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Coconut Flour Pancakes


  • 6 egg whites (keep 2 whites separate)
  • 1 scoop or 30 grams rice protein powder (You can use any protein powder you like. I just find that rice protein works best for pancakes)
  • 2 TBSP coconut flour
  • 1/8 tsp baking powder
  • stevia to taste (Optional)
  • water to thin if necessary


Beat 4 egg whites until thick and foamy. I beat them on low in my Vita-Mix while I prepare the pancake batter.

Stir remaining egg whites together with the rest of your ingredients and then fold in your egg white foam. You may need to add a little water to thin the batter.

Cook your pancakes over medium high heat. These pancakes are very light and airy and do not take long to cook. Enjoy!

27 Comments leave one →
  1. Becca permalink
    December 14, 2009 1:01 pm

    I am so going to try these…as soon as I buy coconut flour!

  2. Susan permalink
    December 15, 2009 5:55 am

    Thanks for the recipe!
    What would be the calorie count of each one?!

  3. December 15, 2009 5:58 am

    Susan, I don’t know. I haven’t calculated the calories, but the recipe makes about 10 small pancakes.

  4. December 16, 2009 9:47 am

    With just looking at the ingredients here, not including toppings- looks like 260 cals. Appx 100 each for the egg whites and protein powder (Holy protein! YUM!) and 60 for the coconut flour. But I’m reaaallly excited about these carrot cake pancakes. And its true Heather, making many little pancakes instead of a couple big ones, is so more satisfying. Coconut flour- another thing to go out and buyyy. hehee:)

  5. December 16, 2009 9:55 am

    Bekah, It makes a huge batch, especially if you thin out the batter a bit with almond milk or water. Love my little cakes. 🙂

  6. Grace permalink
    December 17, 2009 7:27 am

    Calories etc: I used Trader Joes liquid egg whites – 4 servings (trying to eyeball 6 egg whites). I omitted the protein powder since I don’t have it. Then you are looking at the following for the entire batch:
    160 calories, 1.5 fat, 10 carbs, 22 protein

    They are quite tasty. I made a bit of a strawberry syrup for the top using mashed up warmed strawberries and some liquid vanilla stevia (i didn’t sweeten the actual pancakes just the topping).

    Thanks Heather for the idea!

  7. December 17, 2009 7:58 am

    So glad you enjoyed them Grace. 🙂

  8. kailey permalink
    December 17, 2009 4:31 pm

    can you use egg whites from the carton? my mom doesn’t want me wasting 6 eggs, but I really want to try out this recipe!!

  9. December 17, 2009 4:50 pm

    Kailey, I’ve used 1/2 cup egg whites for the batter and then used 4 actual egg whites for beating. If the carton egg whites will beat into foam, then they’ll work fine, and if not just use 3/4 cup carton egg whites poured straight into batter. They’ll still be good, just not as “airy”. 🙂

  10. December 18, 2009 9:36 am

    I added coconut flour to mine after I saw this – so good!

  11. Annie permalink
    January 2, 2010 7:00 pm

    Do you have to use coconut flour or could another type work?

  12. January 2, 2010 7:09 pm

    Annie, You can use any type of flour, or 1/4 cup oat bran or rolled oats, and 1/4 cup wheat bran works quite nicely.

  13. January 18, 2010 6:52 pm

    Oh, thanks for directing me here the other day! Lovely.

  14. January 18, 2010 8:15 pm

    Kate, You’re welcome. 🙂

  15. Mary permalink
    March 1, 2010 12:37 pm

    These pancakes are the best idea! I had luck making them for the first time with soy protein flour but have since gone to my health food store and picked up coconut flour, which I use now. I usually halve the batch (beat 2 egg whites, and add 1 in with the batter) and it works great. I also simmer blueberries with stevia and pour this over the finished pancakes.
    Half a mashed avocado in the batter makes for an extra creamy cake, too!

  16. March 1, 2010 12:53 pm

    Mary, So glad you like them. Definitely a good pancake recipe, and yes, avocados make everything extra creamy. Nature’s butter, right? 😉

  17. Hannah permalink
    March 27, 2010 12:28 pm

    These look so amazing, and I just got coconut flour!
    If I were to veganize these- how much flax “egg” mixture would you say?

  18. March 27, 2010 1:06 pm

    Hannah, I would try 2 TBSP flax seed gelled in 1/4 cup water. Then if you need more liquid, add a little nut milk to the batter. Hope they turn out okay. 🙂

  19. May 14, 2010 8:50 am

    These are MY FAVORITE way to make pancakes. Get SOOOO many from this recipe! Yummy! Topped with whipped cream, it’s a true treat, yet sooo much protein and fiber 🙂

  20. May 14, 2010 9:06 am

    Passionate Purpose, Glad you enjoy them. 🙂


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