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Gluten Free Protein Coconut Flour English Pancakes
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Gluten Free Protein Coconut Flour English Pancakes

Gluten Free Protein Coconut Flour English Pancakes, are packed with proteins, fibre, calcium and heart healthy fats from coconut oil. Can be served sweet or savoury.
Prep Time35 mins
Cook Time4 mins
Total Time39 mins
Course: Dessert
Cuisine: English
Servings: 5 pancakes
Author: Emma


  • 120 millilitres soya milk 1/2 cup
  • 2 large eggs
  • 2 tablespoons coconut flour
  • 2 tablespoons coconut oil - melted
  • 30 millilitres runny honey 1/8 cup
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut sugar
  • 25 grams soya vanilla protein powder 1/4 cup
  • 1 teaspoon ground cinnamon


  • Measure everything out into a medium sized mixing bowl or large measuring jug and whisk everything together till you have a light brown smooth batter.
  • Chill for 30 minutes.
  • Heat up a 9 inch / 23cm shallow frying pan / skillet or crepe pan and wipe a little coconut oil over its surface over a medium heat.
  • Stir the batter and pour in 60 millilitres / 1/4 cup of batter and tilt the pan till you have evenly coated the bottom of the pan with batter.
  • After 2 to 3 minutes the edges will start to crisp up and the pancake is ready for turning. If you are feeling brave flip the pancake over or use a flat spatula and a finger or two to turn it over.
  • Cook for a further 30 to 60 seconds.
  • Stack your pancakes on a plate with a sheet of baking parchment between them and keep them in a warm oven while you make the rest.
  • These are best eaten fresh but can be reheated for later consumption.
  • Eat within 24 hours.


This recipe can easily be doubled, originally I made it that large but thought a recipe yielding 10 pancakes was too much so I halved it, made them again and it worked perfectly.