coconut flour pancakes

Soooo about that whole tentative post schedule thing.


The past few weeks have been pretty crazy and today is the first class-free day I haven’t blocked out completely for essay-writing in a long time. Therefore, blog post. Yay!

I talk about these pancakes all the time. I was pretty much obsessed with them before I’d even made them the first time, and it just got worse after that.

They have a really unique texture – they’re dense and fluffy at the same time – and they don’t taste like your typical buttermilk pancakes, especially if you sweeten the batter. They’re delicious all in their own right, and good for you too!


Coconut Flour Pancakes


serves 1

adapted from Spoonful of Fit’s Fluffy Coconut Pancakes and The Super Sisters’ Funfetti Birthday Cake Pancakes

4 tbsp coconut flour
1 tsp baking powder
1-2 stevia or Truvia packets
2 tsp flaxseed meal
1 tsp vanilla extract (can add 1/2 tsp butter and/or almond extract if desired)
3 tbsp plain Greek yogurt
3 tbsp applesauce
6 tbsp liquid egg whites or 3 egg whites from whole eggs
6 tbsp almond milk (I like Silk original unsweetened)

Mix dry ingredients together well. Add liquids and let sit for a minute so that the coconut flour can absorb them, then mix again. Batter should be thick. Heat a greased skillet or griddle over medium heat and spoon batter onto surface 2 tbsp at a time. Cook over med-low heat until edges are dry and center is fluffy, 4-5 minutes. Flip and cook other side for 2-3 minutes. Stack and top however you like! My favorite topping is almond-flavored yogurt sauce made with plain Greek yogurt, almond extract, a packet of stevia, half a tablespoon of plain protein powder, and almond milk.

Too bad tomorrow is Wednesday…no pancakes till Thursday for me!


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