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