Coconut Flour Flax Pancakes



  • 3 eggs
  • 12 grams of flax seed meal (2 TBSP)
  • 28 grams of coconut flour (4 TBSP)
  • 1/4 & 1/4+ cups seltzer water
  • 1/4 tsp baking powder
  • 1/8 tsp vanilla or a few drops of almond extract
  • hefty shake of cinnamon
  • pinch of sea salt
  • sweetener to taste


Separate the eggs and beat the egg whites until stiff white peaks form. Set aside.

Whisk 2 of the egg yolks (feed 3rd to dog staring up at you with begging loving eyes) together with remaining ingredients except the seltzer water.  Fold beaten egg whites into batter.

Stir in 1/4 of seltzer water and allow your batter to set for about 10 to 15 minutes while warming your pancake griddle over low heat.

Your batter will thicken. When your ready to fry your pancakes slowly drizzle in remaining seltzer water until your batter is pourable but not runny.

Fry pancakes over low heat.


{ 22 comments… read them below or add one }

Jennifer Davis November 7, 2017 at 9:46 am

Hi I was wondering if I could leave out the eggs in your coconut flour and flax pancakes. Could I use coconut oil. I am not a baking expert, so please let me know if you have any suggestions. I am also looking to make some sort of bread that is Keto friendly without eggs. Thanks, and look forward to hearing back from you!


HEAB November 7, 2017 at 5:38 pm

Hi Jennifer, I have never tried this recipe without eggs as they are a pretty key ingredient. I just done thing the pancakes would fluff up without the whipped egg whites. And the coconut flour cannot be replaced with coconut oil. You need a flour but could try another paleo flour – I have a recipe for almond flour pancakes if you do a search on my site. I also found this eggless coconut flour pancakes that that might be worth a try: I’m not sure about any keto bread recipes, but I believe you can find keto bread in the frozen bread section at Whole Foods or other health food stores. Good luck!


JESSE April 2, 2016 at 12:31 am

They look great. Is there anyway these could be used as “tortillas” for chicken or egg, etc……almost like a taco? Maybe if I think the batter out more? Thanks!


HEAB April 2, 2016 at 1:12 pm

Hey Jesse,
You could try – obviously leave out the almond extract, sweetener, and cinnamon though. If you’re looking for a more savory type grain free flat bread, something like this might work better: Haven’t made it in a while but I remember it being tasty.


Jesse April 2, 2016 at 7:31 pm

Thank you, Heab. I will try that and I’ll take a look at the flat bread too. Thanks again!


Lisa July 24, 2014 at 8:34 pm



Lisa July 24, 2014 at 11:36 am

Do you know what the macro break down is? Like protein, fat, carb, calories per pancake?


HEAB July 24, 2014 at 3:48 pm

Hi Lisa,
When I enter the recipe into My Fitness Pal, the entire recipe comes out at 337 calories, 19 grams of fat, 20 grams carbs (14 grams fiber and 2 grams of sugar), and 23 grams of protein. So, if you make eight silver dollar sized pancakes, the breakdown for each pancake is 42.13 cals, 2.38 grams of fat, 2.5 grams of carbs, and 2.88 grams of protein.


Tasha December 27, 2013 at 2:26 pm

These are AMAZING! I have tried some almond meal varients that tasted like cardboard. These are worthy of the name pancake and the extra step to beat the egg whites separately is definitely worth it!


HEAB December 27, 2013 at 2:49 pm

Thanks for the feedback Tasha, and I’m so glad you enjoyed the pancakes, no cardboard included. 😉


Shanda May 25, 2013 at 10:38 am

I tried this recipe this morning, and it was WONDERFUL. Thanks so very much!


HEAB May 25, 2013 at 6:14 pm

Hi Shanda,
Happy to hear it. Thanks for letting me know. 🙂


Stephanie August 28, 2011 at 9:49 am

I was so excited to try these and I made them this morning and the consistency was so thick and crumbly I threw them out 🙁
I must have done something wrong but I am not sure what. When should I have added the egg whites to the batter? That is the only thing I think I might have done wrong.


HEAB August 28, 2011 at 6:31 pm

Let’s see, been a while since I’ve made them, and I just read over this recipe. My directions aren’t very clear, are they? Sorry about that! I whisked all ingredients together, folding in the beaten egg whites last. Also, I’ve been told the brand of coconut flour can make a big difference. I’ve only ever used Bob’s Red Mill.


HEAB August 28, 2011 at 6:45 pm

OK, just update the recipe. I fold the egg whites into the batter right before adding the 1/4 cup seltzer water and then allow the batter to thicken before frying pancakes.


Stephanie August 28, 2011 at 7:43 pm

Thank you for responding so quickly. I am going to try them again, I could tell that cooked correctly they would taste good 🙂


Kristina April 26, 2010 at 12:10 pm

I’ve never used seltzer water. What do I add to the water to make it seltzer?


Heather Eats Almond Butter April 26, 2010 at 12:19 pm

Kristina, Seltzer water is carbonated, and it can be found at any grocery store.


heather April 20, 2010 at 2:31 am

hi – quick questions – why do you separate the eggs? do you add the whites to the mixture as well (i’m assuming so), and if so, when? thanks. 🙂


Heather Eats Almond Butter April 20, 2010 at 7:46 am

Heather, I separate the eggs and beat the egg whites until stiff white peaks form. I then fold them back into the batter before cooking. It makes for super fluffy pancakes!


Jessica April 17, 2010 at 7:06 am

Two of my sons and I are gluten free. I’ve made these twice now and my six year old informed me this morning that “these are the best-est panny-cakes EVER!” Thanks:)


Heather Eats Almond Butter April 17, 2010 at 7:32 am

Jessica, So glad you and your boys enjoyed the pancakes. I have the biggest smile on my face right now – thanks for letting me know. 🙂


Leave a Comment