These miniature coconut pancakes are a delicious egg free Paleo breakfast option. They are low carb, Paleo, plant based, dairy free and naturally gluten free since they're made with coconut flour! Truly, no better way to enjoy breakfast than with these moist Egg Free Coconut Pancakes.
My family is BIG on pancakes. My boys especially!
Since I'm not currently eating eggs, I thought I'd mix up our breakfast with these egg free coconut flour pancakes. That way, I can still indulge in a fancy (yet simple) weekend breakfast but stick to my egg-less diet.
These healthy coconut pancakes are:
- Paleo
- plant based
- made with coconut flour
- dairy free
- nut free
- gluten and grain free
- lightly sweetened
They're the perfect pancake to enjoy when you want something filling, slightly sweet and delicious! Especially when topped with berries and dairy free yogurt.
Ingredients in Coconut Pancakes
These pancakes use just a few simple Paleo pantry staples. Here's what you need:
- ground flax
- coconut flour
- tapioca flour
- baking soda
- avocado oil
- honey or maple syrup
- vanilla extract
- salt
- water or plant based milk
Ground flax is used instead of eggs. When combined with water, flax makes a gel-like substance that helps bind the pancakes together.
The combination of coconut flour and (just a bit) of tapioca flour is needed to achieve the right pancake texture. These pancakes are soft, moist and tender!
Avocado oil is a great healthy fat that doesn't have much flavor - perfect for using in pancake recipes. However, you may substitute with any oil.
More Egg Free Paleo Pancake Recipes
For more Paleo pancake recipes made without eggs, check these out:
Enjoy!
Egg Free Coconut Pancakes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 11 miniature pancakes 1x
Description
Coconut flour pancakes made without eggs for a healthy, plant based Paleo breakfast option.
Ingredients
- 2 Tbsp ground flax + 6 Tbsp warm water
- ⅓ cup coconut flour
(40g) - 2 Tbsp tapioca flour (15g)
- ½ tsp baking soda
- 1 Tbsp avocado oil
- 1 Tbsp honey (or maple syrup)
- 1 tsp vanilla extract
- ¼ cup + 2 Tbsp water
- pinch of salt
- oil for cooking (I used coconut oil)
(Instructions
- In a medium-sized mixing bowl, combine 2 Tbsp ground flax with 6 Tbsp water. Stir then set aside for 5 minutes to thicken.
- Add remaining ingredients to flax mixture, stir well.
- Grease frying pan with oil and set temperature to medium-low heat.
- Once pan is hot, add 1 heaping Tbsp batter per pancake to pan. (You can cook 3-4 pancakes at a time). Flatten batter using a spatula.
- Cover and cook on medium-low heat until bottom is brown and firm. Flip and cook other side until done*
Notes
*cooking time takes longer than "normal" pancakes (i.e. pancakes made with eggs)
Ashely
I was so happy to find an egg free and nut free pancake recipe that is also paleo! They were a little difficult to flip because they stuck to the pan a little. However, they taste delicious and are so allergy friendly! Thanks for the recipe! Love your website!
Katie
Thank you so much Ashely! I'm glad you liked them and I appreciate the review 🙂
Jancy
This recipe is awesome. Yeah, they were a little bit tricky to flip but they taste super awesome. Thank you so much. Love from India X
Katie
Thank you for the review! So happy you like them 🙂
Ines
Hi Katie!
Since flaxseed is not AIP compliant, could you suggest any substitutes for it?
I’ve tried banana and apple purée, but it just doesn’t work.
Katie
Hi! I don't think anything other than ground flax seed or ground chia seed would work.
Kristine
For AIP you could try Gelatin and 1-3 tbs warm water and/or 1/4 cup of boiling water. You may have to play around with those measurements 🙂 good luck fellow AIPer!
Amy
Is there any nutritional information anywhere?
George
Are they supposed to be gooy in the middle?
Katie
Hi! They are soft and slightly under-baked in the middle.
Angie
Calling these pancakes is a stretch. More like stove to cookies. Unfortunately did not live up to expectations.
Katie
Sorry you didn't like them - they are different than normal pancakes.
Faith
Delicious and exactly what I was looking for this morning. They took a little while to get cooking but the end result was worth the wait. As usual, your flavor combos are spot on!
Katie
I'm so glad you liked them! Thank you 🙂
Laura Goucher
These were tasty! I added frozen blueberries as a garnish after cooking and use grapeseed oil instead of avocado oil just because that’s all I had. Also I did not measure the honey and probably added a little extra. These were moist in the middle and a little crispy on the outside. I scooped a heaping tablespoon of batter in my hands and formed little pancakes. That was easier than dobbing them onto the pan because the consistency is a little different. I will definitely save this and make again. I made these with a side of eggs lol the only reason I wanted an egg free recipe is because I only had a few eggs left, but I have never used flax for eggs. I will definitely use it again! Thx for the recipe💕
Katie
I'm so glad you liked them! They are different than your typical pancake - some people love that and some don't! Glad you did 🙂
Jo
I don't think I got the consistency right and they were difficult to flip and keep intact but the flavour is excellent! Very yummy. I'll keep working on them to get the batter consistency better. Thanks for the recipe. 😊
Katie
Thank you for trying them out and leaving a review 🙂
Sarah
Hi these turned out very good! Is there any way to add protein powder to them?
Katie
So glad you liked them! It depends on the protein powder you use. If the protein powder isn't very absorbent (like beef isolate or hemp protein), then you could probably add a tablespoon or two of protein powder without it affecting the texture too much.