Coconut Flour Pancakes
Published 11/4/2018 • Updated 6/20/2024
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These Coconut Flour Pancakes are the best (and fluffiest) 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. They’re perfectly cooked, moist, and super fluffy.
Featured Comment
“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!” – Bianca
I thought these coconut flour pancakes were going to be hard to get right, but I only had to make them 3 times until we got the perfect ratio of ingredients! You know what that means — 3 whole batches of pancakes, all for me. MWAHAHA.
If you’re a pancake fiend like me, you’ve got to try our Paleo Pumpkin Pancakes and Grain-Free Applesauce Pancakes. SO good!
For real, though. Grain-filled or grain-free, these are legit going to be my new go-to pancake recipe! Just make the batter, plop it on the griddle, flip once, and BOOM. Ready to eat!
Coconut Flour Pancakes (Just 4 Main Ingredients!)
- Coconut flour: The star ingredient of these pancakes! Coconut flour is a nutrient-dense, gluten-free, and low-carb alternative to traditional wheat flour.
- Almond milk: I thought I’d go big with the coconutty flavor and use Blue Diamond’s unsweetened almond milk/coconut milk Blend. However, any kind of almond milk will work!
- Eggs: Key to this recipe, eggs add moisture and act as a binding agent. Don’t skip it!
- Honey: The perfect natural sweetener for these pancakes. It adds just the right amount of sweetness and compliments the coconut flavor.
Our #1 tip!
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!
Can I make these pancakes with coconut flour egg-free?
If you’re egg-free, I’m sorry, but eggs are crucial to the success of these keto coconut flour pancakes! I haven’t tried making them without eggs, but if you do experiment, let us know in the comments below!
What can I swap for the honey?
You’re welcome to use any sweetener of choice—even banana for tasty banana coconut flour pancakes! If swapping, use a 1 to 1 ratio of your preferred sweetener to honey.
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.
Why are my coconut pancakes falling apart?
If your coconut flour pancakes are falling apart, it could be the brand of coconut flour you use. I’ve used some pretty bad coconut flour in the past that just doesn’t hold together well.
I recommend using high-quality, finely ground coconut flour for best results. It should absorb your wet ingredients like a sponge!
Tasty Topping Ideas
Maple syrup and fresh berries
Almond butter and sliced bananas
Whipped cream and dark chocolate chips
Lemon juice, honey, and coconut cream
Fresh fruit compote (made with chia seeds for a healthier option)
Cinnamon and honey yogurt sauce
How to Store Leftovers
Store leftover coconut flour pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage. Simply place them in a freezer-safe bag or container and thaw before reheating.
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!
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We were intrigued by the yellow pancakes. The honey makes them sweet and delicious. We would love to see a “savory” turmeric pancake, and if you’re looking for ingredients be sure to check out our Turmeric Honey and Ground Turmeric on our website.
This looks delicious! I’m actually about to go pick up coconut flower now to make these in the morning!!! Do you know the nutritional facts on this recipe?
YUM YUM YUM!
Loved these.
YAY! Glad you loved them 🙂
Thanks – this is the closest I’ve found to a good pancake substitute for my daughter who is doing keto. My tweaks:
1. mix baking powder and coconut flour first
2. sub 1/2 c heavy cream
3. sub bacon grease (less smoke, nicer griddle pattern)
4. add touch vanilla and pumpkin pie spice
5. 4 minutes first side 2 min second side.
She says they taste a “little bit eggy” but is delighted to have pancakes!
This recipe is fantastic, easy, and the pancakes taste great!
YAY! So glad you loved them 🙂
These are so delicious! I just love the texture that the coconut flour gives them! I will definitely make these again!
Yay! Thanks so much for your comment 🙂
Made these for lunch today and they were delicious! I added cinnamon and ground vanilla to the batter, and then I topped them with banana and peanut butter. This was my first time having pancakes since I was diagnosed with Celiac TWO YEARS AGO! Worth the wait!
I made these pancakes this morning for my daughter. She is trying to eat low-carb, not paleo. I used organic whole milk and a little vanilla extract instead of the Almond Breeze stuff. I also used organic butter instead of the coconut oil. I cook for a living, so I know that these changes are minor. Is the recipe supposed to call for equal amounts of milk as coconut flour? My batter didn’t turn out thick with the 1/4 cup plus 2 T of coconut flour. I had to add more. It seems like if I had started out with a 1/2 cup plus 2 T each of milk and coconut flour it probably would have turned out right. My last 6 pancakes turned out fine. The first 6 were trying to get it right. My daughter topped them with applesauce and enjoyed them.
This sounds SO good! Never made pancakes with coconut flour, great idea! Thank you so much for sharing!
You’re going to love this recipe!
Is it weird that I’ve never been more proud of your dish towel placement? Controlled mess at its finest babbbbby!