Meal prep friendly coconut flour pancakes are a delicious, high-protein, low-carb breakfast that will power your morning!
Today’s blog post is an update to my coconut flour pancakes recipe that was originally published in 2016 and went viral on Pinterest for many years. Today it’s getting a fresh facelift with some new photos! Enjoy friends!
Truth be told, I like these pancakes better than I like regular pancakes. Not only because I’m not hungry three seconds later but also because they hold up exceptionally well throughout the week, making them perfect for meal prep. This was one of my first recipes on the blog, and since then, I’ve made pancakes out of everything, including oat flour, cottage cheese, sweet potato, protein powder, greek yogurt, egg whites, and many more. Yet, these pancakes remain among my favorite. That’s why I even made a chocolate and pumpkin version of these very pancakes. I also made them into waffles because I love waffles. But the original version stands out as the most versatile, perfect to customize with your own add-ins or to enjoy as is!
And the best part about this recipe? It can be made in a blender with just a few simple ingredients!
How to Make Coconut Flour Pancakes
*Note this section is a visual description section. For the full printable recipe, please scroll to the bottom.
The batter can be made in a blender and then cooked on any nonstick pan or griddle! I found this recipe worked best with extreme patience and low heat. Each set of pancakes takes about 2-3 minutes on low heat. Patience is vital for successful, delicious pancakes!
Swaps and Substitutions
Let’s talk ingredients super fast!
- Egg whites – I used liquid egg whites from a carton, but feel free to use six egg whites from the shell. Also, you can skip the egg whites and sub for additional eggs, like the comments on Pinterest say. However, I have not tried this!
- Eggs – I used large eggs. I have not tried egg substitutes in this recipe and would not recommend it. In this case, eggs are both the binder and the fluffer, so subbing them for an egg replacer probably won’t work.
- Coconut Flour- Coconut flour is highly dense and absorbent, so a little goes a LONG way. May sure to pour the coconut flour into the measuring cup, not dunk your measuring cup in the bag, or you may get too much. Oat flour may work here instead, but I have not tried it. I’d recommend making my oat-flour pancakes instead.
- Baking powder – If you want, you can omit this or sub for baking soda. It gives the pancakes the extra fluff and rise they need. However, they will work without this ingredient if you want to omit it.
- Banana- the riper the banana, the sweeter the pancakes! So go for something very yellow to yellow with spots!
- Vanilla extract – totally optional but will make your pancakes taste a little sweeter naturally!
How to Store and Freeze Coconut Flour Pancakes
To store: Store coconut flour pancakes in the refrigerator for up to five days. Reheat in the microwave or on the griddle.
To freeze: Allow pancakes to cool completely. Freeze in a freezer bag or freezer-safe container for up to three months. Defrost under refrigeration and reheat in the microwave.
Like to stack, drizzle and eat? Check out these delicious, healthy pancake recipes:
- Greek Yogurt Carrot Cake Pancakes
- Single-Serving Pumpkin Pancake
- Two Ingredient Egg White Pancake
- Sweet Potato Protein Pancakes
- Vegan Wild Blueberry Protein Pancakes
- Baked Pumpkin Pancakes
Coconut Flour Pancakes
- Blend all ingredients in a blender.1/2 cup egg whites, 3 large eggs, 1/4 cup coconut flour, 1/4 tsp baking powder, 1 banana, 1/2 tsp vanilla extract
- Heat a greased griddle or large skillet on low to medium heat. You can use egg rings or just freehand them. Flip the pancake when almost completely set. I found this recipe worked best with extreme patience and low heat. Each set of pancakes takes about 2-3 minutes on low heat.
Don’t forget to pin them for later, and don’t forget to follow @hungryhobby for more healthy recipes, quick workouts, and healthy living tips on Pinterest!