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!
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.)
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:
- Almond Flour Pancakes
- Vegan Buckwheat Pancakes
- Almond Butter Pancakes
- Vegan Oat Flour Pancakes
- Oatmeal Pancakes
- Banana Egg Pancakes
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.
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.
How to Make Coconut Flour Pancakes (3-minute video):
Coconut Flour Pancakes (Dairy-free + Keto-Friendly)
Ingredients
- 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
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.
- 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.
Video
Nutrition
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.
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Reader Feedback: What’s your favorite thing to make with coconut flour? Mine is Coconut Flour Cookies and Coconut Flour Banana Bread!
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.
I just made these. They are delicious and fluffy! 🙂
Yay! I’m glad you enjoyed them!
Delicious!! I have tried a few other recipes that were just okay. This was is fantastic, and easy to make. I used coconut oil instead of olive oil. Just personal preference. I will definitely be making these again and again! Thank you!
A great recipe! I ended up stacking the 5 pancakes with a sugar coconut and pineapple Joghurt in between each layer. It was delicious. Thank you for this. I will sure do it again
I made it and it puffed up and looked great but tasted like i was eating sand -didnt like the texture not for me I will try the almond flour – this is my honest review
These turned out perfect! I used my pumpkin spice Skinny Syrup instead of maple syrup! Definitely making them again!!
These were very good and I will make them again. You were right about burning them though, I had my stove at 6 out of 10 and they are a little too dark. But still very good 🙂 I’ll have to practice. As someone new(ish) to paleo/gluten free I was so excited to have all the ingredients on hand and find these were super fast to make.
Excellent recipe.
These came out lovely but the taste of olive oil is just too strong. Can I use butter instead since I’m not non-dairy?
Yes, you can definitely use butter!
The first time I did this recipe I modified it a little bit: I used 2 eggs instead of 3 and added almond milk. The reason was because I was scared of it been too eggy. I used baking soda instead of baking powder because that’s what I had at the moment. To my surprise they turn out ok, good flavor but flat. Second time, I followed the recipe exactly as you stated: 3 eggs and baking powder. Also I cooked them in an arepa maker which has the capacity for 6 small pancakes, it was perfect. This coconut flour pancakes were the bomb! Super fluffy, golden brown and delicious. I added some strawberries and blueberries. Definitely will keep this recipe. Thank Megan!!!
Is it possible to substitute anything for vanilla extract?
You can just leave it out!
AWESOME RECIPE! The pancakes are deliciosa, thabiyou for sharing!
AWESOME RECIPE! The pancakes are delicious, thank you for sharing!
Definitely didn’t need to cook them that long! I think my stovetop may run a little hot though, so that might just be a me issue.
Found them a little grainy, but it’s nothing a good helping of sugar-free maple syrup and some butter didn’t fix right up.
First couple were overcooked and very dry, so I had to toss them, but the next four were nearly perfect once I adjusted my cooking time.
For someone cooking low-carb for the first time, I think this might be my go-to breakfast now!
This recipe was Perfect for someone transitioning into keto or a healthy lifestyle!
WOW just made these and they totally rocked my world. ive been bummed because i just recently developed a nut allergy and almond flour was my go to. these coconut flour ones are sooo yummy and the texture is perfect. THANK YOU!
EXCELLENT!!! I was a bit unsure from the comments and some saying that it didn’t turn out well for them. I followed her instructions to a ‘T’ and they turned out PERFECT!!! Not eggy at all. I will only try one thing different next time and that is to add some cinnamon, which of course is optional. Thanks for a great recipe 🙂
I thought I followed the recipe exactly but my batter was more of a paste. Very thick! Any tips?
These were delicious! I used date syrup instead of maple and it worked well! Next time I’ll add blueberries!
OK, I just tried this, following directions exactly, cooking 5″ cakes for 4 minutes/side at medium heat. The first pancake was super dry, and way overcooked. I fed that one to the dogs.
I dialed down the heat to 4 (out of 10), & cut the cook time in half, to 2 minutes/ side, & that helped a lot. Still dry, but edible I personally don’t care for the coconut flour, but hubby wants it, so this was about as good as anything else we’ve made with it.
One tip I would offer, is skip the oil for cooking the pancakes. I used a fairly new Teflon pan, first with the oil, then didn’t add any more oil. The ones cooked without the oil tasted a lot better, & didn’t have that oily feel / taste.
I also tried adding a few fresh blueberries, which burnt, & ruined the pancake, from overcooking them, so now we’ll serve berries on the side.
I also tried using Erithritol, instead of the Syrup. That tasted fine (First time I’ve ever tried it, & it was good, but the Monk fruit addition makes it slightly sweeter – we tested that, too.)
I tried adding 1 Tbsp of water, after cooking about half the batter cooking, just to see if I could up the moisture in them, but that didn’t really help. Made a thinner pancake, so would probably add a pancake to the total output from allowing them to spread more, but as to taste & texture, not an improvement.
Overall, hubby liked these, & would eat them again, though he agreed, the oil & long cook times were ruining the taste. Dial down the time, & look at the bubbles as your guide. I found 2 minutes/side worked out just about perfect, once I got the temp down low enough.
Hi I followed all your instructions word for word, but I found that the batter still clumped up a lot. It wasn’t as runny as it was meant to be and I can’t seem to figure out why. I made the pancakes regardless and they tasted good but they didn’t cook completely through. Do you have any suggestions?
This recipe is fantastic! I am diabetic and currently on my weight loss journey, and I was craving pancakes something fierce! These were perfect and super easy to make. Thank you!
I made these but with a few substitutions, and they still turned out fluffy and delicious! I substituted: orange juice for syrup, 1tsp baking soda+1tsp tapioca starch for baking powder, and avocado oil for olive (it’s just what I had) thanks for the yummy recipe, so glad I could have some pancakes while doing whole30!
Is that nutritional value for all the pancakes or just one
Made these the other night for dinner, wow! These were THE best pancakes !!
I followed the recipe as written, but these were dry, dense and salty. Will not be making these again.
I made these without baking powder, vanilla, and they turned out amazing! Great colour, great taste(: thank you
They tasted so good! I ran into the problem that they seemed a little eggy and grainy. But this is my first time making anything with coconut flour so maybe that’s the theme.
So much less hassle and easy recipe comparing to the other one I have. The result is great, use the same quantity as instructed as did not want to mess it up and no swapping ingredients. Nice one and love it with honey and banana for breakfast. Very yummy!
These were good, I used honey over syrup which left the batter very pasty but they were edible
My first ever Keto cooking and these were delicious, whole family loved them.
I doubled the ingredients. The pancakes were too eggy and the pancakes were dry.
Didn’t like the recipe, sorry
Amazing taste and texture, felt just like the real one.
Really simple to make and with simple ingredients too!
I was a little sceptical at the start as the batter seemed a little strange and it didn’t smell of anything aside from olive oil.
Well, I was so wrong!
Lovely recipe, super straight forward and tastes really really nice!
Thank you so much for sharing this recipe x
For Keto I omitted the salt & used water, added 1 tsp of psyllium husk powder and 2 tsp swerve confectioners. They came out fluffy and lightly sweet. Topped with a little butter and a dusting of the confectioners. Yum!
So I changed the recipe a smidge I used vanilla syrup instead of vanilla extract. I also used baking soda instead of powder. I did add a smidge extra of the coconut flour. It came out very fluffy and they tasted good. Love the recipe
I also put blue berries in and used butter on pan
Yea my batter did not look like batter. It was like a paste no matter how much water I added. Kinda disappointing
These are the first “alt” pancakes I’ve made that actually turned out both tasty and flippable. I used Lakanto Maple Flavored syrup for one of the teaspoons of the maple syrup and left out the salt, otherwise stuck to the recipe, and really liked the results. Thanks!
Tried these todathank you for the recipe. Followed it exactly, minus the vanilla-replaced it with cardamom spice, and they came out great. And it’s really filling, didn’t feel hungry almost the entire day!
I just made these pancakes exactly the way the recipe is written…YUM! (: Thanks so much! (:
This is my 4th attempt at making pancakes with coconut flour…and my 4th fail!! Not a knock on your recipe!! I’m obviously doing something wrong. They come out really thick and more like muffins than pancakes. Still edible but not great. Maybe I’m using too much coconut flour? To be fair…I’m not great at leveling. But in this recent attempt….if anything I used a tiny tiny bit too much because I was trying hard to level it right. Commenting to ask if this description gives you any idea of what I might be doing wrong? I really want to make / have / enjoy the pancakes in the picture on this page!! 🙂 Thanks!!
I didn’t have baking powder so I used a spoonful of plain Greek yogurt and a 1/4 tsp of baking soda. They turned out great!
I tried these because I have some extra coconut flour to get through, SO good!!! I added blueberries and I was blown away! 🙂 Thanks for the recipe.
I liked them as a savory pancake with sauteed zucchini and garlic!
Wow! These were fantastic with blueberries added in. Thanks so much for a Happy Wednesday breafast.
I put some almond milk and just 2 eggs, works good. For my daughter I add some chocolate tips.😋😋😋
Hi, I made the pancakes this morning and they were super yummy, thank you for the lovely breakfast idea and receipt! The guidance was perfect for me.
Next time I will leave them less time in the pad because it seems that coconut flour gets the composition dry faster the wheat flour.
In Romania, pancake are not requested so often because crepes are preferred usually. But these were very special, we’ll do it again soon.
Tasted very good but my batter was too thick. I kept having to add water. Otherwise the taste was excellent. Thank you!