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 Pie Oatmeal

It’s a brisk fall morning here in sunny California, which means I’m trading in my morning smoothie for a nice warm bowl of oatmeal! Since you all know how much I LOVE to cook with pumpkin, I wanted to experiment with a little pumpkin puree and pumpkin pie spice to come up with a nice Pumpkin Pie Oatmeal recipe for Meatless Monday.

This recipe is super easy and took only 5 minutes to make. Pumpkin is nutrient-rich — a cup of pumpkin contains 200% of the RDA of Vitamin A, which keeps your vision sharp — so it makes a great addition to oatmeal!


Pumpkin Pie Oatmeal Recipe


Here’s what you need to make one serving:

  • 1/2 cup quick-cooking rolled oats
  • 1/4 cup plus 2 tablespoons milk (may need more depending on desired consistency)
  • 1/4 cup canned pumpkin puree
  • 1/8 teaspoon pumpkin pie spice
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon ground cinnamon



  1. Mix together oats and milk in a microwave-safe bowl. Cook on high for 90 seconds, stirring once.
  2. Check consistency and add more milk if you want it thinner. Cook for another 30 seconds.
  3. Stir in pumpkin puree, pumpkin pie spice, cinnamon, and brown sugar. Heat another 30 seconds and serve.


Question: What are some of your favorite Pumpkin recipes?  Any breakfast favorites?  Share them below!

For more Meatless Monday recipes, click here.