Coconut Flour Pancakes
These delicious Coconut Flour Pancakes are a gluten-free twist on the classic breakfast favorite. Made with simple, wholesome ingredients these pancakes are a nutritious way to start your day.
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Who doesn’t love a fluffy stack of pancakes in the morning? Besides these Coconut Flour Pancakes, we also love these Rice Flour Pancakes and these Gluten Free Pancakes made with Quinoa Flour. Both are gluten-free and delicious!
Why YOU will love this recipe
What Is Coconut Flour?
Coconut flour is made from dried, ground coconut meat. It resembles traditional wheat flour in color but is gluten-free and low-carb. The taste and texture of coconut flour is perfect for baking with or for making grain-free keto pancakes. The coconut flavor is very light.
For more info check out this post – Coconut Flour vs Almond Flour.
Ingredients
Find the full ingredient list, with measurements, in the recipe card below.
- Coconut flour – Goes without saying. Do not substitute any other kind of gluten free flour such as almond flour or gluten-free all-purpose flour as they absorb liquid very differently.
- Baking powder – This adds fluffiness and helps the cakes to rise.
- Fine sea salt – A pinch of salt really brings out the flavor in any recipe.
- Eggs – These are necessary to hold the pancakes together. Because coconut flour is gluten-free the eggs are used to help bind the batter.
- Vanilla extract – A hint of vanilla add that classic warm flavor. Check out all of the different types of Vanilla!
- Coconut oil – Adds moisture to the batter. You could also use melted butter.
- Milk – Use your favorite. If you want this to be a dairy-free recipe choose almond milk or coconut milk.
- Maple syrup – This brings a bit of natural sweetener and also helps to give a nice golden crust to the pancakes while they cook.
Equipment
- Mixing bowl – For combining the ingredients in.
- Spatula – One of our favorite kitchen tools is these small spatulas for stirring.
- Skillet or griddle – Both are perfect for making pancakes. A griddle gives you the advantage of making a whole batch at the same time.
- Pancake flipper – Use a pancake flipper with a super thin blade for easy flipping.
The smooth non-stick cooking plate makes cleaning effortless, and in most cases, a simple wipe with a sponge and dish soap is all it needs!
Instructions
Scroll down to the recipe card at the bottom for the FULL recipe details.
Step 1
First start by whisking together the dry ingredients – coconut flour, baking powder, and fine sea salt.
Step 2
Next, in a separate bowl, whisk together the wet ingredients.
Start with combining the eggs and vanilla then whisk in the melted coconut oil and maple syrup.
Step 3
Then, add the coconut flour mixture to the egg mixture and stir until just combined.
Be careful not to over-mix.
Step 4
Next, heat your pan or griddle to medium-low heat.
Once the pan is hot, pour 2 heaping tablespoons of batter onto it.
Step 5
Cook the pancakes for 4-5 minutes per side. Watch for tiny bubbles to form on top and lift the corner gently to see if it has browned.
Be careful when flipping as the batter is fragile. It is different than traditional batter.
Expert tip
For best results, use room-temperature eggs and liquid ingredients. Cold ingredients can cause the coconut oil in the batter to solidify, resulting in lumps.
Recipe variations
- Add fresh or frozen blueberries to the pancake batter for a burst of fruity flavor. Check out this post that shows you how to freeze blueberries if you have any berries left over.
- Mix chocolate chips into the batter for a sweet twist. Semi-sweet or dark chocolate chips work well.
- Add ground cinnamon to the batter for a warm and slightly spicy flavor.
Serving suggestions
- Top your pancakes with fresh berries, such as strawberries, blueberries, raspberries, or blackberries.
- Sliced bananas are a classic pancake topping. They add natural sweetness, creaminess, and a hint of banana flavor.
- A dollop of Greek yogurt adds creaminess and a tangy contrast to the sweetness of the pancakes. Choose unflavored yogurt and sweeten it naturally with honey or a touch of vanilla. Swap in coconut yogurt if you want to keep a dairy-free recipe.
FAQS
Yes, this recipe is naturally gluten-free because coconut flour does not contain gluten. They are a suitable option for individuals with gluten sensitivities or celiac disease.
Coconut flour pancakes can be delicate. Make sure they’re well-cooked on one side before flipping and use a thin spatula to turn them gently.
Storage tips
Store any leftovers in an airtight container or a resealable plastic bag in the refrigerator. Place parchment paper between each pancake to prevent them from sticking together. Pancakes stored in the fridge can last for 3-4 days. Easily reheat them in a toaster or in the oven.
More coconut flour recipes
**This recipe was originally posted on June 29, 2015, updated on February 22, 2020, and updated again on November 3, 2023, with recipe notes, writing, and photos.**
If you tried this Coconut Flour Pancakes recipe, please rate it and let us know how it turned out by leaving us a comment below. We’re always interested in feedback!
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Coconut Flour Pancakes
Ingredients
- ¼ cup coconut flour
- 2 tsp baking powder
- ⅛ tsp sea salt
- 4 eggs *room temperature
- 1 tsp vanilla
- 2 tbsp melted coconut oil
- ¼ cup milk of choice *room temperature
- 2 tbsp maple syrup
Instructions
- Start by adding the coconut flour, baking powder, and salt to a mixing bowl and whisk together.
- Then, in a separate bowl, whisk together the eggs and vanilla. Next, add the melted coconut oil, milk, and maple syrup and whisk until combined.
- Next, add the flour mixture to the egg mixture and stir until just combined. Do not overmix! Let the batter rest for 5-10 minutes.
- Then, heat a large skillet or griddle over medium-low heat.
- Once the skillet has warmed, add 2 heaping tablespoons of batter for each pancake.
- Cook 4-5 minutes per side. Be careful flipping as the pancakes will be fragile. Use a super thin pancake flipper to make this easier.
- Serve warm.
Video
Notes
Storage tips
- Store any leftovers in an airtight container or a resealable plastic bag in the refrigerator. Place parchment paper between each pancake to prevent them from sticking together.
- Pancakes stored in the fridge can last for 3-4 days. Easily reheat them in a toaster or in the oven.
I made it and they are very good. I like these more than the almond flour pancakes.
Awesome! Thanks for the great feedback.
Let me tell you that this is the best recipe for pancakes with coconut flour I tried so many and fail they either were to dry or to watery and crumble but Thai one was perfect thank you so much for sharing this recipe
That is awesome to hear! I love that you enjoyed these.
This has to be the worst panacakes I ever had. The texture of the inside of them tasted so bad and it tasted like eggs.
I love the ingredients used in this however the outcome was a major let down…. I wouldn’t even call it a “pancake” bc it completely fell apart in the pan into crumbles. I thought 1/4 cup of the coconut flour sounded like a small amount compared to the liquid measurements but even when I added more in, the consistency was very unusual for a “pancake”. Would love redirection?
Hey Ali! I’m sorry this didn’t work out for you. I know it doesn’t seem like a lot of flour but coconut flour is super absorbent and really sucks up the liquid. Was the pancake crumbly before or after adding in more flour? Generally this recipe can be pretty eggy in flavor but I haven’t experienced crumbling.
I followed this recipe completely and it just didn’t come out right. Like the measurements don’t seem right. :(way too eggy
I made these today! OMG! They were so easy to make and very delicious! I will make these again,
Thanks, Frances! Life is just better with pancakes, isn’t it?
Do you know the carb count? I’ve only been using almond four for things as I thought coconut flour was high. Thanks so much! These look awesome!!!
Cristina. I believe coconut is actually lower carb than almond. There is a link above for the nutritional content for each small pancake. It is low carb. And in being on a low carb diet myself nuts are higher in carbs but I am not sure by how much.
Thanks Sharon, I was looking for a recipe like this just the other day! Eating them now (topped with greek yogurt, peach and maple syrup), yummy! Glad to hear you’ve been given paleo(ish) a whirl, I love it – I also eat dairy… and occasional beer 😉 it’s more ‘primal’ (a la Mark Sisson) vs hard core paleo. Hope you have a great summer!
Hey Lise! I love the additions of the yogurt and peaches. Yum. 🙂 I’ll have to check out Mark Sisson to see what he’s all about. Enjoy your summer too! Looks like a hot one in Vancouver. 🙂