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 can’t have eggs. So I used apple sauce as a substitute. And it’s a very thick batter. I’m new to these food restrictions. No grain, no dairy. Trying to figure it out. You did say not recommended to egg substitutes. So it’s not your fault at all. I just was trying to figure out coconut flour.
Thank you very much for the amzing pancakes
Made these for hubby and me and added blueberries to each cake while cooking. I thot they were fine. Hubby didn’t like them (weird, dry, not fluffy; he ate with maple syrup & sugar. Then again, he’s a midWest meat-potato, white flour, regular food type man). I didn’t find them dry and they did fluff up a bit. I wanted a healthier pancake that didn’t give me that blah heavy feeling the rest of the day of which only a mocha seemed to break it down. I used 3 eggs but will try 2 next time (and I thinned the batter in the end with a bit of almond milk, and spread it out a bit on the skillet, then added the berries). Instead of maple syrup and olive oil, I used applesauce, and still added the PINCH of salt, but it’s probably not needed at all. Use a wire whisk to mix. Do use med-low heat. I used a square non-stick skillet greased with bacon grease (after cooking bacon and Spam) on a glass-top range on #4 (make sure to preheat the skillet). Two hours after eating, I’m not experiencing that blah heavy feeling (and I didn’t even drink a mocha). For me, this is a great pancake alternative.
These were the best coconut flour pancakes I’ve ever tried- and was surprised that the extra virgin olive oil was undetectable! I have some recommendations:
1) list in recipe that
eggs + liquid ingredients should = 1 cup. This should nearly give batter thickness some quality control 🙂
2) I only used a half teaspoon of baking powder to avoid tasting it, but adding a small amount of white vinegar provided the acid to react with the BP, neutralize the flavor of both, and lighten the pancakes.
Thank you for this recipe!
Trying a lectin free diet this recipe was a godsend. I had to adapt to what was in my cupboard and wanted a smaller amount so I used 2 med eggs, 4 heaped tsp coconut flour, dash of vanilla, avocado oil and salt, left out the maple syrup (they didn’t need it in my opinion and I am trying to reduce sugar) and added 1/8 tsp of bicarb. I then added a dash of warm water to loosen the batter a little. It made 4. Cooked in avocado oil and then topped with nut spread and free from chocolate spread. Finished off with a cup of tea – they were a tad dry on their own but that’s probably because I used less oil and didn’t measure accurately but the topping sorted that. Would love some more coconut / almond flour / arrowroot / flax seed meal recipes for bread and other baked products as this is what I find most challenging. I will then try tapioca / cassava / teff flours and hope to start trialling lectin free sourdough one day! Thank you for sharing.
Apologies Megan, I used arrowroot not bicarb and actually my 4 pancakes were twice the depth of yours – if you want to adapt my previous message to include this info – feel free.
Hi! Is this recipe for two people? 😌
A little dry but delicious maybe my eggs were too small. I raise my own so they’re slightly smaller. Other than that these are amazing this recipe may be my bread craving fix. Also I added a handful of blueberries, wow good stuff.
I’ve made these multiple times and they’ve always turned out great and I live in a high altitude. If you follow the recipe they’ll turn out.
I subbed honey for the maple syrup, otherwise I did the recipe as written. The batter came out more like a paste rather than typical pancake batter. I divided it in two batches: one to stay the same and one to add more liquid. To the second batch I added enough coconut creamer to the batter until it became liquidy and pourable (I lost track of the exact amount, probably about 1/4 cup).
As written batch tastes good, but is very dry. Added creamer batch came out spongier and much more like traditional, flour pancakes.
I highly recommend adding more liquid (milk, water, whatever) to this recipe to get more evenly cooked pancakes with a better consistency.
This recipe was not fluffy and pancakes look nothing like the pictures. Sawdust texture and poor taste, would not recommend.
I love this recipe so much!!! My daughter is learning how to bake, so this is a great start for her!!!!
Thank you so much for this amazing recipe!!!!!!
This recipe was perfect added honey instead of syrup thanks
What a disaster! I followed the recipe to the tee and the pancakes burned even on the LOW the whole time! What a waste of good ingredients.
I was hesitant but made these and mine came out more crepe like but were absolutely delish. Thank u!
Great recipe!!! I do egg whites only though. I found the yolk made them icky.
This took more ingredients than almond flour pancakes but I love the flavor and easy to make.
Great flavor and mouth feel. I hate keto pancakes that taste pretty much like a fried egg. The hint of coconut flavor added some sweetness w/out ading actual sugar. Even with 1 T of maple syrup there was no blood sugar spike after eating. Thanks for sharing!
I tried these for the first time, they were exquisitely delicious and easy to make.
It did not taste gritty like the pancakes I made I had used with almond flour this were just right and so good thankyou much for the receipe definitely a keeper will make them again,it’s perfect as I am diabetic,love these pancakes with sugar free syrup!
add strawberries or blueberries it adds extra sweetness, I also double recipe make sheet pan in oven with berries and freeze great for quick snack with herbal tea in afternoon or on the go.
These turned out great, alot easier than I thought. I do have one question, can you freeze these??? If so how ? Thanks
Hey, love the recipe, thank you, but do you think you know why mine came out so thick?? I see that your batter was runny as it was suppose to be but I followed all your directions clearly and it came out very thick
These were some of the best coconut flour pancakes I’ve ever made! The batter was beautifully smooth, and I appreciated the specific, 3-tablespoon suggestion for each pancake so they didn’t fall apart when I flipped them. I doubled the recipe for my husband and I and it was the perfect amount.
I used Bob’s Red Mill Egg Replacer for one of the eggs. The batter turned out very thick and crumbly so I added quite a bit of almond milk to make it close to regular pancake batter consistency. The pancakes were difficult to flip because they were slower to cook in the middles, so next batch I made them much thinner which helped. I made 6 of them with this recipe, but maybe next time I will try making them smaller too. Taste-wise, they’re squishy and coarse in texture, not soft and smooth like regular pancakes, but they’re not regular pancakes. 🙂 Thank you for the recipe.
This recipe works the pancakes were OK or keto but it took so long to cook them it took much longer than eat your recipe called for. I did substitute him eggbeaters for the eggs and I did use keto friendly sugar-free syrup but I ended up adding water. I tried to thin the batter down a little to maybe shorten the cooking time just took forever and I did substitute I can’t believe it’s not butter for the oil I don’t have oil in my house so I don’t really know what all of that did to the calories and all that but all in all it wasn’t terrible to make it was pretty easy it just the cooking time this week killed it and I am grateful to you because you made me look at baking powder I didn’t know I had sodium I’m diabetic and I have to be off of all salt. I never thought to look at baking powder before but it has salt in it. So the pancakes were good they did taste good just took a little time and I think I will try something else to get rid of the salt in the baking powder but thanks for the recipe.
I made these pancakes recently and was amazed at how yummy they were. I will certainly be keeping this recipe and using it often. Having a beautiful keto dessert is a must.
Great recipe for my pancake craving since starting AIP for my Rheumatoid Arthritis. Followed the instructions to a T and they came out great!! Thanks so much.
I was pretty satisfied to have pancakes without wheat flour.
The pancake texture was a little grainy. Is that expected? If so, can I reduce that?
I am absolutely amazed to find a nut free and gluten free pancake recipe that actually rises, is fluffy, and is so like a real pancake! Follow the recipe exactly, don’t alter it at all, you will be amazed! Thank you!!
The flavour was fantastic. Like toasted coconut or a coconut macaroon. I substituted the syrup with Swerve sweetener.
For those finding the batter thin, let it sit a while before cooking. Coconut flour is incredibly dry and will absorb a lot of liquid. It will not spread out like traditional pancake batter. You may need to spread it out yourself a bit. They fluff up wonderfully. They can be a bit dry, so a syrup of your choosing is ideal, as well as whipped cream or maybe some stewed fruit. Or a warmed up no sugar added jam. Smaller pancakes are easier to flip! A keeper!
This is a recipe for pancake shaped omelets. Not terrible, but not what I was expecting
I tried it and loved it! Will definitely be making these more often
I used date syrup instead of maple and added a teaspoon of flax. Very tasty. Thank you for the recipe
Nice easy recipe 🙂
The taste is different and yes more like an omlette taste, but it’s a good healthy alternative and filling.
Excellent!!!!!!
I appreciate that you mentioned to make sure the flour was measured exactly and not to substitute eggs for flaxseed eggs. I found the batter too thick, so I added 1 tablespoon of heavy cream. Also, I cooked my cakes in an iron skillet and my electric stove on medium was too hot for that so I had to lower it a couple of notches, and, I accidentally poured lemon extract into my measuring spoon before I realized it wasn’t vanilla, but decided to use it anyway as I was having a breakfast appetizer of frozen blueberries. I like the combination of lemon and blueberry, so I just went with it. The pancakes did taste more like corn bread in texture, but I enjoyed the flavor mix of blueberries and lemon. I forgot to mention that I did not have olive oil so I used grapeseed oil which I don’t recommend. After making a couple of pancakes I remembered that I had coconut oil, so I fried the rest in that which was better. Thank you for this recipe and I hope my experience with ingredients is helpful to someone else.
Excellent! Followed recipe exactly and it was exactly delicious ❤️ even my 9 year old loves them! Thank you
I thought these turned out ok, a bit dense though. The coconut flour definitely soaks everything up. I wondered if they might be fluffier if I added more oil? Or if I did half almond flour and half coconut flour? I was also wondering about baking soda? What are your thoughts? I would like to try these again, thanks for your recipes.
These were delicious! My son is on the SCD Diet and we’ve been searching for a good pancake recipe. We used honey instead of the syrup and used Baking Soda in place of the Baking Powder. My son loved them and was so excited! Thank you so much!
I omit the syrup. Add cinnamon and blueberry 😋
I followed the recipe exactly as written the pancakes were VERY disappointing. While the texture was good, the flavor was just bad- eggy and bland at the same time. Would not recommend or make again.
Based on the comments, I doubled the recipe and it’s enough for 3 adults with no leftovers. I used liquid coconut oil and honey instead of olive oil and syrup, respectively. It turned out great! Strong coconut flavor and healthy. A bit grainy due to the nature of the flour. I formed small (2-3 inch diameter) patties in my hands and placed on greased nonstick pan. Make them thin- will be easier to flip. Thanks for the recipe!
I don’t like this, doesnt work and the video doesn’t work either
This recipe worked fine for me! I was unsure because of some of the comments but they have turned out great. I can definitely taste the coconut. Of course, it has a different texture to plain/self-raising flour, but it’s not at all like an omelette!
I tried this recipe and used lilikoi syrup, butter and a splash of ginger ale and they turned out quite amazing! My family loved them! Thank you for this start!