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Coconut Flour Pancakes 2.0

Filed Under: 50-100, Almond Milk, Breakfast, Coconut Flour, Eggs/Egg Whites/Egg Replacer, Erythritol, Gluten Free, Grain Free, Low Carb, No Bake, Paleo, Recipe Makeover, Recipes, Single Serving, Stevia, Sugar Free, Vegan

By 114 Comments Jump to Recipe

Now why the heck didn’t I do this sooner?

Coconut Flour Pancakes 3

Let’s take a moment in tribute to the original coconut flour pancakes. It’s the most popular recipe on my blog. They’re the flapjacks that started a movement. Some of you love it and some of you strongly don’t, but I do not stand for almosts. Not when there are pancakes involved.

To rectify those strongly don’ts in the name pancake enthusiasts everywhere, I went to work. And the result is a pride and joy of mine. The following recipe is a force of nature.

Coconut Flour Pancakes 2

Much like in a math test, the odds were stacked against me. My original, admittedly extremely picky criteria must still be adhered to. (The only permitted rebellion is ending a sentence with a preposition.)

But now I have you lovely folks’ feedback to consider!

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The task ultimately amounted to creating a pancake recipe that is vegan, gluten/grain/sugar free, paleo, low fat, super easy, more flavorful, less gritty, far sturdier (regardless of if you choose eggs or egg replacer), and must have the ability to make you walk on water.

Or said miraculous equivalent, like passing that math test. Hyperbola and hyperbole are the same thing where I come from.

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Start by whipping up your batter. Be baffled by how easy it is. The secret to taming coconut flour here is stirring longer than you think you should, right until the batter becomes really thick. This should only take a solid minute or two.

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Now spread the batter into a greased pan to form whatever pancake shapes you desire. I have a soft spot for silver dollar pancakes. (Hey Mom, if you’re reading this, thanks for letting me borrow your pan!)

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Shamelessly slather with syrup and berries and chow down. Make sure to flagrantly disregard that you’re in the middle of a photo shoot.
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The perfect pancake lives.

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the love child of my Coconut Flour Pancakes and my Coconut Flour Flatbread

Yield: 1 stack of pancakes (for you!)

Serving Size: the whole darn recipe

Coconut Flour Pancakes 2.0

5 minPrep Time:

5 minCook Time:

10 minTotal Time:

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Ingredients

  • 2 tablespoons coconut flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • pinch salt
  • 1/8 teaspoon cinnamon
  • 1 tablespoon sugar or erythritol or other sweetener to taste (a packet of stevia or two in this would be just lovely)
  • 2 eggs OR 1 Tablespoon Ener-g egg replacer mixed with 4 Tablespoons water
  • 1/4 cup unsweetened almond milk

Instructions

  1. In a medium bowl, combine coconut flour, baking powder, baking soda, salt, cinnamon, and sweetener. Add in the eggs or egg replacer and unsweetened almond milk and stir until completely combined and thick. This may take awhile, but be patient; the batter will thicken up as you stir.
  2. Spread the batter in pancake shapes into a greased small skillet and smooth with a spoon. Cook over medium heat until solidified, and carefully flip. Transfer to a plate, top as desired, and devour.

Notes

Nutritional information calculated with egg replacer and stevia/erythritol.

7.8.1.2
339
https://www.foodiefiasco.com/coconut-flour-pancakes-2-0/

Nutrition

Calories: 85 cal
Fat: 2.5 grams g

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How do you eat your pancakes?

I devoured this round with agave (scandalous!) and lots of berries. I can eat pancakes for dinner and still retain some pride. That’s how good these are.

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Comments

    • My God, I have been searching high and low for coconut flour pancakes that don't taste eggy or fall apart while cooking... Tried so many that i gave up for a year! Woke up craving pancakes and tried these out today holding my breath and.... AMAZING!!!! They were easy to flip, and not eggy at all! This one's a keeper! Thank you!
      Reply

  2. What could I use instead of sugar?? Liquid sweetener? I use the 2 parts of cream of tarter plus 1 part of baking soda for baking powder. So, is 1/8 tsp of baking soda still required?? Could I use mashed banana for the egg replacer? If so, how much?
    Reply

  6. I had such high hopes for this recipe! I followed the recipe to the T and stirred until it thickened right up, but no luck. It all crumbled and fell apart. They smelled great and the crumbles I tried were awesome! But I have no idea how others get them to stick together. :(
    Reply

      • I had the same problem but i noticed the problem i have had probably with the batter before i started to make the pancakes - so i added 1tsp of phsyillium husk and after that the batter was perfekt! :)
        Reply

        • Thank you, Calypso!! That's awesome to learn that psyllium husk can help runny recipes that won't batter up to step onto to the plate and hit a home run, straight into your happy tummy:-)
          Reply

      • Had the same problem...these were like trying to fry globs of sawdust. They stuck to the pan so bad that they were almost impossible to turn. I first used coconut oil in pan, then tried canola oil. Neither worked. Have tried many gluten free pancake recipes...this was one of the worst. And I also had such high expectations after reading comments!
        Reply

        • I'm so sorry that this recipe didn't work for you, Lisa! One reader noted that a tsp of phsyillium husk was the solution to a similar pancake issue. I'm sure if you added arrowroot or another thickener it would have the same effect! Also, did you stir these babies for an ample amount of time? This recipe needs careful TLC to flourish. Thank you for your feedback, I hope that you have better luck with Foodie Fiasco recipes in the future!
          Reply

    • I had the same issue! I doubled the recipe and used different sugar but I don't think that would cause it to turn to yellow liquid. It ttastes funky too. My bad!! Guess it's cereal today ;)
      Reply

  8. I followed this recipe to a T, using the 2 eggs instead of egg replacer. Even though I stirred for about five minutes, my batter never got thick. Is the amount of coconut flour really correct? Is t really only 2 tablespoons for the entire batch?
    Reply

    • I am so sorry Catherine! Yes, two tablespoons is correct... maybe you should add a bit more flour (1 teaspoon at a time) until it thickens. Good luck!
      Reply

    • I did these pancakes but used two egg whites instead of whole eggs or egg replacer and I added a tablespoon of cacao powder. These turned out really nice! And the whole batch (4 mini pancakes) was around 110 calories:) I topped them with almond butter and cacao nibs and they were delicious! Do you have an instagram? I'd like to share the picture with you:)
      Reply

      • Hi Nicole, I'm so glad it turned out well! And I would absolutely love to see your pictures! My instagram is just @Foodiefiasco :)
        Reply

  9. Girl, I just have to tell you that these pancakes are life-changingly good. Being gluten and grain free, I hadn't had a proper pancake in several years. I've made these twice already, and plan to make them many, many more times. Thanks so much, you're my super-hero!
    Reply

  11. Agave is actually almost like high fructose corn syrup because of the way it's taken from the plant. The GI is practically the same and sometimes can even be higher (meaning it turns to sugar and eventually to fat faster than being used for fuel) Just thought you might want a heads up. :)
    Reply

  12. Hi, I just started the ketogenic diet. These pancakes look like they would fit perfectly. Can you tell me a serving size and its fat grams, protein. Grams and carb grams? Thanks!
    Reply

    • Hi Teresa! A serving is the entire recipe, and it has 2.5 grams of fat, 6 grams of NET carbs, and 16 grams of protein in the egg white version.
      Reply

  14. These look great! A couple questions.... How long do these take to cook? I've tried similar recipes and always ended up with gummy raw pancakes! :( Would these work with a flax seed "egg" or extra applesauce instead of the Ener-G egg replacer? Thanks!
    Reply

    • Hi E! These should take about five minutes to cook. I wouldn’t recommend substituting Ener-g egg replacer because the recipe is already finicky.
      Reply

      • These look extremely scrumptious! I just ordered coconut and peanut flour, and can't wait to try this out! I was just wondering, would it be possible to substitute the two eggs with two/three egg whites?
        Reply

  15. Loved. Made these small mods: used diluted coconut milk instead of almond stevia (very, very little) cooked in coconut oil and served under undiluted coconut milk with more cinnamon sprinkled on top for a anti-candida bomb...so yum.
    Reply

  16. Thank you for such an A-MAZ-ING recipe! These pancakes are the absolute perfect breakfast to freeze, heat and eat on those rushed mornings to school! I like to make them snack sized and filled with fresh berries! Yum <3 :) I wanted to ask if this recipe would be suitable to use for mini waffles? I really hope so, because I haven't eaten a proper waffle in years :P
    Reply

  17. My son who has more sensitivities then anyone I know and some major texture issues ABSOLUTELY LOVED these!! Thank you for your hard work! :-) Recipes like this make my heart sing for my boy!
    Reply

      • He has been so excited to have pancakes! We made homemade baking powder with the cream of tarter and baking soda blend as we are doing Auto Immune Paleo Protocol and they came out good! I forgot to even add the sugar and they were still super yummy! :-) Its the simple things that make this mama happy! Thank you so much again!
        Reply

  18. Thank you so much for this recipe! This is the first Coconut Flour pancake recipe I have found that stayed together. My son (who is on a grain free, dairy free, egg free diet) happily ate these this morning. I did a couple of things which I think helped these come out as good as they did that might help others: - I used coconut milk, coconut sugar, and added a very ripe banana (for flavor and to help bind). The banana was in addition to the egg replacer. I also added a little extra coconut flour to the batter since it seemed a little too thin at first. - I sifted the coconut flour since it tends to clump together especially if it was kept in the fridge. - I put everything in a Vitamix and used that to blend it which I think helped a lot since it fluffs up the batters and makes it smooth. A regular blender would probably work too. - I let the batter sit for 5 minutes before I put it in the frying pan. Thank you again!!
    Reply

  19. I used the vegan option, even though I greased the stainless steel pan heavily with coconut oil, it just sticks and burns to the pan. any ideas? What am I doing wrong cooking these?
    Reply

  20. These were delicious! Not wet like some coconut flour recipes I have tried, Did not have baking powder so used cream of tartar, and 1 tablespoon of honey for sweetner. Recipe made 3 - 4inch pancakes. Perfect!!
    Reply

  21. The picture is lovely, but I'm afraid this recipe isn't so lovely. I threw out the entire batch. I'm new to coconut flour, so it might be that I'm not used to the taste? Pretty eggy. If I had time to experiment with it, I might have found a way to make it yummy.
    Reply

    • I'm sorry that this recipe didn't delight your tastebuds, Brigitte! The texture of coconut flour can be an acquired taste, but it shouldn't be extra eggy. Did you use the eggs or the Ener-g replacer? Perhaps the latter would work out better for you! Maybe substituting an egg with a bit of mashed banana, applesauce or a flax egg would help as well, although I can't guarantee results. I hope that this helps, and that Foodie Fiasco recipes impress you more in the future!
      Reply

  22. Could you please reference the brand of coconut flour your using? Using 2 tablespoons of Red Mill Organic Coconut Flour, and only substituting a little honey for sweetener, and my bowel is a soupy mess. With this brand of flour there is no way to achieve the consistency pictured in the blog.
    Reply

    • Hello Christina! I completely understand your carbohydrate concerns. Two tablespoons of coconut flour has 17g of carbohydrates, a tablespoon of of egg replacer has 8 grams, and 1/4 cup unsweetened almond milk has 1 gram. So, the whole recipe-which is one serving-contains 26 grams of carbohydrates, about 12% of the daily recommended amount! Hope that this helps:-)
      Reply

  24. What a disaster :( followed recipe to a tee but just didn't work out..my first attempt at coconut flour pancakes :( they were clumpy, fell apart and tasted awful.. I even added physlium husk to dry mix as recommended but didn't work. Im familiar with cooking with coconut flour but I think I'll just stick to baking it. Thanks anyway
    Reply

    • I'm so sorry that these pancakes flopped instead of flipped for you, Jackie! Is there any way I can help troubleshoot?
      Reply

    • Excellent question, Siv! Foodie Fiasco has its own(seemingly magical, but completely logical and accurate) way of counting calories, as seen here: https://www.foodiefiasco.com/how-to-correctly-count-calories/. Hope that this helps to ease your caloric concerns:-)
      Reply

      • Hi. Thank you for teaching me the calorie counting formula. I came up with the exactly same calorie account of 89 calories pr egg, using the formula. But even if you use two of the smallest eggs, you will not manage to get belove 87 calories even with your formula. Sorry! But calories are not everything, I love pancakes and use all kind of flour in them. And love using coconut flour.
        Reply

        • The nutritional information here was also calculated with egg replacer, as seen below the recipe. I agree that calories shouldn't be what drives people's days; and stressing about calories is usually counterproductive! Hope that you enjoy this recipe and can add it to your pancake repertoire!
          Reply

  26. I tripled the recipe and added about 8 tsps of coconut flour (one at a time), in hopes that the mixture would thicken to the crumbly texture you have shown in the picture above. My batter never got that thick so I stopped adding coconut flour. What did I do wrong? Is this the kind of recipe that needs to be made one batch at a time? I tried to pan fry the batter and it just ended up sticking to the pan. I'm trying to bake it and I will let you know how it turns out. Help, please.
    Reply

    • Thank you for making these pancakes, Juliana! Since the recipe hasn't been tested when tripled, I can't guarantee that it will work. How long did you stir your batter for? Since you tripled the recipe, you should stir the batter for at least five minutes. If your stirring is to no avail, you could try adding a teaspoon of arrowroot or xanthan gum as a thickener. Also, make sure that your pan is thoroughly greased so that the batter doesn't stick! Hope that these suggestions help:-) Good luck!
      Reply

      • Dear Dulcie, I stirred the batter well over 5 minutes to no avail so I quit and tried to cook the batter like it was. I'll try it again with your suggestions and let you know how it turned out. Thanks!
        Reply

        • I'm sorry that your double, (triple), toil and trouble didn't help your heated cauldron to bubble(I can't seem to get past the Halloween state of mind yet, forgive me;-))! Please lets us know how your second test goes, Juliana! We are rooting for you!
          Reply

        • That's good to know, Patti! A lot of readers have had trouble in the past without the egg substitute. Thank you so much for your feedback!! I hope that you and your Low Carb family enjoy Foodie Fiasco recipes for a long time to come:-)
          Reply

  28. I had trouble with them being dry and crumbly too, but I find if you add two tablespoons of arrow root powder to this recipe the batter is pourable and the final product comes out just like a "regular" pancake. With this addition, the pancakes are fluffy, moist, and delectable. I hope this helps people who had crumbly pancakes.
    Reply

    • Thank you so much for your thoughtful suggestion, Fox! Arrowroot is a miracle binding product:-) I'm glad that you enjoyed these pancakes after the adjustment!! If you're looking for something new to top your pancakes with, here's a recipe for homemade strawberry jam that might tickle your fancy: https://www.foodiefiasco.com/how-to-make-homemade-strawberry-jam/.
      Reply

      • You're very welcome :-). I've found most coconut flour based products benefit from the addition of arrow root powder. Thanks for the jam recipe, it's much appreciated.
        Reply

  29. Those were the worst! I grew up on homemade pancakes. These could not be turned without falling apart. Is there someone who can give me a rec. that will hold up like wheat flour pancakes?
    Reply

    • I'm so sorry that these pancakes disintegrated in the pan, Beau! But not to fear, there are some easy adjustments you can make to help this pancake batter show itself a little more love and stick together! Foodie Fiasco reader Julia says that she added two tablespoons of arrowroot batter to the batch and the pancakes turned out just like beloved regular ones! If you don't have arrowroot on hand, you could also try adding a bit of xanthan gum or some other thickening agent. Also, make sure that your pan is on low heat and that you stir the batter a ton before pouring it onto the skillet! Hope that these tips help in your quest for yummy GF pancakes:-)
      Reply

  30. Hi! This didn't work for me, but the culprit was obviously the flour. However, these made absolutely awesome coconut microwave cakes in a bowl! I wrote about it in https://leftoverrecipes.wordpress.com/2015/01/09/microwave-coconut-cakes-or-what-to-do-when-recipes-dont-work-gluten-free/ Thanks for a great blog! It's great to laugh while cooking :)
    Reply

  31. These taste amazing! I just made a batch and used a salted caramel almond milk, which took it to the next level! Served with heated raspberries mixed through coconut yoghurt - delish!!
    Reply

    • Thanks for whipping up a batch of these pancakes, Nicola! Your additions turn simply tasty into gourmet; I may have to steal some of your ideas for my next pancake sampler;-)
      Reply

  34. I feel a lot of readers have had trouble with this recipe so I wanted to tell you that it was amazing and worked perfectly for me. Readers should make sure that when dealing with coconut flour to get rid of all the lumpy bits before mixing with other ingredients. Also, coconut flour is finicky and cannot easily double or triple, so to make multiple servings you should make multiple batches. As is the nature of coconut flour, the longer it sits the thicker it gets. Also, make sure the pan is already heated before pouring in batter, just like normal pancakes. I will note that I had to cook these pancakes on exactly medium heat as opposed to the medium-low I normally cook pancakes on. These pancakes were absolutely perfect and I thank you for them!
    Reply

  35. Found this recipe on the weekend, and all reviews positive so far! We used eggs and I also added milled flax and shredded unsweetened coconut. My batter did turn out a bit runny, but easy to reduce the liquid slightly. I did not add any natural thickening agents as discussed above; simply poured into the pan and waited for bubbles exactly the same as a wheat pancake, the flipped it VERY carefully. I noticed a lot of disparaging comments from coconut flour newbies here. Coconut flour will never behave or taste like wheat flour. Everyone here thought the flavour was amazing!!
    Reply

  36. I just altered the recipe a bit and they turned out delicious! Best ones I've had yet. Batter was just like normal pancake batter(except brown). Here's what I did: Coconut flour pancakes 4tbs coconut flour 2tbs coconut sugar 1/4 tsp baking powder 1/4 tsp baking soda Pinch of pink salt 1/4 cup coconut milk 1/4 tsp cinnamon 3 large free range eggs Stir for at least 2 solid minutes. Let stand for a couple minutes so batter thickens. Coconut oil on pan. 3inch wide pancakes. Cooked like normal pancakes. I cooked them a bit longer to make sure they were cooked through. Made 7 pancakes.
    Reply

  37. Thanks for the recipe! Followed the recipe using 2 eggs - despite vigorous mixing the batter was runny, but i fried them up with some coconut oil and they were beautiful! So moist and fluffy! Will be using this recipe again!
    Reply

  38. Whoops I accidentally commented on the other version of these pancakes, these are the ones I really tried haha. These were delicious. I used coconut sugar instead of Stevia and 1% milk instead of almond milk but they were amazing. Thank you! This helps in the transitioning to a somewhat all Paleo diet for me. Yum! Btw I forgot the vanilla (I also didn’t have any so oh well) and they were delicious regardless. My family loved them, including my 5 year old who doesn’t like anything.
    Reply

    • I'm so glad your family enjoyed the recipe! And if you ever run out of vanilla extract, you can always try substituting with a little coconut or almond extract :)
      Reply

  39. This morning was my 6th time making these pancakes. I have tried a few coconut flour pancake recipes and this one is by far the best! I have alternated between Silk's Vanilla Almond Milk & Cashew Milk - whichever is in the fridge. I've also experimented with adding lemon, vanilla & almond extracts - delicious! I have been stuck with only one egg, and it came out fine! I also add a tsp or more coconut flour if I want a thicker batter to add blueberries, and I enjoy each scrumptious bite with Maple Syrup! Thanks for the recipe; it's a family favorite!
    Reply

  40. My family is starting week 3 of a 50 day elimination diet and anything that resembles what we used to eat is good! We're a family of 5 so I'll have to multiply this 2 TB coconut flour recipe by say 90! Looking forward to a yummy breakfast.
    Reply

  41. How do you come up with your calories? I count 120 just in the 2 eggs alone. Am I missreading? Btw still love your recipes
    Reply

  42. This recipe worked great! I did have to add about 1 T more coconut flour to get it to thicken enough. I made 2 pancakes with this recipe and they held together just fine That was my main concern since I know coconut flour is very dry. What I did first was to mix all the dry ingredients together very thoroughly with a fork. That meant breaking up any and all clumps of baking soda and powder. Next I added the eggs to the milk (I used regular cows milk because I was out of almond milk) and beat the eggs into the milk till they were well beaten up. Then added this to the flour mixture. It took a few minutes of mixing and it was still runny so I added another T of coconut flour and mixed again. I came out to be about the right consistency of batter and I poured it into a pan with heated coconut oil. This is where patience really comes in. I had it on medium heat and waited till I could get a spatula under the cake and lifting it so it didn't not pour any batter anywhere. So it has to cook several minuets and you have to watch it so it don't burn. Then after flipping it just let it brown the other side. I thought it tasted great and better yet it held up and didn't crumble like I heard so many others complain about. Thanks Kelly I will be using this recipe often.
    Reply

  43. Sounds great and I d really like to try it but as I'm vegan I can't use eggs but I neither have ener-g eggreplacer. So do you think I can sub flax eggs?? Xoxo Luisa
    Reply

  44. I made the vegan ones and they worked out great for everyone. I used agave instead of sugar and added Dream Semi Sweet Baking Chips at the request of my daughters. These aren't pour and they become fluffy pancakes. They are hand formed and are more dense, but every bit equal to the quality of traditional pancakes. For 3 people I'd say make 4x the amount.
    Reply

  45. You call these pancakes? What a joke. Just a qaste of expensive ingredients. It doesnt hold any shape, I followed the exact amounts and method and its nothing similar to pancakes. Waste of time.
    Reply

  46. Hello! Great recipe. It looks tasty and delicious! Coconut flour pancakes are the key to my heart. I have never tried coconut flour recipe. I will surely save this as one of my favorite recipe for my family. Thanks for sharing.
    Reply

  47. Fuck these stupid pancakes. I have tried all your vegan coconut flour recipes ans they all suck. Like frying fucking globes of lard that cause the whole house to go smokey and cause the damn alarm to go off a million fucking times. Coconut flour is the WORST thing ever fucking invented.
    Reply

  48. So happy to have found this recipe!! I needed something aip like for my 2 young kids that was banana free to replace their previous pancakes. The comments make me really nervous but had to try. The batter was fairly runny after mixing a while so added 1/2 tsp psyllium powder which helped a bit. Still so runny I could pour them into the pan. Held my breath when I went to flip them and they were perfect!! I gave 4 Stars because my 5yr old loves them but my 2 yr old does not (I'm allergic). I used one egg from 500g carton and 1 from a 700g carton. I'd love to know what size yours were. Thank you!!!!
    Reply

  49. I used a duck egg, and the mix was extremely thin. I suggest ONE DUCK EGG. I had to use a bit more coconut flour. I've made these with flax or chia and water, and they are delicious. They're better than any wheat flour recipe I've ever tried. This is one of the few things that makes me glad I can't use wheat flour any more.
    Reply

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