These Coconut Flour Pancakes are naturally gluten-free, grain-free, paleo and easily adapted for keto. Light, fluffy and full of coconut flavour, they make a simple healthy breakfast. Serve plain or top with coconut yogurt, shredded coconut and maple syrup.
Fluffy Coconut Flour Pancakes
If you enjoy sweet breakfasts like French toast muffins or almond flour waffles, these coconut flour pancakes are a great grain-free alternative. The texture is tender and delicate, and the coconut flavour is pleasant but not overpowering.
They’re delicious on their own or topped with coconut yogurt, shredded coconut and maple syrup.
What is coconut flour?
Coconut flour is a grain-free, gluten-free flour made from dried coconut meat. It’s essentially unsweetened coconut that has been finely ground into a soft flour. It has a mild coconut taste that blends well with other ingredients. When buying coconut flour, check the ingredient list to ensure it contains only coconut.
Ingredients in this recipe
- Coconut flour: The main ingredient. A little goes a long way because it’s very absorbent.
- Tapioca flour: Just 1 tbsp to help bind the batter; cornstarch can be used as a substitute.
- Baking powder: Helps the pancakes rise.
- Salt: A small pinch enhances flavour.
- Eggs: Two eggs provide structure and moisture, important because coconut flour soaks up liquid.
- Light coconut milk: Use any milk you prefer; light coconut milk keeps a subtle coconut flavour.
- Maple syrup: A touch of sweetness. Omit for lower-carb or stricter keto versions.
- Vanilla extract: For extra flavour.
- Coconut oil or butter: For frying.
How to make this recipe from scratch
Combine the coconut flour, tapioca flour, baking powder and salt in a bowl.
In a separate bowl whisk the eggs, coconut milk, maple syrup and vanilla extract until combined.
Pour the wet ingredients into the dry and whisk until the batter is smooth and free of lumps.
Heat a large skillet over medium or medium-low heat and add coconut oil or butter. Spoon batter into the pan to form pancakes. Cook 3–4 minutes on the first side until small bubbles appear, then flip and cook another 2–3 minutes until cooked through. Serve warm with your favourite toppings.
Are these pancakes paleo and keto-friendly?
Yes. Use tapioca flour (not cornstarch) for a paleo-friendly version. For a keto approach, omit the maple syrup or use a low-carb sweetener. The base recipe is naturally grain-free and works well for both diets with small adjustments.
Tips for making this recipe perfectly
- Whisk until smooth: Coconut flour can form clumps, so mix until the batter is smooth. You can also use a blender for an ultra-smooth batter.
- Cook on medium or medium-low: Coconut flour pancakes burn more easily than regular pancakes. Keep the heat moderate and be patient; cooking slowly yields a tender inside without burning the exterior.
- Cook multiple pancakes: The batter thickens as it sits because coconut flour continues to absorb liquid. If you have space, cook several at once to keep texture consistent.
More pancake recipes to try
- Fluffy Almond Flour Pancakes
- Matcha Pancakes
- Vanilla Buckwheat Pancakes
If you make these Coconut Flour Pancakes, leave a comment or rating to share how they turned out. Enjoy!
Coconut Flour Pancakes
- Author: Jessica Hoffman
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6-8 pancakes
- Category: Breakfast
- Method: Pan fry
- Cuisine: American
- Diet: Gluten Free
Description
These coconut flour pancakes are grain-free, gluten-free and have a soft, delicate texture — a healthy and satisfying breakfast option.
Ingredients
- 1/4 cup coconut flour
- 1 tbsp tapioca flour (or cornstarch)
- 1 tsp baking powder
- Pinch of salt
- 2 eggs
- 1/2 cup light coconut milk (or other milk)
- 1/2 tbsp maple syrup (optional)
- 1 tsp vanilla extract
- Coconut oil or butter for frying
Instructions
- Combine coconut flour, tapioca flour, baking powder and salt in a bowl.
- In another bowl whisk the eggs, coconut milk, maple syrup and vanilla until combined.
- Pour the wet ingredients into the dry and whisk until the batter is smooth with no clumps.
- Heat oil or butter in a large skillet over medium or medium-low heat. Pour a spoonful of batter into the pan and cook 3–4 minutes until bubbles form, then flip and cook 2–3 minutes more. Keep the heat moderate to avoid burning.
- Serve with maple syrup, yogurt and coconut chips or your favourite toppings.
Notes
Mix the batter until smooth. Unlike some flour-based pancakes, these benefit from a smooth, lump-free batter. A blender works well too.
Cook on medium or medium-low. Coconut flour can burn quickly, so keep the temperature moderate and cook slowly for best results.
Cook multiple pancakes at once if possible. The batter will thicken as it sits because coconut flour absorbs liquid. Cooking several at once helps maintain consistent texture.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 245
- Sugar: 5g
- Fat: 9.8g
- Carbohydrates: 22g
- Fiber: 12g
- Protein: 12g