Coconut Flour Pancakes
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Published Jun 10, 2019, Updated Sep 20, 2023
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An easy recipe for coconut flour pancakes that are golden in color and perfectly fluffy. Add your favorite mix-ins and toppings to make them your own. These pancakes work great if you’re gluten-free, paleo or keto.
I was browsing the recipes on my blog the other day and realized I don’t have a lot of coconut flour recipes! It’s time to change that. Coconut flour is gluten-free and paleo friendly.
What are the Benefits of Coconut Flour?
Coconut flour has a ton of fiber and, because it is made from dried coconut meat, is high in healthy saturated fat which may help lower bad cholesterol. Like I mentioned, it’s gluten-free and grain-free so it’s a great option for anyone with food intolerances or allergies.
Can you Substitute Coconut Flour for All-Purpose Flour?
Coconut flour absorbs a lot more liquid than all-purpose or almond flour. While it cannot be substituted as a 1:1 ratio for all-purpose flours in recipes, it can be a substitute! It can be finicky to work with so I recommend following a recipe that has already tested and proved that the sub works, but if you want to experiment, the general rule of thumb is to substitute 1/4 cup-1/3 cup coconut flour for every 1 cup of all-purpose flour. And you’ll likely need to increase the amount of eggs and liquid to get the right consistency.
Coconut Flour Pancake Ingredients
- coconut flour (obviously!)
- baking powder
- eggs
- almond milk
- maple syrup
- vanilla
How to Make Coconut Flour Pancakes
I think people are intimidated by homemade pancakes and waffles and often opt for boxed versions. But the truth is, these coconut flour pancakes are so dang simple to whip up… it’ll take you no more than five minutes longer than if you poured out the batter from a box.
To make these coconut flour pancakes, simply mix the dry ingredients (flour and baking powder) together.
In a separate bowl, mix the wet ingredients (eggs, almond milk, maple syrup and vanilla). Add the liquid mix to the dry ingredients and stir until there are no lumps. Let sit for 2-3 minutes so the coconut flour can absorb some of the liquid. Pour onto a greased pan or skillet and cook them just as you would regular pancakes. That’s it!
More Coconut Flour Recipes
More Pancake and Waffles Recipes
- Protein Pancakes
- Cottage Cheese Pancakes
- Almond Flour Pancakes
- Greek Yogurt Pancakes
- Peanut Flour Pancakes
- Blueberry Protein Pancakes
- Banana Oat Baby Pancakes
- Almond Flour Waffles
- Protein Waffles
- Overnight Oatmeal Pancakes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Coconut Flour Pancakes
Ingredients
- ¼ cup coconut flour
- 1 teaspoon baking powder
- 2-3 eggs, most people prefer 2 eggs!
- ¼ cup almond milk + ½ – 1 Tablespoon more if needed
- 1 Tablespoon maple syrup*
- ½ teaspoon vanilla
- non-stick spray
Toppings
- maple syrup, fruit, nut butter
Instructions
- Mix together coconut flour and baking powder in a medium bowl.
- In a separate bowl, beat eggs until well blended. Add milk, maple syrup and vanilla.
- Add wet ingredients to the dry ingredients and stir until lumps disappear. Let sit for 2-3 minutes so that the coconut flour absorbs some of the liquid. If the batter seems too thick you can add a bit more milk.
- Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). Pour about ¼ cup of batter per pancake onto the hot skillet or griddle. Cook until bubbles come to the surface of the pancake and the edges start to look dry. Flip and cook until bottom is golden brown.
- Serve with toppings of choice.
Video
Notes
- Eggs: The video for this recipe includes 3 eggs because that’s what the original recipe called for, but I have since retested it and realized it works better with 2 eggs!
- Low carb option: You can use a low-cal/low-carb sweetener or leave this out if you want the pancakes to be low-carb.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Brittany!
I’m loving all your recipes. I was wanting to use this recipe as I have leftover coconut flour. I am wanting to make it a bit more filling and add protein powder. Do you think it would impact the consistency, if so do you have suggestions on what else to tweak if I do add protein?
Thanks!
Hi Chantel – I haven’t tested this recipe with protein powder so I’m not sure how it would turn out. Coconut flour can already been finicky to bake with and if you add protein powder you’ll likely need more liquid, especially if you’re using a plant-based protein powder. Plant-based protein powders tend to soak up quite a bit of liquid. Again, I haven’t tested this, so I’m not sure how much extra liquid you’d need. Let me know if you end up trying it and how they turn out. Thanks!