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

Filed Under: Recipes

By 62 Comments Jump to Recipe

This is the Vegan Coconut Flour Pancakes from Coconut Flour Pancakes. Please see the full post here.

Yield: 1 serving (for you!)

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

5 minPrep Time:

10 minCook Time:

15 minTotal Time:

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Ingredients

  • * 2 Tablespoons Ener-g egg replacer mixed with 8 Tablespoons water
  • * 1/4 cup plus 1 teaspoon coconut flour
  • * 1/2 cup almond milk
  • * 1 teaspoon vanilla
  • * 1/2 teaspoon baking powder
  • * 1/8 teaspoon salt
  • * 1/8 teaspoon cinnamon
  • * stevia (I use 1-2 packets.)

Instructions

  1. Combine all ingredients except 1 teaspoon of coconut flour and stir until thoroughly combined. (Be patient as this may take a few minutes.) Stir in remaining teaspoon of coconut flour. Heat a greased nonstick skillet over medium low heat for a minute or two. (You want the pan to be completely pre-heated so the first pancakes cooks correctly.) Pour desired amount of batter onto skillet (I used two tablespoons to make medium-sized pancakes), and cook until golden, about five minutes. Flip very very carefully, preferably with a thin metal spatula, and cook for a few more minutes on that side. Carefully transfer to a plate and repeat with remaining batter, re-greasing (or spraying with cooking spray) between each pancake. Top at will and devour!
7.8.1.2
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https://www.foodiefiasco.com/vegan-coconut-flour-pancakes-gluten-freegrain-freelow-carblow-calorie/

Nutrition

Calories: 135 cal
Fat: 5 grams g

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Comments

  1. How many egg whites would replace the egg replacer.....I have never used the replacer.....would prefer to use egg whites
    Reply

  5. Ok..I'm making these right now and using a cast iron pan. I have three small pancakes that have been cooking for nearly 10 minutes and I still can't flip them because they're too loose. This is the problem I've been having with every coconut flour pancake recipe I have tried. Help!!!
    Reply

    • I am so sorry these are now working out like they should! Did you try the vegan or non-vegan version? Are you SURE you added the right amount of liquid? What temperature are you cooking them at? I really want to help!
      Reply

  6. I too had an impossible time cooking these. I used up a whole batch experimenting with time & temperature, adding flax & chia as additional binders, but they just would not set inside. Such a shame as thy would be delicious if they did. The closest I could get them to pancakes was by baking them @ 350 for 15 on one side and 10 on the other.
    Reply

  8. Have these worked for anyone? I have a pile of gluey mess. 5 times the amount of cooking time.... pretty non-etiable. Being vegan is proving to be very challenging.
    Reply

    • This was like sawdust indeed, I have no idea why people like coconut flour. I find it inedible. Very nasty. It crumbles and it's dry to the extent that it's choking. How can ANYONE like this? I followed the recipe, in fact, I had to add more liquid because this stupid flour just absorbed everything. To me using a maximum amount of 1 tablespoon of coconut flour in any given recipe is more than plenty. No offense of course, this is just my personal opinion. ALL other coconut flour recipes I tried turned out this way, so this was my very last trial.
      Reply

    • Mine are terrible too. I have never had a good coconut flour recipe. It's like they will never cook. These were a waste
      Reply

  9. Made these this morning. The batter came together perfectly, and once on the griddle, they looked like they were going to turn out great. They turned easily, but they never got fully cooked in the middle. I lowered the temp to see if that helped, but it didn't make any difference. Are they not suppose to cook fully in the middle? I ate them anyway, and they still tasted delicious...just mushy.
    Reply

  10. Hi! Do you know how exactly I could use flaxseed as an egg replacer in this recipe? Or banana? Something else? My family eats eggs so I can't have egg replacer in the house just for me.
    Reply

  11. I have never tried egg replacer, don't want to really. Have you used coconut flour with a flax egg? Additionally, I can not tolerate any of the alternative milk (Almond, Rice, etc). Will I be able to use coconut flour at all? This is my last choice, cannot do any wheat or nut flours? Thanks.
    Reply

    • I have made pancakes with coconut flour (recipe called for gluten free all purpose flour but I didn't realize the huge difference between the two types of flours and that is all my grandmother had) and mashed banana. It was tasty but didn't cook all the way through and stuck to the pan. I found this recipe trying to find one that used coconut flour and banana instead of egg (as I am allergic to chicken eggs but can have duck or goose eggs but am out right now).
      Reply

  14. Hi! I usually don't comment on a blog when a recipe fails me, but I'm really upset over my lack of pancakes on a Saturday so I'd just like to tell you/see if you an explanation for why this recipe absolutely failed me. I followed it exactly, and when I put the pancakes on the pan, all of the water in them simmered and it never cooked. I'm talking I left it there a good 5 minutes and it DID NOT COOK. So I added a banana so it'd bind better. Still nothing. Added more milk for a batter consistency. Nope. Tried to microwave it, nothing. I'm so sad. Did you actually make this recipe or just tweek the non-vegan one without trying it out? I only did it vegan because I'm out of eggs. I hate wasting food I have all of this nasty batter now.
    Reply

  15. Hi there! I love your site. Have you seen this recipe for making your own Egg Replacer?? I was pretty excited about it but I wanted to ask you if I use my homemade replacer for your recipe would I be following your measurements exactly? Would you have a suggestion on adjusting the measurements for the replacer and water? http://wholenewmom.com/recipes/energ-egg-substitute-egg-replacer-without-eggs/
    Reply

  16. I absolutely love your blog. It seems like every recipe I have clicked on today from Pinterest has brought me here. Keep up the good work.
    Reply

  17. I couldn't get it right i'm so sad! I followed the instructions to the T (Vegan version with flax egg replacer) they bubbled right away (low medium heat, non stick pan with coconut oil) they were so loose just falling apart. I tried cooking them until they were done but it took forever and even when the outside was browning the inside was moist but also tasted powdery. Where did i go wrong lol? any advice because i'd like to give it another go
    Reply

    • Hi Stephanie! I'm so sorry these didn't work out for you. I think the flax was the culprit. I haven't had great experiences with it, and like to use Ener-g egg replacer.
      Reply

  18. I had moderate success with these- after reading the comments, I made sure to use the egg replacer, though my preference healthy-wise is flax or chia, but they may be a problem here. I made sure my cast iron pan was nice and hot, and did small, silver dollar pancakes. they were very thin, and maybe my pan was a tad too hot because they were becoming quickly overdone, but still soft on the inside. But they did stay together. I made a few slightly larger ones, and let them cook longer, but they stayed pretty gooey. The flavor was pretty good with a little coconut syrup, but the texture isn't great- I think mostly due to the egg replacer. I've had success using besan based pancakes with banana or squash (butternut,pumpkin) as a binder, so I'll play around with it. Maybe half besan and half coconut flour. Won't be as low carb, but close.
    Reply

  19. I just made these and they were very good! Very filling and tasty! I see the problem others are having with turning them, though. What worked for me was cooking them on the high end of med/low for a good 10+ min. The directions say 'about 5', and I found that was way too little time. You want the top of the pancake to be dry by the time you turn them. Also, use a swift, continuous movement when you turn them. Any hesitation and the pancake will break off onto the metal turner. No testing for brownness with these pancakes, either. So, set your timer and let them cook to their little heart's content, and then commit to turning them quickly in one swift movement. They really are worth the effort and time :) Thanks for the recipe, Kelly!
    Reply

  20. Hi! I just found your website and i'm absolutely in love with it! I was wondering a) about how many pancakes does this recipe make and b) are the calories listed per pancake or for the whole batch? Thanks :)
    Reply

  21. I'm sure this recipe would be very good - I haven't tried it yet - but I plugged all the ingredients into my recipe calculator, and I don't think this is low carb. It is probably the egg replacer (which contains starch). I think if you are really watching your carbs you would need to use egg whites. Nutritional info for this vegan recipe would be: Calories - 218.9, Fat - 4.5 g., cholesterol - 0mg, Sodium - 633.3 mg., Carbs - 40 g., Fiber - 13.6 g., protein 4.8 g., Net Carbs -26.4 g. However, in comparison to the carb count in a regular wheat flour pancake recipe, I'm sure this recipe is a much better choice.
    Reply

  23. These were a disaster. Feel completely apart and when I redid and added whipped egg white they were clumpy.
    Reply

  24. I had GREAT success with these yummy vegan pancakes. Best recipe I've tried. My batter was lovely and thick, the pancakes came out yummy. I made them the size of silver dollars. If anything, I'd make the batter a bit thinner with a couple more Tbls. of liquid. Thank you very much. YUMMY Mom's Day treat.
    Reply

  25. This recipe! Ugh. First off I've been baking and cooking for 20 years. Many of those are vegan recipes. I give you credit for trying but this recipe simply does not work. With as many complaints in the comments as you have, I can't see why you haven't removed it. Love that you're kicking butt at 17 but let's move on and delete this failure of a recipe please?!
    Reply

  26. These failed me miserably as well. I am wondering if the author might suggest the comment section in the beginning of the recipe considering how many of us are following this to the T and getting disasterous results. I am trying to figure out what to do with all this batter that won't cook properly and am considering cake!
    Reply

  27. I'm not sure why so many people had problems with this recipe. I made them exactly as written and they came out great. Yes, they aren't like a typical pancake but I did't expect them to be using coconut flour. They are very tasty and will become part of my weekend breakfast rotation.
    Reply

  28. I bake often. And previously worked in a bakery so it's not all new to me, but this recipe did not work for me either.
    Reply

  29. Hi, made it this morning and it turned out to be just fine with a small twist (swap the egg replacer with psyllium husk and added a few more water). Well done, kiddo.
    Reply

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