This is a gold mine right here. Best. pancakes. evaaa.
I almost can’t believe how many terrible pancake recipes there are out there. Almost. Actually, I totally can because I’ve tried them. I’ve tasted the atrocity. I’ve spent the money on ingredients for said atrocity. My taste buds and wallet wept for this injustice.
I’ve tried protein pancakes with egg bits in them (!?), gluten free pancakes that fell flat, vegan pancakes that fell flat apart, and protein powder pancakes that had the ever appealing flavor of sawdust.
So with this luck in mind, the mission was born.
The Perfect Pancake Criteria
1. Must be easy. Super easy. Like, for Monday mornings where someone who is 90% asleep complete with a terrible hair day and fourteen tests she needs to study for would be perfectly capable of making them without catching said terrible hair on fire, ending up with no breakfast, and/or dying. (Yes, all of these consequences are of the same magnitude.)
2. Must be vegan. No vegan left behind. (I’m looking at you, eggy bit-laden protein pancake.)
3. NO PROTEIN POWDER. I will not stand for sawdust. Unacceptable.
4. Gluten free/grain free/low carb/paleo. Ya. This is a big stipulation. I’m being picky. Deal with it.
5. Must be devoid of snarky remarks beforehand. I’m really sorry about the commentary on number four. I shouldn’t have snapped at you.
6. Must have the ability to make grown men cry. (Side note: This is the only one I haven’t verified. If any grown men out there want to try these pancakes to see if they make you cry, that would be great.)
There you have it! And just because I know the suspense is killing you, and I’ll tell you now that I did pull it off. But it was no easy task. I actually had to make two separate recipe just to fulfill all these to the extent that I wanted.
Make sure you read the complete recipe notes below, but, in a nutshell, there is a vegan and a non-vegan version. The vegan version is lower calorie and has a slightly improved flavor, but the non-vegan version is higher protein and holds together better. What will it be? You decide!
I on the other hand cannot decide. It’s like picking my favorite pancake child! I couldn’t do that. I guess I’ll just have to make both!
- 2 egg whites
- 1/4 cup coconut flour
- 1/2 cup almond milk
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- stevia (I use 1-2 packets.)
- Combine all ingredients and stir until thoroughly combined. (Be patient as this may take a few minutes.) Heat a greased nonstick skillet over medium high heat for a minute or two. (You want the pan to be completely pre-heated so the first pancakes cooks correctly.) Pour desired amount of batter onto skillet (I used two tablespoons to make medium-sized pancakes), and cook until golden, a few minutes on each side. Transfer to a plate and repeat with remaining batter, re-greasing (or spraying with cooking spray) between each pancake. Top at will and devour!
- 2 Tablespoons egg replacer mixed with 8 Tablespoons water
- 1/4 cup plus 1 teaspoon coconut flour
- 1/2 cup almond milk
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- stevia (I use 1-2 packets.)
- Combine all ingredients except 1 teaspoon of coconut flour and stir until thoroughly combined. (Be patient as this may take a few minutes.) Stir in remaining teaspoon of coconut flour. Heat a greased nonstick skillet over medium low heat for a minute or two. (You want the pan to be completely pre-heated so the first pancakes cooks correctly.) Pour desired amount of batter onto skillet (I used two tablespoons to make medium-sized pancakes), and cook until golden, about five minutes. Flip very very carefully, preferably with a thin metal spatula, and cook for a few more minutes on that side. Carefully transfer to a plate and repeat with remaining batter, re-greasing (or spraying with cooking spray) between each pancake. Top at will and devour!
And with this coconut flour pancake breakfast in my mind and belly, I’m off to go have a champion day.
Other Decadent Breakfast Recipes:
Pumpkin Coconut “Oatmeal” (Vegan/Gluten Free/Grain Free/Sugar Free/Low Carb/Paleo)- only 120 calories for the entire recipe!
World’s Healthiest Cinnamon Buns (Vegan/Gluten Free/Grain Free/Sugar Free/Low Carb/Paleo)- super easy and only 40 calories each! Who needs traditional cinnamon buns when you have these treasures? Not us.
Single Serving Coffee Cake (Vegan/Gluten Free/Grain Free/Sugar Free/Low Carb) – less than 140 calories for the entire cake! Um, YA I am want cake for breakfast.
How about you? How do you fuel your days? What’s your FAVORITE breakfast?
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I was so excited to make these! I love cooking with coconut flour because I love the taste of coconut and it’s nice to use something besides wheat flour. I just made about two dozen of them for my ten-month old baby to have in the freezer for busy mornings. I did make a few minor adjustments to the though: added a ripe mashed banana and about a Tbsp of ground flax seeds. SO GOOD! Thanks for sharing!
Yay! Thank you very much for making this recipe, Afton, and I am just so glad you enjoyed it. Thanks again!
Hi! I have been struggling to cook without eggs. When I made your vegan recipe they tasted great & held together beautifully but they never cooked in the middle. They just seemed to stay goopy in the middle no matter how long I cook them. Do you have any suggestions?
I even put a pot top over each one which btw made them fluffy but didn’t help them cook in the middle.
Help!
I did everything you said but it didn’t work
It fell apart, didn’t brown up nicely, end up tasting partly cooked though some bits looked burnt? I want to try making this again, but not sure what I did wrong…?
Can you freeze these?
I don’t see why not!
I would like to make the vegan version of these. Can you use chia meal instead of the egg replacer? How do you make egg replacer?
Just wondering if I could use regular milk instead of almond (sorry,but not a fan).We only use fresh raw milk.Thank you.
I don’t see why not!
Tried to make these last night.What a disaster!!!The batter was so thick that needed to be spread by hand.After trying to flip them,they just felt apart in million pieces.Had to throw the rest of the batter.
Would it work to freeze portions of the batter and then thaw and cook?
I think it would be best to cook, cool, then freeze, and thaw as needed.
Hey, just tried these and they are amazing. I mashed bananas with it and it was totally tasty! Thanks!
Thank you very much, Pilar!
i would love to make this recipe but my son is allergic to egg whites! what can i put instead?!
Hi Rachel! There are two recipes on this page, one with egg whites and one with egg replacer.
Just wanted to say thanks for the great recipe! About a month ago I just started cutting out dairy and gluten, and haven’t had much success with pancakes. I used whole eggs and tossed in some extra flour, and omitted the stevia altogether. They were soso delicious topped with almond butter and berries.
I am so glad you enjoyed these pancakes, Lo!
PS: was worried because of the comments, but I had no issues with the batter falling apart like I have with almond flour recipes… and coconut flour is way more tasty.
I have made this pancake recipe a few times. These pancakes hold up really well to storage for making ahead and reheating on the go! So glad I found your site. Can’t wait to try more of your recipes.
Thank you Angela!
Your recipe does not work, I had to doctor the crap out of it and it was still tuff.
You should update the ingredients because I was disappointed and so was my girlfriend on her birthday.
what a nasty comment. Your thoughts could have been worded a lot nicer, if you did not care for someone else’s’ recipe. How rude.
These should not be called VEGAN as they have EGGS in them !!
This post has two recipes in it: one does have eggs, but the other does not. One is labeled as vegan, and the other is not. Hope this helps!
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