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

Coconut Flour Pancakes


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

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
  • 2 eggs
  • 1/4 cup almond milk + 1/21 Tablespoon 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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    45 comments
    1. Christina
      January 17, 2021 AT 8:28 am

      Followed the recipe exactly and the batter is thick like cookie dough. Tried adding more milk, but that didn’t seem to absorb right.Taste is bland, so I added a pinch of salt and nutmeg :-/

      1. Brittany Mullins
        January 17, 2021 AT 7:11 pm

        So sorry to hear that this recipe didn’t turn out for you, Christina. What do you mean it didn’t absorb right? Was it too liquidy? Sometimes the batter needs to sit for a few minutes for the coconut flour to absorb the liquid.

    2. Heather
      December 1, 2020 AT 11:15 am

      I agree with the other 1 star comments. Not only did I almost gag but I also wasted pricey ingredients. I’ve had this happen with many of these “health” blogs and now I know they’re all a rip off full of content fillers and not anything of any substance.

      1. Brittany Mullins
        December 1, 2020 AT 2:26 pm

        Hey Heather – Many people love this recipe, but I’m sorry it wasn’t a fit for you. Did you change anything about the recipe?

    3. Brenda
      October 5, 2020 AT 9:32 am

      Delicious. Cooked up just as you described after letting batter sit a couple of minutes.

      1. Brittany Mullins
        October 7, 2020 AT 10:04 pm

        So glad these pancakes turned out for you, Brenda! 🙂

    4. Sheila Schneider
      September 7, 2020 AT 1:05 pm

      So great to eat coconut flour pancakes. They are delicious & glad l found brittany’s website. I am eating gluten free & the pancakes are a great addition for any meal. Many thanks sheila

      1. Brittany Mullins
        September 7, 2020 AT 5:36 pm

        I’m so glad you found my website as well and glad you loved these pancakes. 🙂 Thanks for making them and for coming back to leave a comment + star rating. I appreciate it!

    5. Amber Atkins
      July 25, 2020 AT 6:09 pm

      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.

    6. juju
      July 12, 2020 AT 12:58 am

      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💙

      1. Brittany Mullins
        July 13, 2020 AT 1:07 pm

        I haven’t! You could definitely add blueberries or bananas to this recipe though! Let me know if you try it and how it turns out. 🙂

    7. Sara Morais
      June 8, 2020 AT 2:07 pm

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

      1. Brittany Mullins
        June 8, 2020 AT 8:21 pm

        Ahh yay!! So glad these pancakes were a hit. Thanks for making them and for coming back to leave a comment + star rating, Sara. I appreciate it. 🙂

    8. Andreea
      May 3, 2020 AT 6:28 am

      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 😉

      1. Candice
        November 30, 2020 AT 12:02 pm

        Wow, that’s pretty nasty. You can dislike the recipe without leaving a mean and ugly comment.

    9. HannaB
      April 21, 2020 AT 12:58 am

      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.

      1. Brittany Mullins
        April 23, 2020 AT 1:24 pm

        Hey Hanna – Thanks so much for the comment. I’m sorry these turned out dry and that the coconut flour taste was disappointing. I’m going to retest and update the recipe.

    10. lisaTT
      April 17, 2020 AT 12:38 pm

      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.

      1. Shandy
        April 19, 2020 AT 8:15 am

        Thank you for the Keto conversion!! I’ll try recipe now I can support Keto efforts.😉

      2. Brittany Mullins
        April 17, 2020 AT 6:40 pm

        So glad you enjoyed these pancakes, Lisa! Thanks for including the substitutions you made and for coming back to leave a comment and star rating. I really appreciate it. <3

    11. Clarissa DeLuca
      April 14, 2020 AT 9:34 am

      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!

      1. Brittany Mullins
        April 14, 2020 AT 1:02 pm

        Ahh I’m so glad you enjoyed these pancakes, Clarissa!! Thanks for trying them and for coming back to leave a comment + star rating. I really appreciate it. <3

    12. Paige Rice
      April 12, 2020 AT 12:29 pm

      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.

      1. Brittany Mullins
        April 13, 2020 AT 9:53 am

        Oh no!! Sorry they didn’t turn out, Paige. Did you change anything about the recipe?

    13. Christina
      April 11, 2020 AT 10:33 am

      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?

      1. Brittany Mullins
        April 13, 2020 AT 10:35 pm

        Oh no! I’m so sorry to hear that, Christina. Did you change anything about the recipe?

    14. Dar
      April 5, 2020 AT 1:37 pm

      Is a serving size 1 pancake for coconut flour pancakes?

      1. Brittany Mullins
        April 6, 2020 AT 1:51 pm

        Hey Dar – This recipe yields about 3-4 pancakes depending on how big you make them. 🙂

    15. Liz
      April 3, 2020 AT 7:41 pm

      I feel like I just ate straight eggs

      1. Brittany Mullins
        April 5, 2020 AT 11:32 pm

        Oh no!! So sorry you didn’t enjoy these pancakes, Liz. Did you change anything about the recipe?

    16. Pmac
      January 19, 2020 AT 1:01 pm

      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!

      1. Brittany Mullins
        January 20, 2020 AT 9:05 pm

        Yay! So glad this recipe turned out for you. Thanks for coming back to leave a comment + star rating, I so appreciate it!

    17. Dani Harris
      December 31, 2019 AT 11:03 am

      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?

      1. Brittany Mullins
        December 31, 2019 AT 11:48 am

        Oh no!! I’m so sorry to hear that, Dani. Did you change anything else about the recipe besides doubling all the ingredients?

    18. Tim
      December 16, 2019 AT 4:12 am

      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.

      1. Brittany Mullins
        December 18, 2019 AT 5:59 pm

        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.

    19. Julia Zalesski
      November 30, 2019 AT 5:35 pm

      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 🙁

      1. Brittany Mullins
        December 2, 2019 AT 3:52 pm

        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?

    20. Ana Chew
      September 6, 2019 AT 11:46 am

      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?

      1. Teresa
        February 6, 2020 AT 12:21 pm

        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!

    21. margaret
      August 30, 2019 AT 12:08 pm

      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

    22. Brittany Audra @ Audra’s Appetite
      June 10, 2019 AT 11:28 pm

      Love how fluffy these look!!! 🙂

    23. Patricia Kay Alexander
      June 10, 2019 AT 3:01 pm

      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?

      1. Brittany Mullins
        June 11, 2019 AT 10:25 am

        So sorry for the confusion. The nutrition facts are for the full recipe, not just one pancake.

    24. Lucy Azevedo
      June 10, 2019 AT 10:07 am

      Hi there. I love these but cannot have egg whites. How can I sub the eggs?

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