Learn how to make super fluffy Coconut Flour Pancakes in just 15 minutes! This is a naturally gluten-free recipe that is higher in fiber and protein while being lower in carbohydrates compared to traditional pancakes. The perfect healthy breakfast for busy weeks that should keep you feeling satisfied for hours.
The secret to making super fluffy coconut flour pancakes is a full tablespoon of baking powder. I know this sounds like a lot, but this is the ingredient that will give your pancakes a light, tender texture when cooking (I use the same technique when making my super fluffy vegan pancakes!)
Unlike baking soda, baking powder already contains an acid, so all it needs is moisture and heat to activate it (no apple cider vinegar required!)
What Is Coconut Flour?
Coconut flour is rich in protein and fiber and is a great choice for anyone wanting a low-carb, grain-free flour that is also nut-free.
It’s made from the pulp of the coconut that’s leftover after making coconut milk. The pulp is dried out and ground up into a fine, soft flour, which is great for making light, fluffy pancakes.
Because coconut flour is rich in protein, fiber, and fat; coconut flour pancakes tend to be super satisfying and keep us feeling satiated for longer periods.
It is important to note that because of its high fiber content, recipes using coconut flour tend to require less flour and more liquid (eggs and/or milk) than their traditional counterparts. Coconut flour can’t be substituted 1:1 in recipes that call for other types of flour (nor can you use other types of flour to make coconut flour pancakes).
Ingredients Needed:
These coconut pancakes are made with simple, wholesome ingredients that you probably already have in your kitchen. Here’s the lineup:
- Coconut flour – The base of this pancake recipe. Do NOT try to make any different flour substitutions.
- Baking staples – You’ll need some vanilla extract for flavor, a pinch of salt to pull the flavors together and a full tablespoon of baking powder to help the pancakes rise.
- Almond milk – I like to use unsweetened vanilla almond milk, but you can use any milk you’d like.
- Eggs – This pancake recipe calls for 2 eggs. Coconut flour really works best with real eggs, so I don’t recommend trying flax or chia eggs as a substitute.
- Maple syrup – For a little added sweetness.
How to Make Pancakes with Coconut Flour
Making pancakes with coconut flour is just as easy as any other pancake recipe. Here’s the simple process:
For the full, printable recipe, reference the recipe card at the bottom of the page.
- Combine dry ingredients. Stir together the coconut flour, baking powder and salt in a large bowl.
- Mix wet ingredients. In a separate bowl, whisk almond milk, eggs, vanilla and maple syrup. Add the wet mixture to the dry ingredients and gently stir until everything has come together.
- Cook. Measure out batter using a 1/4 cup measuring cup for each pancake and cook for about 2-3 minutes on each side, until the edges begin to puff and the bottom is golden brown. Repeat until you have worked through all the batter.
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Serve. Enjoy with toppings of your choice!
Tips for Recipe Success
This recipe is pretty straightforward, but I do have a few pancake-making tips to give you the most perfect pancakes.
- Thick batter. Coconut flour pancake batter is naturally thick, but if it’s TOO thick, simply add a bit more almond milk.
- Small pancakes. Because the batter is more delicate than traditional pancake batter, it’s important to make smaller (1/4-cup) pancakes, so you can flip them easily.
- Make extras. If you want to make a large batch for more hungry mouths or ready-to-go breakfasts later, you can easily double or triple this recipe.
Pancake Toppings
Feel free to change up your pancakes with fun, tasty pancake toppings. Here’s some options:
- Syrups. maple syrup, honey, fruit syrups
- Nut butter. peanut butter, almond butter, cashew butter, sunflower butter, homemade Nutella
- Fresh fruit. blueberries, apricots, strawberries, raspberries, apples, peaches, pears, banana slices, pom seeds
- Dried fruit. raisins, cranberries, figs, apricots, goji berries, dates
- Nuts. almonds, cashews, pecans, walnuts, peanuts, sunflower seeds
- Other toppings. cream cheese, jelly, coconut whipped cream, yogurt, shredded coconut, chocolate chips
Frequently Asked Questions
Can you Substitute the Coconut Flour for a Different Flour?
I do NOT recommend making substitutions with this recipe. Coconut flour is very unique and requires more liquid than other flours for structure. If you want a pancake recipe using a different flour, try one of the following options:
What Does Coconut Flour Taste Like?
Coconut flour tastes a bit like unsweetened coconut. With the addition of vanilla, maple syrup and any toppings you add, coconut flour pancakes have a very subtle coconut flavor.
Is this Recipe Keto Friendly?
Coconut flour pancakes are great for anyone on a low-carb, grain-free and/or keto diet. There are just 4 grams of net carbs for every two tablespoons of coconut flour. You can omit the maple syrup in this recipe to further lower the carbs in these pancakes.
How to Keep Pancakes Warm
Place cooked pancakes on a baking sheet in a 200ºF oven to keep them warm while you finish cooking all of the batter.
Can you Freeze these Pancakes?
Yes! These naturally gluten-free, dairy-free pancakes are great to make ahead of time and freeze for a later date. Once pancakes have cooled, transfer them to a baking sheet, so they aren’t touching, place in the freezer for 30 minutes, and then place them in freezer-safe airtight containers; freeze for up to 3 months. No need to thaw when you’re ready to eat, just add the pancakes to a plate and microwave for 30-60 seconds or until warm.
Storing Leftovers
Store any leftover pancakes in an airtight container in the refrigerator for up to about 1 week.
More Coconut Flour Recipes
Looking for more recipes using coconut flour? Give these other favs a try:
- Coconut Flour Chocolate Chip Blondies
- Coconut Flour Chocolate Chip Cookies
- Gluten + Grain Free Chunky Monkey Muffins
- Coconut Flour Pumpkin Cranberry Muffins
WATCH MY COCONUT FLOUR RECIPE VIDEO
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration.
15-Minute Coconut Flour Pancakes (Super Fluffy!)
Ingredients
- 1/3 cup coconut flour
- 1 tablespoon baking powder
- pinch of salt
- 1/3 cup unsweetened almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoons maple syrup
Instructions
- In a large bowl, combine coconut flour, baking powder and salt. Gently whisk all ingredients together with a fork.
- In a separate bowl or spouted cup combine almond milk, eggs, maple syrup and vanilla extract.
- Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
- Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium-sized pancake. Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter.
- Serve pancakes with your favorite toppings and enjoy!
Comments
Jun says
Would you be able to substitute the tapioca starch in the recipe for another starch like cornstarch? Thanks!
Dani says
yes! that would work.
Marge Teilhaber says
There’s no tapioca or cornstarch in the recipe. What is Jun referring to?
April says
How much tapioca, starch, or tapioca flour, or cornstarch was used for this recipe?
Never seen an answer in any of the comments.
Dani Spies says
This recipe doesn’t use any tapioca, starch, or tapioca flour, or corn starch.
Marsha says
What type of non stick pan do you use?
Dani says
This is the one – > https://amzn.to/2OFHgDE
em says
I just wanted to report back for any vegans that a flax egg is not a good substitute in this recipe. After some googling I found out that flax eggs and coconut flour do not play well together. Not sure how other egg substitutes would do.
Dani says
Thank you Em!! I have had SO many people ask me this question and because I have not tried this myself, never had an answer. I do appreciate you taking the time to come back and share.
Amelia says
I tried this recipe and followed everything but my pancakes came out looking wet on the inside 🙁
Dani says
My tip would be to lower the heat and cook them longer (I mention this in the video). This gives the inside enough time to cook without over cooking the outside of the pancakes.
SHELLEY NOLDEN says
I ended up adding a bit mor tapioca flour and they turned out great. I like savory food so instead of syrup I wrapped around a left over Spivey mango jalapeño chicken sausage from the night before. YUM!
Dani says
Yum! Love how you adjusted the recipe to make it work for you Shelley. Thanks so much for sharing.
Eli says
HI Dani, I just want to let you know that I went to the store to buy the ingredients with the coconut flour. I made it and my children love the pancakes. They gave from 1 to 10 points of aprovation 100 points! Thank you so much for your great recipes.
Dani says
That’s so great!! I’m so happy everyone enjoyed the, Eli 🙂
Cynthia S says
So good! Ate with peanut butter and jam, my favorite pancake toppings
Dani Spies says
That sounds delicious. I’m so glad you enjoyed them.
Heidi says
These are delicious. Followed recipe as listed but substituted vanilla almond milk because that’s all I had and decreased the vanilla to 1/2 t. Worked perfectly.
Dani says
So glad you enjoyed them!!
Christine Amy says
Hey Dani, this is the first gluten-free pancake recipe (coconut version) I stumble upon that I actually enjoyed. The store bought mix I’ve had so far have been so disappointing, and this was a breath of fresh air. Thanks again for the inspo and great recipes!
Dani says
Hi Christine! I’m so glad you enjoyed this recipe. Our family really likes this one too, so I’m always happy to hear others are enjoying it as well.
Yan says
I tried this recipe today, way too eggy tasting for my liking. Next time I will use only 1 egg and 2tsp of baking powder. I love the coconutty smell of coconut flour though, won’t stop trying till I get it right. This recipe gave me a basis to make amazing gluten free pancakes so I appreciate that.
Dani Spies says
Hi Yan! Thanks for the feedback! I would love to hear the final recipe you create as I’m sure it will be delicious.
Valerie Ross says
Fantastic recipe! A non smoker almost 6 months now it is time for me to lose some extra pounds and this is perfect for a comfort food craving. I microwaved some blueberries in Sugar Free Jam to put on top and it was delicious. Thank you Dani! Look forward to your videos.
Dani says
Thanks for taking the time to review them Valerie! So glad you enjoyed them.
Debbie McNamee says
Hi. I used Nutiva Coconut flour and these were very runny. Is there a big difference between that brand and Bob’s? I also only had potato starch — would that have caused them to be runny. If this happens again should I just use more coconut flour or potato starch or what would you suggest?
Dani says
It’s a god question! I can’t say for sure what made them runny BUT you can certainly add a bit more coconut flour if that is the case! That would help for sure.
Connie says
I have a question, I want to make these tomorrow morning; but I’m question if 1/3 of coconut flour is enough??
Dani says
Yes, coconut flour is super absorbant.
Linda says
Do you change any ingredients to make into waffles?
Dani Spies says
That’s a great question! I have never tried this so I am unsure – but – if you decide to experiment with waffles, I would love to hear how it goes.
Jodie Chingombe says
I tried this recipe but it was a disaster. The pancakes didn’t come out as fluffy and nice as yours! I followed the recipe to the latter! Where did I go wrong?
Thank you in advance.
* I love and use most of your recipes
Dani Spies says
Hi Jodie! Let’s trouble shoot. Did you change or tweak any thing in the recipe? What heat did you cook the pancakes over? Did you include the stir-ins? I would love to help you figure this out.
Jodie Ching’ombe says
Thank you for your response, its a while back since i wrote this and tried the recipe! I don’t remember changing anything, I remember how happy i was to see that the recipe had few ingredients! I seriously don’t know what went wrong! The pancakes were sticking to the pan , had to scrap them off therefore losing their shape! They were flavoursome though
Dani Spies says
Hi Jodie! Would you mind sharing what type of pan you used? I wonder if that was the culprit.
Debra says
I love this so much I can’t believe it. I’m new to grain free eating. So easy and not tons of strange ingredients. Thank you.
Dani Spies says
It’s my pleasure!! Enjoy them, Debra.
Cole says
Hi! I’d like to clarify if it’s actually 1 tbsp of baking powder and not 1 TSP? Thank you!
Dani Spies says
Yes! The reason I use a full tablespoon is because this is what helps the coconut flour pancakes to become super fluffy.
Natalia says
Hii! Would it be possible to freeze these pancakes?
Dani Spies says
Definitely! They would happily last in the freezer for up to 3 months. And can be reheated in the microwave or toaster oven.
Lisa says
Very good pancake BUT I added 2 T avocado oil, cut the baking powder in half, used sugar free maple syrup. Good. Every pancake known to mankind needs oil to help it stay together
Dani Spies says
Thanks for sharing your adjustments! I’m so glad you enjoyed this recipe.
Nivedita says
Can I mix with whole wheat flour?
Dani Spies says
Unfortunately that won’t work. Coconut flour and wheat flour have very different molecular structures and are not an even swap. Coconut flour is much more absorbent and will require a different ratio of wet to dry ingredients than wheat flour.
Nivedita says
Okay thank you for responding.
Iris says
Something happened to my recipe that the pancakes were hard not fluffy. In your written recipe it says to use 1/3 cup of milk. The batter was super dry so I kept adding more milk but they were still very dry. Then when I played your video you said to use 3/4 cups of milk. No wonder why the batter was messed up.
Neeti Nigam says
I was so excited to make this and followed the recipe with only having unsweetened almond milk (no vanilla flavor) BUT the pancakes tasted so bitter that I’d to throw everything out, which was so disappointing. The flour had expiration of 2025 date, so I’m not sure what could have gone wrong? Could it be the excess baking soda? I’ve never had a recipe taste disaster where something went so wrong in tasting.
If you’re able to offer up any insights, I would greatly appreciate it. Because I would really like for them to be delicious so I can make them and enjoy them!
Many thanks!
Dani Spies says
Hmmm, this is so odd! The almond milk should not have made that much of a difference. Was there anything else that you adjusted? What brand of cocout flour did you use?