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These Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. Since they are made with coconut flour, they have more fiber and protein than traditional pancake recipes and should keep you feeling satisfied for hours!
If you have a bag of coconut flour sitting in your pantry, this recipe is the perfect way to put it to good use. Made with olive oil and pure maple syrup, these pancakes are naturally sweetened and dairy-free.
Make a big batch to store in your fridge this week. They can reheat in your toaster for a fast morning!
Ingredients You’ll Need
Similar to other pancake recipes, this recipe calls for eggs, oil, and a sweetener. Use pure maple syrup for natural sweetness or a zero-calorie sweetener alternative if you’re hoping to make keto-friendly pancakes.
Coconut flour requires more eggs than you’d expect, and you’ll also be surprised by how little flour you need for this recipe. But, that’s simply the nature of coconut flour!
It’s very absorbent and requires plenty of liquid to work properly.
Note: This recipe calls for olive oil (or avocado oil) because it won’t solidify when eggs or maple syrup that are cold from the fridge touch it.
Using coconut oil or butter may cause your pancake batter to thicken significantly when stirred with cold ingredients from the refrigerator, so stick to liquid vegetable oil for the best results.
How to Make Coconut Flour Pancakes
Start by mixing the pancake batter. Coconut flour requires a precise, level measurement. I like to dip the measuring cup into the bag of flour, then use the back of a knife to level off the top, removing any excess flour from the top.
(Or use the weight in grams noted in the recipe card below.)
Add the coconut flour to a mixing bowl, along with the eggs, maple syrup, oil, baking powder, vanilla extract, and salt. There’s no need to separate dry ingredients from wet ingredients when working with grain-free flour.
Use a whisk to stir the batter until it looks relatively smooth, with no big lumps. The batter won’t be runny like traditional pancake batter, so don’t be surprised by the texture.
If it looks too thick, you can add 1 to 2 tablespoons of water or almond milk to help thin it out. (Don’t add too much liquid or the pancakes won’t be fluffy.)
Heat a skillet over medium-low heat. Once a drop of water instantly sizzles when it hits the pan, you’ll know it’s ready to cook the pancakes.
Grease the skillet, then scoop 2 tablespoons of batter into the prepared pan. Use the back of a spoon to spread the batter out evenly. Let the pancake cook until bubbles start to form on top, then slide a spatula under the pancake and carefully flip it over.
Coconut flour pancakes are more fragile to flip than traditional ones, so they will most likely have to be flipped before you think they look ready. (This will prevent the first side from burning.)
Repeat with the remaining batter until you have roughly 5 to 6 small pancakes. If you start with medium heat, you may need to lower it as you continue to cook the pancakes. (Feel free to add fresh blueberries or chocolate chips into the batter for a flavored option.)
Serve them warm right away with your favorite toppings, like whipped cream or Greek yogurt. Spread them with peanut butter or your favorite nut butter for a sugar-free topping, or top with fresh blueberries, raspberries, or strawberries.
Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. Or store them in the freezer for up to 3 months. Let them thaw overnight before reheating again. (Pop them in the toaster for a quick reheat!)
Looking for more gluten-free options? Try Almond Flour Pancakes, Paleo Almond Butter Pancakes, or Banana Egg Pancakes.
Ingredients
- ¼ cup coconut flour (use a level measurement)
- 3 large eggs
- 2 tablespoons olive oil
- 2 tablespoons maple syrup (or sugar-free syrup for keto)
- 1 teaspoon baking powder (see note)
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
Instructions
- In a large bowl, combine the coconut flour, eggs, oil, maple syrup, baking powder, vanilla extract, and salt. Use a whisk to stir it all together, breaking up any clumps. (If you use coconut oil as a swap, the batter will be much thicker and harder to work with.)
- In a greased skillet over medium-low heat, add 2 tablespoons of the pancake batter and allow it to cook until bubbles start to form in the middle of the pancake, about 4 minutes. Flip the pancake and let it cook on the other side, about 4 more minutes, or until both sides are golden. Don't be tempted to increase the heat to speed up the cooking time, or the outsides of the pancake might burn before the inside is cooked through and fluffy.
- Repeat with the remaining batter, making roughly 5 small pancakes (about 4 to 5 inches in diameter). Serve warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days.
Video
Notes
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- I don’t recommend making substitutions for the flour or eggs in this recipe. Coconut flour doesn’t do well with egg swaps.
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- Texture-wise you can make this pancake recipe with water instead of syrup, but readers have reported that this makes them too salty. If you want to use water, I recommend using no added salt, and prepare for these to taste more like a coconut-y biscuit than a pancake.
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- If you’re following a grain-free diet or need to avoid corn, be sure to look for a baking powder that is made with arrowroot starch instead of cornstarch. In a pinch, you can use 3/4 teaspoon of baking soda instead, but the pancakes might not be quite as fluffy in that case.
Nutrition
More Recipes to Try
If you try this coconut flour pancake recipe, please leave a comment and star rating below letting me know how you like it.
Hi! Can this batter be used in a waffle maker?
Possibly, but I also tested a recipe for coconut flour waffles if you’d like to start with that one!
Followed the exact same recipe but turned out burnt.