Coconut Flour Pancakes – Gluten Free, Paleo

by Sharon on June 29, 2015

Coconut Flour Pancakes

There’s something about pancakes that just sings the weekend, am I right? Nobody makes pancakes on a Monday morning. Their delicious, cakey goodness are almost always reserved for leisurely weekend breakfasts when one has the time to slice up some fresh fruit, brew a pot of coffee, and savour the experience.

Coconut Flour Pancakes

Well, maybe that’s just me because I love food. I don’t think I’m alone though. Eating tops a lot of people’s lists as their favourite thing to do. 🙂

Coconut Flour Pancakes

So for this weekend, I thought I’d roll with Coconut Flour Pancakes. I use a bunch of eggs in these so they are packed with complete protein and using coconut milk makes these pancakes pretty decadent, while keeping them paleo friendly, if that’s your thing. I picked up a few paleo habits when I did the Whole 30 but of course the allure of my beloved cheese keeps me from claiming full paleo status. Oh well. I’m not big on labels anyways. 😉

Coconut Flour Pancakes

Working with coconut flour isn’t quite the same thing as traditional wheat flours, so don’t be scared if the batter looks a little more yellow and grainy than how you may be used to batter looking. Don’t over mix the coconut flour batter either. Lumps aren’t really a bad thing when it comes to these pancakes. Just make sure the flour is incorporated and put down the spoon. This will help with the fluffiness.

Coconut Flour Pancakes

I make six large pancakes out of this recipe, and it is more than plenty for the two of us. You could easily make twelve smaller pancakes, slice up a ton of  fresh fruit, pour on the maple syrup and you’ve got an awesome breakfast for four. Try them next weekend! 🙂

Coconut Flour Pancakes

Yields 6

Coconut Flour Pancakes - Gluten Free, Paleo
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  • 4 eggs
  • 3 tbsp. liquid coconut oil
  • 1/4 cup milk (of choice)
  • 1 tbsp. maple syrup
  • 1/4 cup coconut flour
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt


  1. In a mixing bowl, whisk together the eggs, milk, liquid coconut oil and maple syrup. Set aside
  2. In a separate bowl, whisk together the coconut flour, sea salt and baking soda
  3. Pour the egg mixture over the flour mixture and stir until just combined. Don't over mix
  4. Heat a large skillet to medium-ish heat and melt some coconut oil in the pan
  5. Use either 1/4 cup or 2 tablespoons to measure the batter (small or large pancakes)
  6. *Coconut flour pancakes wont bubble on the top so be on the lookout for the edges to brown and lift the side of the pancake slightly to watch for the flip.
  7. I found 2-3 minutes per side was good
  8. Serve immediately with fresh cut fruit and maple syrup

Click for Nutrition Stats

{ 4 comments… read them below or add one }

Lise July 1, 2015 at 12:29 pm
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!
Sharon July 1, 2015 at 5:19 pm
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. :)
Cristina July 14, 2016 at 9:57 pm
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!!!
Kari November 5, 2016 at 3:56 pm
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.

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