Coconut Flour Pancakes and Waffles

A recipe search for “paleo pancakes” is what led me to Marks Daily Apple for the first time last winter. Fairly new to the exciting world of grain-free baking, I had never even considered making grain-free pancakes or waffles. After a quick Google search, the first search result was a link to MDA. My first click into the world of Mark Sisson had me hooked. His website became my new obsession, and I gained much more knowledge of the paleo lifestyle through his website. The recipe I found for pancakes was one that used almond meal, and although they were delicious, they didn’t quite make the pancake cut. They were more like yummy almond latkes. After a year of adventures in grain-free cooking, along with my favorite partner in crime (and love of my life, Bill), I decided on a second attempt at grain-free pancakes (plus waffles!), this time with coconut flour.

As an artist, I love creating art out of food. I visualize all that is going into the recipe, how it will look during cooking, and how I want it to look after. My desire for cooking is more targeted toward creating something I never knew I could create, rather than the final result of getting to eat it. A bonus to it all is making something that I know Bill will love, and his reaction to the food that I make is the icing on the cake. For this recipe, I knew we would create something beautiful, delicious, and I knew Bill would absolutely love it.

This is a simple recipe for waffles, or pancakes. The only difference in the two is that we added extra cinnamon to the waffles for a stronger cinnamon flavor. The topping for the waffles were simple sliced bananas sauteed in coconut oil, along with chopped pecans. The sweetness of the banana, along with the warm, sweet flavors of the pecans and maple syrup combined beautifully together. This was definitely a dessert breakfast, but for those of you missing the comfort of a warm waffle or pancake breakfast, this one is for you!


  • 1/4 cup coconut flour
  • 4 eggs
  • 1 tbsp coconut milk
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp baking soda
  • 1/2 dropper of liquid stevia


  1. In a medium sized mixing bowl, blend all ingredients with a hand mixer.
  2. Heat waffle iron to ‘waffle’ setting (seriously!) – its medium high heat, typically.
  3. Drop batter into center of waffle iron to cover about 3/4 of area. This batter does not expand the way traditional flour waffles do.
  4. Waffles are done when they easily separate from the waffle iron, typically 3-5 minutes.

recipe above makes just over 1 cluster of 4 waffles (10×10 waffle iron)


  • 1/4 cup coconut flour
  • 4 eggs
  • 1 tbsp coconut milk
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp baking soda
  • 1/2 dropper of liquid stevia


  1. In a medium sized mixing bowl, blend all ingredients with a hand mixer.
  2. Heat coconut oil in a non-stick frying pan or griddle to medium heat.
  3. Pour 1/8 cup of batter into frying pan or griddle.
  4. Cook for 2 minutes, flip, cook for 2 more minutes, repeat with the rest of the batter.

Fried Banana and Toasted Pecan Topping

  • 1 tsp coconut oil
  • 1 banana
  • 1/4 cup pecans, chopped


  1. Heat coconut oil in a non-stick frying pan on medium heat.
  2. Slice banana and add to frying pan.
  3. Sear banana slices until brown and crispy on the bottom side, then flip.
  4. Add pecans to frying pan and lightly toast with the seared banana slices.
  5. Top over waffles or pancakes and serve.

We topped the waffles and pancakes with a drizzle of pure maple syrup. These protein packed waffles would be a wonderful treat to bring as breakfast in bed to your loved one come Valentines day, or as a breakfast treat for your grain-free little one. Anyway you’d like to serve them, you wont be disappointed.

As always, enjoy!

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    1. February 8, 2011

      Hey just wanted to show some love from Sydney, Aus

    2. February 8, 2011

      The pictures here are totally drool worthy!!

    3. February 8, 2011

      Thanks Heather!

    4. February 9, 2011

      Just made these and they were awesome. Best paleo pancake recipe I have tried so far! I was worried they were a bit runny but I went ahead anyway and they cooked PERFECTLY. My 2 year old daughter ate the ENTIRE batch with some berries.
      Thank you! Looking forward to some Valentine's recipes!

    5. February 9, 2011

      I cannot wait until I have some time to make these!

    6. February 16, 2011

      I have a question….can I substitute the eggs with flax seed and water? Sadly I had to give up eggs due to allergies to them all of a sudden πŸ™ …so breakfast has now consisted of fruit smoothies and I would love to feel normal again by eating a waffle lol…thanks for the 411!!!



    7. February 16, 2011

      Hi Lisa,

      Unfortunately we have not experimented with substituting flax seeds and water for egg in our recipes. We will definitely try out a few recipes to see how the mixture works. It would be good for us to have egg substitutions in our recipes for allergies like yours. You can definitely give it a shot, the flax seeds would create a nice "whole grain" texture/flavor to the waffles as well. If you try it out please let us know!

    8. February 17, 2011

      This comment has been removed by the author.

    9. February 17, 2011

      I am always excited when I hop on here looking for something tasty and discover that most of the ingredients are already in my kitchen. I made the pancakes, added some chocolate chips & banana plus the banana topping…. so yummy! It took me a minute to figure out how much batter to put into the pan, so I did 3/4 of a soup ladle. Thanks for this, t'was awesome! Served the pancakes with blueberry smoothie.

    10. February 27, 2011

      would it be reasonable to substitute honey for the stevia?

    11. March 2, 2011

      yes absolutely. you can substitute a teaspoon of raw honey for the stevia.

    12. March 14, 2011

      These were absolutely AMAZING! Since finding out I'm gluten intolerant 5 years ago and then choosing to eat a Paleo diet last year I really miss some of the comfort meals, like Sunday morning bruch. My 4 year old son who is also gluten intolerant had never had waffles before. What a treat for both of us, I truely had a small on my face all day. Thanks for sharing all the great receips. Oh and I used honey, they were great!

    13. April 12, 2011

      these look great! One question- when you say "coconut milk" are you talking coconut milk in a can or like the drinkable coconut milk?

    14. April 13, 2011

      Hi Jules,

      We only use the canned coconut milk.

    15. June 18, 2011

      Whole Foods had a sale on blueberries yesterday, but hubby doesn't like them raw, so I decided on blueberry pancakes for Father's Day weekend. Got up, googled, and found your recipe. I did have to adjust the seasonings for not having the sweet of a banana in there, but some local raw honey did the job. We inhaled them. They were perfect! I love this base, and look forward to playing with additions. It's been a long time since we've had a good pancake, and now I can make them and feel great about what we are eating! Another grand slam! πŸ˜€ I feel some chocolate chip pancakes in my near future. πŸ˜‰

    16. September 17, 2011

      I'm sorry, but I didn't like these pancakes. I made a half batch and the batter came out really thick, which I thought was normal because it's coconut flour, but some of them didn't cook through in the middle and the ones that did still had an unpleasant texture. Was it my coconut flour? I use Coconut Secret.

    17. September 19, 2011


      Sorry to hear you didn't like the pancakes. It may have been the coconut flour. Our batter seemed to be pretty runny, and we were worried about how they would cook at first. It also may be because you cut the batch in half. Coconut flour is tricky to use. You have to make sure that the wet ingredients to coconut flour ratio is right so that the coconut flour doesn't ruin the recipe. Coconut flour is very dense, and needs to be thinned out to create the right consistency.

    18. November 12, 2011

      I don't know what happened to mine but they were so dry πŸ™ I haven't found a coconut pancake that doesn't taste this way. The mixture was very thick just wondering if that's how it's supposed to be and whether they wouldn't work better with more liquid. I've made almond flour (not meal) pancakes that are delicious and fluffy.

    19. January 5, 2012

      These are the first coconut pancakes that I ever made, so I don't have anything to compare them to, but these were mushy on the inside. Normally, when I make regular pancakes, I just go by the bubbles and the brownness of the edges to determine when they are done, but since I'm new to coconut flour, I cooked them for exactly 2 minutes on each side like the recipe says. They were beautiful on the outside, but I was not happy with the texture on the inside. Should I cook them longer or change the batter somehow? Or… is this as good as its going to get?

    20. January 8, 2012

      I made these and they came out very dry and not as flavorful as I'd hoped. I understand now that my batter was too thick. Next time, I will add more coconut milk. I think a little acid in the batter would help the flavor, too. Will try some lemon juice next time. The topping turned out well, though!

      Loving the cookbook so far.

    21. January 14, 2012

      Hi Guys. Well I tried this recipe exactly as written. I'm sorry but these were bland, dry, and had a grainy texture (They looked pretty though). My husband didn't care for them, and I couldn't even eat one. I much prefer almond meal when making pancakes. As this was my first attempt at using coconut flour and I would like to be able to use it well, Maybe I need to keep experimenting..

    22. January 24, 2012

      We LOVED these!! We all devoured them and my daughters are really picky..thanks so much for the recipe!

    23. January 28, 2012

      Hi! I made your waffle recipe today =) my husband and I are on a Paleo challenge for six weeks and I figured I tried the waffles with the amazing banana pecan topping for breakfast today…DELICIOUS! The sweetness of the bananas made us not miss the syrup we are so accustomed to….thanks so much for sharing this recipe with us!

    24. January 29, 2012

      I made the pancakes… they looked beautiful and had a pretty nice flavor. I added 1/8 teaspoon salt. They seemed dry to me, though, and I think that's partly because I used dairy rather than coconut milk. I am going to make them again with coconut milk, and also add some melted butter and vanilla.

    25. February 18, 2012

      i made the waffles this morning and loved them! we were avid waffles eaters pre-paleo and finding a good recipe makes my whole family so excited. from my past experience cooking with coconut flour i did add 1 tbsp tapioca flour for a little more moisture and they turned out great.

      thanks for all your heeard work on such great recipes!

    26. February 21, 2012


      Do you know if I can substitute egg whites for the eggs? Or use 1 egg and the rest egg whites?

      I really want to try these pancakes out and add whey to them as a nice protein snack.

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