From the December/January 2020 issue
Prep Time: 25 mins
Cook Time: 20 mins
Servings: 2-3


  • 2 cups fresh strawberries, hulled and halved
  • 3 TBSP pure maple syrup, divided use
  • 1/4 cup water
  • 4 large eggs
  • 1 cup canned full-fat coconut milk
  • 2 tsp pure vanilla extract
  • 1/2 cup coconut flour
  • 1 tsp arrowroot starch/flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt


  1. In a medium pot, combine the fresh strawberries, 1 tablespoon of the maple syrup, and water over medium heat. Stir frequently until strawberries are softened and sauce is thick, 8-10 minutes. Remove pan from heat.
  2. In a medium bowl, whisk together the eggs, coconut milk, the remaining 2 tablespoons of maple syrup, and the vanilla until well blended and frothy.
  3. In a separate medium bowl, whisk together the coconut flour, arrowroot starch, baking soda, and salt. Add the dry ingredients to the bowl of wet ingredients and whisk until fully incorporated and smooth.
  4. Heat a griddle to medium-low heat. Grease with coconut oil. Pour 1/4-cupfuls of the batter, evenly spaced, on the hot griddle. Cook until golden brown, 2-3 minutes. Flip and cook until lightly browned, another 2-3 minutes more. Repeat until all of the batter is used.
  5. Place pancakes on serving plates. Top with the strawberry sauce and serve.