Menu Enter a recipe name, ingredient, keyword...

Coconut Flour Pancakes


I’m loving these pancakes for 4 main reasons: 1) they’re nice & fluffy, 2) they taste great, 3) they’re gluten free, & 4) you get a pretty decent serving size for the calories.

Rate this recipe 3.6/5 (60 Votes)


  • 4 tbsp coconut flour
  • 1/2 c unsweetened vanilla almond milk
  • 5 drops liquid stevia (or other sweetener of choice)
  • 1/8 tsp coconut extract (or vanilla, maple, etc.)
  • 2 egg whites
  • 1 tsp baking powder
  • 1 tbsp sugar-free maple syrup (topping)
  • 1 tbsp peanut butter, slightly melted (topping – I used chunky coconut PB)


Level of difficulty Easy
Preparation time 5mins
Cooking time 4mins
Cost Average budget


Step 1

Coconut Flour Pancakes - Step 1

Pre-heat a griddle coated with non-stick spray to medium heat.
In a medium bowl, combine egg whites, extract & sweetener, then whisk together.
Add in the coconut flour & baking powder. Mix well. Batter will be thick.

Step 2

Coconut Flour Pancakes - Step 2

Spoon onto the griddle & make about 3-4″ sized pancakes. Batter will need to be spread a bit & won’t bubble when it’s ready to flip, so keep an eye on it. I wait about a minute & look for hints of steam/smoke when it seems about ready.
Cook both sides, then plate as you go along, making a cute little stack.

Step 3

Topping time! Add whatever toppings your heart desires & have fun with it, but in a healthy way. Try adding some fresh fruit and/or nuts…. I love adding strawberries and/or banana & of course – PB!!

*Note: These pancakes can be a bit fragile, so the larger you make them, the more easily they may break apart… they require a bit of a delicate hand & work better in smaller sizes.

You'll also love

Chef Tips and Tricks

VIDEO: Gluten-Free Broccoli Pizza

This Gluten-Free Broccoli Pizza is original, healthy and super tasty!



  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham


  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

Review this recipe

Healthy Holiday Breakfast Cookie Bars Summer Squash Frittata