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.
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. Read more about the health benefits of coconut flour here.
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
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.
Like This Recipe? Rate & Comment Below!
So good and loved the coconut flavor! Felt like dessert!
So glad you enjoyed these pancakes, Rachel!! Thanks for the review. I so appreciate it!
Hey Debbie – Looks like I had the numbers incorrect. It’s actually 5 grams of fiber per serving. Sorry about that!
I’ve been trying to make healthier choices and finding Eating Bird Food has changed my life! This recipe is great! The closest to real pancakes I’ve found yet. Thick, fluffy and delicious!
Woo! This makes me so happy to hear, JW! Thanks so much for the review. I really appreciate it!
If I could give this recipe -1 stars, I would! I doubled the recipe, did everything you said to do and the batter was like water! Couldn’t even make pancakes with it. Such a waste of expensive ingredients.
Hey Sarah – So sorry to hear that. What kind of coconut flour did you use? And you didn’t change anything about the recipe?
Hi! I’ll be trying this tomorrow and follow the recipe exactly as it is but I was wondering that if I were to make this again in the future, would it be possible to use flax eggs instead of actual eggs instead?
Hey Julia – I haven’t tried this recipe with 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.
Followed this recipe to a T and it turned out to be more of a crumble mixture. Couldn’t even pour it into the pan, had to add about 5 times as much milk and hope for the best. Wouldn’t recommend.
Oh no!! I didn’t make these pancakes long ago and didn’t have issues with the amount of liquid. Did you let the batter sit for awhile before making the pancakes? What kind of coconut flour did you use?
same, i was so worried they were raw…
The coconut flour pancake batter texture was like mashed potatoes and did not come out right. What am I doing wrong? Do you have a video I can watch? I want to try it again. Can I substitute the almond milk for kefir? Would it be a 1 for 1 substitution?
Hey Jennifer, I’m so sorry to hear that these pancakes didn’t turn out for you. Did you change anything about the recipe? I don’t know if kefir would work as a substitute for the milk as I’ve never tried it.
I substituted coconut milk for almond milk and used two eggs. I did not let the eggs and coconut milk come to room temperature. I took them out of the fridge. I also mixed the batter by hand with a whisk. I did not use a standup mixer. Not sure if this is why they didn’t come out good.
Hey Jennifer – The almond milk and eggs shouldn’t have been an issue. I’m wondering if you just needed a touch more milk. The coconut flour soaks up a lot of liquid and sometimes the batter needs a dash more milk. Let me know if you end up trying these again and how they turn out for you.
Hi Brittany, you don’t give the quantity of ingredients for coconut cookies
Check out the full recipe for the coconut flour cookies here: https://www.eatingbirdfood.com/coconut-flour-cookies/
In my new quest for cleaner eating I’ve been wanting to try healthier options in my baking and weekend pancake making. These are delicious! I love the lighter texture and coconut flavor. I followed the recipe exactly and topped pancakes with strawberries and blueberries. Unfortunately, my boys were not impressed. So, since I quadrupled the recipe to feed my crew, it will just be up to my husband and I to eat them. I would make these again for my girlfriends who would probably enjoy. Definitely a winning recipe in my book!
I’m glad you enjoyed these pancakes, Erin!! Thanks for the review. I so appreciate it!
Hi there,
Not sure if this has already been said but in the accompanying video there are three eggs but in the printed version of the recipe only two eggs. Thanks.
Ahh shoot! I edited the recipe to be with only 2 eggs, but the video is older so has 3. I’ll take the video down until I make a new one so it doesn’t confuse people. 🙂
These are so delicious! I have celiac disease, so I’m always on the lookout for yummy gluten free pancake recipes, and this is my new favorite!
So glad you loved these pancakes, Alice! Thanks for the review. I so appreciate it. 🙂
I haven’t made them yet, because I wonder if the maple syrup is necessary for the extra liquid the coconut flour needs. If like to leave it out, but should I substitute something for it? Coconut oil?
Hey Mary, You should be fine leaving it out or you could add a splash more milk if the batter seems like it needs more liquid.