Coconut Flour Pancakes


Your whole family will love these lower-carb coconut flour pancakes for an incredible, guilt-free breakfast treat!

Image shows a stack of pancakes on a white plate with strawberries and a pat of butter

After Gabe and I got married, we made pancakes or waffles for breakfast a lot.

It was the first time for me that making pancakes for breakfast wasn’t a big fat pain in the but. Going from a household of ten down to just the two of us, whipping up a batch first thing in the morning didn’t really seem like a big deal.

So we ate them a lot and, just as often, debated the merits of pancakes versus waffles.

They’re both carriers for butter and syrup, but waffles are crispier and have little cups to keep the syrup right where it’s supposed to go.

On the other hand, pancakes are fluffier and easier to make. Pancakes also pair better with fruit flavors like strawberry syrup, in my humble opinion.

At the time, the health merits didn’t get discussed as much. And we certainly didn’t make coconut flour pancakes – as long as they were gluten-free, who cares!

But a lot has changed since then.

    • Nowadays, we talk a lot more about the pros and cons of grains versus grain-free flours.
    • How many carbs are enough, and how much is too much?
  • Whether eating all that sugary syrup for breakfast is even a good idea.

Have we gotten old?

Maybe, but the fact of the matter is, after years of struggling with food allergies and leaky gut syndrome with my husband, we both take our health, and how the food we eat impacts it, much more seriously.

Beating eggs for coconut flour blueberry muffins

I absolutely consider myself an omnivore and will never not love gluten-free Belgian waffles, but I also count nearly every macronutrient that goes into my body at this point in my life, which sounds more neurotic than it is.

Simply, I log what I eat into the My Fitness Pal app on my phone, so I can keep track of my nutrition.

As a runner, these past several months, it’s given me a much better grasp of how what I eat affects my energy and stamina.

And it’s a big reason why I make these coconut flour pancakes. Because they’re much lower carb and higher protein than regular pancakes, I’m always looking to maximize the “fun food” aspect while also not going either overboard on carbs or under on my protein.

Image shows a stack of pancakes on a plate, with text that reads "Coconut Flour Pancakes"

This will be especially important once I finish my long training runs (which will be soon!) and go back to running five miles a couple of times a week.

Because it’s not that carbs are bad, it’s just that less energy out = less energy needing to go in, which means your body needs fewer carbohydrates.

Some people call that science, I guess. *shrugs*

Give them a try with the recipe below


Coconut Flour Pancakes

If you love pancakes, but need to steer clear of wheat flour, these coconut flour pancakes are what you need!

  • Author: Elise


  • 5 Medium Eggs (I know, most recipes use large eggs, but our chickens are in the medium eggs zone, so that’s what this recipe has been tested with. :P)
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 2 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut flour


  1. Beat the first five ingredients together
  2. Combine flour baking powder, and salt, then beat into egg mixture until mostly smooth (It can take some doing with coconut flour!)
  3. Heat a griddle over medium heat
  4. Pour 1/2 cup of pancake batter on hot griddle and cook on one side until edges begin to look a bit drier and pancakes are brown on bottom
  5. Flip, and brown on second side.
  6. Enjoy!

Tip: Coconut flour tends to brown and burn quickly, so be sure cook over lower heat than you would “normal” pancakes so they get done through before they get too brown on the bottom.

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  1. I’m confused about mix the first 5 ingredients but that would make baking powder mixed twice… was the butter forgotten in this recipe? Im in process of making it and just not sure about it

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