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Home » Recipes » Diet » Gluten Free » Coconut Flour Pancakes

Mar 29, 2019(updated July 6, 2022)

Coconut Flour Pancakes

4.28 from 72 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

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Deliciously light and tender, Coconut Flour Pancakes are easy to make and loaded with fiber and protein while being low carb. Add a drizzle of warm maple syrup and fresh fruit for the best breakfast!

coconut flour pancakes topped with strawberries and banana slices

I’ve gotten a bunch of requests to make pancakes with coconut flour and I am happy to oblige!

Of all my pancake recipes, these made with coconut flour are one of my favorites because they are so light, delicate, fluffy and incredibly delicious. I also find that they don’t leave me feeling weighed down like traditional pancakes do.

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 of time.

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).

Drizzling maple syrup over a stack of 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.

  1. Combine dry ingredients. Stir together the coconut flour, baking powder and salt in a large bowl.
  2. 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.
  3. 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.
  4. Serve. Enjoy with toppings of your choice!

Visual steps for making pancakes.

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

A stack of pancakes topped with syrup, berries and banana.

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:

  • Almond Flour Pancakes
  • Oatmeal Pancakes
  • Almond Flour Banana Pancakes
  • Peanut Butter Protein Pancakes

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.

A stack of fluffy pancakes on a plate.

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

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.

coconut flour pancakes topped with strawberries and banana slices
Print Recipe
4.28 from 72 votes

Coconut Flour Pancakes

Deliciously light and tender, Coconut Flour Pancakes are easy to make and loaded with fiber and protein while being low carb. Add a drizzle of warm maple syrup and fresh fruit for the best breakfast!
Course: BREAKFAST, DIET, pancakes
Cuisine: American, gluten free, nut free
Author: Dani Spies
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 servings
Calories: 192kcal

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.
    Dry pancake ingredients in a large bowl.
  • In a separate bowl or spouted cup combine almond milk, eggs, maple syrup and vanilla extract.
    Whisking wet pancake ingredients.
  • Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
    Pancake batter in a large bowl.
  • 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.
    Cooking pancakes on a griddle.
  • Serve pancakes with your favorite toppings and enjoy!
    Stack of pancakes served with fresh fruit.

Notes

This recipe makes 6 small to medium-sized pancakes. One serving is 3 pancakes or half of the recipe.

Nutrition

Serving: 3pancakes | Calories: 192kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 165mg | Potassium: 692mg | Fiber: 7g | Sugar: 8g | Vitamin A: 238IU | Calcium: 346mg | Iron: 2mg

Breakfast, Gluten Free, Nut Free, Pancakes, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Jun says

    March 30, 2019 at 2:49 am

    5 stars
    Would you be able to substitute the tapioca starch in the recipe for another starch like cornstarch? Thanks!

    Reply
    • Dani says

      March 31, 2019 at 10:36 am

      5 stars
      yes! that would work.

      Reply
    • Marge Teilhaber says

      March 19, 2022 at 12:22 am

      5 stars
      There’s no tapioca or cornstarch in the recipe. What is Jun referring to?

      Reply
  2. Marsha says

    March 31, 2019 at 10:20 am

    5 stars
    What type of non stick pan do you use?

    Reply
    • Dani says

      March 31, 2019 at 10:30 am

      5 stars
      This is the one – > https://amzn.to/2OFHgDE

      Reply
  3. em says

    April 11, 2019 at 6:30 pm

    5 stars
    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.

    Reply
    • Dani says

      April 12, 2019 at 8:54 am

      5 stars
      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.

      Reply
  4. Amelia says

    April 14, 2019 at 11:09 pm

    5 stars
    I tried this recipe and followed everything but my pancakes came out looking wet on the inside 🙁

    Reply
    • Dani says

      April 16, 2019 at 3:22 pm

      5 stars
      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.

      Reply
    • SHELLEY NOLDEN says

      May 18, 2019 at 1:17 pm

      5 stars
      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!

      Reply
      • Dani says

        May 22, 2019 at 2:11 pm

        5 stars
        Yum! Love how you adjusted the recipe to make it work for you Shelley. Thanks so much for sharing.

        Reply
  5. Eli says

    August 17, 2019 at 1:53 pm

    5 stars
    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.

    Reply
    • Dani says

      August 17, 2019 at 4:44 pm

      That’s so great!! I’m so happy everyone enjoyed the, Eli 🙂

      Reply
  6. Heidi says

    August 22, 2019 at 7:43 pm

    5 stars
    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.

    Reply
    • Dani says

      August 23, 2019 at 9:10 pm

      So glad you enjoyed them!!

      Reply
  7. Christine Amy says

    November 3, 2019 at 8:22 am

    4 stars
    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!

    Reply
    • Dani says

      November 15, 2019 at 8:55 am

      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.

      Reply
  8. Valerie Ross says

    April 18, 2020 at 9:20 am

    5 stars
    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.

    Reply
    • Dani says

      April 21, 2020 at 12:47 pm

      Thanks for taking the time to review them Valerie! So glad you enjoyed them.

      Reply
  9. Debbie McNamee says

    May 4, 2020 at 9:40 pm

    5 stars
    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?

    Reply
    • Dani says

      May 6, 2020 at 12:25 pm

      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.

      Reply
  10. Connie says

    September 5, 2021 at 8:41 pm

    I have a question, I want to make these tomorrow morning; but I’m question if 1/3 of coconut flour is enough??

    Reply
    • Dani says

      October 11, 2021 at 9:41 am

      Yes, coconut flour is super absorbant.

      Reply
  11. Debra says

    June 28, 2022 at 7:45 pm

    5 stars
    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.

    Reply
    • Dani Spies says

      June 30, 2022 at 10:17 am

      It’s my pleasure!! Enjoy them, Debra.

      Reply

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