28 Comments

1. This is awesome! Any idea on the calories?

   1. Thanks, Jordan. We didn't calculate the calories for this recipe, however, you can easily add them to your fitness/nutritional tracker to get them!

2. Someone needs to check the ingredient quantities and possible missing ingredients. Followed the directions to a T and I ended up with a pile of crumbled cake, before cooking. I was able to get somewhat of a thinner batter which still resembled mashed potatoes after adding heavy cream, milk, vanilla and even water.

   1. Hi Adrienne - We are sorry the recipe didn't work out for you. Coconut flour is a very tricky ingredient and can vary in absorbancy by brand. It sounds like you needed to add additional coconut oil if you batter was crumbly.

   2. I also had a crumbly batter and they turned out terrible. I had Bob's Red Mill coconut flour.

      1. Hi Jessica - We are sorry the recipe didn't work out for you. Per the recipe notes you can add additional coconut oil if your batter is too dry.

3. To those for whom this recipe failed, I have to say that almond flour performs better (and, in my humble opinion, tastes better) than coconut flour and doesn't require nearly so many eggs. It's a drag to "try" a recipe that crumbles when you just used nearly an entire carton of eggs - yikes! There are recipes out there that use a combination of coconut flour and almond flour and I've found those work well too. I'm not condemning this recipe, but just feel the pain of those who've tried it with undesirable results.

   1. Hi Janet -

      We appreciate your help on the recipe! We have tested and tested this again and had many people make it successfully. As noted, the oil should be adjusted as needed to form a batter. Coconut flour varies greatly by brand. If you have a recipe that you love featuring both almond and coconut flours, please feel free to share with us! We would love to give it a try!

4. Hi! How do you store the meal prepped pancakes? In the fridge for the week?

   1. Hi Krystal -

      Yes, we put them into the meal prep containers and keep them in the fridge. Just make sure
      to put any toppings on the side so that they do not get soggy!

5. If your adding cold eggs to melted oil it will seize right away. That may be the problem everyone is having? I have not made these yet but assume the oil would have to remain liquid to incorporate into the batter smoothly.

6. If your recipe failed (like mine did), you can save it by adding 1.5 cups of almond milk...it did the trick and the pancakes came out awesome.

7. Great recipe I'm using for months.
   Just a few changes:
   Instead of coconut flour try oat flakes and a bit backing powder. Instead of almond milk try soy bean milk 🙂
   If it needs some sweetness try adding raw cane sugar to the mixture.
   Greetings from Germany and good work as usually Sarah 🙂

   1. Thank you so much for the feedback Erik! Have an amazing week

8. I just tried this for the first time and it worked wonderfully! Thank you for sharing!

   1. Yay!! That's great to hear. Have an amazing week Whitney

9. This was so easy and they came out perfect, I used Bob's Red Mill Coconut Flour, fresh farm eggs (so not refrigerated), and I did use about a cup of almond milk. I also added a few fresh blueberries! 🙂

   1. Woo hoo!! Glad you liked it Lisa! We totally add fresh berries to our pancakes too. Great choice!

10. Hi! I put this recipe into MyFitnessPal and it comes out to a total of 1532 calories, or 383 calories per serving. To break it down, each serving is: 17C, 28F, 17P. I hope this helps someone 🙂

11. Awful recipe. Tried 4 different types of coconut flour and varied milk and oil after reading comments. Basically got an egg bread type thing every time. Nothing like pancakes. Really disappointed and a huge waste of eggs.

    1. Hi Josephine, did you use a food scale to weight your dry ingredients?

12. 
    I appreciate that time was put into coming up with this recipe, and that it uses so few ingredients, however, the end product was disappointing for me, especially after buying all these ingredients I had never used before. I doubled the recipe, followed the directions (oiled the pan with coconut oil) and added almond milk to the batter as needed to make the chunks disappear. I then got about halfway through before the batter got lumpy again. Added more almond milk. Now it was thin batter with chunks in it and I had to put it in the organics recycling bin because it would NOT cook well. Even if it hadn't had the chunks in it, the end result tastes like the creme puffs I made with my friend in 6th grade home-ec where we forgot to count the eggs we put in and accidentally ended up putting in 24. Which means, it tastes too much like egg and the coconut adds a strange flavor to the egg.

13. How many pancakes are in one serving?

    1. Hi Alex, That will depend on how big or small you decide to make the pancakes.

14. This sounds fantastic! I have a hubby who is deathly allergic to all things coconut! ;( So... what options can I use in place of the flour and oil in this recipe?

    1. Hi Brenda,

       Unfortunately, coconut flour is one of those flours that can't be subbed with something else.

15. Seems like a solid recipe but how long do they last in The fridge?

    1. They will last 4 days!

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