Coconut Flour Pancakes
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Published Jun 10, 2019, Updated Sep 20, 2023
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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.
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
More Pancake and Waffles Recipes
- Protein Pancakes
- Cottage Cheese Pancakes
- Almond Flour Pancakes
- Greek Yogurt Pancakes
- Peanut Flour Pancakes
- Blueberry Protein Pancakes
- Banana Oat Baby Pancakes
- Almond Flour Waffles
- Protein Waffles
- Overnight Oatmeal Pancakes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Coconut Flour Pancakes
Ingredients
- 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
Toppings
- maple syrup, fruit, nut butter
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this just this morning.
I made the following changes.
I added melted butter to the wet ingredients
I used cows milk and added coconut milk when I saw the mixture was dry
I added nutmeg and cinnamon to the dry ingredients.
Cooked on a lower heat.
Beautiful fluffy tasty pancakes!!!
So glad you enjoyed these pancakes, Anmarie. Thanks for the review. I so appreciate it
Hi I was wondering if you can blend up coconut to make coconut flour?
Hey Tasha, I haven’t tried making my own coconut flour before, but it looks like you can make it with coconut pulp.
These pancakes cooked up beautifully. They were nice and golden brown. The flavor was really good. I did not care for the texture. This is my first time using coconut flour and while I wasn’t expecting a nice fluffy pancake, I was a little disappointed I. They were on the drier side. I don’t know if that’s how they were supposed to be or if I should have added more liquid.
Sorry to hear that, Rachel. Sounds like they might have needed a bit more liquid mixed in. How much liquid did you end up using?
Sooo this didn’t work… therefore I’m still hungry!Beyond frustrating that I followed the recipe exactly, tried two different pans, adjusted the ingredients to hopefully make something salvageable but nope. Guess I won’t be having pancakes. Not sure why it didn’t work but it’s a bummer. I don’t blame you tho, I’ll try some of your other recipes.
So sorry to hear that. How exactly did the pancakes not work for you?
i havent tried the recipe bc my husband cant eat eggs… i notice you label this (and maybe others?) vegan but it has eggs in it… in my mind eggs are not vegan and i often choose vegan recipes because i can generally rely on them not having egg as an ingredient… is there some debate about this??
thanks for any feedback on this
Hi Toby! So sorry for the confusion. In the post I mentioned that coconut flour is vegan. I’ve removed that from the post because I can see where that would be confusing.
That said, this pancake recipe is definitely not vegan. There’s no debate… eggs are certainly not vegan.
I did this yesterday, they were a hit. Easy to make and tasty. Just did not get them as golden as yours, but I guess it is because of my pan. Thank you. Will definetely do them again.
I’m glad you enjoyed these pancakes. Thanks for the review. I so appreciate it!
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 :-/
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.
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.
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?
Delicious. Cooked up just as you described after letting batter sit a couple of minutes.
So glad these pancakes turned out for you, Brenda! 🙂
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
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!