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Coconut Flour Protein Pancakes

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Mmmm, pancakes. Coconut Protein Pancakes, to be precise.

Fluffy, delicious, moist pancakes. Minus the gluten? I am sure you know that it is possible. Grain free? Nut free? Dairy free? Paleo? Protein packed? Yes, yes, yes, yes and yes… Here we have created a recipe with these simple objectives in mind; Use up those pesky egg whites, don’t make them taste too coconut-ey, keep the fluff and moistness ratio in a good balance. Seems simple right? It was. Pancake batter is something we are familiar with the texture of so finding that perfect consistency wasn’t too difficult. These look like the pancake batter I remember from childhood, minus the clumps. They cook up like traditional pancakes too, medium low heat, oil the pan, once the bubbles start to form and pop they are ready to flip šŸ˜‰

I woke up before everyone else on Saturday after a long work week and couldn’t fall back to sleep. I then decided to make some simple pancakes with what I had in the house so that the peach compote would have a vehicle. We like moist, sweet and fluffy pancakes around here so I try to go for that when making them. I like to make them as protein packed as possible without adding protein powder or anything along those lines. That basically meant just using sufficient amounts of egg… and for this recipe specifically, some pesky leftover egg whites. On that note-if you read my frittata post then you know about my egg white issues. If you don’t have any already saved, just go ahead and separate the egg whites to use here and save the yolks for theĀ sake of making some dairy freeĀ homemade ice cream with superior scoopability! Seriously-it can be easily scooped straight outta the freezer and into your mouth with just a spoon-I can attest to this personally šŸ˜›

Back to the pancakes… We used this coconut flour, coconut cream, coconut oilĀ and vanilla. These pancakes are great to eat with butter and maple syrup, fruit, jam, compote or honey. Ā In addition to those sweet toppings, our daughter wanted coconut shredsĀ sprinkled on top-that was delicious! You also could send off for your kid’s (or your own) lunch or snack with toppings stored separately. We have used them as “bread” for PB&J sandwiches as well!

Print Recipe
Coconut Protein Pancakes BigOven - Save recipe or add to grocery list Yum
Coconut based vanilla and cinnamon kissed pancakes that my coconut skeptic gladly devoured.
Coconut Protein Pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
20 pancakes
Ingredients
  • 4 eggs
  • 1/2 cup egg whites
  • 3/4 cup coconut cream
  • 1 tbsp vanilla extract
  • 3 tbsp honey (Omit to be Whole30 compliant)
  • 1/4 cup coconut oil (melted)
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 cup coconut flour
  • (More fat for frying about 1 tbsp per 3 pancakes)
Prep Time 5 minutes
Cook Time 20 minutes
Servings
20 pancakes
Ingredients
  • 4 eggs
  • 1/2 cup egg whites
  • 3/4 cup coconut cream
  • 1 tbsp vanilla extract
  • 3 tbsp honey (Omit to be Whole30 compliant)
  • 1/4 cup coconut oil (melted)
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 cup coconut flour
  • (More fat for frying about 1 tbsp per 3 pancakes)
Coconut Protein Pancakes
Instructions
  1. With stand or hand mixer, combine all wet ingredients until
  2. In separate bowl, mix dry ingredients.
  3. Pour dry ingredients into wet and mix until very smooth and combined.
  4. If too thick, add 1 tsp coconut milk until consistency is a little thicker than a normal pancake batter.
  5. Heat a skillet to medium low (we used a stainless steel 10 inch skillet)
  6. Add some fat for frying to your pan
  7. Pour pancakes to be about 3-5 inches in diameter.
  8. Cook for about 2-4 minutes on the first side, until the little bubbles start to appear
  9. Flip and cook an additional minute or two
  10. Serve with butter and my peach/nectarine compote, fresh fruit, maple syrup or jam!