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.
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!
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.
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.
Video
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.
Can chia seed eggs be used in place of normal eggs? I’ve never tried this with pancakes before but coconut flour is one of the only flours I can have.
Thank you for this recipe!
Hi, Rachel! I haven’t tried this recipe with chia eggs (or flax eggs) so I’m not 100% sure how the recipe will turn out. Let me know if you decide to try it and how the recipe turns out.
Hi, Kathy. Yes, the swap should work just fine. I’d try with regular coconut milk, as canned coconut milk has a higher fat content and might alter the recipe a bit. Let me know how they turn out for you!
I used the 2 eggs as you suggest, and they turned out really nicely, especially for a gluten-free pancake. Good texture, nice flavor, and best of all, my kids really loved them!
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Can chia seed eggs be used in place of normal eggs? I’ve never tried this with pancakes before but coconut flour is one of the only flours I can have.
Thank you for this recipe!
Hi, Rachel! I haven’t tried this recipe with chia eggs (or flax eggs) so I’m not 100% sure how the recipe will turn out. Let me know if you decide to try it and how the recipe turns out.
Can you sub almond milk for canned coconut milk or regular coconut milk? I can’t have almond or oat milk.
Hi, Kathy. Yes, the swap should work just fine. I’d try with regular coconut milk, as canned coconut milk has a higher fat content and might alter the recipe a bit. Let me know how they turn out for you!
Thank you for sharing your recipe! We used 2 eggs and honey instead of maple syrup. The pancakes turned out soft and tasty.:)
Woo! So happy to hear that, Joey. Glad this recipe was a hit, thanks for sharing the swaps you used. I appreciate the review.
I used the 2 eggs as you suggest, and they turned out really nicely, especially for a gluten-free pancake. Good texture, nice flavor, and best of all, my kids really loved them!
Ya!! So happy these pancakes were a hit, Yvonne. Thanks so much for making them and coming back to leave a review. I really appreciate the feedback!
Hi! The top of your recipe list says it serves 3 but the nutrition info says 1. Does it mean for 1 serving or for the whole thing?