How to make pancakes with coconut flour

Naturally gluten free and low carb, this easy coconut flour pancake recipe is the perfect dairy free option the whole family will love. Light, fluffy, and full of fiber, they’re a quick meal that will keep you satisfied all morning long! Serve them on their own, or top them with warm maple syrup for the ultimate sweet breakfast or brunch. 

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Why Use Coconut Flour? 

A common gluten free flour alternative, coconut flour has a naturally sweet taste and rich texture. Plus, it’s full of fiber, healthy medium-chain triglycerides, and has a lower glycemic index than standard all-purpose flour! (Source) As a result, you’ll be left feeling much fuller and won’t suffer a sugar crash after breakfast.

Plus, when combined with plant-based ingredients, coconut flour makes for super allergy-friendly recipes that can easily be adapted to fit a wide variety of dietary needs like these coconut flour pancakes! 

Is It Paleo and Keto Friendly? 

On its own, coconut flour is paleo and a great option for low carb diets. In fact, 2 tablespoons of coconut flour only have 4 grams of net carbs which is a whole lot lower than 12 grams of net carbs found in traditional all-purpose flour! That said, this coconut flour pancakes recipe is also paleo friendly and naturally low in carbs, making it keto friendly, too. 

Are Coconut Flour Pancakes Healthy? 

Of course, healthy is defined differently by everyone. However, as mentioned, these coconut flour pancakes are a good source of fiber and healthy fats and can be adapted to fit a wide variety of dietary needs, making them a fairly healthy option for most. They’re certainly healthier than standard pancake recipes! 

Gluten Free Ingredients You’ll Need

Unlike traditional pancake recipes, you won’t find any gluten or dairy in these coconut flour pancakes! However, they’re still super fluffy and delicious. Here’s what you’ll need: 

• Eggs – A good source of healthy fats and protein, eggs also provide structure to pancakes and help them rise.
  
• Non-Dairy Milk – We prefer to use almond milk or coconut milk, but any non-dairy milk like oat milk or hemp milk can be used.
  
• Coconut Flour – Made from the meat of coconut fruit, this flour is naturally gluten free and creates the best pancakes as long as you follow the recipe precisely!
  
• Ground Flaxseed – This adds extra fiber and plant-based protein and acts as a binder preventing the pancakes from falling apart.
  
• Baking Powder – Use fresh baking powder for the fluffiest pancakes you’ll ever make!
  
• Oil – Naturally refined avocado oil, pure olive oil, or coconut oil are neutral in flavor and can handle the high cooking temperature required for this recipe.
  
• Apple Cider Vinegar – When combined with non-dairy milk, apple cider vinegar can be used to emulate buttermilk and create a little extra fluff.
  
• Vanilla Extract – Pure vanilla extract elevates the flavor of the rest of the ingredients. Without it, this recipe just isn’t the same. 

How to Make this Coconut Flour Pancakes Recipe

These coconut flour pancakes come together just as easily as any other pancake recipe would. Follow the instructions below, and take a look at the recipe card at the bottom for the full details and a few notes! 

• Combine the eggs and milk in a large bowl.  
  
• In a second bowl, whisk together the dry ingredients (coconut flour, flaxseed, baking powder). 
  
• Working in batches, add the dry ingredients to the bowl of wet ingredients. 
  
• Stir in the oil, vanilla, and apple cider vinegar. Then, place the batter in the fridge to thicken. Or, if using coconut oil, be sure to let the batter rest at room temperature instead of in the fridge to prevent the oil from solidifying! 

NOTE: The batter will be thicker than regular pancake batter due to the oat flour. 

• When ready to cook, heat a skillet over medium-high heat and grease it with oil or butter. 
  
• Scooping ¼ cup of the pancake batter up at a time, cook the pancakes in the center of the pan until small bubbles begin to form. Then, flip the pancakes over, and cook until they’re golden brown and completely set. 
  
• Repeat the steps, greasing the skillet in between batches until all of the batter has been used. 

• Then, serve your coconut flour pancakes warm with your favorite toppings, and enjoy! 

Tips and Tricks

Here are a few tips and tricks to keep make our favorite coconut flour pancakes with ease. Not to mention fluffy texture and delicious taste!

Tilt the Pan. Once you pour the batter into the pan, gently tilt it to even and spread out the batter for quick, even cooking. 

Cooking Times Vary. Depending on what kind of pan you use, your pancakes may take more or less time to cook. For instance, a cast iron pan will cook your pancakes faster. Meanwhile, a crepe pan will cook your pancakes more evenly. We use a griddle which works great, but requires extra butter or oil between each batch to prevent the pancakes from sticking. 

Practice Patience. We know it can be tempting to turn up the heat to get your pancakes to cook faster, but trust us, it isn’t worth it. If you do, the edges will burn but the center won’t be quite set. 

Keep Your Pancakes Small. Smaller pancakes are faster to cook and easier to flip. For this recipe, we usually get 5-6 pancakes with each batch. 

Serving Suggestions

If you want to make a full weekend spread, try pairing these coconut flour pancakes with hearty dishes like easy egg lasagna or egg wraps. Or, serve them on their own with your favorite mix-ins and toppings like dairy-free chocolate chips, fresh berries like strawberries or raspberries, maple syrup, or nut butter. And stay tuned for a pumpkin spice version we’ve got coming soon. 😉

Common Questions

Can I substitute coconut flour for gluten free all-purpose flour? 

A unique ingredient, coconut flour absorbs more liquid than other flours. As a result, it is best used in recipes that specifically require coconut flour. We haven’t tried using all-purpose flour, but it should work with a little experimentation! A general rule of thumb is to use 1 cup of flour for every ¼-⅓ cup of coconut flour. Read more about how to use coconut flour here! 

Can I make this coconut flour pancakes recipe ahead of time? 

Yes! This recipe is great to add to your weekly meal prep. When wrapped in foil or stored in an airtight container, leftover pancakes will stay fresh in the refrigerator for up to 7 days or in the freezer for up to 3 months. 

Can these pancakes be made without eggs? 

No, due to the texture of coconut flour, removing the eggs results in a crumbly batter that does not cook evenly. 

More Ways to Use Coconut Flour: Looking for more gluten free recipes using coconut flour? Try out our 5-Ingredient Coconut Flour Tortillas or everyone’s favorite Gluten Free Coconut Orange Muffins! 

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Coconut Flour Pancakes Recipe

★★★★

4 from 11 reviews

• Author: Lindsay Cotter
• Total Time: 20-25 minutes
• Yield: 3–6 pancakes 1x
• Diet: Gluten Free

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Description

Naturally gluten free and low carb, this easy coconut flour pancake recipe is the perfect dairy free option the whole family will love. Serve them on their own, or top them with warm maple syrup for the ultimate sweet breakfast or brunch.

Ingredients

Units USM Scale 1x2x3x

• 2 large eggs
• 1/3 cup almond or coconut milk
• 1/4 cup coconut flour (56 grams), sifted or process into a finer flour
• 1/2 Tablespoon ground flaxseed
• 1/2 teaspoon baking powder
• 2 Tablespoons naturally refined avocado oil, pure olive oil, or coconut oil (divided)
• 2 teaspoons apple cider vinegar
• 1 teaspoon pure vanilla extract
• Optional sweetener of choice

Instructions

1. In a large mixing bowl, whisk the eggs and milk until smooth.
2. In a second bowl, whisk together the coconut flour, flaxseed, and baking powder. Working in batches, combine the dry ingredients with the wet. Mix until just combined and a thick, smooth batter is formed.
3. Gently stir 1 Tablespoon oil, vanilla, and apple cider vinegar into the batter. Place in the fridge for 10-15 minutes to thicken. *Note – if using coconut oil, leave the batter to rest at room temperature (versus in the fridge) so the oil doesn’t solidify.
4. Heat a non-stick frying pan or griddle over medium heat. Grease the pan with avocado oil or refined coconut oil.* Scoop 1/4 cup batter into a measuring cup and pour into the center of the pan.
5. Cook until the center starts to bubble and edges start to brown, around 2 minutes. Flip over, and cook an additional 1-3 minutes. See notes for cooking times.
6. Repeat, greasing the pan between each batch, until all batter is used. Serve warm with toppings of choice.
7. Store in an airtight container in the fridge for up to 7 days.

Notes

Cooking Tips – Don’t let the pan get too hot or your pancakes will burn! Cooking times will vary per pan. A cast iron will cook the pancakes faster. A crepe pan will cook more evenly. I used a griddle, which works great but I recommended adding a little oil or butter after making 1-2 pancakes.

Flipping tip – pour the batter into the pan, then thin it out (tilt pan). Smaller pancakes are easier to flip, so keep that in mind.

• Prep Time: 10 minutes
• Cook Time: 10-15 minutes
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 pancake
• Calories: 150-160
• Sugar: 2 g
• Saturated Fat: 12 g
• Carbohydrates: 7 g
• Fiber: 4 g
• Protein: 6 g

Keywords: coconut flour pancakes, coconut flour pancakes recipe, pancakes, breakfast, coconut, low carb, gluten free, dairy free

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More Gluten Free, Dairy Free Pancake Recipes

You can never have too many pancakes in your life, right? Once you’ve devoured this coconut flour pancakes recipe, take a look at more popular gluten free pancake recipes below! 

• Made without flour, these tasty low carb pancakes require just 4 ingredients to make. 
• Blueberry vegan protein pancakes are a plant-based breakfast with real food ingredients, but no dairy or eggs. 
• Delicious, chocolatey, and baked in the oven, these sheet pan chocolate protein pancakes are a nutritious breakfast you and the kids will love! 
• Low sugar, gluten free, and combined in a blender, flourless carrot cake yogurt pancakes are almost too good to be true.

Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!

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