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!
Best coconut pancake I have ever made and tasted…thumbs up👍
May i know why it taste bitter?
Super easy recipe and easy to remember for next time. Pancakes turned out great! Thanks!
Do you know it is bitter?
MIne only made 4 pancakes and they seemed very, very thick. It seems like I needed to add some sort of liquid like milk or water.
Just tried this, altered a little by reducing to 2 eggs and added 1/4 milk to the batter. Turned out to be blissful!
First time cooking with coconut flour. Thank you for all the specific instructions. Super helpful. Added a little cinnamon. Served with coconut yogurt, unsw berry sauce and bananas. Delicious and incredibly fluffy! Thank you for this recipe!!!
Prefectly formed pancakes but tasteless.
Won’t be making again.
Please review this recipe, it appears to be missing the liquid ingredient. The batter was thick and could not be poured as shown in the picture.
I made the recipe as per ingredients listed without the salt, added 1/2tsp baking soda. As I wanted to make pikelets after mixing I sifted approx 2 tbsp of coconut flour to make the mixture more like pikelet consistency. The pikelets turned out perfectly and so enjoyed. Thank you for the recipe, most appreciated.
I have made these 3 times now, and every time, they’re perfect! My boys and I love them! Thank you!!
Just made these coconut pancakes 🥞
They were delicious 😋
Thank you
These were so good! Followed recipe to a tee and they turned out perfect! I have tried a lot of coconut flour pancakes and most of them were too runny or grainy… These were perfect. I even added a little bit of pumpkin spice… And they were delicious! Even the size of them was good for me! Thanks for posting!
Great recipe. It was a bit too dry for my liking so I added a mushed up banana to the batter. I doubled the recipe and 1 banana did the trick. The pancakes still remained fluffy even with the banana.
Hi!
I’m a very seasoned cook at home to the point where I don’t measure much when testing stuff out. That being said, I added almond milk to slightly thin out the batter to a thick poured consistency (like flour pancake batter). I added 1/4 tsp. liquid vanilla stevia instead of extract. Extract is expensive. I used ghee instead of olive oil. And butter to cook because I love butter flavor in my pancakes. Seems high in fat but I do it or else I’ll cave to the carbs later and snack. I used a pinch of Morton’s light salt for extra potassium. Came out tasty and great! My son will love these in the morning. I’m wondering how long the batter will last if I make extra to cook later in the week? Thank you!
I added another egg and half of banana – pre-mashed. I have baked with coconut flour.. It requires more “wet” like eggs or it will kind of seize up. In the past, I have used 6 eggs for a similar amount of coconut flour, but no banana. Made perfect cakers!! Thank you!
I made them the first time , and cooked them too high . They were burned and tasted like an omelette. But I made them again, but this time I separated the dry and wet ingredients and mixed then separately first , then combined the wet and dry . Added cinnamon, and blueberries and cooked them low and slow. This time they were perfect . No eggy taste and had a nice golden brown. No need for added syrup for me , just topped with more blueberries . Definitely my healthy go to pancake!!
Wow, these were amazing. Perfect recipe! I added zest of a lemon to the batter, ate with blueberries and they were heavenly!
These do NOT come out as shown in the video. The batter is so think you could pick it up with your hands and form them into patties. They do not bubble up in the middle and the flavor is bland
My experience also
Yum. Yum. Yum! I was craving peanut butter and looking for a grain-free peanut butter carrier. These worked so great, and they were extra amazing with peanut butter and dark chocolate chips. My husband and kids (including toddler) ate them up! Thanks!
Oops. Forgot to leave a rating.
These were great! My family ate them up and commented on the unique nutty flavor. The toddler cleaned her plate. I covered them in peanut butter and dark chocolate chips for a decadent treat. Thanks!
In love with these pancakes! So easy to make and they turned out amazing – not dry or gummy in texture. I topped mine with some natural organic PB, banana slices and a little bit of honey instead of maple syrup (*chef’s kiss*) Thanks so much for the recipe! Can’t wait to try others 😍
We absolutely loved them. We are on a low carb diet and had tried pancakes with almond flout but these taste like pancakes using regular flour. This will be our go to tecipe. Shared it with my daughter.
These are great very easy to make…I reduced oil to one spoon and omitted the maple syrup (added 3 tablespoons water to compensate for liquid) and they worked beautifully this one is a keeper thank you so much! Had mine with clotted cream and fresh strawberries yummy :-p
I tried this after buying a keto pancake mix. This are Outstanding compared to the packaged keto pancake mix. I am diabetic and wanted to have pancakes without all the carbs in regular flour or packaged pancake mix. I will make these again next time I want to have pancakes.
These are absolutely fantastic. I added some shredded coconut to the recipe. I just eat them plain with no toppings.
I am looking for some advice to use this recipe without baking soda/ baking powder. Can you recommend another riser method? Allergy sensitive to baking power/ baking soda and yeast. Please help. Thank you.
Omg these were so good!! I don’t like coconut but being on a very restrictive diet (SIBO) and craving pancakes I gave it a shot. Easy to make and even my husband liked them! Thank you for bringing pancakes back into my life!!!
Also I used honey instead of maple syrup since I can’t have the syrup. Delicious!!
Terrible recipe! It simply doesn’t work. I am a good cook and try new recipes all the time some work and others, like this one, simply don’t. I followed recipe exactly, as I always do with anything new, and it was a dry coconut flavoured mess. A waste of time and ingredients.
Thank you! Added a splash of almond milk, topped with blueberries, banana and a drizzle of honey. Let out the syrup. They were great!
Coconut pancakes were great thank you
Despite I followed the time and steps above, the pancakes were not nearly as good as the wheat flour ones. Very dissapointing.
I used 1/4 cup of flour
2eggs
Vanilla
1/2 baking powder
Pouring cream
And coconut milk
Turn out a treat with blueberries
And a dollop of thick cream
Could we use coconut sugar instead of maple syrup in this recipe?
Coconut sugar usually gives breads like this a slightly more “mushy” texture, but I think it could still be good here since it’s not a huge amount. Let me know if you experiment with it!
Loved these! They went down well with bacon, strawberries and blueberries for my breakfast. You’re obviously, not going to get the texture of traditional pancakes when coconut flour is much heavier and more coarse, but they come out light and fluffy if cooked just right. I substituted the maple syrup and used water as suggested. I’m adding cinnamon to the next batch. Great recipe! Thank you so much!
These pancakes deliver the yum everytime. Sometimes I add cinnamon and it still works well. The batter gets a bit thicker. Maybe one day I will try to add hemp hearts.
I used 1/2 cup of coconut flour instead of the 1/4 cup, 2 eggs instead of 3, and pancake-avocado oil instead of olive oil. I also added 1/2 cup or so of almond milk to get them to a batter consistency. They came out great! Super light and fluffy. We used them as a base for strawberry shortcake, adding coconut whipped cream (or coconut ice cream as the topping.
Meant to say “avocado oil” and added the almond milk to get them to a “pancake-like consistency”
Mine were not particularly fluffy. Don’t really know why that might be the case. They are also a grainy consistency sort of like grits. Butte and real syrup helps. But fluffy would have elevated these to spot on the menu, instead they are a try and eat what I made then maybe not again
these were great and would make them again ..
This was delicious and so easy to make thank you! I left the maple suryp out and added water to make it more runny. It baked perfect.
I’m so glad you enjoyed them! Thanks for letting me know!
These were very dry, even after putting maple syrup over top. I have not had much success with recipes calling for coconut flour alone. Perhaps adding another nut flour, such as almond, would help with the texture.
The batter turned out too coarse. Maybe it was because I used medium eggs. I tried adding water, but I don’t think it helped. I liked how fluffy they are, and satisfying, but the texture is very grainy. Is the coconut flour always like that? Maybe I just don’t like the texture of the flour.
Would you think this could work with flax egg or chia seed egg?? I’m vegan AND GF AND CSID
These are awesome! I don’t know why people are saying they taste like an omelettem – I’m not getting that at all.
I just let the batter thicken for a minute, then poured it right into the pan and made 3 pancakes that were easy to flip and taste perfect!! Thank you!!
Made these pancakes tonight and they turned out perfect! I was a bit skeptical when I saw the texture of the mixture (LOL) but I’m so glad I came across your recipe! The perfect healthy sweet treat. I topped mine with some more maple and blackberries.
I intended this to be a low-carb breakfast but I had to put so much maple syrup on the omelettes to hide the taste of egg that I ended up getting more carbs than I would have from regular pancakes. Only try this recipe if you want savory egg biscuits.
It was DISGUSTING!! Took forever to cook and way too salty. Threw away the batter. I’m sticking to regular flour recipes .
I did it! So delicious… absolutely love it. Thank you.
Just made these, Ii used part keto friendly syrup and refined sugar free jam instead of maple syrup.These are easy to make and delicious. Thanks for sharing your recipe.
How my pancake battery doesn’t look like the one in the video mines is more thick