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Reader Interactions


  1. Hi Lauren I live in South Afrika, I am loving your page and more so the use of coconut flour, However I will have a problem locating a healthy version of gelatin can I use seamoss or agar agar???

    • I get so excited when I learn that I have international readers! Vegetable-based gelatins aren’t going to have the same nutritional profile and they don’t dissolve the same way that regular gelatin does. I don’t know if it would work in this recipe. It also works to simply leave the gelatin out, and that may be easier than trying to substitute with the agar agar.

      • I was so excited to try this recipe!! I bought the vegan gelatin since I couldn’t find grassfed at Whole Foods…and I didn’t read the comment about it not being the same until now. The pancakes did hold together and do look like pancakes! But I only had unsweetened coconut milk, so next time I might try sweetened to give more flavor. But with pure maple syrup…they’re pretty good!!

  2. Lauren this is genius! Actually this recipe is technically also the answer to my prayers since my dad is suffering extreme discomfort after a colonoscopy (TMI I know!) and I’m trying to get some more gelatin in him. I knew those exams weren’t all they were psyched up to be. Anyway thanks for this recipe, its what’s for brinner (breakfast + dinner)!

    • Hey Kimberly! You can order the Great Lakes gelatin from Amazon .. that’s what I did and I live in Montreal. Where are you located in Canada? I know in Ontario you can find KerryGold Butter, which is insanely delicious!
      Hope this helped!

      • Hillary,
        I’ve checked but I couldn’t find the Great Lakes Gelatin there….I, too, am searching for a supplier of Great Lakes Gelatin for Canada. Since I wasn’t able to find it on Amazon, could you post the link to it, please? I’d appreciate this!!!! Thank you 🙂

        • I live in Vancouver and ordered some in amazon, bu not .ca! I would love to find the kerrygold butter, where did you get it in Ontario? Anyone find it in Vancouver?

        • Hi Julia,

          I live in Ottawa, Ontario (Canada) and I got my great lakes gelatin from (not….and you can’t get kerry gold in Canada…it is some importing legal issue (I contacted the kerry gold company directly)….if you go to the USA you can bring it back with you though.

  3. I love to use gelatin as a protein booster in my foods too! So good for people with food allergies trying to heal their guts! I add it to smoothies a lot and use it in my gaps hot cocoa recipe too….this mommy is sneaky! Will be trying these soon, I love gal tine I baked things so far, this is a great idea!

  4. Just wondering if you think they would work just using the egg yolk instead of including the white…..trying to be egg free, but the yolk seem to work fine. Just curious and didn’t want to ruin a batch if you already know the answer.

  5. So excited to see another recipe incorporating grassfed gelatin. I’ve been making yogurt with coconut cream, organic whipping cream and gelatin. I’m only intermittantly successful with getting the gelatin to not separate, but its still makes a very nice consistency for coconut yogurt without non-gaps friendly thickeners.

  6. I am now getting your newsletter and am so excited by these beautiful food pictures. You are a genius. Your creativity and your artistic eye is going put to a great use serving others. Go girl I am proud of you. I don’t know where I’ll find coconut flour but these pancakes look simply mouth watering.

  7. These look delicious! I am in southern Germany. If I can’t find the gelatin at the bioladen, then how about a little potato starch as a binder. I have that in the cupboard 🙂 Keep up the fantastic work!

  8. I love your recipe . They are fat and fluffy and just yammy. I take them for snacks. They do wonders with that apple sauce recipe from your previous post. And of course must admire your photos they are absolutely beautiful! hugs

  9. I love coconut flour pancakes and I will try the gelatin addition. Have you ever tried to soak the coconut flour to reduce the phytic acid? Lately, I notice when I eat coconut flour goodies I seem to develop tiredness and bone aches. I don’t know if the phytic acid could be the problem. Have you any idea how to soak the flour for this recipe?

  10. My children haven’t been so happy with me since I’ve been changing the food on our table. Today I got 3 thumbs up for breakfast. These are denser than normal pancakes, so they were full after 2 pancakes, instead of 6. That’s just another win for this recipe.

  11. thank you for the info on almond flour. I was just starting to get into it. I have tried coconut flour and it was very gassy. Do you use a brand or type of it that is not gassy?

  12. I’m not sure if this would be possible, but is there a way to use homemade jelly from boiled pigs feet in something like this? I can get pigs feet from my local farmer for much cheaper than I can order grass-fed gelatin online, but I can’t seem to figure out how to use them.

  13. I made these this morning mother came out just like the picture. My advice is to remember to keep them small. I got lazy and made one bigger one at the end and it was hard to get the middle to cook without burning the outside. I couldn’t find natural gelatin so I used the Knoxx unflavored. I’ll have to order the superior product off the Internet, I think.

  14. Hi Lauren, I am really enjoying your website!

    Does regular gelatin not work? I tried these and followed it exactly. They were nice but very eggy. Didn’t look like the picture, though. 🙁
    Can you post name brands so I can order grass-fed gelatin through Amazon?

  15. This was a great recipe, thank you 🙂 I added a teaspoon of apple cider vinegar to take away some of the egg taste and strong coconut taste that I usually get with coconut flour recipes, and I added some honey and a pinch of salt. I am def gonna try the ultimate coconut pancake. The gelatin made it so much easier to handle and it was still fluffy. I want to try adding gelatin to a coconut flour tortilla recipe, it would make it so much easier to cook, thanks again 🙂

  16. What a lovely coconut flour recipe! I made some bolognese type sauce last night (half ground beef, half ground beef liver… The children love it! Heh heh) in preparation for breakfast and was able to quickly whip up a batch of your pancakes this morning (I’m in Australia, hence the time!). They were a delightful accompaniment to the bolognese and I am thankful that I didn’t have to whip up 1000 eggs to go with it . 😉 So simple and quite filling, so glad to have found another way to get gelatin into us all. 🙂

  17. Maybe this is a dumb question, but in the recipe, does coconut milk mean the kind of Coconut milk that you can drink if you don’t like milk and choose almond or coconut? Or, does it mean the kind that is basically the watery “juice” from the coconut that is also called coconut milk? 🙂

    Thanks. LOVE your blog btw. My new fav site that I check every day.

    • Hey there 🙂 The watery “juice” from the inside of the coconut is coconut water. From my understanding the coconut milk comes from this water being mixed with the juice from the white flesh inside the young coconut. I think coconut cream is just the white juice of the meat without the water added 🙂

  18. Do you just add the gelatin as powder to the recipe without soaking it first? These sound really interesting. I have only recently started making pancakes and experimenting with alternative flours like coconut flour. I’d love to try this recipe.

  19. I just made these pancakes this morning and they turned out great! I did add a little bit of cinnamon to them, but kept everything else the same. I even blogged about the experience. It’s nice to find a Paleo friendly pancake that doesn’t fall apart!

  20. I made these over the weekend and topped with rhubarb sauce, for a celebration of spring. My husband commented on the texture being perfect (like a “normal” pancake). Thanks for your creativity in adding gelatin to the recipe. I did take your advice and keep the pancakes small for even cooking. I used a 1/8 cup measure to scoop the batter and got 12 little pancakes.

  21. Hi there! Thanks for this recipe! I intend to try this out as soon as I get my hands on some gelatin. Have you tried incorporating gelatin into a bread recipe? I’m on a quest to make the perfect paleo bread. The best one I’ve managed so far is Elana’s pantry Paleo Bread but even that is too dense for my liking.

  22. Lauren, Im getting ready to order the gelatin right now. It looks like the Great Lakes is only porcine for the grass fed product. Unless I missed it?? The beef one states only that it is kosher. Have you used a bovine grass fed gelatin?

  23. Funny your recipe doesn’t mention anything about cooling the pancakes down, which is necessary for gelatin to even have an effect. Nobody likes to cool down pancakes.. are do you think gelatin magically holds the dough together when it’s heated? Have you tried this same exact recipe without gelatin and noticed that it’s completely different?

  24. I just made these and they were AMAZING!! Have you tried it with coconut milk over the top, like they do it in Indonesia? That’s what I did and it was just melt in your mouth delectable. Thank you so much for turning me on to this (and so many other things)!!

  25. Finally! A better coconut flour pancake! Thanks!

    This turned out great! Since peaches are in season here in Georgia , I added 1/2 a peach, diced. Yum. Blueberries should be equally good.

    I did find that they cooked better on high heat.

  26. I made these this morning for my family. While they were good I think next time I will add a little bit of some honey and unrefined salt. Thanks for sharing nourishing recipes! Love the gelatin, not only did it increase the nutrients, but it made them much easier to flip.

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  28. My batter as quite thick, not pancake consistency at all. Is that the way it is supposed to be, or should I have to add more milk/liquid. I used homemade almond milk, instead of coconut milk..but don’t think that would make a difference?

  29. I need some help– do you make the gelatin like the directions say on the container and use 1 tablespoon of it, or do you just mix 1 tablespoon of gelatin powder with the coconut flour?

  30. I’ve been making this recipe for several months now and thought I’d share a change that makes the pancakes really light and airy. Separate the eggs first. Stir together the coconut flour and gelatin, plus I add 1/4 tsp baking soda and 1/8 tsp sea salt. Beat the egg yolks into the dry ingredients, then add the coconut milk, plus I add 1/2 tbsp lemon or lime juice. I omit the coconut oil. Finally, I very gently fold in the beaten egg whites. Fry immediately over medium low heat. Simply ethereal! Thanks for the great inspiration, Lauren!

  31. Do you use the Great Lakes gelatin with the green or orange label in this recipe? The green one does not gel and it is made to mix in any temperature liquid. The orange one does gel and is made to mix in hot liquid. Thanks!

  32. Will the Great Lakes gelatin in the green can work? Also, does the gelatin in the green can have the same health benefits as the gelatin in the orange can? Thank you for all your wonderful recipes.

  33. I’ve made these for the last two mornings and my boyfriend and kids love them! I added a little real salt and a teaspoon of cinnamon with the coconut flour/gelatin mixture, used raw milk instead of coconut milk, and also whipped the egg whites and added them to the rest of the batter once the other ingredients were mixed in. We like ours with blueberries and chocolate chips inside and topped with real maple syrup. 🙂

  34. Hi Lauren!

    I’m making these right now and I don’t want to nag all over a recipe, but these absolutely aren’t working. Despite following the recipe to a “t” they are falling apart in the pan and really do not have a lot of flavour. I’ve made quite a few recipes with coconut flour (waffles, lemon cake, other baked goods) that I’ve been relatively satisfied with but these just didn’t fit the bill for me. Just wanting to leave an honest opinion. Thank-you for sharing – I look forward to others!



  35. Thank you for the recipe. My husband is from Italy and following his cooking traditions I use a lot of fish gelatin in my receipts. It does wonders for panacotta, puddings and many more. It comes in thin strips. Do you think it will work in this recipe if I grind it?

  36. LOVE these pancakes! They are so good and easy to make. I usually don’t like coconut flour because they seam to crumble to much or I cannot get the right texture. This recipe made it so easy. I was a bit worried when I put them into the pan that the texture would be strange, but they were great! Thank you.

  37. Hi from the Netherlands!
    I just had them for break and I LOVE the pancakes!!!!!!!!!
    A little bit of applesauce, sliced bananas and some coconut flakes on top
    and aaaaaaaaaaaaahhhh: delicious.
    Thank you so much.

  38. Fantastic recipe! I made these this morning and added 1/2 tsp cinnamon and 1/2 tsp vanilla. They were awesome and I will definitely be making them again soon. For breakfast, I just drizzled a little honey on them. Then at lunch, I made little almond butter sandwiches with them. I can totally see using these as sandwich thins for other fillings as well (as written, not with cinnamon and vanilla). Thanks for such an awesome recipe.

  39. These are really wonderful. The first time I didn’t read the post carefully enough & made them with the green Great Lakes gelatin. Still good, but much better with the orange. I quartered the recipe & made 3 pancakes just for me. I did add slightly more coconut milk, a pinch of baking powder & topped it with melted coconut butter sweetened with a little toffee Sweet Leaf stevia. Yum!!!!

  40. Just made these….I have to say this is the BEST BEST pancakes ever! I have tried various kinds and recipes. This recipe surpasses all other pancake recipes.

    I topped it w Organic applesauce. Yummmmmmm

    Thank you!

  41. These were really good! I just wanted to let you know in case you have other readers who are more of a “primal” instead of a full paleo lifestyle. It is a Mark Sisson thing. It just means that if your body can handle dairy, then you can have clean grassfed dairy once in a while. I did not have coconut milk, so I used 1/3 cup dairy milk. We also added a touch of vanilla. Thank you for your recipe!

  42. O. M. G I love your blog, just found you this morning on a friend’s pinterest site,
    that was 2.5 hrs ago. Can’t wait to get over this flu to go out an by EVERYTHING you are suggesting.
    It makes so much sense, based on scientific evidence and your own experience. Damn about almond flour,
    my absolute favourite.

  43. This is one of the best pancake recipes I have ever tried! As I was making it, I kept thinking, “what a strange recipe- only 1/4 C flour, FOUR eggs, gelatin, no baking powder?” However, I haven’t had good luck with pancakes in the past, so I thought, why not? Turned out that this batter was easy to work with and the pancakes have great texture and flavor. I put a little bit of butter, honey, and cinnamon on mine.

  44. I added maple syrup and cocoa powder to mine. So good. Definitely the best coconut flour pancake recipe I’ve tried, as the others were all a touch dry and more sponge-like in consistency. Thanks for this recipe!

  45. Hi! I love these pancakes! Finally a paleo pancake that holds together when I flip it over and doesn’t burn! But what are the little orange things you have sprinkled on top of your pancakes in the photos? thanks again!

  46. Made these today and the were sooo good! Didn’t exactly wait for everything to get to room temp but they still came out great. Best coconut flour pancakes I’ve tried! I was looking for recipes to incorporate Great Lakes gelatin and so happy I found this one. Thanks! I’ll be trying out other recipes on your site.

  47. These are fabulous! I’m on the low oxalate, grain free etc diets and these are a lifesaver. Do you think I could just go and add gelatin to other recipes? (I have a crumbly pumpkin pancake recipe I’d like to save). Or is there something you’ve modified in this recipe to work with the gelatin? OR could I just go and add pumpkin to this recipe? It’s Canadian Thanksgiving after all 🙂

  48. Is the gelatin organic? If so, is there any way to use more of it and less eggs. I hate that you have to use so much eggs. I understand it’s because the coconut flour absorbs, but is there another route. Would prefer to use 1 egg as I am allergic. Baked goods do ok for me, the egg changes chemically I was told, but on top of stove sometimes it kinda gets me. Really want pancake recipe and a way to incorporate coconut flour in my salmon patties too without tons of eggs all the time. Is this doable???



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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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