Moringa Coconut Flour Protein Pancake (Vegan, Gluten-free, Refined Sugar-free)

I have a love-hate relationship with coconut flour. They smell and taste so good. However, they are hard to work with. First, their water absorption rate is very different from other flour, so it’s hard to do a direct substitution to an already existing recipe. Also, even if you follow a recipe using coconut flour, they react to water differently and it varies very much from brand to brand.

To be honest, I failed several times in working on the coconut flour pancake recipe before I come up with this. Either I failed in flipping the pancakes or they don’t really taste like pancakes when I cooked them. These days I was experimenting at home using coconut flour to make fluffy pancakes, and finally I came up with a secret ingredient that is the key to bind the flour together (apart from chia seeds), that is, psyllium husk! In the following recipe, I am using the coconut flour from Bob’s Red Mill. Other brands will do, but you may have to adjust the amount of liquid added. Just add the liquid Tbsp by Tbsp (don’t rush!) as coconut flour is super sensitive to liquid.

Make 5 small pancakes.
Recipe adapted from Casey’s Wholesome Kitchen.


Moringa Pancakes:

2 tbsp + 1 tsp coconut flour
1 tsp Aduna Moringa
1/2 scoop Protein powder (I used the one from Sun Warrior)
1/4 tsp baking powder
1 chia egg (1 Tbsp ground chia seeds + 3 Tbsp lukewarm water)
1/2 tsp psyllium husk
1/2 cup almond milk
1/2 tsp Big Tree Farm‘s coconut nectar

Orange Baobab Chia Jam:

1 cup orange juice
3 Tbsp chia seeds
1 Tbsp Aduna baobab powder

Raw Cacao Drizzle:

1 Tbsp raw cacao powder from Big Tree Farm
2 Tbsp coconut Oil
1 tsp raw coconut nectar
Water as needed


  1. The night before, mix the ingredients of the orange baobab chia jam in a clean jar and place it in the fridge overnight for it to thicken.
  2. Preheat a pan over medium heat and melt a little coconut oil to coat the bottom.
  3. In a medium bowl, mix coconut flour, protein powder, baking powder and moringa powder.
  4. In another bowl, mix the chia egg and almond milk.
  5. Add it to the dry ingredients and mix until no clumps are remaining. By this time, the “batter” should be thick but DON’T ADD TOO MUCH WATER, otherwise, you will not be able to flip your pancake.
  6. Let this sit for a few minutes so that the coconut flour can fully absorb the liquid.
  7. Turn to slow fire, place 2 Tbsp of the batter into the center of the pan form a flat circle using the back of the spoon.
  8. Let cook until the top bubble, about 2 minutes, then flip and cook for another 30-60 seconds.
  9. Repeat with the rest of the batter.
  10. For the raw cacao sauce, mix the cacao powder, coconut oil, and coconut nectar in a small bowl. Add more water slowly (tsp by tsp) if needed to achieve your desired consistency.
  11. Layer the pancakes with orange baobab chia jam and top with raw cacao drizzle and raw coconut milk yogurt 🙂
  12. Enjoy! 💚


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