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 have literally followed the recipe with maple syrup I doubled the recipe for more pancakes and as there is no milk coconut or otherwise in the recipe all I have is a thick cake mix. Have you made an error with not adding a liquid?
Did you use large eggs? Each egg is roughly a 1/4 cup of liquid, so when you include the oil and maple syrup, the ratio of this recipe is 1 cup of liquid to a 1/4 cup of coconut flour. It definitely shouldn’t be that thick. I’ve never needed to add milk to this recipe, but you can try that if you’d like to.
Thank you for prompt reply. Appreciated Yes I used large eggs. I got out all the ingredients before starting as I do. I checked and re checked. I was surprised there was no coconut milk or water. I used the oil and maple syrup it was thick like cake mixture.i ended up putting a whole can of coconut milk and made some kind of drop scone or Scottish pancake. I thought they were not very nice but my husband loved them. In fact he happily ate 5 with yogurt and warmed berries. He cooked the vast mixture in further batches and is freezing them. I saw how your batter looked but honestly I used all the ingredients quarter cup of coconut flour I simply doubled the recipe. I have not used coconut flour before. I have no clue what happened to my batter mixture.
I agree that this recipe would benefit from more liquid. Coconut milk or something. I will also add this and decrease the baking soda.
I am wanting to bake these. After separating the batter into individual pancakes, at what temperature and for how long would you bake them? Thanks!
Absolutely love this recipe. They are light, fluffy, sweet and smell divine. I followed the recipe to a t, and it was perfect. If the mix seems a little thick I occasionally have added a tiny bit of soy milk, but once the mix hits the pan you can shimmy the pan to spread it out.
Yummo!!
One of the best C.F pancake recipe ever…👍🙏 Loved it ,for some reason the batter did not turn out to be runny,so I added abit of milk and still Vs the best I ever had…
Thank you
Jana
I had to add a ton of water and they were still so dense and dry and didn’t flip in the pan… disappointed.
Really enjoyed these I used water instead of syrup and yes after cooking 2 in a pan which stuck I resorted to baking them in the oven as a small soft biscuit which I topped with choc chip honey and a squeeze of lemon. Really enjoyed and will repeat many times I suspect 😊 thanks 💐
It’s labeled dairy free but recipe calls for eggs.
Hi Ari! Eggs are not dairy, so this recipe is dairy-free. If you are looking for dairy-free AND egg-free recipes, be sure to look for recipes that are labeled as vegan. You can browse vegan recipes here: https://detoxinista.com/category/all-recipes/dietary/vegan/
Delicious! A nice change from the egg wraps I have been making…sturdy enough to put sandwich toppings on and thoroughly 😉
Thank you so much!
These are absolutely amazing!! They even taste like dairy and the smell is divine
Today was my first time making and eating pancakes with coconut flour. I am currently on the candida cleanse and this week I was looking for clean eating foods that are really good to my taste buds and the pancakes did it woohoo I am so blessed to have found your page. Thank you for creating such delish pancakes. Plus I love coconut milk as well.
Monk fruit maple syrup is the best replacement for maple syrup.
Ive made them both ways as I have access to real maple syrup straight from the tap its pretty amazing!
Thank you for this recipe. Its become my new fav
Thanks for sharing the tip about the monk fruit maple syrup, Brittney! Glad you’re enjoying the pancake recipe, too. 🙂
I have tried dozens of keto pancake recipes and this is the first one to deliver. It isn’t a perfect replica of a regular pancake but that’s not what I am looking for. It’s fluffy and filling without the usual bitter flavor of some alternatives.
Personally I just sub coconut flour for some of the flours I use in my various Keto pancake recipes but make it at least several hours before if not the evening before.
The coconut seems to, while absorbing the liquid and rehydrating, become less “grainy” and kind of melds into the batter to where its texture isn’t as noticeable as it is if you fry the cakes immediately after you mix it.
This does open one up to adding yeast for some added leavening. It still isn’t as good as old fashioned yeast leavened waffles/cakes made the night before and resting until morning, but it does improve the texture a little but the over night rest really makes a difference.
Just add a little more liquid(milks, half and half or whatever) and fry them up.
I have not made these yet but was wondering how they would turn out if I substituted egg white for the whole eggs? I plan to sub the oil and syrup with applesauce too. I am looking for low carb and low fat option. Thanks.
I’ve heard that you can swap 1 egg for 2 egg whites, so I imagine that would work? Let me know how your experiment goes!
It’s so fluffy I that it won’t even pour into the pan I put clumps in. Lahr to throw it all away
Just made these pan cakes !!! Deeelish!! I will never go back to regular pan cakes. I didn’t have real Maple Syrup so I used raw organic honey instead. These taste like a bakery desert treat 😋😋 Thank you so much for the recipe.
I cooked these today and they worked out really well and tasted delicious! I ate too many 🥰 Thankyou for this recipe!
I forgot to add the stars!
Did this recipe this morning to your measurements but used your suggestion of water instead of Maple Syrup in the mixture as I wanted to reduce the sugar content and I also added 1/4 teaspoon of xanthan gum. They were terrific. So quick and easy to mix up and turned out really well in consistency. They are what we call in Australia “pikelets” rather than pancakes but still very yummy and filling. Thank you for this recipe.
This recipe was great! My brain screams at me when I eat completely carb free, so I added a 1/3 cup of Pillsbury gluten free flour and a 1/3 cup of almond milk. They came out incredible!
Made this recipe. Subbed 3 large eggs for equal egg whites. Mixed for about 3 minutes to allow the batter to thicken first. poured small 3in diameter pancakes. Used my ladle to smooth top to make them about 1.2cm tall and allowed to cook for 3mins before flipping. Was very careful in flipping as it wanted to lose its pancake form but after cooking on the other side and consuming with frozen blueberries and a small amount of strawberry jam, I am excited to say this recipe was amazing! I am trying to keep cholesterol low hence the egg whites instead of whole eggs. Definitely keep cooking temp LOW. Patience is key in making these, but the wait is sooo worth it! Thanks for sharing this recipe. xox
Yeah, it’s a no for me. Considering that I love and use coconut flour consistently for lots of recipes, but this one was not for me. I do rate it as a one for ease of preparation…one bowl and done.
So I added 2 tbl spoon flax seed.
omitted the syrup. Used 2 tbl spn powdered sugar.
1 scoop priority powder
I’ll let know how turns it
This was an easy and delicious recipe. I did find the pancakes a tad dry but I quite enjoyed the hint of coconut. I topped with berries and bourbon maple syrup.
Awesome recipe! Just made these for my husband who is diabetic, using the sugar free syrup. My husband loved the? And so do I! Thanks again! If you happen to have a bread recipe using coconut flour or coconut flour with almond flour I’d appreciate it. Hoping it will not require coconut milk. I’d rather have a recipe that includes ingredients I always have on hand. I never buy coconut milk, but I do keep almond creamer on hand.
I love the pancakes, but I think I taste the baking soda a whole LOT!! I would rather have a flatter pancake, I have never minded thinner pancakes. Thank you for all of your recipes!! I appreciate them. I’ll update when I use less baking soda. I think the eggs will fluff enough.
Eggy and thick like a buscuit. One of the worst things I’ve tasted in my life 👀
First of all, this is a coconut flour omelette, nit pancakes. Second, the serving portions are more suited for a 5 year old, not a 45 year old man. Just some honest feedback.
Thank you. I have just made these and my husband and I thorouly enjoyed them.
These are not good if you like wheat flour or oat flour pancakes and a big pain to cook-take forever. For health reasons I have had to switch to coconut flour, etc and some of the experiments I have tried have been fine and some have been really good. This just doesn’t work. Pancake breakfast is supposed to be fun and delicious-this isn’t. And this isn’t the first coconut flour pancake recipe I have tried. So far no luck. Having said all that I do so appreciate all the adventurous souls who are experimenting and trying to find alternatives for those of us who have to have them. Thank you for your efforts.
This recipe is a keeper. I modified a couple ingredients – avocado oil instead of olive oil and a tbsp of additional water. I put about a tsp of coconut oil on the skillet each time. It soaks up nicely and adds some flavour. Mixing the ingredients together takes almost no time but the baking part takes a while to do properly. If your batter is still too thick, even with additional water, just use a spatula to “paint” it flat on the skillet.
I made these this morning and they were delicious. Had given up eating pancakes on account I have diabetes. I am so happy that I can now enjoy pancakes again. Thank you for sharing your recipe.
So happy to find a recipe that doesn’t call for a milk product (almond or otherwise) and it’s YUMMY
I made this recipe this morning and this is what I changed. Instead of maple syrup, I used two packets of stevia and 2 tbl of unsweetened almond milk. I mixed all the ingredients, except the baking powder, and let them sit for 5 mins so the coconut flour had a chance to absorb some of the liquid. Right before cooking, that’s when I added the baking powder. These came out great and would make again.
I just wasted all those ingredients I watched the vid and followed the recipe to a t but my pancake batter looks like sugar cookie dough
I’m so sorry to hear that, Jade! The ratio of a 1/4 cup of coconut flour to 1 cup of liquid ingredients usually keeps the batter runnier for me, but you can always add a little extra liquid if you need to, starting with just 1 tablespoon. If you happened to use coconut oil instead of olive oil, that could also cause the batter to thicken, since the eggs might be chilled from the fridge and make the coconut oil firm up. If the batter is truly like cookie dough, I would scoop it onto a baking sheet and bake it for 10 minutes. My family loves baked pancakes as a way to skip the pan-frying process.
I appreciate the effort put into this recipe; however it does not have the flavour or consistency of pancakes. It looks like pancakes but in no way is this close to a pancake. It is more like an omelet but not as good because it is masquerading as a pancake. My recommendation would be to simply make a good omelet which is a lot more satisfying.
The recipe sounds nice, but this is absolutely not low carb or paleo. Coconut flour is high in sugar, as is obviously maple syrup.
Just made the pancakes are the best I’ve tried,rose great & delicious. So I decided to make the biscuity ones put Greek yogurt, mayonnaise & flaxseed ground with grated cheddar.I like these even better than the pancakes. Thank You greatly, keep up the good work!
I feel horrible! I submitted a 1 star review and said the pancakes weren’t very good and talked about another recipe I tried a few weeks ago that was way better and then I realized that I left the horrible review on this recipe…this is the one I liked 😩 I’m sorry Megan Gilmore! I’ve scrolled through all the comments to find mine to delete and I can’t find it!
These pancakes turned out so good! Yes, they were thin and hard to flip at times but the taste was amazing. A few weeks ago I added almond extract too and that was a good flavor too. The other recipe I tried from another one I pinned was horrible! I had to spit the pancake out because it was so bad.
I’m so sorry about the mix up. I hope you can find my other review so you can delete it.
Also, I used honey instead of maple syrup the second time around and it tasted great as well!
I’m glad to hear that THIS was the good recipe! Thanks for the kind review, Sarah!
Great Recipe , instead of eggs I used egg white , more like pancakes
I made these pancakes twice according to the recipe with no changes and I really like them. They are easy to make and both times I let the batter sit to thicken. I cooked them on medium low and the pancakes take longer to cook but so worth waiting for. They puffed up nicely and look great. Baking powder needs to be in date and fresh for that to happen. Wish I could add a picture. As a pancake and maple syrup lover, these are a treat when I want to have something that feels good and still low carb and healthy. My pancakes do not come out looking or tasting like an omlett. They don’t taste like gluten free pancakes either I have made in the past – they are delicious and my stomach feels better afterwards which is very nice. I recommend. Thanks Megan!
Don’t know why but my pancake batter to dry don’t know what I did wrong 😑
didn’t work out for me 😞 taste good though
I’ve made this recipe so many times and they’re delicious! Today I tweaked it a tiny bit and made them in a waffle iron! I added 3/4 tsp psyllium husk and used honey instead of maple syrup and my kids are freaking out over these! Topped with butter, banana, and maple syrup 👌🏼👌🏼 Detoxinista recipes are seriously the best.
notes:
-let the batter sit for a few minutes to get the proper texture
-make small pancakes half the size of a regular one
-cook low and slow
-flip them early
Tried your recipe today, thought the pancakes turned out great….thanks for the recipe.
Easy, nourishing and delicious! Thank you for sharing!!
One of my favorite pancake recipes!
My husband is a diabetic and on a low carb diet. We’ve been trying a new recipe every weekend attempting to find a good waffle. So, I decided to use this recipe without changing a thing to make waffles. When we lifted the top of the waffle iron we, in unison, said, “aawww” it is beautiful. It is definitely a keeper. I made a very easy recipe for blueberry sugar-free syrup and his delicious breakfast was very low carb. There will be no more experimenting with waffle recipes. Thank you a million times for this great recipe.
Absolutely nasty. Made a batch with my kids we tried one and threw the whole batch away… yuck
These pancakes were just what I needed during my carb restricted, no sugar detox! I used xylitol instead of the maple syrup. And coconut oil instead of olive oil. Delicious! Seriously!