These Paleo Coconut Flour Pancakes are the best you’ll ever make! They’re made with just 4 main ingredients and a little coconut oil making them grain-free, dairy-free, and refined sugar free. A recipe for coconut pancakes that the kids will also enjoy.
Have I ever told you how much I LOVE recipe creation day in the Fit Foodie Kitchen? Now that I have Linley on Team Fit Foodie, recipe creation day is the best. We turn on the jams and get right to work. I thought these coconut flour pancakes were going to be hard to get right, but I only had to make them 3 times until I got the perfect ratio of ingredients!
You know what that means…3 whole batches of pancakes all for me. MWAHAHA.
For real though. Grain-filled or grain-free, these are legit going to be my new go-to pancake recipe!
They’re perfectly cooked, moist, and super fluffy! I love how yellow mine turned out. It really shows the difference between store-bought eggs and farm eggs. Farm eggs are SOOOOO much yellower! I know I’ve said this time and time again, but I just love examining each and every egg I get from Blake’s Dad’s farm. They’re all so different and cute! The speckled ones are my fav. These coconut flour pancakes are made with just 4 main ingredients and no oil or butter needed.
Here’s What You Need
- coconut flour
- eggs
- almond milk
- honey
- baking powder
If you’re egg free, I’m sorry but the egg is crucial to the success of these coconut pancakes! Option to change out honey for a different sweetener, or even banana! Use a 1 to 1 ratio for that.
Since these are coconut flour pancakes, I thought I’d go big with the coconutty flavor and use Blue Diamond’s new Unsweetened Almondmilk Coconumilk Blend. However, any kind of almond milk will work! Yum num num. I love how light and creamy this stuff is.
Coconut Flour Pancakes Q&A
How do you make pancakes with coconut flour?
Easy! To make coconut flour pancakes you’ll need, eggs, almond milk, baking powder, coconut flour, and a little bit of honey. Then, follow the steps below to make the most perfect coconut flour pancake recipe!
Is coconut flour OK for ketogenic diet?
Coconut flour is okay on the ketogenic diet! Because it’s high in fiber, protein, and healthy fats and gluten and grain-free, coconut flour is approved for the keto diet!
Is coconut flour good for you?
It is! Coconut flour is an excellent grain-free flour option if you’re looking to boost protein, fiber, and healthy fats. Coconut flour is vegan, gluten free, paleo-approved, and keto-approved!
Can you substitute coconut flour for regular flour?
No! Subbing coconut flour for regular flour 1:1 is the most common mistake I see in baking and cooking! Do NOT substitute coconut flour for regular flour. The baking properties in coconut flour is much different than regular flour because it is so dense and absorbent! Make sure you use a coconut flour specific recipe if you’re looking to only use coconut flour.
Is coconut flour low carb?
In comparison to baking flour, YES! Per 2 tablespoon serving, here is coconut flours nutrition profile: 60 calories, 1.5g fat, 9g carbs, 5g fiber, 3g protein, 3g sugar.
More Paleo Pancakes & Waffles
- Almond Flour Waffles
- Paleo Pumpkin Pancakes
- Grain-Free Applesauce Pancakes
- Almond Flour Banana Pancakes
Paleo Coconut Flour Pancakes
Ingredients
- 1/4 cup + 2 tablespoons coconut flour
- 1/2 cup + 2 tablespoons unsweetened plain almond milk or any kind of almond milk
- 2 teaspoons baking powder
- 4 large eggs
- 2 tablespoons honey or maple syrup
- 1-2 teaspoons coconut oil or coconut oil cooking spray
Instructions
- First, heat about a teaspoon of coconut oil in a large skillet to low/medium heat*. Then, whisk 4 eggs together in a medium-size bowl. Then, add in milk and honey and mix again. Slowly add in coconut flour and baking powder and mix until combined. The batter should be thick.
- Using a 1/4 cup measuring cup, scoop batter onto skillet. Cook first side for about 4 minutes, covered, or until the pancakes begin to brown and the top firms up. Then, flip and cook for 3-4 additional minute uncovered, or until cooked all the way through.
Tips & Notes
- Note the low/medium heat. These pancakes need to cook slow of they will burn on the outside and not be done on the inside!
I have made this recipe twice doubling the flour and the milk only and making it into a cake. It is so delicious! I had kind of a hard time making it into pancakes but this is my new favorite cake recipe! I used coconut oil on the pan when I baked it in the oven at 350 degrees for 30 minutes.
Hello! I love the flavour of these pancakes but I can’t seem to get them to flip well. They turn out to be a mess. I still eat them after haha but the flipping process isn’t as delightful as the taste of the pancakes. What are your thoughts on the matter?
Thank you! Have a beautiful day.
Honey does honey or syrup fit into a KETO type diet? My family is not dieting, but I am. I would like totry this with a sugar free syrup instead of this honey which you have in this recipe will this work? I have tried these types of recipies before and they have all been bad failures, I hate to waste food. It was considered a sin when I was growing up.
Unfortunately these did not work for me at all. I am not sure what the disconnect was though. I cooked them on between settings 2 and 3 on my oven with setting 6 being my medium heat. Any suggestions? I like the simplicity of the ingredients and would love to try again!
I added a tablespoon of almond flour and used 4 jumbo eggs. They were thin but it helped smooth the texture.. Also added fresh cut up strawberries into the batter before the flip.
I’m a little confused on the serving size of this recipe. Is four pancakes a serving, or how does it work.
The recipe serves 4 so however many pancakes you make…just divide by 4!
Epic fail! Too slow to cook. Tastes weird 🙁
These were so yummy! And they filled me up too. Do you have any advice for buying coconut flour in bulk?
Thanks a bunch. 🙂
Yes! most co-ops and Whole Foods has it! You can just store it in a giant mason jar <3
I’m new to the AIP diet and this is prefect for my family’s mornings!!! Filling with a nice taste. A perfect combo of omelette and pancake!
I made this pancake recpe to use up some of my coconut flour that’s just been sitting in the cupboard – and WOW! I didn’t add the honey to my batter, but it’s really moist and tastes really good. However, I do think it tastes a little bit egg-y for my preference. Still a decent recipe though!
This my first experience with coconut flour. The pancakes turned out beautiful and tasted good, but I wasn’t fond of the texture. They felt a tiny bit mealy and were very dry. I followed the recipe exactly, but is this how they’re supposed to be?
Absolutely love this
I have some coconut flour I’ve been meaning to use up–these look so good!
It ok. Texture kind of odd. Had to wait a long time to flip over. Certainly not Bisquick that’s for sure. Have to get use to the taste.
Just made these! It was my first time trying coconut flour pancakes so the texture weirded me out at first. I mixed the dry ingredients then added the wet which caused a lumpy egg mess! I definitely recommend slowly sprinkling the flour onto the wet ingredients and mixing. I added one extra tablespoon of flour as my mixture was too thin. I think waiting a few minutes will help thicken the batter. After spooning the mixture into the pan, I covered it until ready to flip. This helped the pancakes set. Yummy! Will make again 🙂
Tried these for the first time. I actually omitted one teaspoon of the baking powder and they still came out fine. I added whole Berry cranberry sauce to mine because I wanted a little zing. I didn’t even need to put maple syrup on these.
Hello!:) I made them today for breakfast and followed your instructions to the letter. First the batter was much too thin. I let it sit for a few minutes and then tried to make a pancake which turned out to be more of a crêpe. Sadly, I wasn’t able to flip it. However, the pieces tasted really good, so I added coconut flour per teaspoon to the batter until it was thick enough (in total two more tablespoons) and made mini pancakes (six in a pan), which made it easier to flip them. I found that the last batch was the easiest to flip, so maybe it would be a good idea to let the batter sit for half an hour or so?
The end result tasted really good!:) I slathered them with coconut butter…;)
I will definitely make coconut pancakes again, however maybe I will try the recipe on my coconut flour bag, as for me the cooking process was too complicated…
I have to say that i don’t blame your recipe. After all, the pancakes tasted really good and the cause of my problems with the batter might be that I live in Austria and my coconut flour may be different than yours!;)
Thank you for the recipe!:)
Have not tried these yet, tho I’m certainly intrigued! Got to watch my carbohydrates tho, so just for the record, about how many carbs and how much fiber would be in 3 of these pancakes, made medium-sized?
Thanks in advance!
M Dandicat, if you enter all ingredients into my fitness pal(an app or online) to make a recipe. It will tell you exactly what is in it per serving 🙂
Making these for my grandma and I tomorrow morning! Can’t wait to see how they come out. I have a nut allergy so I’m going to sub the almondmilk for coconut milk 🙂
After a coconut flour pancake disaster last week with another recipe (with too many ingredients). Attempted to make them again today with this recipe. It was a success! Used regular milk instead of the almond blend and topped mine with berries, was able to make 6 medium pancakes, perfect for me and my boyfriend. It will be the recipe to use moving forward. Simple and delish! 🙂
Yay! So glad you loved it <3