Meatless Monday Recipe: Coconut Flour Paleo Pancakes

Happy Monday! As promised last week, I’m sticking to my protein-packed Meatless Monday recipe theme this week. Today we’re cooking breakfast!


Eat Cake for Breakfast

Who doesn’t want cake for breakfast … especially when its a healthy, tasty, Paleo-friendly pancake recipe 🙂

This recipe uses coconut flour instead of regular flour & egg whites instead of eggs. I like using a carton of 100% cage-free egg whites vs. separating eggs, but it is entirely up to you!

Here’s what you need to make six medium-sized pancakes …


  • 1/2 cup coconut flour
  • 1 scoop vanilla-flavored whey protein powder
  • 1 tsp baking powder
  • 2 dashes cinnamon
  • dash salt
  • 2 dashes ginger powder
  • 3/4 cup plus 3 tbsp 100% egg whites
  • 2 tbsp coconut oil, melted in microwave (plus extra coconut oil to use in skillet)
  • 3/4 cup almond milk (may substitute regular milk here if you aren’t on a dairy-restricted diet)
  • 1/2 tsp vanilla extract
  • Pam cooking spray

Optional ingredients: Sliced bananas, Pure maple syrup



  1. In a large bowl, whisk together dry ingredients (coconut flour, whey protein powder, baking powder, cinnamon, salt, and ginger.)
  2. In a smaller bowl, whisk together egg whites, 3/4 cup almond milk, vanilla extract, and melted coconut oil.
  3. Pour the egg white mixture into the bowl with the dry ingredients and stir well. You want this batter to be the consistency of regular pancake batter. If it is too thick, add a little more almond milk to thin out.
  4. Spray a large skillet with Pam cooking spray & heat over medium-low heat. Add a little coconut oil to the pain as well.
  5. Once oil is melted, pour some of the batter into the skillet to form a 6-inch pancake.
  6. Cook until the bottom of the pancake has reached a golden-brown color and top is set (you will see the pancake bubbling, just like a regular pancake). Flip & cook the other side.
  7. Remove from pan & repeat until you have used all of the batter. This recipe makes about 6 pancakes.

Product recommendations:

If you can’t easily locate coconut flour or coconut oil at a nearby grocery store, I recommend purchasing Bob’s Red Mill Organic Coconut Flour and Barlean’s Organic Virgin Coconut Oil on Amazon.

paleo-pancakes-nutritional info

Meatless Monday Recipe: Pumpkin Persimmon Oatmeal Cookies

I had more than half a can of organic pumpkin puree left after finishing another recipe as well as some really nice super-ripe persimmons from a friend’s tree, AND I was in the mood for a little baking.  What could I do to use up these persimmons and pumpkin?

I scoured the pantry and found some gluten-free oats and chocolate chips, and I was ready to start putting together this new recipe.

After pureeing two large ripe persimmons together with half a cup of pumpkin puree in my food processor, I added the mixture to a bowl containing one cup of quick gluten-free oats.  The mixture looked a little runny at this point, so I grabbed my coconut flour (which is known to soak up liquids in recipes) and added 1/3 cup.  The consistency was PERFECT after adding the coconut flour.


Next, I added cinnamon, a little Truvia Baking Blend, and semi-sweet chocolate chips. I was pretty happy with the results of these cookies.  And considering I used NO EGGS and NO BUTTER, they were quite a tasty healthy treat.


Here’s what you need to make two dozen cookies.


  • 1/2 cup persimmon puree (use two very ripe persimmons)
  • 1/2 cup organic pumpkin puree (I used canned pumpkin puree from Trader Joe’s)
  • 1 cup quick-cook oats (if you want this recipe to be gluten-free, make sure you choose oats that say gluten-free on the label)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup Truvia Baking Blend
  • 1/3 cup coconut flour
  • 1/4 cup semi-sweet chocolate chips (for dairy-free cookies, use dairy-free chocolate chips)



  1. Preheat oven to 350 degrees.
  2. Add oats to a large mixing bowl.
  3. Puree the persimmons with the pumpkin puree until texture is smooth. It’s ok if there are still some visible pieces of persimmon once you are done.
  4. Add the puree to the oats and mix well.
  5. Add the coconut flour, mixing again.
  6. Add the rest of the ingredients and mix well.
  7. Add mixture to a parchment-lined baking sheet using an ice cream scoop. After all of the cookies are on the baking sheet, use a spatula or your hand to flatten out the mixture into a cookie shape.
  8. Bake for 20 – 25 minutes. Allow to cool before eating.  Enjoy!


Question:  Do you have any recipes using persimmons? Have you ever made persimmon cookies before? Tell me about it below!

Meatless Monday Recipe: Coconut Flour Pumpkin Protein Bars

Not so long ago, Starbucks started showing us the calorie count for treats in the pastry case as well as the drinks.  Did that change your order?

As soon as I saw that a Pumpkin Scone (my favorite) contained 480 calories and 17 grams of fat, I put the skids on that order BIG TIME!  I’m not saying that I wouldn’t splurge every now and again but certainly not on a daily basis.

Pumpkin Protein Bar

Pumpkin Protein Bar


As a pumpkin dessert LOVER, I started looking for a healthier alternative.  I soon discovered Jamie Eason’s Pumpkin Protein Bars.  I love me some coconut and had a big batch of coconut flour left from the Paleo Raspberry Crisp that I featured last week. So, I decided to try making Pumpkin Protein Bars with coconut flour.

I think they look great, and once you have all of your ingredients measured out they come together in no time at all.  If you’ve ever baked with coconut flour, you know that it really absorbs a lot of liquid.  So I had to add a few more egg whites and a little more almond milk to get these to turn out the way that they did.

But no worries!  I’ve done the legwork for you, and I can’t wait to share the recipe.

Coconut Flour Pumpkin Protein Bars

Minutes to Prepare: 20
Minutes to Cook: 45
Number of Servings: 24


  • 2 cups Bob’s Red Mill Coconut Flour
  • ½ cup Truvia Baking Blend
  • 1 – 4 oz. container unsweetened applesauce
  • 2 tsp. ground cinnamon
  • 1 ½ tsp. ground ginger
  • ½ tsp. ground clove
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. vanilla extract
  • 8 large egg whites
  • 1 – 15 oz. can of raw pumpkin
  • 2 scoops vanilla whey protein
  • 2.5 cups unsweetened almond milk


  1. Preheat the oven to 350°F and prepare a 9×13 inch Pyrex dish with non-stick cooking spray.
  2. In a large mixing bowl, combine all of the dry ingredients and whisk together.
  3. Add the egg whites, vanilla, pumpkin, applesauce, and almond milk and mix until incorporated.
  4. Coconut flour will absorb moisture rapidly, so if too dry add a bit more almond milk.
  5. Spread batter into the Pyrex dish and bake for 45 minutes.
Pumpkin Protein Bars

Pumpkin Protein Bars

Tips: These bars will be dense and moist with a consistency similar to that of a crustless pumpkin pie.

Nutritional info (per serving): Total Fat: 1.4 g, Cholesterol: 3.3 mg, Sodium: 160.9 mg, Total Carbs: 12.9 g, Dietary Fiber: 4.8 g, Protein: 3.9 g


Other recipes you might like to try:

healthy quiche recipe

Meatless Monday Broccoli Cheese Quiche

Paleo Raspberry Crisp

Paleo Raspberry Crisp