flour? Surprise! It’s the same thing. Definitely not at all sticklike, our recipe uses healthy coconut flour to make cakes that taste even better than the tradition version you grew up with, but without the guilt of knowing you’re loading up on sugar and white flour. The first time you read through the directions for this recipe you may think we’ve made an error on the cooking time. Nope! The biggest challenge with making pancakes with naturally processed coconut flour is that they can crumble and fall apart. Cooking them lower and slower than cakes made with all grain flour will get the best results.