Coconut Flour Pancakes

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 and paleo friendly.

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 and grain-free 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 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!

More Coconut Flour Recipes

• Coconut Flour Cookies
• Coconut Flour Banana Bread
• Grain Free Overnight “Oats”

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.

Coconut Flour Pancakes

3 from 47 votes

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. 

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Prep Time 5 minutes

Cook Time 10 minutes

Servings 3

Ingredients

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

Toppings

• maple syrup, fruit, nut butter

Instructions

 

• Mix dry ingredients: Mix together coconut flour and baking powder in a medium bowl.
• Mix wet ingredients: In a separate bowl, beat eggs until well blended. Add milk, maple syrup and vanilla.
• Combine: Add wet 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.
• Cook pancakes: 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.
• Serve: Serve with toppings of choice.

Notes

• Eggs: The video for this recipe includes 3 eggs because that’s what the original recipe called for, but I have since retested it and realized it works better with 2 eggs!
• Low carb option: You can use a low-cal/low-carb sweetener or leave this out if you want the pancakes to be low-carb.

Nutrition

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

Author: Brittany Mullins

Course: Breakfast

Cuisine: American

Keyword: coconut flour pancakes

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