An easy recipe for coconut flour pancakes that are golden in color and perfectly fluffy. Add your favorite mix-ins and toppings to make them your own. These pancakes work great if you’re gluten-free, paleo or keto.

I was browsing the recipes on my blog the other day and realized I don’t have a lot of coconut flour recipes! It’s time to change that. Coconut flour is gluten-free, vegan and paleo friendly.

Stack of coconut flour pancakes topped with raspberries and being drizzled with maple syrup.

What are the Benefits of Coconut Flour?

Coconut flour has a ton of fiber and, because it is made from dried coconut meat, is high in healthy saturated fat which may help lower bad cholesterol. Like I mentioned, it’s gluten-free, grain-free and vegan so it’s a great option for anyone with food intolerances or allergies.

Can you Substitute Coconut Flour for All-Purpose Flour?

Coconut flour absorbs a lot more liquid than all-purpose or almond flour. While it cannot be substituted as a 1:1 ratio for all-purpose flours in recipes, it can be a substitute! It can be finicky to work with so I recommend following a recipe that has already tested and proved that the sub works, but if you want to experiment, the general rule of thumb is to substitute 1/4 cup-1/3 cup coconut flour for every 1 cup of all-purpose flour. And you’ll likely need to increase the amount of eggs and liquid to get the right consistency.

Coconut flour pancake batter in a bowl with a wooden spoon.

Coconut Flour Pancake Ingredients

  • coconut flour (obviously!)
  • baking powder
  • eggs
  • almond milk
  • maple syrup
  • vanilla

How to Make Coconut Flour Pancakes

I think people are intimidated by homemade pancakes and waffles and often opt for boxed versions. But the truth is, these coconut flour pancakes are so dang simple to whip up… it’ll take you no more than five minutes longer than if you poured out the batter from a box.

To make these coconut flour pancakes, simply mix the dry ingredients (flour and baking powder) together.

In a separate bowl, mix the wet ingredients (eggs, almond milk, maple syrup and vanilla). Add the liquid mix to the dry ingredients and stir until there are no lumps. Let sit for 2-3 minutes so the coconut flour can absorb some of the liquid. Pour onto a greased pan or skillet and cook them just as you would regular pancakes. That’s it!

Stack of coconut flour pancakes topped with raspberries. A fork has taken a bite out of the stack.

More Coconut Flour Recipes

If you make these coconut flour pancakes, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.

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Coconut Flour Pancakes


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3

Description

An easy recipe for coconut flour pancakes that are golden in color and perfectly fluffy. Add your favorite mix-ins and toppings to make them your own. These pancakes work great if you’re gluten-free, paleo or keto. 


Ingredients

  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 3 eggs
  • 1/2 Tablespoon almond milk + more if needed
  • 1 Tablespoon maple syrup*
  •  1/2 teaspoon vanilla
  • non-stick spray

Toppings

  • maple syrup, fruit, nut butter

Instructions

  1. Mix together coconut flour and baking powder in a medium bowl.
  2. In a separate bowl, beat eggs until well blended. Add milk, maple syrup and vanilla.
  3. Add liquid ingredients to the dry ingredients and stir until lumps disappear. Let sit for 2-3 minutes so that the coconut flour absorbs some of the liquid. If the batter seems too thick you can add a bit more milk.
  4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). Pour about ¼ cup of batter per pancake onto the hot skillet or griddle. Cook until bubbles come to the surface of the pancake and the edges start to look dry. Flip and cook until bottom is golden brown.
  5. Serve with toppings of choice.

Notes

* You can use a low-cal/low-carb sweetener or leave this out if you want the pancakes to be low-carb.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 397
  • Sugar: 15g
  • Fat: 19g
  • Carbohydrates: 31g
  • Fiber: 10g
  • Protein: 23g

Keywords: coconut flour pancakes

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    36 comments
  1. My biggest suggestion is to add more milk. I used regular whole milk and once I achieved the right consistency these weren’t bad. I could taste the hint of coconut which was nice. These are still a bit dense compared to regular pancakes, but I was looking for a slightly healthier option. I would eat these again.

  2. Question.Can you or have used coconut flour for other pancake recipes..if so, how did it turn out? banana pancakes and blueberry pancakes are my top two go-to favs.. thanks, and I’m giving it a try with the coconut flour.. trying to get away from the white flour. ONE LOVE💙

  3. My husband want that for breakfast tomorrow again! Haha 😄♥️ We loved it. Easy and delicious.

  4. I followed the exact measurement and Ingredients for this recipe and the batter just looks horrible. No pancake consistency, it’s dry even though I added milk and it tastes like cr*p. You shouldn’t be given out recipes cause as I saw I’m not the only one complaining. Consider getting yourself another job 😉

  5. I made this recipe and added a lot more almond milk but the pancakes still came out dry and i felt like i was eating just coconut flour. Maybe it should have a few tablespoons olive oil, or a banana. But overall very tasty.

  6. These were fab! I did make a few adjustments:added 1 more tablespoon of almond milk, an additional 1/2 teaspoon of baking powder, 1/2 teaspooon of salt and 1 teaspoon of cinnamon powder. I also did not use any sweetener – as i wanted to make them keto friendly.
    The texture was perfect and they cooked up fluffy and yummy!
    Thanks for a great recipe.

  7. Amazing! I substituted the almond milk with coconut milk (after a super quick response approving the substitution!) and had to add quite a bit more milk than the recipe called for. I followed the recipe exactly as it’s written otherwise including adding wet to dry ingredient (usually i would do it the other way around). Result? FLUFFY PANCAKES! I added butter to the finished product to give it that pancake buttery taste but the texture was perfect. Impressive!

  8. I made this yesterday, my first attempt at using coconut flour and it was a disaster. They didn’t look like pancakes is was gelatinous mess. I don’t know what I did wrong but they were horrible.

  9. Hi! Wanted to love this recipe, but I agree with some of the other reviews, I couldn’t get over the egg taste. Pros: They were very easy to make and perfectly sized. Perhaps fewer eggs and more milk might work?

  10. I did this in the morning. They were perfect. The batter was thick after mixing so I added more almond milk to the consistency I wanted. I must say they brown really quick. Yummy!

  11. I made these this morning, but they turned out to be very eggy… did not turn out good. I made it double portion because I wanted a greater yield, so doubled all the ingredients; might that be the problem?

  12. I enjoy you website I’m always looking for new vegan ideas, This recipe came up in your vegan link and I was excited to try it until I read it had eggs in it. This is not a vegan recipe because of the eggs.

    • Hey Tim – Sorry about that, but what vegan link were you searching from? These pancakes aren’t marked as vegan so they definitely shouldn’t have come up if you searched “vegan” in the recipe index.

  13. I honestly don’t know what I did wrong… it was horrible..
    they weren’t too liquidy when I made them, but the second I poured them on the pan, it just got messed up 🙁

    • Oh no!! I’m so sorry to hear that this recipe didn’t turn out for you, Julia. Did you only use 1/2 Tablespoon of milk or did you add more? And did you let the batter sit for a few minutes so the coconut flour could soak up some of the liquid?

  14. I tried this recipe as I’ getting into the low carb life style, and they came out good! However I just can’t pass the strong egg after flavor, maybe I need to use smaller eggs next time?

    • The smell is caused by the thin yolk membrane. So you can break the yolk into your hand and draw away the membrane with your fingers or simply break it into a strainer. Your cakes, pancakes will no longer stink of eggs!

  15. I made these this morning, they were good but not the same fluffiness I was hoping for. I did substitute honey for maple syrup (I didn’t have any!) and added some cinnamon which was good! They browned quicker than I expected but it didn’t ruin the flavor. Overall I recommend it, made 4 perfect size pancakes

  16. Am I understanding this correctly – Serving size is 1 pancake for 397 calories??? Or does this recipe make one serving, no matter the size of the pancake?

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