Coconut Flour Pancakes (2024)

Learn how to make super fluffy Coconut Flour Pancakes in just 15 minutes! This is a naturally gluten-free recipe that is higher in fiber and protein while being lower in carbohydrates compared to traditional pancakes. The perfect healthy breakfast for busy weeks that should keep you feeling satisfied for hours.

The secret to making super fluffy coconut flour pancakes is a full tablespoon of baking powder. I know this sounds like a lot, but this is the ingredient that will give your pancakes a light, tender texture when cooking (I use the same technique when making my super fluffy vegan pancakes!)

Unlike baking soda, baking powder already contains an acid,so all it needs is moisture and heat to activate it (no apple cider vinegar required!)

What Is Coconut Flour?

Coconut flour is rich in protein and fiberand is agreat choice for anyone wanting a low-carb, grain-free flour that is also nut-free.

It’s made from the pulp of the coconut that’s leftover after making coconut milk. The pulp is dried out and ground up into a fine, soft flour, which is great for making light, fluffy pancakes.

Because coconut flour is rich in protein, fiber, and fat; coconut flour pancakes tend to be super satisfying and keep us feeling satiated for longer periods.

It is important to note that because of its high fiber content, recipes using coconut flour tend to require less flour and more liquid (eggs and/or milk) than their traditional counterparts. Coconut flour can’t be substituted 1:1 in recipes that call for other types of flour (nor can you use other types of flour to make coconut flour pancakes).

Ingredients Needed:

These coconut pancakes are made with simple, wholesome ingredients that you probably already have in your kitchen. Here’s the lineup:

• Coconut flour – The base of this pancake recipe. Do NOT try to make any different flour substitutions.
• Baking staples –You’ll need some vanilla extractfor flavor, a pinch of salt to pull the flavors together and a full tablespoon of baking powder to help the pancakes rise.
• Almond milk –I like to use unsweetened vanilla almond milk, but you can use any milk you’d like.
• Eggs – This pancake recipe calls for 2 eggs. Coconut flour really works best with real eggs, so I don’t recommend trying flax or chia eggs as a substitute.
• Maple syrup – For a little added sweetness.

How to Make Pancakes with Coconut Flour

Making pancakes with coconut flour is just as easy as any other pancake recipe. Here’s the simple process:

For the full, printable recipe, reference the recipe card at the bottom of the page.

1. Combinedry ingredients. Stir together the coconut flour, baking powder and salt in a large bowl.
2. Mix wet ingredients. In a separate bowl, whisk almond milk, eggs, vanilla and maple syrup.Add the wet mixture to the dry ingredients and gently stir until everything has come together.
3. Cook. Measure out batter using a 1/4 cup measuring cup for each pancake and cook for about 2-3 minutes on each side, until the edges begin to puff and the bottom is golden brown. Repeat until you have worked through all the batter.

4. Serve. Enjoy with toppings of your choice!

Tips for Recipe Success

This recipe is pretty straightforward, but I do have a few pancake-making tips to give you the most perfect pancakes.

• Thick batter. Coconut flour pancake batter is naturally thick, but if it’s TOO thick, simply add a bit more almond milk.
• Small pancakes. Because the batter is more delicate than traditional pancake batter, it’s important to make smaller (1/4-cup) pancakes, so you can flip them easily.
• Make extras. If you want to make a large batch for more hungry mouths or ready-to-go breakfasts later, you can easily double or triple this recipe.

Pancake Toppings

Feel free to change up your pancakes with fun, tasty pancake toppings. Here’s some options:

• Syrups.maple syrup, honey, fruit syrups
• Nut butter.peanut butter, almond butter, cashew butter, sunflower butter, homemade Nutella
• Fresh fruit.blueberries, apricots, strawberries, raspberries, apples, peaches, pears, banana slices, pom seeds
• Dried fruit.raisins, cranberries, figs, apricots, goji berries, dates
• Nuts.almonds, cashews, pecans, walnuts, peanuts, sunflower seeds
• Other toppings.cream cheese, jelly, coconut whipped cream, yogurt, shredded coconut, chocolate chips

See Also

Chicken Shawarma - Middle Eastern Style, Healthy, Low Carb RecipeBalsamic Chicken with Onions and Mushrooms | easy and low carbKeto Big Mac Smash Burgers - 2 Net Carbs Per ServingKeto Sesame Pork and Green Beans - The Best Keto Recipes

Frequently Asked Questions

Can you Substitute the Coconut Flour for a Different Flour?

I do NOT recommend making substitutions with this recipe.Coconut flour is very unique and requires more liquid than other flours for structure. If you want a pancake recipe using a different flour, try one of the following options:

• Almond Flour Pancakes
• Oatmeal Pancakes
• Almond Flour Banana Pancakes
• Peanut Butter Protein Pancakes

What Does Coconut Flour Taste Like?

Coconut flour tastes a bit like unsweetened coconut. With the addition of vanilla, maple syrup and any toppings you add, coconut flour pancakes have a very subtle coconut flavor.

Is this Recipe Keto Friendly?

Coconut flour pancakes are great for anyone on a low-carb, grain-free and/or keto diet. There are just 4 grams of net carbs for every two tablespoons of coconut flour. You can omit the maple syrup in this recipe to further lower the carbs in these pancakes.

How to Keep Pancakes Warm

Place cooked pancakes on a baking sheet in a 200ºF oven to keep them warm while you finish cooking all of the batter.

Can you Freeze these Pancakes?

Yes! These naturally gluten-free, dairy-free pancakes are great to make ahead of time and freeze for a later date. Once pancakes have cooled, transfer them to a baking sheet, so they aren’t touching, place in the freezer for 30 minutes, and then place them in freezer-safe airtight containers; freeze for up to 3 months. No need to thaw when you’re ready to eat, just add the pancakes to a plate and microwave for 30-60 seconds or until warm.

Storing Leftovers

Store any leftover pancakes in an airtight container in the refrigerator for up to about 1 week.

More Coconut Flour Recipes

Looking for more recipes using coconut flour? Give these other favs a try:

• Coconut Flour Chocolate Chip Blondies
• Coconut Flour Chocolate Chip Cookies
• Gluten + Grain Free Chunky Monkey Muffins
• Coconut Flour Pumpkin Cranberry Muffins

WATCH MY COCONUT FLOUR RECIPE VIDEO

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me onYouTube,Instagram, andFacebookfor more healthy food inspiration.