Naturally gluten-free and low-carb, these easy Coconut Flour Pancakes are 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! Top 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 Coconut Flour Paleo & 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.
- 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.
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.
How to Make Coconut Flour Pancakes
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!
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.
More of Our Favorite
Coconut Flour Recipes
Common Questions
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.
Coconut Flour Pancakes Recipe
- Total Time: 20-25 minutes
- Yield: 3–6 pancakes 1x
- Diet: Gluten Free
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
- 2 large eggs
- ⅓ cup almond or coconut milk
- ¼ cup coconut flour (25-30 grams), sifted or process into a finer flour
- ½ Tablespoon ground flaxseed
- ½ 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
- In a large mixing bowl, whisk the eggs and milk until smooth.
- 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.
- 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.
- Heat a non-stick frying pan or griddle over medium heat. Grease the pan with avocado oil or refined coconut oil.* Scoop ¼ cup batter into a measuring cup and pour into the center of the pan.
- 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.
- Repeat, greasing the pan between each batch, until all batter is used. Serve warm with toppings of choice.
- 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: 183
- Sugar: 2.6 g
- Sodium: 474.9 mg
- Fat: 13.6 g
- Saturated Fat: 9.4 g
- Carbohydrates: 7.9 g
- Fiber: 4.2 g
- Protein: 6.8 g
- Cholesterol: 124 mg
You could try using an egg replacer and olive oil to help lower the saturated fat. We haven’t tried with egg replacer yet but I think it would work!
Hi Lindsay & friends,
Has anyone tried these with an egg replacer..say ground flax, chia seed or gelatin.. I’m intolerant to eggs but am craving coconut flour/ flax pancakes. I’m going to give these a try today with the flax and gelatin.. more protein 😉
Have you tried my vegan pancakes? https://www.cottercrunch.com/vegan-protein-pancakes/ Might be better!
I’ve never had that happen. Did you add banana? What brand of coconut flour did you use? Happy to help remedy this
Isimply attempted these yesterday and they are the best formula I’ve attempted yet. They look and pose a flavor like genuine hotcakes to me.
I have not had the good luck substituting coconut flour in numerous formulas, so am too grateful for your preliminaries and counsel. I should state the look/consistency of the player had me stressed up until the flip, however I was stunned and excited with the outcome. Flawless modest little coconut hotcakes. They were cute. It’s too terrible I can’t connect a photograph in this format.
since they truly were that charming (and delectable).
On account of you for sharing this formula.
Oh wonderful!! So glad you enjoyed them Rachel. Yes, next time share pics! Or tag us on social media with your pic. @cottercrunch
I just tried these yesterday and they are the best recipe I’ve tried yet. They look and taste like real pancakes to me.
I have not had the best of luck substituting coconut flour in many recipes, so am super thankful for your trials and advice. I must say the look/consistency of the batter had me worried up until the flip, but I was shocked and thrilled with the result. Perfect tiny little coconut pancakes. They were adorable. It’s too bad I can’t attach a photo in this format because they really were that cute (and tasty).
Thanks to you for sharing this recipe.
Lindsay, it’s amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!
Oh thank you Polly! I’m so glad that you enjoyed them. I appreciate you taking the time to let me know as well.
Lindsay, thanks a lot for sharing! Very tasty pancakes. My son will love it!
Thank you! These are a favorite in our house, I hope he likes them too!
Lindsay, thank you! I just made this recipe tonight and everyone loved it! Very easy and delicious! Thank you!
Oh wonderful! So glad Ellery
Lindsay, what a great idea! I love pancakes. Your version really pleases me very well, with ingredients that I often use in cooking too.
I’m so glad! Thanks for the feedback❤️
Lindsay, thanks! These pancakes are faaantastic! My kids would love it!
Made a vegan version of this recipe with 1/2 cup applesauce, unbleached raw sugar, and three bananas… Next time, less bananas, more “flax or chia egg”, and no applesauce. I DID manage to get rid of the vinegar taste though.
Great recipe: I am going to try to make another vegan version again soon!
Oh amazing! Keep me posted on that version Amanda!
What is the apple cider vinegar for? I googled it and it said it was for making sour milk (like buttermilk) but that’s not what you’re doing here so I’m not understanding its purpose?
I use apple cider vinegar in baked goods recipes in conjunction with baking soda as a leavener. It helps give it that fluff!
I made the version with the small banana. Really delicious! Thank you.
Awesome! I’m so glad you shared this Tia
these were PERFECT!!!!!!
Wonderful! So glad you liked them Allie!
Really? Oh that’s so sad. We make them a lot! What version did you use?
I would make sure you’re using the highly quality ACV! 🙂 I get the best results when I make them thin! Hope this helps !!
I don’t think I would make these again. The vinegar gave it an undesired twang taste (just not my taste preference) and these fell apart when flipping, even with a wide spatula and even when I tried to reduce the diameter in size. I’ll stick to my other go-to coconut flour recipe. The fluffiness was nice, but that was about it. :/
Oh no! I’m sorry. What pan did you use? Did you try it with banana or without? Am using apple cider vinegar? We make these a lot so I want to make sure I can remedy this problem ASAP
I used an electric griddle and buttered it up pretty well to ensure they wouldn’t stick and would form well and flip well. I didn’t add bananas to this one, and yes, it was apple cider vinegar. It may be just my taste for Apple cider vinegar.
Well, this is my first visit to your blog! Your blog provided us valuable information .You have done a marvelous job
These are awesome! I wanted the banana pancake texture, but low carb, so I subbed cream cheese for the banana and psyllium husk for the starch and added a little stevia, and they had fabulous texture and flavor. Thanks for the recipe!
Going nuts for these! They look so delish!
I haven’t had pancakes near enough lately. Or breakfast for that matter. Move in with me?
I love me some coconut flour pancakes!
One more delicious I never made this but tomorrow I’ll make this soon… I just love your site for making all the best and delicious things.
Coconut flour is great for these – slightly sweet and delicious!
I’m going to have to try BOTH ways for sure!
OMG! I used to make coconut flour pancakes ALL the time in high school! They tasted amazing. I really want to see if I can make vegan coconut flour pancakes, but it would be challenging to find a good egg substitute that doesn’t dry out the batter too much!
I so need to try the vegan version. POndering. Maybe Bob’s redmill egg replacers?
Maybe I will do breakfast for dinner and have these pancakes tonight!
you read my mind!
These look perfect for our lazy weekend coming up!
totally!
We love pancakes in our house so a low carb version is a must!
Love adding banana as a sweetener to pancakes! These look delicious 🙂
me too! it’s just the right amount of sweetness.
GENIUS.
Thank you my friend!
I love the slightly sweet flavor coconut flour gives to pancakes. Also the toppings on this are just so good looking.
Best pancakes ever!!
I’m so sorry to hear that. We’ve had others make this just fine. What pan did you use? What brand coconut flour?
It’s okay, I just wanted to leave an honest review. I used a non-stick skillet & Bob’s Red Mill Coconut Flour.
Totally understand. A pancake skillet, crepe pan, or cast iron work best. I’ll be sure to put that in notes
I would try these again! Maybe something was just a little off when you made them?! I’ve made them both and had great success!
I made the unsweetened recipe exactly and mine fell apart too. I used non stick skillet Tusker Brand organic coconut flour.
Oh no. So sorry! I don’t think it’s the flour. I have found that it’s crucial to use a certain pan, like a pancake griddle, crepe pan, or quality cast iron for the low carb. I posted me making them on ig stories. Happy to show you if needed!
These pancakes look delicious and perfect for weekend brunch! YUM!
You read my mind friend!