Coconut Flour Pancakes (Vegan/Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein)

Good news! I have taken your feedback and re-worked this recipe to produce the life-changingly fabulous Coconut Flour Pancakes 2.0. Enjoy!

This is a gold mine right here. Best. pancakes. evaaa.

Coconut Flour Pancakes (Vegan/Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein)

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.

Coconut Flour Pancakes (Vegan/Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein)

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.)

Coconut Flour Pancakes (Vegan/Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein)

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.

Coconut Flour Pancakes (Vegan/Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein)

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.)

Coconut Flour Pancakes (Vegan/Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein)

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!

Coconut Flour Pancakes (Vegan/Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein)

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!

This recipe is not vegan. Please click for Vegan Coconut Flour Pancakes.


5 from 1 reviews
Coconut Flour Pancakes (Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein)
Prep time
Cook time
Total time
Serves: 1 serving (for you!)
  • * 2 egg whites
  • * ¼ cup coconut flour
  • * ½ cup almond milk
  • * 1 teaspoon vanilla
  • * ½ teaspoon baking powder
  • * ⅛ teaspoon salt
  • * ⅛ teaspoon cinnamon
  • * stevia (I use 1-2 packets.)
  1. 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!
Nutrition Information
Serving size: 1 recipe Calories: 145 Fat: 5 grams

Update: If you have any questions about the recipe, please post it in the forum and read the comments as your question may already have been answered. Thank you!

Coconut Flour Pancakes (Vegan/Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein)


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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  1. says

    This makes me sad because I still have an almost full bag of disgusting bitter coconut flour in my pantry and I can’t/won’t do anything with it. I’m also not willing to spend another $10 on flour. Oh what is a girl to do.

    • Elizaebth says

      Just throw some sugar on it, lol. My dad burnt bacon one time when I was a kid and he threw sugar on it and told me that sugar made everything taste better. o.o

  2. says

    Alas, I’m a terrible terrible person who shuns the thought of anything beyond coffee in the first few hours of my day.
    To redeem myself though, I make killer pancakes too:) I usually agree with you about protein powder, except for one- the MRM veggie protein is b

  3. says

    Whoops I hit send too early-I was just saying there is one solitary type of vegan protein powder out there that is good and its worth it for the delicious shakes I make from it.
    I’m glad you found a pancake recipe to fulfill your high standards! Being less ambitious the last pancakes I made had wheat and eggs-but also carrots and carrot cake spices…

  4. says

    Ooohh goody! I’ve tried to make coconut flour pancakes before in the past, and they just fall apart and stick to the pan. I’d like my pancakes heavier on the cake side than the pan side thankyouverymuch!! I’m gonna try these (i just sang that in my head, by the way haha). Ps, I nominated you for the Liebster Award:)

  5. Sammy says

    Omg your a genius! I just tried making them and licked the batter (so good) i was devouring it from the pan and burnt my tounge! Ouch! Im litteraly typin with an ice pack held to my tounge LOL it was so good i couldnt help. Myself! Unfortunatly though, te actual pancake didnt hold up, what onsistency should the batter be? Very dry or a thicker liquid? Also how many tbsp is two eggwhites? Thanks kelly ur the best!

  6. Danielle says

    Not meaning to sound snarky or anything, but the calories for the vegan pancakes are far more than 130 for the whole recipe. I calculated them at at least 215 for the whole recipe…not saying that’s a bad thing. A nourishing breakfast should be around 200-300 calories.

    • says

      Hi Daniell! Please accept my apologies for the late response. In my experience, I have to admit that the calorie counters are almost always inaccurate. In my nutritional information on the blog, I only account for the NET calories in food (the calories your body actually absorbs). I can can give you more information if you life. Hope this helps!

    • says

      Hi again, Penny, and thank you for the questions! No, the pancakes do not really taste like coconut (although this is certainly my personal opinion). I do not know the percentage of daily carbs, but I do know that there are 9 grams of NET carbs in the version made with egg whites. Thanks, and I hope this helps!

  7. Sj says

    I love that you gave the actual size of the pancakes for this! I think you should do it more often, it really helps when you want to cook for others :) Thanks again Kelly

  8. says

    I really wanted to love these pancakes…but I can’t say I did :( They were a very odd consistency–dry, mushy and kinda gritty all at the same time. The one recipe I have found that closest resembles a “real” pancake is Elana Amsterdams Silver Dollar pancakes. I do prefer to use coconut flour over almond due to it’s health benefits, but when I want a pancake that feels and tastes like the real thing, I tend to use almond flour. Thanks for the recipe though!

  9. Spencer says

    I made these pancakes and they were quite good, but they fell flat while cooking. Do you know how to keep them from getting very flat?

    • says

      Hi Spencer! Thank you so much for making these pancakes, and I’m sorry they fell flat for you (literally). Hmm. They really should not be flat- did you make the vegan or egg white version? What I would do is add a bit less liquid and really stir the heck out of the batter. Super thoroughly stirring really helps the coconut flour absorb the liquid. Thanks again, and I hope this helps!

    • says

      Kelly, thanks for this recipe! And Spencer, I just made a batch but added 1/4 tsp cream of tartar to help them hold their structure. (Cream of tartar is sometimes added to whipped egg whites or whipped cream for the same reason.) It’s an easy fix, but if you try it, you might want to add the cream of tartar after you’ve mixed all the other ingredients, b/c if you overstir it, then it loses its superpower.

      • Dulcie de Kock says

        Thanks for giving this recipe a try, Christopher! Adding cream of tartar is an excellent idea for sobering up sloppy pancakes! Thank you for sharing:-)

    • says

      First off, thank you for making this recipe, and I’m sorry it’s not working out like it should! Commence troubleshooting sequence:
      1. Did you change any ingredients? Coconut flour is absolutely crucial to the success of this recipe.
      2. Make sure you add the right amount of liquid. Too much or too little and the pancakes with fall apart of crumble.
      3. Did you make the vegan version? If so, you really need to baby them when cooking.
      Hope this helps!

  10. Aleece says

    I just tried to make these for my little boy who cant have eggs or gluten, they did not turn out very well. I used flax seed for the binder but they still just came out looking like mush and falling apart. They tasted pretty good and he ate them anyway but I am still wondering what happened. I have always had a hard time with coconut flour, its very testy and usually ends up with me getting mad. Any suggestions as to how I can make them work?

  11. says

    These look very promising! Can’t wait to try them. After peeking around a bit, I decided I needed to follow your blog…and then saw your info. I about fell off my chair! An amazing looking blog for such a young lady!! I’m very impressed. :)

  12. says

    Just made your pancakes! with a change due to what I had on hand. Coconut milk, instead of almond milk. I made sure I stirred the batter really good. Turned out great! Next time I want to use mashed banana. My boyfriend and I used to enjoy chocolate chip banana pancakes. Thanks, Kelly! I’m glad I found you

  13. Talita says

    Hey, I have to say I’m absolutely in love with your blog. This is your first recipe I try and I have to admit I had to experiment a bit with the batter until it could hold together enough for me to flip the pancakes without destroying them – BUT now I think my batter is way too thick and the pancakes are not cooking all the way through. I made the egg white version. What’s the consistency I’m looking for? Really runny or more on the thick side? Also, two tablespoons of my batter wasn’t NEARLY enough to make medium-sized pancakes. What am I getting wrong? Please help, I so want to get these right!

  14. Gena M says

    My pancakes stuck to pan and fell apart when I turned them over. Not sure what happened. Darn. I tried using coconut oil on bottom of pan for the remaining batter. No luck.

    • says

      Hi Gena! Thank you so much for making this recipe, and I’m sorry it’s not working out like it should. Hmm. Did you use nonstick spray? Did you se nonstick pans? You need to generously spray your pans with nonstick spray and be very careful in flipping the pancakes. It’s also important to make sure you use the right amount of liquid in the batter. Thanks, and I hope this helps!

  15. says

    This morning I have found you….and this morning and every morning 4 ever I shall love you. If u visit my blog, I am gearing up to get started again. Xoxo, mighty Miranda

  16. Kayla says

    I’m in love with you for posting this recipe. I’ve tried a bunch of protein pancake recipes and was never satisfied with any, but this recipe is wonderful. I’ve started making them the night before a busy day and crumbling them in a jar and layering with some fruit and PB2 so I can take them on the go. Thanks again!

    • says

      Yay! Thank you so much for making this recipe, Kayla, and I am just thrilled you enjoy it. I love the idea of putting these pancakes into a delicious sounding parfait concoction!

  17. Jessie says

    For those wanting to make the vegan version with chia paste–it made a slimy batter, and pancakes that took WAY too long to cook. I used 2T chia with 6T water. I found that spraying the spatula with cooking oil made flipping a lot easier. What SHOULD the batter look like?

    • says

      SLIMY? No. The batter should definitely not be slimy. I have little experience with using chia gels, but I imagine that is the source of the sliminess. Cooking spray does make flipping much easier, and I recommend you keep using it. The batter is actually quite typical of a recipe using coconut flour. It’s a bit thicker and more textured than a regular pancake batter. Hope this helps!

  18. Emma says

    Oh dear, mine just fell completely apart. I still ate them and they tasted great but they literally crumbled in the pan.

    The mixture looked very ‘beady’ and dry, is this normal? I used the egg whites.


  19. rob says

    Will try this tonight. But wanted to point out that baking powder is not necessarily gluten or grain free. They all need a moisture absorbing ingredient, usually a starch, sometimes that is wheat flour, sometimes corn flour, sometimes potato flour. I think there are a few other possibilities, but if you are concerned about even a small amount of gluten, you need to check the ingredients of your baking powder.

    • says

      Thank you for the note, Rob! You are correct. If you want any recipe with baking powder to be truly grain free, you must make your own baking powder with grain free ingredients. You can find a recipe to do so here. Hope this helps!

  20. Miranda says

    This recipe does not hold up. I can’t get the batter to stay together on the griddle – it literally crumbles into a mess. Not sure what happened – have made coconut flour pancakes before and not had this??

    • says

      Hi Whitney! Two egg whites are literally the whites of two eggs. If you were to use carton egg whites, you whatever conversion rate it says on the package. Hope this helps!

  21. Andrea says


    Great recipe!! I substituted some of the almond milk with coconut milk for extra coconuty taste and the rest with soy milk as that came at hand. I served it with warm pineapples for a tropical treat in a cold afternoon. Absolutely great taste and awesome nutritional mix! Thanks!

  22. Robin says

    This recipe is horrible.. tried the vegan version.. the batter was so thick i couldn’t even make a round pancake with it…

    Adding more almond milk just made it worse.. pancakes that would not stick together or flip.. disasterous.

  23. Brianna says

    Question about the calorie content. Are the net calories how many calories your body takes in and adds on to your weight, if you will, or are they just random calories? Hope you get what I’m treying to say!

  24. Gary says

    Just tried the pancakes. I am a man, old enough to be your grandfather. I have recently started on the Primal lifestyle and was seeking some pancake recipes using coconut flour. I found your site with a google search, and whipped up a batch immediately. Gotta say, they were very tasty. Didn’t cry, but grinned a lot. They were good just plain, and with honey on top. The batter seemed too thick, so I added a bit of milk to thin it, and that was a mistake. An extra egg would help it to stay together better, but pre-thinned was quite good, but it takes more time to cook than wheat based pancakes. Excellent recipe! I’ll be back to this site regularly.

  25. Stacie says

    Unfortunately the vegan version didn’t work for me. They never cooked in the middle. I lowered the temperature and let them sit in the pan for a while on low heat ..that didn’t work. Then I turned the heat up some but they were burning on the outside and still not cooking in the middle. My 3 year old still ate them up but I don’t think I’ll be making again (coconut flour is too expensive).

    • Wayne says

      We make our own coconut flour, and at $1.69 per coconut (in Nova Scotia), it doesn’t cost very much. We put the coconut meat through our Omega 8004 nutrition centre to make the flakes, then we dehydrate the flakes, and then grind them in a coffee mill. This entire process doesn’t take much time at all.

  26. Alicia says

    I’m finding them sticking to the pan too regardless of what oil and how much I use… They just fall apart. What type of pan do you use?

    • says

      Hi Alicia. I am so sorry this recipe isn’t working out for you like it should! I use a nonstick pan and nonstick spray (I have learned from people who try this recipe without these two things that they are very important). Also make sure you are adding the correct amount of liquid so the batter is relatively thick, but not gloppy and still pretty pourable. Hope this helps!

        • T says

          I tried this recipe this morning & I only use stainless steel cookware & coconut oil ( make sure your pan is hot enough). We’re Paleo so I used 2 whole pastured eggs, I sifted the coconut flour & used the milk I had open an almond/coconut blend. And coconut palm sugar instead of stevia, the batter did seem a bit dry so I just added a little more milk.
          They were Very Good! My husband really liked them & said they tasted like real pancakes!

  27. Beth says

    Unfortunately these were a complete fail for me. I followed the vegan recipe exactly. The batter was super runny and I added another 2 tblsp of coconut flour, but it was still on the runny side. And they just would not cook. It ended up being a mushy mess in the pan, even after more than ten minutes with the heat cranked high, so I threw the soggy mess out. Too bad. Maybe it was the type of coconut flour I had, who knows.

  28. Rebekah says

    i just made these and they came out PERFECT! they do taste a slight bit like coconut but I LOVE COCONUT so i wish they tasted MORE like coconut! wonderful.

  29. Rebekah says

    also, how do i find out exactly how much protein is in them? i usually see a full run-down of the nutrition facts but not so here. either way I love ’em!

  30. Jim says

    I have no problem with using all the egg. With that in mind, I had adjust the amount of coconut flour to create a manageable consistency. 1 whole cup. You are spot on when you say it takes a while to set up.

  31. Erika says

    I just had my first coconut pancake…it was ok but maybe I did something wrong were they supposed to cook for a longer time? They were just very flat and broke very easily is that normal
    For the second pancake I made sure I spread the batter on nicer and thinner but I couldn’t tell if they were supposed to be mushy inside or rise a bit? maybe I’ll try again
    thanks :)

  32. Rheann says

    These did not come out as expected

    I followed the recipie but the batter was solid not envelope slightly pourable. So I added probably anther 1/4 c coconut milk. Then the cakes completely disenegrated. I have bad pancake juju

  33. Lynn says

    Hi Kelly,
    I was so excited to see a vegan recipe for coconut flour pancakes. I just made them and used the trusty ol’ flax seed as my egg replacer , but sad to say they fell apart when I tried to flip them. How sad I was :( Don’t know if I will try them again as the coconut flour is very expensive. Any suggestions? Maybe eggs are the trick?

  34. Afton says

    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!

  35. Bethany says

    I made these but they weren’t my fav. I cooked them on pretty low heat for a while, and even then they cooked on the outside but still were not fully cooked on the inside.

    Also, they fell apart. Not like cookie-crumble-fell-apart but they couldn’t make it from the pan to the spatula to the plate fully intact. That said, I downed them all hastily.

    If I venture to make these in the future, I will have to add some type of binder.

  36. marnie says

    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.

  37. yolanda says

    I have attempted making these vegan pancakes twice and I don’t know what I am doing wrong. I used Organ no egg replacer. Instead of baking powder I used 1/2 cream of tartar and 1/4 baking soda to produce 1 tsp baking powder. From that mixture I only used 1/2 as directed in the recipe. I followed everything else to the “t”. They just don’t cook inside as the batter stays raw even if tge outside is cooked well they just don’t rise. What am I doing wrong? ? Is is the egg replacer or the substitution of baking powder?? I am allergic to cornstarch and it is the reason I used baking soda snd cream of tartar. Please advise. Thank you! !

  38. Yolanda says

    I was so excited to try the vegan coconut flour pancakes, but unfortunately I don’t know what I am doing wrong because they are not turning out great at all. I have attempted making them 3 times, but all failed. I follow almost exactly the instructions you gave, but the only modifications I did was instead of using baking powder, I made the baking powder with •1 teaspoon baking soda
    •2 teaspoons cream of tartar to make 1 tablespoon of baking powder and I just used 1/2 of that as the recipe says. I also used So Delicious coconut milk instead of almond milk since I am allergic to nuts. The reason I made the baking powder is because I am allergic to cornstarch. 1. The pancakes take forever to cook & they do not cook properly inside which requires them to be flattened to be cooked inside 2. They are extremely flat.
    Could you please let me know if there is something I am doing wrong? Also- I use Organ egg replacer. Could this be the reason?

    Thank you,

  39. Lilly says

    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…?

  40. chris says

    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?

  41. Ann says

    Just wondering if I could use regular milk instead of almond (sorry,but not a fan).We only use fresh raw milk.Thank you.

  42. Ann says

    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.

  43. Lo says

    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.

  44. Lo says

    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.

  45. Casey Murray says

    Hi Kelly.

    Thank you for this recipe, I tried it without the Stevia as I had none and really didn’t like it, so I had to add a bit of sugar..I’m guessing the Stevia would have helped it quite a bit but the recipe overall was about a 7/10 :) Thanks! x

  46. Angela says

    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.

  47. ryan says

    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.

    • nancy rayfield says

      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.

    • Pam says

      You may have used an inferior coconut flour – they are all a bit different. Also, try adding a little more milk and cooking at a lower temperature (and remember to make sure pan is heated sufficiently before adding first pancakes), and I used a lot of oil, it helps. Coconut flour holds a LOT of moisture. And remember, if you cannot play nice, no one will want to be nice to you.

    • Tiffany says

      Hey Ryan,
      So maybe this means that you are just a REALLY BAD cook. Why would you not test it before you made it for your girlfriend for her BIRTHDAY. Why are you blaming a 15 year old girl. If you were Santa EVERYONE would be disappointed because you have ABSOLUTELY NO GIFTS!!!

      *Please spell tough like it is written in the dictionary not “tuff”. Are you an Outsider or something?
      (Read the Book)

    • says

      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!

  48. says

    i’m having a heck of a time with the vegan recipe. help!!! :) the pancakes won’t cook and i can’t figure it out. they brown on one side without fully cooking, making it incredibly difficult to flip over. and the batter tastes good too! is there a specific skillet or spatula i should be using … you think? maybe the range (it’s electric) isn’t right for this recipe?

  49. Jordan says

    I was so excited to make these pancakes! I made the non-vegan ones, and they completely fell apart. I tried putting the pieces back together on my plate, but I still couldn’t even pick them up with my fork. However, the taste of the pancake pieces were pretty good!! Lol

    • Tiara says

      Same thing happened to me. I couldn’t even flip them on the pan because they fell apart so much. So basically I just ate batter for breakfast lol

  50. Gail says

    I think I see a potential “issue” here, Kelly.
    Your recipe is calling for “baking powder”. After checking other recipes online, I see just about all of them are calling for “baking SODA”. This could make a big difference in the results some folks are seeing.
    I’m going to try them this morning using “soda”.
    Nice website and keep cooking!

  51. angelica says

    these pancakes would not stay together. i could barely fry them without them falling apart. this recipe needs reworking

  52. Astrid says

    Helloooo :) really awesome blog…and i adore your sense of humour ..!;) but how do u calculate the calories in your recipes…? :) do you use a certain website..? :) thx in advance! you’re awesome!! <3

  53. says

    Help! I tried these this morning, and while the flavor turned out OK, they felt like sawdust in my mouth. I used the non-vegan version. I put butter on them to eat, and the pieces with quite a bit of butter were better than the ones with less, so I’m wondering if I might need to add some sort of fat to the mixture in order for it to be not so “sandy”? Any ideas?

    Also, should the batter be super thick? The instructions say to pour the batter, but there is no pouring – it’s more like scooping and plopping. They are almost as thick as drop biscuits. :-S Is that right? Or do I need more liquid? (Which is entirely possible because I live in Colorado, so sometimes we have to add liquid due to the high altitude.)

    Thanks for any suggestions!

  54. Katie says

    Hey! I made the vegan version this morning and they did not rise at all and are quite gummy. What brand of egg replacer do you use?

    I agree there are many bad pancake recipes out there and as a recipe developer I really wanted these ones to work!

    Please advise : )

    • says

      Hi Katie! I’m so sorry these pancakes are not working out like they should. I use Ener-g brand egg replacer, and I believe it is the best. Other egg replacers can provide less than desirable desserts. I hope I can help!

  55. Beth says

    Some people are saying there’s are falling apart. Try adding more egg. Different egg sizes. Also different climates. Coconut flour soaks up liquid.

  56. Beth says

    Posted earlier. I did make these and had zero problams. I have tried packaged low carb stuff. And yuk. These where great. You do have to follow the Receipe. Pan heated, oil etc. I have these under favs.

  57. Beth says

    What about adding a little bit of xanthan gum. Just read if using gluten free flour should be using this to help hold together.what ya think. Never used it but I’m going to try it.

  58. Quinn Alexandra says

    Do you have nutritional values of both recipes? That sounded fancy, do you at least know like calories & carbs for both of them? You said 150 earlier, but never specified. Thx.

    • says

      Hi Quinn! Yes, the non-vegan version has 145 calories and the vegan version has 135 calories. They both have 5 grams of fat. I updated the recipe to include this.

  59. kim in ma says

    I LOVE these pancakes!!! They are so addicting. Love the texture & love that they are wheat free. So glad I can have all my goodies and leave the wheat behind. So healthy. Thanks for your recipes!

  60. Carla says

    I can’t get the non-vegan recipe to work. Tastes eggy and falls apart.
    First try the batter was more like a dough but it still fell apart, I had a few more tries: adding more milk, less baking powder, hotter pan, baking in the oven after skillet, different type of coconut flour – no luck.
    I love the Cinammon buns on this blog & I really want the pancakes to work.
    Any hints?

  61. Charlotte says

    Was there ever any response as to why these do not work? Mine stayed together but were very gummy and Would not cook through. I’ve tried them three times to date and always the same outcome.

    Would love to know why as I would really like to have a good pancake recipe!


  62. Kelli says

    This recipe is the best pancake one I have found so far. It worked perfectly fine, although I did make adjustments for altitude (over 6000 ft ASL), humidity, and taste preferences. I used a teaspoon of already melted coconut oil for each side to crisp the edges which really helps keep everything together when flipping.

  63. Erica says

    Thank you!!!!!!! Best recipe I’ve tried yet. I too have tried numerous recipes that have all failed…. except this one. Going on my favorites list :)

  64. Kim says

    Hi Kelly…I tried making these and was so excited that I could actually flip them, but after cooking them for a while, the inside was still mushy. I used all the right ingredients but kinda messed up the order so I am going to try making these again to see how they turn out. I had found a good coconut pancake recipe on another website, but then found out I have a sensitivity to eggs so I’m searching for that perfect no egg/coconut flour pancake. I will remake these and hopefully they turn out great! I appreciate your efforts and it’s good to see a young person put their energy toward positive, productive things. Kudos on your website!


  65. Leslie says

    Whenever I’m having a bad day, pancakes have always been my go to comfort food. Ever since I went gluten free about 6 months ago for health reasons I’ve been trying to find a good substitute to regular pancakes. I made these pancakes tonight and they turned out perfectly and totally did the trick in making my bad day better. I’m am so excited I found your blog and can’t wait to try some more of your gluten free recipes.

    • says

      A pancake a day makes the frown go away. I’m sorry you had a bad day, Leslie, but I’m glad these pancakes could help a bit! Welcome aboard!

  66. Beth says

    I read somewhere where coconut should be mix with other flour. What I did was cut back on the coconut flour and added flax seed flour equals 1/3 still. And I used whole egg not just white. They where great. Don’t flip to soon.

  67. Nicole says

    Great pancakes, Kelly. I’m curious to know what topping you used in the picture and the topping shown for pumpkin coconut “oatmeal” recipe.

  68. Heather says

    I used your pancake recipe to attempt healthier pancakes today (the non vegan one) and they fell apart in the pan! They went crumbly and went straight from being batter to burnt, skipped golden brown completely plus the texture was very grainy. Any idea what I did wrong? Thanks!

    • says

      Hello again Heather! Okay, I have to ask, did you change the recipe at all? The most common problem I see is people not adding the correct amount of liquid. You need to very thoroughly stir the batter, and you know it’s the correct amount of liquid when it looks like a thick pancake batter. Also make sure that you don’t spread the batter too thick in the pan or it won’t cook correctly. Hope this helps!

      I will probably update the recipe with a troubleshooting section. I’ll keep you in the loop.

  69. Elise says

    This recipe didn’t work at all, like the comment below they just crumbled apart in the pan, couldn’t flip them at all. Now it’s morning, I’m cranky tired and disappointed…

  70. Flo says

    It is insane how low calories these are and i tried them and taste amazing!
    the only thing is that ( i did the first recipe) the batter is very idk if grainy is the right word, but doest hold together, obviously like regular pancake batter, therefore putting it in the pan and flipping them was very hard.
    That being said, mine didnt look as uniform as the ones in your pictures! why do you think that is?

    • says

      Hi Flo! Thank you very much for trying these cookies, and I am so glad you enjoyed them. Hmm. Grainy. Did you change anything in the recipe? Make sure you really stir the batter and that you add just the right amount of liquid. Hope this helps!

  71. Jennifer says

    I just made these, the egg white version, (we’re low carb/moderate protein) and they were a huge hit with both myself and my husband! I doubled the cinnamon and added a bit more almond milk (I’m at high altitude, sometimes this is required) and tossed a few frozen berries in as well. SO delicious! You’re spot on with keeping them small, as that prevents breakage. Thank you so much for offering this wonderful, healthy recipe :)

    I was a teen cook too, keep up the good work! :)

  72. Juli says

    I tried this recipe, but didn’t have egg or egg replacement, so I added 1 Tbls of coconut oil, 2 Tbls of water, and 2 tsp of baking powder to trade out the eggs. When it didn’t look “battery” enough, I added a splash more almond milk, which then made it too runny for pancakes BUT perfect for “oatmeal-ish.” Delish!

  73. daisy says

    could you use coconut milk instead of almond milk? I’m following a low oxalate diet, also, I would rather use real sugar than stevia so how much should I put? And could I put the whole egg, not just egg whites? thanks

    • says

      Hi Daisy!

      1. Yes you can use coconut milk.

      2. I assume you can use real sugar to taste.

      3. I haven’t tried it with a whole egg so I wouldn’t know.

      Hope this helps!

  74. Heather says

    Why are you only responding to comments from people who managed to get your recipe to work and not responding to comments from those of us with issues, seeking help?!

    • says

      Hi Heather. I really am sorry. I responded to a lot of troubleshooting comments earlier on this thread, and it feel a bit redundant to keep repeating myself. I appreciate you being nice about it. I will go back through the comments now and respond to your question.

      Thank you!

      • Heather says

        Thanks for responding. I didn’t realise there were more comments beyond the ones I can see now as I’m using this website on my phone, don’t worry, thanks anyway.

  75. Pat says

    Hi! Thanks for the recipes, just making them now and they are looking and smelling great! My coconut flour package says that 1/4 cup flour has 140 calories so am a bit confused. Thoughts? Reallly enjoy your blog! Thanks!

  76. Amelia H says

    Hi – I’m in the process of making these pancakes right now. I’m concerned about the batter because it seems a little gritty and very thick. I’m wondering if these pancakes would turn out better baked on parchment paper and then turn on the broiler for the last few minutes to brown them on the top side. Then maybe they wouldn’t fall apart when you flip them. I feel like a binder is missing – xantham gum, perhaps?

    Ok, they’re turning out ok. The pancake is very delicate, though, and it is difficult to turn them without breaking them. We are also adding blueberries to a couple of pancakes – coconut blueberry pancakes sounded like something we just had to try! Thanks for the post! I’m always looking for less starchy gluten-free recipes!

  77. Amelia H says

    Hi, Kelly. the pancakes were falling apart, but, at least for me, adding some canola oil to the batter helped things out some. The flavor is great! Our blueberry pancakes taste delicious; we’re just trying to figure out the texture of the batter a little bit. Thanks again!

  78. Gloria says

    Thank you for your recipe, I made these pancakes today.
    It worked, however, I dont know if it is because of the coconut flour, the texture of these pancakes are different from the pancakes I usually eat (eg, pancakes I made before from store-bought pancake mix or pancakes from Mcdonalds). I dont know how to describe the texture..just very different from what I used to have. But this is healthier.

      • Jessica says

        Thank you Kelly. Sorry to sound so harsh. It is very nice of you to put up these recipes for us and they all sound delicious.
        The batter was very thick and no matter how long I left it to cook, when I flipped it carefully… it just fell apart. I did the vegan version exactly as written.

  79. Allison says

    I too had issues with this recipe. It sort of fell apart while I was cooking it, and I followed it exactly. I think you might need some more moisture or something to help these pancakes. They didn’t spread at all and fell apart, with one exception on a pancake that somehow stayed together while I was cooking it. I ate them anyway!

  80. Tori says


    The pancake batter is really yummy, I added some coconut extract to enhance that scrumptious coconut flavor and it was superb.

    The pancake(s) itself didn’t really turn out though and the batter itself was much more like a solid cookie dough before I added some extra water to it.

    I think your followers (and myself) would really benefit from a video of you preparing the batter and cooking the pancakes. Just food for thought. :)

    I’ll probably try making this again when my next pancake craving creeps up on me though.

    Thanks for sharing the recipe!

    • says

      Hi Lana! I’m sorry for this miscommunication. As I told Ginger, I clearly state above the recipe that this recipe is not vegan, and give the link to the version that is.

  81. splashdashash says

    Hi, I tried to make these pancakes, but the batter was so thick I had to add more almond milk. When I put it in the pan, it completely fell apart and would not cook – was just a crumbly goo. Any suggestions? I realllyyyy want to try coconut flour pancakes. One caveat is that I can’t eat eggs so I used chia seeds instead.

  82. Joy says

    Thanks for your recipe! We didn’t have almond milk, so we substituted cow’s cream and added 2 Tablespoons of water. I greased the griddle with coconut oil. Delicious! My husband was so happy he could eat pancakes. He gobbled them up for dinner tonight.

  83. Jamie-Lee Rent says

    Would love to of tried them but they are not vegan as stated. EGGS??? Are a period bi product of an animal how are these vegan?

  84. Maria says

    Just came across this recipe giving it a try now!! Read the comments saw people had issues and opted for a bit of a change that may help, for those using eggs it really helps the batter if you do everything first but the eggs and at the end in a step bowl or mixer beat your egg whites until stiff and then hold them into the batter. Makes the pancakes light fluffy and delicious. I also did honey instead of stevia but I think that Vegans don’t do honey :(

    They turned out great. Fluffy. Yummy. Best recipe I have come across yet and trust me when I say I’ve gone through lots of coconut flour recipes. Thank you!!!!

  85. Colette says

    Super stoked to try this recipe but Hmmm…cooking spray? Aerosol Oil? Really? How about coconut oil instead? Or did I misunderstand…seems a smart healthy gal like you would know better than to suggest something like that.

  86. says

    hi kelly
    i emailed you yesterday about trying your bread mix for a pizza base , well i did it today and it was SHA MAZE ING”””’ BEST MEAL IVE HAD IN AGES
    thanks for your great vision, Dotti

  87. Candace says

    I made this for my children and doubled the recipe….How long does the batter keep in the fridge? Or can I freeze and use again another day?

    • says

      Hi Candace! I would say the batter keeps in the fridge for a day or two, and I wouldn’t recommend freezing it until after you’ve cooked the pancakes. Hope this helps!

  88. Eileen says

    Just tried these pancakes.They are very delicate and fell apart. I smeared them with peanut butter, which I spread on the apple chunks I ate with the pancakes. Delicious. Since this is my first time cooking with coconut flour, I would like to cook these pancakes a few more times as written before I try different liquids like mashed blueberries, overripe bananas or soaked zucchinis or carrots.

    Just out of curiosity – why no egg yolks? They have all the good stuff that are in eggs.

    Thanks for the tips you gave.

    • says

      Yay, I’m so glad you enjoyed these Eileen! As for the egg yolks, I put on weight pretty easily and using egg white sis just an easy way to cut calories. Not too much though! I’m a growing girl. 😉 I wonder if these would work with whole eggs…

  89. Jodie says

    I think these tasted good, i used more than a few tablespoons for each one and i did notice the middle to feel dry or that uncooked kinda feeling and i wonder did i not mix well enough, other than that i warmed banana on a pan and put them on with ground flax and it was really food. Thanks

  90. mark says

    Well, maybe I’ve missed something, and I don’t want to be critical, but these pancakes are like eating sawdust, and I think it’s because there is no oil, or applesauce or anything in them,

    • says

      I am so sorry these didn’t work Mark. I’ve made these pancakes quite a bit, all without applesauce or butter and they’ve been fine every time. Can I help troubleshoot?

      • Mark says

        Well, I’d love to be able to make a healthy pancake that tastes good, but I followed the recipe, had to add a bit more almond milk because the batter was so stiff, but they were just very dry and fell apart, and had a sawdust consistency. Any advice?


  91. Kasia says

    These look great Kelly, but to be vegan they can’t include egg whites. Have you tried these with a vegan alternative? Like flax “eggs” or chia?

  92. Sophia Lexus says

    Oooh! I want this for breakfast tomorrow!! :-)
    One question. How many grams of protein and how many net carbs are in one recipe?

    • Sophia Lexus says

      Also… I’ve never tried pancakes with protein powder, but I must say, if you say you don’t like protein powder than you have never tried Jay Robb protein powder. OMW!!!! It is so delicious in smoothies or ice cream!!! :) Best stuff evaaa! (I like your use of that word. ;))
      I also really like Swanson protein powder. :)
      They are both superb. Seriously… buy you a small bag of it and put it in a smoothie or ice cream. Let me know what you think (if you try).

  93. D says

    How are these vegan if they have egg whites? Have I missed a paragraph on changing them? I really need an egg free recipe and these look lovely

  94. Louis says

    Is this recipe the joke the preparation is not liquid enough to make pancakes can you help me figure it out please

  95. john says

    i tried this recipe but i used 2 eggs and 1/4 milk and a bit of applesauce and cinnamon, baking soda, 1/4 of coconut flour from bob red mills

    after cooking it, i noticed it the mixture doesnt stick together very well

    should i add more eggs? it basically falls apart like soft pieces of cookie or plado
    i used regular milk instead of almond, i didnt have

  96. Leila says

    I tried these to today and I found the first couple fell apart but I added a 3rd egg white and a little more almond milk and they stayed together better and tasted quiet good. My son really liked them. A I am transitioning into paleo I think your recipes will be helpful, so thanks!

  97. Kathe says

    Flavor is good, texture is horrible, and they don’t cook or flip properly they break. Our trash can loved them.

  98. Jennifer says

    I made these for a 2nd time tonight and love them! I followed the recipe and had no troubles with flipping. Thye are delicate, but I have been able to flip and keep them whole.
    It is nice to find a pancake I can eat :) I may try adding a little cocoa powder the next time. Thanks for a great pancake.

  99. fin says

    These pancakes do not stay together, i tried different pans different grease eg coconut oil and organic butter. as soon as you try to flip them they fall appart. i actually think whole egg would have been better. by the way egg is not vegan. i wasted 2 eggs and 1/2 cup of homemade Brazil nut milk. What a waste! not happy

  100. Julia says

    Unfortunately I have to say I won’t be making these anymore. They did taste OK, but the consistency is just terrible. I have no idea how you managed to make those nice circle pancakes you have in your pictures. My first one looked more like a scrambled eggs, totally falling apart. I had my pan pre-heated and tried coconut oil and olive oil. No difference. Each time I’ve tried to turn them around they crumbled to pieces. I just couldn’t flip them if my life depended on it. The best that I ended up with were hash brown bites. Moving on to another recipe.

  101. says

    Hey! Just wanted to say:

    I was searching for a healthier recipe for pancakes with my friend Shannon – we were going to try almond flour, but I have a thing for coconut. We went to our local food co-op and I picked up some coconut flour, went home, looked up a recipe online, found yours and the next morning I was going to make some for my housemates and my boyfriend……..I failed. Everything looked great, smelled great, but as soon as I put them on the griddle they just crumbled, stuck to it, and were just horrible. Needless to say I dumped them in the trash.

    This morning I went back to your site here, read up on all the comments trying to figure out exactly what I did wrong and it seemed many people had the same issue I did. So, I decided to try again.

    This time I was precise with all of the measurements and instead of using a griddle I used a non-stick pan. Greased the pan with soy butter and did them one at a time…………perfection!

    I will be making them again real soon. Your recipe made me 4 pancakes. I ate 3 1/2 – the other half my roommate stole. I topped mine with fruit and a whipped coconut cream I make…amazing. I posted a pic up on my fit instagram page @justbeingfit7 feel free to check it out.


  102. Kat says

    I added up the calories, and even using the 30-calorie almond milk, they still come out to over 173 calories =\

    Coconut Secret – Raw Organic Coconut Flour, 4 tbsp = 124 calories
    Eggland’s Best – Large Eggs, White Only, 2 Large Egg White = 34 calories
    Blue Diamond – Almond Breeze – Unsweetened Vanilla Almond Milk – 30 Calories, 0.5 cup = 15 calories

    Unless there’s some secret coconut flour I can’t find, I see these being slightly more than 173 calories per batch >_< Not bad still, but a decent bit more, considering the overall total. That's a whole extra cup of almond milk! Sads :(

  103. Rebecca says

    Just wondering if you need to put eggs in. Can’t have eggs, dairy or grain, so want to know if any substitute would work?

  104. says

    Hi Kelly,
    I had a little extra time before school this morning and decided to give these a go. BOY were they good!! I could not help but come back and comment.. Thank you so much for the recipe. They are so full of fiber making for an extremely filling and satisfying breakfast- just what we all need! You are so inspirational, Kelly. Never stop pursuing your dreams because you are fantastic! :)

  105. says

    I just made these this morning and they turned out PERFECT! The texture was fluffy and they were so easy to make! I only used one packet of stevia and found that to be the perfect amount. Thank you so much for this recipe. I will definitely continue to make these!

  106. Barbara says

    I just tried the recipe for the coconut pancakes mine sure did not turn out like pancakes it was just a crumbled mess , so disappointed, I’m just new to eating gluten free and it seems like I’m spending more money trying recipes that keep failing. I’m so at a lost with trying to eat this way, it’s costing me a small fortune. I followed the recipe to a tee, so not sure what happened but your picture looks like pancakes mine is just crumbled. Any advice will be appreciated thank you have a wonderful day

    • says

      I am so sorry these didn’t work out for you! Coconut flour can be very tricky. Can I help troubleshoot? Which version did you use?

  107. Alexis says

    So I tried to make this recipe vegan (didn’t have any eggs) and used applesauce instead…huge flop! They will not hold together at all. I needed up with cooked mush! Any suggestions?

  108. Susie says

    I cannot thank you enough for the most delish and healthy recipes. I’m working out and this is the site I come to for healthy option..low calories yum. Haven’t had a pancake in forever due to bad tasting ingredients as you mentioned above. Coconut flour protein pancakes and tomato soup are a favorite. Looking forward to trying more. Thank you!!!

  109. Rachel says

    This is my second fail from this website. Don’t know of coconut flour is tricky, or if all these recipes are garbage. Never making another recipe from this site again!

  110. Jenny says

    I just found this recipe and they are definitely the BEST paleo pancakes I have found….a little tricky to flip at first but well worth the effort!

  111. Jeremy says

    So I am almost tow years behind the original post on this recipe. I just bought some coconut flour recently to give a try. I am not the full blown crazy paleo or whatever other fad diet or food craze is going this week. I eat normal foods and eat what I want in proper portions. After trying this recipe, these pancakes sucked. They tasted terrible. I did use the whole egg (not cage free either) and I skipped the stevia because I just eat normal sugar. I don’t know a normal guy that would have stevia in his house, but I’m not judging. I did not add sugar though. And I am not quite sure what the topping was that was pictured, maybe a sausage gravy with some other ingredient, the color is a little off from typical sausage gravy. I do like the coconut flour and with some subtle changes I think I might like a similar recipe. They were fluffy though. I will add some lard into the recipe, maybe some chocolate or vanilla pudding as the topping and see what it tastes like. If I use fat free pudding the calorie level will not raise that much outside of the eggs. If anyone is interested in my changes to this recipe please let me know and I will forward some more comments. Thank you for the recipe though, it was a good starting point for me.

  112. Marie Adele says

    I had the same problem with the cooked pancakes falling apart, even though I used all the called-for ingredients. (It seems to me that you have to be a scientist to get these paleo flour recipes just right.) So I just pressed the crumbs into a patty and topped it with peanut butter and Greek yogurt. Looks a little different, but still tastes good! Thanks!

  113. Margaret Lee (Grandmommy) says

    Good for you – to start a web site so early – and very smart. you are just adorable. A little older than my oldest grand child – a girl. You sure have a lovely personality – some of these comments are just rude. Apparently some people can’t read, I can see very clearly that the vegan pancakes are in a different post. I’ll try the pancakes in the morning And will come back to your site – Keep up the good work. Sincerely, Margaret Lee

  114. nousha says

    I tried the coconut flour pancake this morning. but it did not turn out very good!
    the outside is burnt and the inside uncooked and very dry!
    I fallowed your recipe exactly.

    I appreciate your response in how to do it better.

  115. Rachel says

    I tried these to celebrate the end of my “Whole30.” I was pleased. I have been waiting to try “paleo” pancakes for some time- I also left the yolk in my egg and added mashed banana. Mine did fall apart still, at first, but I think that was due to my flipping skills/being impatient. I liked the recipe and will likely try more.

    On a separate note, I am very impressed that a young lady such as yourself puts herself fearlessly out on the internet with your ideas and creations. I didn’t realize until reading the above (and several other website) comments that in the world of food blogging, people can be hateful. That is life, I suppose and I am so impressed with the people who said they disliked the recipe and left no explanation whatsoever. That is rude and can be a daunting thing as you grow/experiment.

    • says

      Rachel, I can’t tell you how much I appreciate your comment. Thank you. People who are needlessly rude just don’t deserve our time or energy. We have to keep doing what we love and focus on all the positives!

  116. Megan says

    First of all let me explain that I frequent many blogger sites and try out recipes, at least 5 times a week for dinners snacks, etc. I have been cooking since I was old enough to hold a spoon, and have been cooking healthy (non-gmo organic, paleo) for 4 years now.
    I was not a fan of this recipe or it’s execution. I do not want to come off as harsh by any means. I realize blogging is not an easy thing to do or to maintain. I did think the idea of this recipe sounded great, it sounded to me like a recipe that once mastered you could add variation to (blueberries, chocolate chips, etc). I should go ahead and tell you right now, I attempted seven, yes, seven batches of this pancake batter. Of course, after the 2nd batter I was doing it mostly for curiousity/sciences sake. I really wanted to see how something as simple as a pancake could go so wrong not just for myself but many posters on the forums.
    My issue with the actual recipe, was that although fun to read it was completely non-descriptive at times. What should the batter consistency be like once all the ingredients are combined? How long with this particular recipe should you wait before flipping the pancake? (Very important since this is not a wheat based batter and a believe a lot of people flipped to check the pancake and it would fall apart of it was too early or burn if it was too late).
    Your blog was as I said, fun to read at times, but at other times came off a bit full of itself (“NO PROTEIN POWDER. I will not stand for sawdust. Unacceptable.) To be completely honest I have made pancakes and waffles with protein powder before and they came out remarkable and simply executed.
    The batter itself left a great deal to be desired. My first batch seemed to be the right consistency, a thick batter resembling raw pancake mixture. I greased my pan as I have done countless times, and plopped the batter into the pan. Being as thick as the batter was I knew there would be no air bubbles rising to the surface to let me know when it was time to flip, so instead I watched the edges patiently. When I was sure it was a good time to flip (golden crunchy looking edges rising off of the pan) I did so, and to my dismay I was left with what appeared to be a done ring around the pancake with raw dough in the middle. This confused me, as I was extremely careful to make sure that the pancake itself was even when placed to cook. so, I tried again with the same result, no matter how many times I attempted to place/cover/set different temperatures. None of these things affected the end result. So I threw this batch out and started again. This time the batter looked the same but when I placed the batter I attempted to do a lower temperature with butter which often ‘fries’ the first layer of the cake resulting in more stability. This not only did not work, but burned the outer ring leaving the inner most part to be left raw again. 3 batches later with mixed results of either crumbling/burning/falling apart/etc I decided to attempt to fix the recipe so that I could post here and help some people other than just telling them to adjust the moisture level which is not the issue. So I restarted the recipe, this time I used a mixture of almond flour in the batter, it worked a little bit better, but the end result resembled more of a johnny cake than a pancake (so what would be the point in it staying a pancake recipe?) 2 batches later of trying different flours including a tapioca flour, I could not get this recipe to work and still resemble a pancake. End result: this recipe unfortunately is a dud for me and I am guessing many others.
    If you are going to undertake a blogging site with recipes for people to try, it might be best to stick with more simple recipes with a high percentage of success for the follower. Descriptive directions are very important as well. If people becoming frustrated over your recipe gets to you, maybe you should consider the fact that they remain that way because they purchased ingredients with hard earned money which is just as good as trusting you, the blogger, to have tried this recipe out enough to know that it is easy enough to execute for someone trying it out. Recipes like these that are difficult to digest (no pun intended) end up missing some key information here, leaving new time cooks thinking healthy food is disgusting or unappealing. If you really do fancy having different recipes for newcomers and veteran cooks alike, perhaps you should try warning the follower that it is a difficult recipe, or rating your recipes so people are informed and know before going in tha the recipe might flop for them. A pancake recipe should never be so touch and go, pancakes use steam to cook and the main issue with this recipe is, the batter fails to recreate this, causing the batter itself to fail in several different scenarios from burning to leaving it raw.
    Take what you will of my post, but I am mostly posting this for the cook, like me, who just wanted to make some simple and healthy pancakes for their family this morning and instead, found myself making them eggs and toast.
    P.S. The best result out of the seven batches I tried, was when I added almond flour and gold standard whey vanilla protein to the batter, which did not make them taste like sawdust but hardly resembled a golden and fluffy pancake and instead tasted and looked more like a new England johnny cake.
    The rest of the batters were tossed. I would not recommend this recipe if you are looking for something simple and easy for a breakfast morning. I would say go ahead and try it if you feel like a challenging adventure in the pancake dept.

  117. Sue says

    I made these pancakes this morning and the taste wasn’t bad, however, they didn’t hold together. When I flipped them they just fell apart.

  118. Saniel says

    I don’t understand where is the vegan version? Egg whites.. no
    I read thru may be I need to read again!

  119. Xochitl says

    I am very excited about browsing FoodieFiasco for recipe ideas, so thank you! For this coconut pancake recipe, didnt quite work out the way I hoped. I like the idea of leaving out the yolks, but these pancakes leave a little to be desired. I added some applesauce and then about a third cup of all purpose gf flour and a pinch more of baking soda. Much better :)

  120. Gloria says


    Can you tell me what the nutritional facts are on these pancakes? Specifically the carbs and the fiber.

  121. Virgilio says

    Would definitely try your recipe. Only change I would make is maybe, add some delicious blueberries! And some strawberries on top of the pancakes!

  122. Sofia says

    So my uncle, aunt, and two little cousins came to visit. My uncle (grown man), didn’t cry, but my uncle loved them and loved that my two, eccentric, super picky, wild, little cousins actually sat down and ate them and enjoyed them. So hope that almost fulfills requirement 6 :)

    PS) I substituted almond milk for homemade coconut milk because I am allergic to almonds. But great stud :)


  123. Marie says

    Hello girl! I’m in love with your website! You’re very creative and everything looks so good! But there’s the thing, I wonder how did you count the calories? Because I used this website ( and the recipe ended up like this…
    Nutrition Facts
    Serving Size 226 g
    Amount Per Serving
    Calories from Fat
    % Daily Value*
    Total Fat
    Saturated Fat
    Trans Fat
    Total Carbohydrates
    Dietary Fiber
    Vitamin A 0% • Vitamin C 6%
    Calcium 13% • Iron 20%

    I know it might has some mistakes, but there are still big differences!!

    P.S. Sorry if I made some writing mistakes, but I am still learning english.. 😉

    • Marie says

      Hey, sorry for the double post, but I found that the website replaced the almond milk by coconut milk, which is way more caloric! (It says 35 calories for 1 tbs!) But my question is still there: how did you count the calories? Did you use a better website??
      Again, sorry for the double post…

  124. Amber says

    I love these pancakes. The only thing I do differently is I add 1/4 cup of unsweetened applesauce for moisture. I love to layer the pancakes with plain greek yogurt and blueberries and/or strawberries. It’s a decadent breakfast! Thanks for the recipe!

  125. Lynn says

    er umm…sorry to bother you, but there are eggy bits in your recipe. So this vegan can’t even try it this way…with the egg whites in it. In my world vegan means NO animal anything ….sigh oh well. Thanks for an otherwise interesting site.

    • Lynn says

      oops just now saw where you posted the vegan option..I think… :) I’m just trying to imagine what 2 tablespoons of coconut flour would yield…is there perhaps more ingredients missing or is this per pancake?

  126. Shasta Baldi says

    Anyone making this recipe should add 1 and 1/4 flour. Then it won’t be too runny. I did that and I added 1/4 c almond flour, and an extra egg. Turned out way better. Yummy flavor and texture!

  127. says

    Tried the Coconut flour pancakes. They fell apart in the pan, never solidified, couldn’t get them to cook in the center. When I tried to flip them over, they just fell apart. Through the entire batch away. At $8 dollars a bag it was an expensive failure.

    • Dulcie de Kock says

      Hello Michael! I’m sorry that this recipe didn’t work out for you; thank you for trying it out. There are a couple things that could have gone wrong:
      Kelly’s Coconut Flour Pancakes Troubleshooting Sequence:
      1. Did you change any ingredients? Coconut flour is absolutely crucial to the success of this recipe.
      2. Make sure you add the right amount of liquid. Too much or too little and the pancakes with fall apart of crumble.
      3. Did you make the vegan version? If so, you really need to baby them when cooking.
      Also, if you’re willing to brave coconut flour pancakes again after this disappointing experience, please give this new and improved recipe a shot!

  128. Xeno says

    Oh my goodness, hallelujah! I have found THE ONE! I made these today and they came out AMAZING! I’ve tried other coconut flour pancake recipes before, and they always came out dry and crumbly, but not these! They were soft, fluffy, and not dry at all! The recipe is super simple and easy too, which I love. They tasted sooo good. THANK YOU for this!

    • Dulcie de Kock says

      Three cheers for successful coconut flour pancakes!!! Thank you, Xeno, for your kind feedback! I’m so glad that you have found your perfect match:-) These pancakes will love you ’til the end of time and your body will love ’em right back, thanks to their dreamy healthiness!

  129. Katherine A says

    I want to try these pancakes sooo badly but why can’t I see the recipe??? :-/
    can someone please reply back with the ingredients and method for both the non vegan and vegan versions?

    • Dulcie de Kock says

      Sorry, the Foodie Fiasco website was malfunctioning yesterday! There was just too much deliciousness for the server to handle for a bit, I suppose! Here’s the recipe, enjoy:-)
      Coconut Flour Pancakes (Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein)
      Rating: 5

      Prep Time: 5 minutes

      Cook Time: 10 minutes

      Total Time: 15 minutes

      Yield: 1 serving (for you!)

      Serving Size: 1 recipe

      Calories per serving: 145

      Fat per serving: 5 grams

      Coconut Flour Pancakes (Gluten Free/Grain Free/Low Carb/Low Calorie/High Protein)


      * 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!

  130. Gabby says

    I just tried these for the first time, and I’m not sure what happened?! I even used the almond milk, preheated the pant with coconut oil, and they fell apart in the pan, and were very mushy an gritty. Any suggestions for next time?

    • Dulcie de Kock says

      Thank you for your comment, Gabby! I’m sorry that this recipe gave you so much trouble. There are a couple troubleshooting tips we have for these finicky pancakes:
      1) Make sure that the pan is on low heat, so that the insides have enough time to slowly band together.
      2) Add the egg yokes and a mashed banana to help thicken and strengthen the batter.
      3) Add 1/4 tsp cream of tartar or psyllium husk in order to help the pancakes hold themselves together, dagnabbit!
      If all else fails, we also have made a new and improved version of these coconut flour pancakes!
      Hope that these tips help to solve your pancake problems!

  131. Jay says

    I did this recipe exactly and it was really crumbly and kept falling apart in the pan. What am I doing wrong? This has happened with other recipes too…I just want to eat good coconut flour pancakes :(

    • Dulcie de Kock says

      I’m sorry that these pancakes fell short of their duty, Jay! I completely understand your coconut flour pancake concerns; it’s a bit discouraging when every recipe seems to flop! Not to fear, this dish is a finicky one but luckily Kelly has crafted a new and improved version of the pancakes here: Please let us know how round 2 of your Foodie Fiasco pancake feast goes:-)


  1. […] *Note: I adapted this recipe; I did not come up with it. The original recipe for these wonderful coconut flour pancakes was created by Kelly ( However, the topping ideas and photos are all my own. These pancakes are incredibly healthy and delicious, and I simply cannot praise them enough (especially since I’ve never liked pancakes!). For those of you that would like to know more about their nutritional information and calorie content, I have included a link to Kelly’s original recipe here:…. […]

  2. […] The Cuisinart Gourmet Griddler is an easy to use and versatile tool that can help make cooking a healthy meal faster and easier. The easy to clean grills and quick cooking method remove some of the effort that can go along with preparing a “whole food” meal. You can get creative with the ingredients you use it for, taking advantage of all the different functions. This device transforms the famed “panini press” into an all in one, easy meal maker, great for everything from burgers, fish fillets, grilled zucchini or onions and even low carb pancakes! […]

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