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!
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.
Very good recipe. I doubled the recipe and added a little greek yogurt which caused them to be even more fluffy. Thank you!
Tasted great. I was out of baking powder so used 1/2 bicarb and half cream of tartar. My pan gets too hot very easily, need to practice!
I’ve made these pancakes this whole year and never get bored!!! I switched the maple syrup with almond milk and still very good!
These turned out great, and we had no issues with runny/watery batter as we let the batter rest for 10 minutes to help hydrate the flour.
This is amazing with date syrup instead of maple!
Yummy! Thank you for the recipe!
Good recipe. I only used 1T maple syrup and they still came out nicely. I subbed melted coconut oil for olive oil. If your eggs are cold, your batter will be clumpy, because the coconut oil will solidify again. The clumps posed no problems as the pancakes cooked.
Made these yesterday for grandson and myself. They were perfect. I am switching from mostlu Almond flour to Coconut flour and this was the first coconut flour recipe for pancakes we tried.
Am hoping to find something for sandwich bread.
Thanks.
This was delicious! Just like everything of yours I have tried. I have been following since 2014.
Thank you for your wide variety of recipes! And the sliding measurement bar!! I only had 2 eggs so it was easy to adjust with that option.
It worked! It was delicious.
These pancakes are delicious. They are light and fluffy, but filling.
I wasn’t sure if I wanted to try a pancake with coconut flour but I’m glad I did! This will definitely go into my pancake recipe rotation
I didn’t have maple syrup handy, so I mixed 1 TBSP coconut sugar with 1 TBSP unsweetened coconut milk to make a liquid sweetener substitute. The pancakes had a mealy texture, so maybe it was my “sweetener.”
O H M Y GOD. Best tasting! I have a waffle maker. Because I like mine crispy. It made me 6 waffles. About 5 inches each. Super easy to make! I followed the exact recipe without the honey. Still tastes great!!!
I just made the pancakes! Followed the recipe, only problem was the mixture did turn out like the one shown! Had to add 6 tablespoons of milk, then it turned out much better!
We’ve tried several keto pancake recipes and mixes and this is by far the closest thing to a real pancake we have found. We did substitute olive oil for coconut oil and it worked great.
I made hot coconut pancakes. They were very tasty and I make them all the time now. I leave out the sugar free syrup. I like them better unsweetened. I use one pancake when I feel the craving for bread and it satisfies. Love these pancakes!! I also like to bake them rather than cook on top of the stove
I have just the recipe. It is delicious as it is. No need to change ingredients. Thank you!
Hi I made these, used honey instead of maple syrup, not on strict keto, I blended the wet ingredients in the blender first then added the dry ingredients and blended. instead of frying I baked in the oven on parchment paper sprayed with fry light at 180 degrees Celsius for 10-12 minutes.. I also topped with frozen blueberries and cinnamon before baking. Turned out lovely
TRIPLED this recipe for my family this morning. I used Canola Oil instead of Olive Oil and honey instead of maple syrup. I only doubled the vanilla instead of tripling. I blended everything up in my Blendtec blender with the “batters” setting. Then, I let it sit while I heated our griddle to 275. Greased griddle with non-dairy butter. Batter was super thick, but I patted down each pancake batter blob with a spatula. I made 12 pancakes this way (6 at a time), so they were a bit bigger. Took a long time to cook, but they browned nicely. I served them with homemade no-sugar blueberry syrup. My whole family loved them, and my very picky eater told me she liked them better than normal pancakes, which was a miracle! Normally she balks at anything I make that is gluten-free, so this recipe is a keeper! Thank you!
Loved the pancakes, it’s the first time I’ve tried coconut flour and even though they required a bit more cooking time, they are so worth it! Deliciously fluffy and much healthier than the traditional ones I was used to (white flour). Keeper! Thank you.
Pretty good pancakes but not great. They do taste eggy and coconutty which is a weird flavour combination. The texture is grainy. Made five small pancakes.
Hello! I’ve just tried the recipe and it’s a bit dry for me. Otherwise the taste is good
Hello,
Does the portion size really only deliver 3 gms of protein? I would think more with 4 eggs? Have you ever substituted tofu for the eggs?
This was delicious! The texture was a little eggy but the taste was really nice. I will be making these again. 👍
Y mixture was not a batter, more solid, I noted there was no liquid in this batter?
I added frozen blueberries to mine and measured in 1Tbs mini sized pancakes. Perfect breakfast with a hot cup of cinnamon coffee.
I absolutely love this recipe! I added blueberries and strawberries to mine. So good🥰
I also made these for dinner tonight, added blueberries abs they came out perfect.
Can you freeze the pancake and for how many months
Made breakfast for dinner–Kids and I loved them! I doubled the recipe and substituted 1 small smashed banana instead of the oil to reduce fat content and used sugar free syrup. Worked well.
I made these once a couple of weeks ago. The flavor and consistency are great. Tjeybturn out sweet and fluffy. No toppings required.
Maybe I got something wrong but the texture was dry, I even added needed to add some liquid for the batter not to be lumps of eggy flour.
the flavour was eggy.
Do you recommend adding almond milk at all to these?
I don’t usually add any milk, but you could probably add 1 tablespoon or so, if you find the batter is thick. That shouldn’t happen if you use olive oil, but if you use coconut oil instead, it will thicken quite a bit if it touches eggs that are cold from the fridge.
Favorite gf/df pancake recipe! Thank you!
They taste too egg-y to me and are so flat.
Alright, so I have a lot of GI symptoms that I’d usually ignore. This year, though, I know God is pushing me to heal my body and look after His temple!
I started a Candida diet a couple weeks ago. It’s very restrictive, yet only in the beginning, as it targets candidiasis in the body (yeast, feeds on sugar).
I stumbled upon these pancakes. Used normal measurement for eggs, flour, baking powder, (added cinnamon and ground clove). Substituted maple syrup and oil for 1/4 cup APPLE SAUCE (whaaat?!). They came out amazing! Not very sweet, but obviously expected with applesauce. Very good! If you use apple sauce, I recommend 3:1 tbs applesauce to maple or simply leave the syrup and sub the olive oil. Thank you for this recipe!
Hello, this recipe looks wonderful, so I tried, but was disappointed. The batter was too dense (I kept the right amounts) and far from silky liquid pancake batter. So I added some water, but did not help much, and during waiting for baking the pancake it thickened again. The result was edible, but far from expected. Do you have any idea please, what might be wrong? Thanks!
Was it dry and hard to swallow?
Yay! delicious. I made them for breakfast this morning. Cheers from New Zealand!
I was out of baking powder and even without this important ingredient they were good!! And I felt light after eating them – delicious!! Thank you!
The usual problem with coconut flour: gritty and horrible to swallow. Also these were horribly sweet for me and I did not add any sweet syrups but water.
The only coconut flour recipes I have found eve remotely successful result so far have included psyllium husk. It seems to soak up the water and make a buffer for the coconut flour’s grittiness.
So for me another failure for coconut flour as is.
I usually hate coconut flour, but it’s all I had and I was craving pancakes. I have tried many, many paleo pancake recipes and these are SO GOOD. They’re so fluffy and just the right amount of sweetness without additional syrup on top. I added a little cinnamon to the batter, but otherwise followed the recipe exactly. I’ll be making these again for sure!
I made these recently when we were on a trip in our travel trailer! Turned out perfectly. I would like to add blueberries next time 🙂 Thank you for a great recipe.
I followed the measurements to a T for 10 servings and the batter turned out like dough consistency not liquid like the video
Sorry to hear that! I see that when you change the recipe to 10 servings, the measurement for coconut flour is .42 cups, which is pretty tricky to measure. I’ll try to update this recipe with grams in the near future, so it will be more accurate when changing the serving size.
Could I leave out the maple syrup and cook them plain to act as a naan bread with curry?
These look yummy! Can I substitute Swerve sugar substitute for the maple syrup? Thanks so much!
Coconut flour pancakes were a disaster. I tripped the ingredients but it was not getting liquid and did not cook properly although they were quite brown.
Love your recipe! But I trade out the maple syrup for two Stevia. Then and walnuts and frozen berries as a topping! So good! Bless you!
I doubled this recipe and added keto chocolate chips, everyone loved them, especially my kids. I cooked them on a griddle with coconut oil and they turned out amazing 🤩 thanks for this ❤️