Coconut Flour Pancakes

First, let me give credit where credit is due.  I made these amazing pancakes from a recipe I found on a blog.  Well-Girl posted this amazing recipe and it can be found here: Coconut Flour Pancakes.

Like I have said in other posts, I am really trying to change the way I eat and become a healthier version of myself.  I love the things that are bad for us like chips and cookies and beer!  I live on just Italian white bread and butter, no joke.  But seriously, I would weight a million pounds if I did that.  Instead, I am trying to reintroduce my favorites but as healthier versions!  Enter: Coconut Flour Pancakes!

The recipe needs to be followed to the T because honestly, you will end up with pancake mash.  In all fairness though, I tried making these pancakes a DIFFERENT way the first time.  I used all egg whites and it was an entirely different recipe than this one.  This recipe uses 1 whole egg and you definitely need a binding agent.

Lumpy Pancake Porridge

Lumpy Pancake Porridge

After lumpy pancake porridge is poured into skillet, you get lumpy pancake mash.

Lumpy Pancake Mash

Lumpy Pancake Mash

After you scour the internet for another pancake recipe and find this lovely one from Well-Girl, you end up will much nicer looking pancakes.

13 - 3(1)

They came out delicious and fluffy and moist!

13 - 4

I added a half tablespoon of almond butter and a smidgen of 100% pure maple syrup.

13 - 5

Yum, yum in my tum!

13 - 6

Here is the recipe straight from Well-Girl’s blog (things I modified are in parenthesis):


  • 1 whole egg
  • 1 egg white
  • 3/4 cup unsweetened almond milk (I used sweetened vanilla almond milk)
  • 3 tbsp. coconut flour
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 2 stevia packets (I used store brand sweetener which has the same ingredients as Splenda)


  • Beat eggs for about a minute and then stir in almond milk and vanilla extract.
  • In a second bowl combine coconut flour, baking powder, cinnamon and stevia.
  • Add the wet ingredients into the dry and mix until incorporated. (I added the dry ingredients to the wet…)
  • Preheat a griddle to medium-high heat and spray with non-stick spray.
  • Use a 1/3 measuring cup and pour batter in pan for each pancake. Pancakes should be about 3″-4″ in diameter.
  • Cook for 3-5 minutes until browned before flipping.  They take slightly longer to cook than traditional pancakes.

These were delicious and I can’t wait to try variations.  I had a friend who added chocolate protein powder to hers and said they ended up good and super delicious!


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