Coconut Flour Pancakes (Dairy-Free + Keto-Friendly)

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These Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. I love how quick and easy they are to prepare, and since they are made with coconut flour, they have more fiber and protein than traditional pancake recipes, too. They should keep you feeling satisfied for hours!

coconut flour pancakes with berries

How to Make Coconut Flour Pancakes

Making these pancakes is as easy as making any other pancake recipe. All you need to keep in mind is that coconut flour does require a precise, level measurement. I like to dip the measuring cup into the flour, then use the back of a knife to level off the top, removing any excess flour from the top. (You can see how I do this in the recipe video towards the bottom of this post.)

coconut flour pancakes in skillet cooking

After that, you’ll just stir the handful of ingredients together in a large bowl, and then cook the pancakes in a greased skillet. Just like any other pancake recipe, it’s important to use medium-low heat so that the outside of the pancake doesn’t burn before the inside of the pancake is cooked.

What Does Coconut Flour Taste Like?

Not surprisingly, coconut flour has a flavor similar to dried unsweetened coconut. The flavor isn’t overwhelming in this pancake recipe, especially if you serve it with fruit or maple syrup on top, but I do think you can taste a hint of coconut.

Can You Substitute Coconut Flour for Regular Flour?

Do not be tempted to make substitutions with this recipe. Coconut flour is a very unique ingredient, in the fact that it’s very high in fiber and requires more eggs than other recipes for structure. If you want a recipe using regular flour, I’d start with a recipe that calls for the type of flour you have on hand.

If you’d like to use another type of gluten-free flour, try one of the following options:

I also don’t recommend trying to use a flax egg as an egg substitute in this recipe. Coconut flour really works best with real eggs, but you might try one of the vegan recipes above for an egg-free option.

cooked coconut flour pancake in skillet and stacked on plate

Is Coconut Flour Paleo and Keto Friendly?

If you’re following a low-carb or grain-free diet, coconut flour makes a pretty good choice. Two tablespoons of coconut flour has only 4 “net carbs,” making it a low-carb choice compared to the 12 grams of net carbs found in two tablespoons wheat flour.

I’ve included notes to make this recipe sugar-free, by using a sugar-free syrup of your choice. If you make the pancakes this way, they are keto-friendly and have only 1 gram of net carbs per pancake.

fluffy coconut flour pancakes on fork

How to Make Coconut Flour Pancakes (3-minute video):

coconut flour pancakes with berries
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4.35 from 209 votes

Coconut Flour Pancakes (Dairy-free + Keto-Friendly)

These Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. They're a great low-carb alternative to traditional pancakes, with extra protein and fiber to help keep you feeling satisfied.
Course Breakfast
Cuisine gluten-free, paleo
Keyword coconut flour pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 small pancakes
Calories 96kcal


  • 1/4 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
  • 1/8 teaspoon fine sea salt


  • 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.
  • In a greased skillet over medium-low heat, add 3 tablespoons of the pancake batter and allow it to cook until bubbles start to form in the middle of the pancake, about 4 to 5 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 6 small pancakes (about 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 3 days.



Calories: 96kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 139mg | Potassium: 98mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Calcium: 41mg | Iron: 0.6mg
Coconut Flour Pancake Nutrition (per pancake): Calories: 114, Fat: 7g, Carbohydrates: 8g, Fiber: 2g, Protein: 3g
Pancakes made without Sweetener (per pancake): Calories: 96, Fat: 7g, Carbohydrates: 3g, Fiber: 2g, Protein: 3g

Recipe Notes:

  • I don’t recommend making substitutions for the flour or eggs in this recipe. Please see the notes above for other pancake recipes that use other flours or are egg-free.
  • 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.
  • 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.

If you try this recipe, please leave a comment below letting me know how you like it! And if you try a substitution, let me know how that works out for you, too. We can all benefit from hearing about your experience.

Reader Feedback: What’s your favorite thing to make with coconut flour? Mine is Coconut Flour Cookies and Coconut Flour Banana Bread!

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I made these coconut flour pancakes tonight for dinner, and they were fantastic! My husband and I both loved them. Definitely adding this to our regular rotation!

    Megan Gilmore

    I’m so glad you enjoyed them! Thanks for letting me know.


    Used 2 eggs instead of 3 and added 2 tablespoon of almond milk but this still taste like an omelette


      I agree – it’s an omelette with coconut flour in it and considering i hate omelettes, i’m disappointed


    I tried your recipe just this morning. And wowwwwww, it is indeed delicious and filling. An addition to the recipes that I normally make for my Mom and sister.


Love how easy this recipe is! I need to add savory toppings and make it a lunch/dinner as well! Have to tried to freeze them?

    Megan Gilmore

    We haven’t had any leftovers yet! I’ll try to freeze them next time. I imagine they would freeze well.


    These were so quick and easy to make, and really yummy!Thank you so much for creating a recipe with common and easy to find ingredients. This is rarely the case with other Keto recipes. These have become my go to pancakes!


Can’t wait to try them! Can you substitute honey for the maple syrup? Thanks!

    Roxanna Kharrazi

    I doubled the quantity for 4 people and measured very precisely and it was a watery mess that only did 2 thin pancakes 🙁

      Megan Gilmore

      I’m sorry to hear that, Roxanna. Did you use the 3 tablespoons to measure out the batter per pancake? When testing these, that measurement was crucial to getting pancakes that were easy to flip. I’m happy to troubleshoot with you if you have any other questions!


      These pancakes are delicious and SO easy to make! Thank you for your simple, accessible recipes that are gluten and dairy free 🥰


      Your mistake is thinking these are like ordinary pancakes you can pour and flip. They’re actually a coarse meal held together with egg. Without the elastic property of gluten, they have to be small to hold together. Use the measurements.


Yummy! The pancakes turned out great, thank you! I love all of your recipes!


    These did not come out good. I substituted the baking powder for half a cup of plain yogurt maybe that’s why they were hard and the flavor was funky I added blueberries in to help with flavor. I don’t know I tried.

Paula Scott

I made the coconut flour pancakes out of Everyday detox, just yesterday. I loved them. Excited to try this recipe for a comparison. Thank you!

Iman Hayani

I just made them and they are soooooo good. Sweet, but not too sweet, and with a subtle taste of coconut. And very filling. I am definitely making them again. And maybe even a bigger batch so I can save them for during the week as a quick breakfast.


Just made the delicious coconut flour pancakes ! Topped them with homemade raspberry chia jam- So appreciate your GREAT recipes ! Thank you !


Great site. FYI, eggs are dairy. I would change your title. Great recipe.

    Megan Gilmore

    Eggs are not dairy. Dairy refers to milk or products made from milk, like cheese.


    I can see why you thought eggs were dairy. They sell them in with the cheese and yogurts in most stores. But eggs come from chickens usually, at least in the grocery store, so they can’t belong in the dairy group. You can sometimes buy duck , quail, or possibly goose eggs at a farmers’ market.


To make these Keto friendly, substitute the maple syrup with sugar free syrup made with stevia or erythritol. Maple syrup is not keto as it’s pure sugar.

    Megan Gilmore

    Sorry, I thought that substitution was already made clear in the recipe, but yes, maple syrup is definitely not Keto. 😉

      Mrs Ann Higman

      Sugar free Maple syrup is available from Amazon.


        Hi, I made these for my sucrose and starch intolerant son but had to substitute the syrup for dextrose which dried them out. Any ideas what sugar substitute I could use that’s sucrose free please? He needs calories so not sugar free please. They still worked well just much drier batter and pancake, I added water to thin.

Marilyn Sanful

The recipe calls for six small pancakes how many is a serving size?

    Megan Gilmore

    I usually eat 2-3 pancakes, but the nutrition information listed is per pancake.


the best pancakes i ever ate


Is this recipe easy to double up on ? We’re 4 and we like to eat.

    Megan Gilmore

    Yes, definitely! Should be able to double it just fine.

    Bryan Schaefer

    Four year olds shouldn’t be cooking alone…


      lol @ Bryan!
      I substituted water for maple syrup, as you allowed for in your notes – a coconut-ty biscuit sounded like a win to me!
      I cooked them in coconut oil for even more coconut flavor, and enjoyed them very much!
      I have a huge bag of coconut flour and am so glad to find something else to make with it.


      LOL ! Love your humour !!


I’ve never worked with coconut flour before. The recipe came out really good but dry compared to regular pancakes – more bread-like. Is that just the nature of coconut flour or did I over-cook them? TIA!


    Coconut flour does soak up a lot of moisture! IMHO, that’s why it makes good pancakes – they soak up the flavor of whatever you put on them! I like various stewed fruits [no sugar added].


I made them in my, newly bought, waffle maker. Delightful! Thank you for this recipe.


So truthfully, I did not like these. I followed the recipe to the dot. There wasn’t much flavor, I could have added some sugar maybe. But the texture was dry and grainy. And I only got 4 pancakes out of it, not 6. I could have done something wrong, but I thought I followed the recipe to a T. Glad I tried it, but will be trying a different recipe next time.

Amber Glick

These are absolutely delicious. Of course they’re coconut flour so they have that vibe, but if you cook them just perfectly without any dark spots they’re reminiscent of boxed pancakes. I added some raspberries to mine this morning. Soo good. Thank you for this simple but amazing recipe. 🙂

    Megan Gilmore

    I’m glad you enjoyed the pancakes, Amber! Thanks so much for letting me know.

Paula Mitchell

I made them and Love it! I only changed the maple syrop to the monk fruit one and turned out amazing!!


Awesome. I substituted 1 packet of stevia for the maple syrup. My husband said these were the best pancakes ever. Thanks

Laura Cooper

I rate these pancakes 10 stars…amazing yummy and my 1st time using coconut flour for any recipe plus dairy free is a great name for these because eggs are not dairy…just had to mention that I’m adding cinnamon to my next batch if that works flaxseed is next…A Huge THANK YOU for this perfect pancake recipe…Laura Cooper

Gisela Arce

excellent recipe, the pancakes were bomb


Hey, I made these today and have no idea where I went wrong. The batter thickened up way to fast and wasn’t pourable, just fell off the tablespoon in globs and didn’t spread out very well. Because it’s so thick it only really made 4 pancakes and I had to add heavy whipping cream after the second pancake to even get that.


Added some cocoa powder to last batch. Yummy


    These pancakes were absolutely delicious!! However, I know patience was mentioned as a requirement to cooking but because I slightly toasted the first one a little too much, I turned the heat down for the rest. BUT it seemed to take each pancake about ten minutes to cook. Not sure if I was doing something wrong but I had a little one waiting so it was a bit difficult to be so patient! Seriously though, I was amazed at the flavor. Thanks for a great recipe!


I love this recipe. I used two tablespoons of honey instead of maple syrup. They came out great.


Could I substitute the olive oil with coconut oil?


Hi Megan, if I want to make 12 small pancakes instead of 6 would I just double the unite measurements?

Sandy Northrop

They tasted great, butcaused smoke alarm to go off for each pancake. Must buy a different pan.


Not sure what went wrong here. I followed the recipe to the T, used two tbs of water instead of syrup per the instructions and they did not taste good at all. Were excessively salty and I could taste the baking power. They did fry up well and looked like a pancake inside.

Kit Morse

Just made these for breakfast and they were really good! I have to be off grains and dairy this week and they really helped me satisfy my craving. They don’t taste all that much like “regular” pancakes, but the flavor is really nice and they were unexpectedly fluffy. Great texture and good taste. Thanks much for coming up with this!


I skipped the maple syrup and I didn’t want it sweet. The batter kind of didn’t spread properly and kind of disintegrated


These were amazing, I ate a cheeky stack of five with stewed pear and coconut cream in between each and drizzled more maple syrup on top. Not keto, but delicious!!!


Delicous! Added in blueberries in a second batch and OMG superb!


These tasted good, but am wondering if I could lower the amount of eggs. Tasted too much like an omelet for me. Any suggestions?


    I thought about that before making so I put only 2 eggs and added almond milk instead until the batter looked good. They were GREAT and not eggy at all

Andrew Herbst

Recipe did not really work for me; pancakes came apart as I attempted to flip them despite my best efforts to follow instructions exactly.


Best low carb pancakes I’ve ever made! And I’ve tried alot of recipes! Thanks so much for sharing this with us!

patti OlynIck

Absolutely delicious! I Made it exactly as the recipe stated. I found the batter kind of hard to spread. It was very thick. Next time I will add either water or coconut milk. I’m thinking 1/3 cup coconut milk and you will get 2 nice full size waffles


These pancakes turn out perfectly every time! No adjustments to the recipe needed 🙂
I top these with butter, sugar-free syrup and whip cream and add a side of bacon for a Sunday treat. Delicious, thank you!

Debbie Chicken

Easy and delicious. By far the best I’ve ever made. Thank you!


Hi! I tried this recipe and while it has a great flavor right off the bat I saw my mixture too thick? It wasn’t “watery” like normal pancake mix I used all same ingredients except substituted the maple syrup for sugar free syrup

    Megan Gilmore

    Hmmm… the 3 eggs should make about 3/4 cup of liquid, and paired with the oil and maple syrup, there should be about 1 cup of liquid mixed with the 1/4 cup of coconut flour. If you find that your batter is especially thick, you could try adding 1 tablespoon of water and use a whisk to incorporate it, and keep adding liquid gradually until the batter is thin enough to measure out. Or, you can just use the back of a spoon to spread out the pancakes with the thicker batter, the way I do with my almond flour pancakes recipe. Hope that works!

Robin Lisa Jessie

Typically don’t like pancakes these were fabulous!!!


Thank you! My husband is on a personalized diet protocol to reduce inflammation and I was running out of breakfast ideas. For anyone in the same predicament I beat the egg whites until stiff peaks formed, I used honey in place of maple and had to eliminate the vanilla and baking powder. Mixed everything together, added a bit of coconut milk to thin out the batter and folded in the egg whites. They of course aren’t exactly pancakes, but that was not my expectation and they were so good! Served with some bananas warmed with honey and cinnamon.

Sanja Bojanic

Soooo moorish!


I tried making these but after I mixed all ingredients together, the batter was really thick and looked more like a very thick porridge instead of pancake batter. I made them , it only made 4 small instead of 6. Any suggestion on what I may be doing wrong? The recipe sounds delicious but I’m managing to mess it up 🙁


    I found myself in the same boat. And they tasted a bit grainy, despite there only being coconut flour. Not sure why my batter looks different than the picture posted.


They turned out good. Just make sure the pan doesn’t get too hot and don’t over cook. I used honey instead of male syrup and it worked fine.


Loved them!


Are they suppost to be grainy and bland? Or did i make them wrong?

    Megan Gilmore

    What brand of coconut flour did you use? Did you use the maple syrup in the recipe?


      I used Bob’s Red Mill organic coconut flower and yes, I did use maple syrup

Mari Atempa

I did not like this recipe it’s very dry and I can really taste the eggs.. I guess I will not eat pancakes dry and keto diet!!


Woke up craving these pancakes…i find the recipe so forgiving even when i choose not to add any sweetener or am out of vanilla….added some hemp hearts to the batter and a couple of blueberries to each pancake before flipping…easy and delicious…i love the thickness of the batter and don’t mind that they more like puffy little clouds than traditional pancakes…


This is a great recipe though I did make one substitution. I used 3 tablespoons of cinnamon applesauce instead of maple syrup and olive oil, and I didnt use salt. They came out light and fluffy and very tasty. Thanks for the jump start!


Had to substitute honey for maple syrup but they were still delicious, light and fluffy. Will definitely be adding these to my recipes.


Mine turned out very flat, almost a crepe. They were delicious, and I rolled them up with homemade low sugar jam.

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