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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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!:)