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fluffy coconut flour pancakes on a white plate topped with juicy blueberries
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4.17 from 43 votes

Coconut Flour Pancakes

Keep you coconut flour pancakes small, this makes them super easy to flip!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: BREAKFAST, DIET, pancakes
Cuisine: American, gluten free, nut free
Servings: 8 servings
Calories: 55kcal
Author: Dani Spies


  • 1/3 cup coconut flour
  • 2 tablespoons tapioca starch
  • 1 teaspoon baking powder
  • pinch of salt
  • 3/4 cup unsweetened almond milk
  • 2 eggs
  • 1 tablespoons maple syrup
  • 1 teaspoon vanilla extract


  • In a large bowl combine coconut flour, tapioca 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.
  • Whisk everything together and then 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 + enjoy!



Calories: 55kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 57mg | Potassium: 71mg | Fiber: 2g | Sugar: 2g | Vitamin A: 60IU | Calcium: 59mg | Iron: 0.4mg