Coconut Flour Pancakes



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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.

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 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 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

More Pancake and Waffles Recipes

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

3.82 from 116 votes

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.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3


  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • 2-3 eggs, most people prefer 2 eggs!
  • ¼ cup almond milk + ½ – 1 Tablespoon more if needed
  • 1 Tablespoon maple syrup*
  • ½ teaspoon vanilla
  • non-stick spray



  • Mix together coconut flour and baking powder in a medium bowl.
  • In a separate bowl, beat eggs until well blended. Add milk, maple syrup and vanilla.
  • 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.
  • 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 with toppings of choice.



  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: coconut flour pancakes
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating


  1. 4 stars
    I’m not used to working with coconut flour, I think it takes practice. I had really thick dough, added more milk… I was using goat milk? I also double recipe and ran out of eggs by 2. If I would have had apple sauce, I think it would have helped. I think it was me, not recipe.

    1. Hi Trish! Sorry to hear this batter was a bit thick for you, but I think it had to do with the amount of liquid ingredients you might have been missing. If you give this recipe a try again with all the ingredients, I think it’ll turn out great for you!

  2. 5 stars
    Love these pancakes! They’re so easy to make and cook up perfectly. They’re light and fluffy like a cloud! I made them with 1/4 cup + 1 tablespoon oat milk, 2 drops monk fruit extract, and ghee for the pan, the rest as written. Served them with almond butter and fresh blueberries. Will be making these on the regular. Thank you for the fantastic recipe!

    1. YUM! Sounds absolutely delicious, Alanna! I am glad you gave his recipe a try and it turned out amazing for you. Thanks so much for sharing your review + star rating, I truly appreciate it!

  3. 4 stars
    I made this and the batter was so thick. I definitely couldn’t pour it. I decided to spoon it into my waffle maker instead and it turned out really great.

    1. Hi Laura – I am so glad these turned out delicious for you, Laura. Thanks for sharing your review + star rating, I appreciate it!

  4. 5 stars
    This recipe is GREAT, especially for a gf pancake that doesn’t have weird packaged flour blends in it. If you follow the recipe, especially the part where you let it sit so the liquid absorbs, then add more liquid if it’s too thick, they will come out great. Coconut flour will never be exactly like a boxed flour mix, but these are much more filling, healthy and satisfying. Just make sure to actually follow the steps and check if it needs more liquid before you cook them… which is exactly what she says to do in the instructions 🙂

    1. Ah I am so glad you are loving this recipe, Jamie. Thank you so much for coming back and sharing your review & star rating, it truly means so much to me!

    1. Hi Miguel – I am sorry to hear that this didn’t work out for you. Did you make any changes to the recipe?

  5. 2 stars
    Just starting a new way of eating and tried these pancakes this morning.I loved the flavor but my pancakes were very dry. Is that normal or am I so used to boxedfoods I need to get used to it?

    1. Hey Judy – So sorry to hear that you had troubles with these pancakes. Did you change anything about the recipe? I’m wondering if they maybe got overcooked or maybe your batter needed a touch more liquid.

  6. 1 star
    Absolutely terrible, don’t make!
    1 – batter was too thick and made hardly any pancakes
    2 – tasted terrible and waxy, with and without toppings

    1. Oh no! Sorry you had some trouble with this one, Anna! Did you change anything about the recipe?

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