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!

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).

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!

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:

• 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.

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.

Print Recipe Pin Recipe

4.33 from 77 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 minutes mins

Cook Time10 minutes mins

Total Time15 minutes 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.
  
• 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!
  

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