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overhead image of a white plate with a stack of coconut flour pancakes topped with a pad of butter and maple syrup

Coconut Flour Pancakes Recipe

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4 from 11 reviews

  • Author: Lindsay Cotter
  • Total Time: 20-25 minutes
  • Yield: 3-6 pancakes 1x
  • Diet: Gluten Free


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.


Units Scale
  • 2 large eggs
  • 1/3 cup almond or coconut milk
  • 1/4 cup coconut flour (56 grams), sifted or process into a finer flour
  • 1/2 Tablespoon ground flaxseed
  • 1/2 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


  1. In a large mixing bowl, whisk the eggs and milk until smooth.
  2. 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.
  3. 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.
  4. Heat a non-stick frying pan or griddle over medium heat. Grease the pan with avocado oil or refined coconut oil.* Scoop 1/4 cup batter into a measuring cup and pour into the center of the pan.
  5. 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.
  6. Repeat, greasing the pan between each batch, until all batter is used. Serve warm with toppings of choice.
  7. Store in an airtight container in the fridge for up to 7 days.


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


  • Serving Size: 1 pancake
  • Calories: 150-160
  • Sugar: 2 g
  • Saturated Fat: 12 g
  • Carbohydrates: 7 g
  • Fiber: 4 g
  • Protein: 6 g