Fluffy coconut flour pancakes


Are you trying to monitor your gluten intake?  Feeling bloated when you indulge in starchy meals such as buns, bread, cakes, or PANCAKES!?! Coconut flour is very versatile and can be used for breads, buns and just like this recipe pancakes! This recipe will help you in feeling satiated but not bloated.

A little information about coconut flour it’s derived from the coconut meat “pulp” during the coconut milk making process. The coconut meat is soaked and from this the “milk” is extracted. The coconut meat is then dried out and ground down thus resulting in a powder like substance called “coconut flour.” Pretty neat isn’t it and VERY guilt free.

Coconut flour has 5 grams of fiber for every 2 tbsp you ingest, incorporating fiber into your diet helps with lowering blood pressure, helps with diabetes, keeps you regular, and also helps you to lose weight! On average as an adult we should intake roughly 35g of fiber daily. Now we as adults may not know how much were taking in, so just to be safe lets dive on into making these fiber filled pancakes and be on the path to being disease lowering, regular, weight losing people!!

Lets get to making some pancakes shall we??

You will need:

4 eggs

1/4 tsp baking powder

1/4 cup coconut flour

1 Tbsp sugar

1/4 tsp salt

3 Tbsp coconut oil

1/4 cup milk


This is what I used for this recipe, blueberries, pecans, and sugar free syrup is optional you decide what works best for you. I love either unsweetened vanilla almond milk or this unsweetened vanilla cashew milk both would substituted perfectly for this recipe. I really like all of Bob’s Red Mill products but if you find any other brand of coconut flour I’m sure that will work perfectly too.

Let’s get started:

Step 1: ( I melted my coconut oil in the microwave the recipe calls for melted coconut oil, if yours is already melty great, if not nuke it for 15 seconds ) Once your coconut oil is melted put in a mixing bowl and to this we’re going to add the wet ingredients once you’ve added the milk, and eggs whisk until all mixed together.

  • Use a griddle, or medium skillet and turn it on medium heat to get things warmed up.

Step 2: In a separate bowl mix the dry ingredients; coconut flour, sugar, baking powder, and salt until blended and all the lumps are out.

  • Slowly add the dry ingredients to the wet ingredients, coconut flour tends to get lumpy so make sure you are mixing well until no lumps remain.
  • I resorted to using my shaker bottle that has a small whish inside for protein shakes, this seemed to work great and just pour into the pan. ( but you use what works best for you )

Step 3: Now that pan should be good and warm drop the dough into the pan with whatever size pancake you desire. I let them cook until they fluffed up and could tell the underside was crispy, the top however may still seem “doughy” but if you flip carefully they’ll be just fine. I ended up with 6 medium sized pancakes I would say they’re pretty filling with the fiber content and I only ate 2, and felt great.

I calculated the macros for this recipe at 3 servings

  • 21g C / 25 g F / 12g P  ( 335 calories ) ( this is per serving ) without syrup, fruit, or additional toppings

Hope you enjoy!


Much love and happiness

Operationlivehealthy ❤







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