Fluffy Coconut Flour Pancakes



These pancakes are extremely thick and fluffy owing to the egg whites. The combination of coconut flour and egg whites delivers an ultra-fluffy and filling pancake. The benefits of coconut flour are endless. It aids in a healthy metabolism, its high in fibre, it helps maintain healthy blood sugar levels and it helps maintain good digestive health.

These pancakes are naturally paleo, gluten free and grain free and are super quick to make too – and contain no sugar! Enjoy these pancakes with any topping of your choice but the coconut butter vanilla glaze below is sublime with these pancakes.


  • 3 tablespoons coconut flour

  • 1-2 tablespoons granulated sweetener of choice

  • Pinch of baking powder

  • Pinch of sea salt

  • 3 large egg whites at room temperature(for vegan option, use 1 tablespoon and 1 teaspoon Ener-G egg replacer mixed with cup water OR 3 tablespoons flax mixed with 9 tablespoons water)

  • 1 tablespoon mashed pumpkin OR applesauce OR mashed sweet potato OR yogurt of your choice.

  • ¼ – ½ cup dairy free milk of your choice

  • ½ tsp vanilla extract


  • 1 tablespoon coconut butter

  • 2 tablespoons dairy free milk of your choice

  • 1 tablespoon granulated sweetener of your choice

  • ½ teaspoon vanilla extract


  • Sift the coconut flour, granulated sweetener of choice, sea salt and baking powder in a large bowl. Mix well to combine.

  • In a small bowl (preferably a glass or metal bowl), whisk the egg whites or flax egg until still peaks form. Make sure the eggs are at room temperature – this gives greater volume. Add the vanilla extract and beat again until combined.

  • Add the dry ingredients, along with the mashed pumpkin and stir briefly with a metal spoon.

  • Add the dairy free milk, a tablespoon at a time, until a thick batter is formed (you may need more then mentioned).

  • Mix lightly with a metal spoon, but do not overmix.

  • Spray a frying pan with non-stick cooking spray and heat on low-medium.

  • Once the pan is hot, pour a ¼ cup of batter into the pan.

  • Cook pancakes for 2-3 minutes or until the edges brown.

  • Flip very gently and cook for a further minute or two, until cooked through. A gentle tap with the back of your nail should produce a hollow sound when cooked.

  • Repeat until all the pancakes are cooked.

  • To make the coconut butter vanilla glaze, whisk all the ingredients in a small bowl drizzle over pancakes. Add sprinkles or any other topping of your choice.

Original recipe adapted from http://thebigmansworld.com

Coconut flour pancakes


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