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!
Made this recipe today, was amazing! So light and fluffy! Thank you:-)
Followed the directions exactly and they were perfect! So good. Sweet tasting, you don’t even need any syrup on top if you don’t want. Saving this recipe!
Don’t know what I did wrong they literally fell apart in the pan 🥺
Best healthy pancake ever.
Amazing best gluten free pancake recipeby far
Can you make this batter a couple days in advanced and keep in the fridge until your ready to cook it?
I JUST made these and they’re soooo good!!! I put frozen blueberries from my garden right into each pancake and dusted them with cinnamon and WOWEE!!!! They are amazing!!! Thank you for sharing!
These are so surprisingly amazing 👏
I wasn’t expecting them to be so fluffy and tasty ^^) they taste like souffle pancakes
without all the work of whipping the egg whites 😋 I am in loveee ♡♡
Love them! I skipped the vanilla, I added 1/4 ts cinnamon, 1/4 ts cardamo, 1/2 ts rose water. To make them candida friendly, I used 1Tb erythritol and 2 Tb almond milk instead of the maple syrup. Love them! Even my husband who eats everything loved them too. Thank you for the great recipe!
I was so SICK OF EGGS AND MEAT for breakfast! I made these this morning! I added a tablespoon of barney almond butter powder. They turned out GREAT! I used some violife cream cheese for the topping and a few rasberries. I added some flavor essence and Stevia to the cream cheese! Turned out fabulous!
Mine turned out like coconut scrambled eggs… there was no way they would flip without breaking into tiny fragments.
(Yes, I still ate them as a plate of crumbs!)
I made these for my kids this morning but they were very dry and my kids were gagging on them. (We don’t eat with syrup so we put yogurt on top) after lots of yogurt they were fine but I think it needs more oil.
Turned out amazing.is it 96 calories per pancake or for the whole thing?. Thanks
The nutrition information is automatically calculated “per serving,” so in this case it’s per pancake to make things easier.
Was delicious. My batter became a bit thicker but I think it has something to do with the hot weather. It was so yummy regardless of texture.
It was so easy and delicious. Thank you for the recipe!
can these pancakes be cooked in the oven in a baking dish?
My husband and I made these pancakes this morning and they were delicious! Will definitely make them again.
this honestly sucked beyond belief! I had to read the reviews to see if they were genuine good reviews. DO NOT WASTE YOUR TIME WITH THIS RECIPE if you are used to traditional good tasting coconut pancakes !!
I believe you didn’t follow the instructions.
Either you missed the directions or the weather or altitude interfered. They came out perfect for me!
Turned out nice. The colour was nicer than regular pancakes and the coconut flavour was just the right intensity. I didn’t have olive oil so used sunflower oil. I skipped the salt and they were salty enough.
Oops forgot the rating
My family love this recipe. We love adding blueberries before flipping the pancake.
I used grape seed oil instead. Olive oil is too strong for us.
I also add phyllium husk powder for more fluffiness.
Me encantan!!!! I wanna know if the nutritional valor is for each pancake o for 6? Thanks!
Loved this recipe! Is there a wayto make the pancakes bigger? Instead of small, double the recipe?
Definitely double the recipe! I had to spread the batter out a bit with a spatula to make them bigger and thinner.
These pancakes had a mild taste of coconut and slightly sweet. I put some sunflower butter on top as I felt they needed something. The first batch came out thin and not fluffy. Possibly,because the pan was not warmed up. The second batch did come out fluffy. They didn’t knock my socks off but very good for dairy and GF!
Tasted wonderful! I’m wondering how long can I store them in the fridge if I saved them for later?
I love this recipe. I have been looking for a an easy coconut flour pancake recipe I can just toss together and this delivered in all of the ways. I do substitute 1x flax egg for one of the eggs (i.e. 2x eggs and 1x flax egg) and it turns out great.
I also do a cardamom rosewater version with this recipe subbing 1/4tsp of rosewater for the vanilla and adding cardamom powder and this recipes takes it really well!
These were the best pancakes I’ve ever had! Never going back. Thank you!
Absolutely delicious, and so light and fluffy! Cooking on low heat on my biggest gas burner was perfect at 4 minutes per side, and cooked through. I was able to make 2 at a time in a large iron skillet. I substituted melted coconut oil for olive oil, and used coconut oil on the skillet, too. But we LOVE coconut 🙂 I doubled the recipe from the start, and refrigerated the leftovers for tomorrow morning. I made keto maple syrup and added some fresh peach slices. So good!! Thanks for a great recipe!
Yummy!!. Made these as not much almond flour left so was sceptical but they turned out so delicious. They didn’t make 6 though I got one small one and one large pancake.
These are the best pancakes when it comes to coconut flour pancakes. I purchased coconut flour 4 months ago and was hesitant about making pancakes. I found your recipe and gave it a try. I am totally happy with the finished product. I have made this recipe twice in one week. This will be my go to recipe. Thank you for a simple and delicious treat.
Made these for breakfast today, as we’re trying to cut down on our carbs. Followed the recipe exactly and turned out delicious, will definitely be making them again. Really nice easy to follow repice, already had all the ingredients at home so well chuffed 😁
What a waste of ingredients. 🤢 Followed the recipe precisely but batter is nothing like on the video. Awful tasting
Tryed the recipe they were to dry
Mine are thick. I double the ingredients and did everything to the exact amount.
It’s normal for the batter to thicken up, so I use the back of a spoon to help spread them out on the skillet. Hope they taste good for you!
Great recipe!! I was so upset after trying to make a pancake recipe from a celebrity cook book I bought- wasted so much flour. This was so easy and they are wonderful!!! Thank you!!
I’m glad this recipe worked well for you, Laura. Thanks so much for coming back to let me know!
So yummy!! Thank you!
I was pleasantly surprised with well how well this recipe came out! I substituted the maple syrup for water and didn’t add salt or the maple syrup. It came out great it just wasn’t sweet.
The recipe is too thick. I used oatmilk until the mix has creamy consistency.i did my pancakes with bananas. Iam trying to get used too of coconut flour is too grany
Delicious! Used date syrup instead of maple syrup. Microwaved some berries instead of syrup. Thank you!
Recipe followed exactly. This tastes like I made pancakes out of sawdust.
This is the easiest coconut flour pancake I’ve ever made. I made it for my 1 year old and he gobbled it up. My husband and I also devoured what was left.I’m about to make another batch, so delicious & they taste like a coconut vanilla cake
Simple recipe, delicious pancakes! These turned out so fluffy and light! I’ve used other coconut flour pancake recipes before, and they turned out flat and eggy, but these were delightful. The only substitution I made was swapping the olive oil for coconut oil, to make it even more coconuty!
Love this recipe! It was so fluffy and tasty! I substituted coconut oil for olive oil, also added a little almond milk because 1 egg was missing.. 😉
you forgot the milk.
Do you think i can bake this instead of frying them? I was planning to make a sandwich out of it. Do you think it can hold shape for that? Thank you!
I’ve never tried baking this recipe! This batter is a little runnier than other pancake batters, but it’s worth a shot if you want to try baking it. I’d love to hear how it goes for you!
Absolutely delicious!
These are so perfect & fluffy! Amazeballs
Mmm…tastes like angels giving me kissies.
love this recipe!! delicious every time!
I just made these for my wheat intolerant/egg alergic baby.
I replaced the eggs with Orgran No Egg (Natural Egg Replacer) Vegan. And the vanilla extract with sugar free vanilla syrup.
Turned out amazing!
Thank you.