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.
- 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
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
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?
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 🙂
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.
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.
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.
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.