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Vanilla Pancakes

prep:8 minutes
cook:10 minutes
ready in:18 minutes
Difficulty
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Show nutritional information
  • Serves: 4
  • Calories: 81
  • Total Fat: 5g
  • Total Carbohydrate: 2g
  • Protein: 6g
Whether you're celebrating a special occasion, or just celebrating the weekend, these pancakes are the perfect centerpiece to a special brunch.

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Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a medium sized mixing bowl, blend eggs, vanilla, water, salt, and baking soda with a hand mixer.
  2. Pour coconut flour into mixture and continue to blend until batter is smooth.
  3. In a non stick skillet, heat 1 tablespoon grass fed butter over medium heat.
  4. Pour batter into skillet using a large soup spoon.
  5. Let pancakes cook for 1-2 minutes, flip, and cook for a remaining 1-2 minutes.
  6. Pancakes will be ready to flip with the batter is firms up slightly.
  7. If the pancakes are still too runny, allow them to cook a bit longer before flipping.
  8. Serve with your choice of topping.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. mm28
    August 20, 2014
  2. JoleneD
    May 21, 2012

    This recipe was a hit with the kiddos. I did have to add a bit of coconut milk because the batter was a little thick, but the kids said they liked it better anyway after trying the first pancake with the original recipe. I suppose the thickness may differ when considering how big the eggs are that you are using.

  3. JoleneD
    May 31, 2012

    These are amazing. I love the idea of having pancakes.

  4. erinnw
    June 3, 2012

    These are outstanding! Best gluten-free pancake recipe I have tried. These are definitely going in my recipe rotation. Thank you!

  5. PrimalMom
    June 3, 2012

    what toppings would you reccomend while doing the 21dsd?

  6. PrimalMom
    June 27, 2012

    This is the BEST coconut flour pancake recipe I’ve had (and I’ve tried 5 or 6 of them). My husband, almost 2yo son, and I loved them. Made about 8 pancakes – I used 2 tbsp of batter per pancake. They are very easy to make, are a good consistency to pour onto the griddle, get bubbly as they cook like flour pancakes – so you know when to flip them, and have a great flavor. They are still somewhat drier than a typical flour pancake, but they are not as dry and don’t have a “chalky” consistency of other pancake recipes I’ve tried. I put butter on top, cinnamon (which I may add right to the mix next time!), and a touch of organic honey. Yum!

  7. PrimalMom
    June 27, 2012

    Also, just a tip for using coconut flour in any recipe – if you warm the eggs up before adding them to coconut flour it makes it easier to mix without getting lumps, which coconut flour tends to do. I just place the eggs in a warm bowl of water (in their shell still, of course) for a few minutes until they feel room temp-ish to touch, or put them out for a while before using them and let them come up to room temp on their own.

  8. otter005@gmail.com
    January 14, 2013

    Made for the first time today!! LOVE LOVE LOVE!!

  9. Charlie Golf
    February 14, 2013

    I made these for my wife on Valentine’s Day. She is not a coconut fan at all but loved these. I amended the recipe a bit for the day by adding some dark chocolate chips to the batter, topping with fresh raspberries and plating next to some wild venison sausage and scrambled free-range eggs.

    The batter is thick but not unmanageably so. The recipe yields about one 4-5 inch pancake per serving. I cooked them on a range-top griddle and found they needed to cook significantly longer than called for (5-6 minutes per side vs 1-2 above).

  10. dmoulton2604
    May 16, 2013

    Hello. I am starting the detox on Sunday and I am allergic to coconut. What would you recommend as substitutes in your recipes?

  11. amyayers2
    August 16, 2013

    My 7 year old asks for pancakes everyday for breakfast. Decided to try these today. I didn’t have any chocolate chips to put in the batter (I told him next time I would), so he asked for maple syrup instead. He ate one pancake and declared them good. Not being able to consume nuts at this time, I’m looking forward to having one myself. Thanks for the recipe. :)

  12. tlhfirelion
    August 25, 2013

    I like your site and what you’re doing here, and for free no less, so this pains me to say, but these pancakes were horrible. Everything about them was unappealing, the look, the texture, the taste, all like rubber eggs. I’d suggest using almond flour or a half coconut half almond flour mixture, etc. even arrowroot might help. I took one bite and threw the pancakes already made and the mix out.

  13. Joy in this Journey
    October 17, 2013

    Has anyone tried these with flax eggs? Just curious. They look great.

  14. Lyddiebits
    January 28, 2014

    I am so disappointed:( I have been looking for a good pancake for about 3 years now. I have tried so many versions. Bill and Hayley, you know I love y’all:) I was excited, my friend said they were good, the reviews are great, but mine are so dry, and spongy eggy at the same time:( I followed the recipe, and have a med low heat. Any suggestions?

  15. thelongs95
    March 24, 2014

    I made these with a 1/2 c almond flour in place of the 1/4 c coconut flour. My son had a sleepover and he and his friend devoured them. More like a crepe or french toast texture. Very good with a banana and raw honey. Yum!

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