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
Print Pin
4.45 from 77 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 like this recipe a lot! I’ve made like 4 times already and I just discovered recently! Thank you!


I certainly respect that this recipe is presented as an alternative to traditional pancakes, but this is just not the right ratio of ingredients for a fluffy pancake. My batter never “bubbled” and was more like a corn meal paste.

Fail for me unfortunately. Thank you.


    Same for me it just became like a broken cheese just didn’t work out


Thèse are awesome! Thanks for sharing.


this is very misleading on the nutrional you said serving size is 6 pancakes with a net carb of 1 if you do the math…carbs minus fiber…but above this you state that one pancake is 1 net carb. if you use this recipe. It is way to confusing and you might consume all your carbs in one day eating these pancakes. Then you show this picture with syrup and berries and these huge fluffy pancakes which is not the case.

    Megan Gilmore

    Sorry for the confusion– the recipe makes 6 small pancakes, which is why it lists that in the number of “servings” area. I made the nutrition info very clear under the recipe card, showing you the information for one pancake made with OR without the sweetener, so you can see that the one made without sweetener is 1 net carb per pancake. I would guess that anyone counting their carbs closely would be sure to look at the nutrition information that is written out like that. I took the photos the way I would eat the pancakes– with fruit and a splash of syrup. Not everyone looking for coconut flour recipes is trying to be low-carb (some just need to be gluten-free or grain-free), so my recipes are written in a way to try to help as many dietary needs as possible. I hope you’ll enjoy the recipe if you try it!


      I made them and they were good. I’m sorry I reread it over and over and finally saw it makes six not that is the serving size.. oops.. so one pancake is 1 carb but 93 Cal each? I am on Keto and allowed 20 net carbs a day. Thank you for clarifying… They were a real treat when you can’t eat many things


love this recipe! much better than some of the other coconut flour pancakes I’ve tried. Thank you!


Excellent recipe! Best healthy pancakes I’ve tried so far


Tried these for the first time . Absolutely delicious .


I found the batter to thick ,,,I didn’t know what to add to thin them out ,,I followed the recipe to the letter, ,I had to flatten them down with a fork ….then they fell apart


Just absolutely amazing fluffy and tasty pancakes. I will be making these for the foreseeable future. Thank you so much Meghan!

alisanne smith

this recipe needs milk or a milk substitute, it is way too thick without it.
Added a mashed banana to the batter. Highly suggest adding some type of fruit or spices or something.

Clyde smith

Delicious! I also put a little cinnamon in one of my batches.


Love them! I used almond milk for the oil and added Splenda.


Love them! I used almond milk for the oil and added Splenda. How do I store them?


Can I substitute the maple syrup


hi, can you replace the olive oil with something less fattening or other substitute. thanks


If there are EGGS involved, then it’s NOT dairy free. Period. Recipe should be retirees so it’s accurate.

    Megan Gilmore

    Eggs are not dairy. Dairy comes from cows. This recipe does not claim to be vegan, which would mean no animal products are involved, but I do have plenty of vegan recipes here on the website if you need egg-free options!

    Naomi Smith

    Dude eggs aren’t dairy…genuinely shocked that two people on the comments thread have said this…of you’re vegan then you should knoe enough about animals to understand that dairy is ONLY from COWS (and if you want to be pedantic, other milk producing mammals 🙄)

    Just enjoy the recipe or don’t comment ✌


These are great pancakes! Have you tried baking them like you suggested as an alternative for the almond fluor pancakes?

Brenda cox

So sorry to say… These were not a hit at our house. The batter was very thick, second round I added a little coconut milk which was helpful but we found them very salty and just not a pleasant texture

Garfield h.

These were awesome! From other comments I doubled the recipe, substituted coconut oil, added 1/2 teaspoon cinnamon, subbed Skinny Girl Marshmallow liquid sweetener for maple syrup. Because I only had 3 eggs, I used 4 tablespoons of leftover coconut milk to substitute the other 3 eggs needed for doubling. My wife loved them and we both Pinned it.


Can you make waffles with this recipe?


Yumm! Just what i needed. I have been craving pancakes to go with bacon. I didnt substitute anything.

Emma kelly

So easy to make and SOO yummy!! My family said they were the best pancakes they’ve ever had- I agree! Defiantly making them again very soon, thank you!!


The recipe says 1/8 of salt but the video says 1/4, which is it? They turned out great and I’ll probably use this recipe for life, thanks!

    Megan Gilmore

    I reduced the salt later because some readers reported them being too salty.

Myrna acorda

I made the coconut flour pancakes. Instead of maple syrup, I used water – and instead of 2 tbsp, I used 3 tbsp, which means salt was eliminated. There was no olive oil available so I used the ordinary oil. 5 pancakes came out of the recipe. The pancakes were fluffy, nutty and yummy. Thank you.


These were outstanding! I got nine mini pancakes from a single recipe. Served with sugar-free syrup and strawberries. Even my husband liked them, and he’s not keto.

Cindy Hammock

I loved these pancakes made with Coconut flour. I’ve tried ones made with Almond flour and they were good but these are way better. Thank you for the recipe.

Victoria Victoria

Waste of SIX pastures eggs after attempting to make this twice!


These pancakes are a hit. Nice and fluffy. I used avocado oil because that is what I had on hand. So good.

Joyce ostler

The baking powder and it was terrible and it actually burnt my mouth.

    Megan Gilmore

    Sorry to hear they didn’t work out for you. Is it possible you used baking soda instead of powder? That would have a much stronger taste.


I made these this morning and only subbed the olive oil for coconut oil (love me some coconut!!!) And used the Bulk Powders zero calorie maple flavour syrup and tasted great.

Great dairy free option but they aren’t the easiest to cook…I used a pancake pan and ended up putting a quarter cup of batter in and then just spreading it around to flatten with a spatula. After cooked until stable on the bottom I kind of flipped and squashed 😅 but seemed to work quite well!

Tasted great if a bit like an omelette. Highly recommend!!

Margaret GarNer

These were so delicious! They were super easy and a great Gluten Free option for me! 10/10 recommend:)

Bernadette McDougall

Yummy pancakes and easy to follow recipe. I used coconut flour. The batter was very thick – not sure what I did wrong. I added 2 tbsp of almond milk to try thin it out but it didn’t help. Was too nervous to add more. We had them with bacon for brunch and it was delicious

Christina strong

I used Agave I am not allowed Maple Syrup. I am on a low histamine no gluten diet and It was just what I missed THANK YOU


Mine turned out messy and burnt. 😭😭


First thanks so much for that recipe! Some feedback:

– when following the exact recipe (just switching the sugar part), I get a much thicker batter and that’s okay

– it is very eggy. It tastes like omelette especially on the first side that’s cooking, and also looks like it colour wise.

Because of that, I made some adjustments:

– adding in some flavourings, which helped a little with the eggy taste but slightly impaired texture and overall appearance

– adding yogurt in my case (I know the recipe is dairy-free, so I suppose coconut milk or other non-dairy milk might need to be tried out here), and eventually got rid of the eggy taste and omelette appearance

– I then adjusted the coconut flour in small amount to make up for the added unplanned ingredients mentionned above

And I ended up with a beautiful, delicious pancake that doesn’t taste eggy, coconuty, and still holds together!

One theory on why your exact recipe didn’t work out so well in my kitchen could be that my eggs were much larger than your already large eggs 🙂 I find that I was better off with 2.

I rated it 4 and I wanted to thank you again because this is the first recipe that – in the end – led me to enjoy pancakes made of coconut flour, and more generally pancakes on keto!

It is true that substituting ingredients/modifying recipes that are based on coconut flour is usually unrecommended, but I do think if you start off with a pretty good batter – just like yours – you can play around with it adding small amount of ingredients until you find the perfect pancake recipe that works for you.

Surely this doesn’t apply to any type of batter, but I really do feel like with pancakes at least you can “make your way up” to the results you want, and you provided a solid baseline for that to happen!

Joyce ostler

Okay, the last time I tried these was a horrible experience! I used regular baking powder and it burned my moth. This time I ordered a baking powder made with arrowroot powder. And they were delicious!

    Megan Gilmore

    I’m so glad to hear that you enjoyed them this time, Joyce! Thanks for leaving your feedback.


This tastes a million times better than birch benders paleo pancake mix!!!


I love it 😋 & super easy to make and my kids love them.


Simply I love it! I have been making this pancake every other day! It’s fluffy and taste very good! I am so into this! Thanks for the great recipe!

Sharleen mcdonald

OMG awesome and easy recipe as well as great tasting pancakes!! Just made them this morning and my 9 year old daughter ate 3 and said they were the best thing she had ever eaten!

I made 1 little adjustment to the recipe which I also do in the flourless chocolate chip cookies which is cut the baking powder in half, the recipe always still works.


I never leave comments, but I had to for these pancakes. They’re so freakin good. Thank you!


The portions on this recipe seem generous. Maybe it makes 5 inch pancakes but not 6 of them. More like 2, or 3 of them. And you get the sense that you’re making eggs with other stuff in them. You do need to make the batter exactly right for it to work, but “work” is also generous. It is difficult to cook. And they do not taste great. I think we need to be more up front and honest with ourselves and others about what foods just don’t need to be eaten.


Wow these were so good !!!!!!! My bf and I made them for dinner and it was so easy and delicious 🙂 great directions !

Chichi Toro

Hello from London!

Just wanted to send a big thank you for this super yummy and easy recipe! It was my first time using coconut flower, and the pancakes turn out fluffy and delicious!! And perfectly suitable for my starting keto diet! I’m thrilled to have found you site!
Thanks so much!


I followed the recipe to a tee and it turned out dry. It looked nothing like the photos that are pictured on here. I cooked it on the lowest heat for the second round to see if it would bubble like she said it would, but it didn’t. It tasted more like dry corn bread than pancakes. But it was decent if you douse it in maple syrup.


Would there be a way to add vegan protein powder to these?

Pamela Yates

To thick. I will try water next time


Too many eggs but great recipe.


I did not like this recipe. I’m sure it’s just personal preference, but it was more like cornbread than a biscuit.

Lorena Salas

I just made these. They are delicious and fluffy! 🙂

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