Coconut Flour Pancakes
These easy coconut flour pancakes will turn out perfect every time! They’re gluten-free, with a dairy-free option, and they’re every bit as fluffy and delicious as traditional pancakes. Serve with fresh fruit and a drizzle of maple syrup for the best breakfast treat!
I have struggled in the past using coconut flour, but these pancakes were amazing! The flavor was great, and the pancakes were so fluffy. I’m excited to make more in the future! Thank you!— Jessica
I’ve tried making coconut flour pancakes so many times and so many times came up with fails. They either fall completely apart or just will not cook properly. But these pancakes I’m bring you, today, have totally redeemed my love for coconut flour.
They’re grain-free, but the coconut flour gives them a light, fluffy texture, reminiscent of classic buttermilk pancakes. And, trust me, these actually stay in one piece when you flip them!
Just add your favorite toppings and you have an incredible breakfast, without the grains.
Why you will love this recipe
- Perfect for meal prep. These are great to make ahead of time. Just cook, cool, and store the pancakes in the refrigerator or freezer until you’re ready to enjoy.
- So tasty. These cook up soft, fluffy and melt in your mouth delicious!
- Satisfying. Because these are made with coconut flour, they have more fiber and protein than traditional pancake recipes and won’t leave you feeling weighed down.
- Easy. Little prep time is needed to make and cook these. Stir the pancake batter ingredients together in a large bowl, cook and enjoy.
- Family-friendly. Not only do adults love these, but my picky kids couldn’t resist the sweet and fluffy flapjacks.
Coconut flour pancakes are made with simple, everyday ingredients like butter, eggs, maple syrup and a few other baking staples. Here’s everything you’ll need:
- Butter. A touch of melted butter gives these the perfect texture and richness.
- Eggs. This pancake recipe calls for 2 eggs. Coconut flour is unique and works best with real eggs, so we don’t recommend trying flax eggs or chia eggs as a substitute.
- Maple syrup. For a little added sweetness. You can omit the sweetener or use something like honey or agave.
- Baking staples. You’ll need some vanilla extract for flavor, a pinch of salt to pull the flavors together and baking powder to help the pancakes rise.
- Coconut flour. The base of this recipe. We like to use Bob’s Red Mill coconut flour. Do NOT try subbing with another type of flour; like wheat flour, all-purpose flour or almond flour.
- Ground cinnamon. For warm, cozy flavor!
Instructions to make this recipe
These gluten-free pancakes are quick and easy to whip up in one bowl! Here’s the easy method:
See the full, printable recipe card at the bottom of the page.
- Prep. Preheat an electric griddle to 375ºF or a non-stick skillet over medium-low heat to medium heat.
- Whisk the wet ingredients. Add the melted butter and egg to a large bowl and whisk liquids to combine. Then stir in the maple syrup and vanilla.
- Add dry ingredients. Add the coconut flour, baking powder, salt and cinnamon and stir until very few lumps remain.
- Cook. Add about 3 tablespoons of batter (per pancake) to preheated griddle, then cook until bubbles start to form in the middle of the pancakes, about 4 to 5 minutes. Carefully flip them and let them cook on the other side, about 4 more minutes, or until both sides are golden.
- Serve. Transfer to plates and serve with maple syrup, fresh fruit, and your other favorite pancake toppings.
Here are some important notes for serving coconut flour pancakes with the best texture and taste:
- Measuring coconut flour. Spoon the coconut flour into the measuring cup, then use the back of a knife to level off the top, removing any excess flour from the top. If you have kitchen scales, take it a step further and weigh the flour (see recipe below for weight of flour).
- Cooking. Cook these over medium-low heat, so that the outside of the pancake doesn’t burn before the inside of the pancake is cooked.
- Only flip once. Flipping the paleo pancakes back and forth causes them to deflate and become dense, so when it’s time to check if they’re done on bottom, just barely lift them to take a peek.
- Serving. Serve your syrup warm, if not hot. It helps the butter melt and spread.
- Keep warm. Place the finished pancakes on a baking sheet in a 200 degree F oven to keep them warm while you wait for the rest of the pancakes to cook.
Frequently asked questions
A batter using coconut flour typically doesn’t stick together as well as a batter using all-purpose flour. However, this recipe for coconut flour pancakes works very well to stick together. The fat from the butter and eggs helps to hold the ingredients together.
Coconut flour tastes a bit like unsweetened coconut. However, in this recipe, with the addition of vanilla, cinnamon, maple syrup and any toppings you add, these really don’t have much (if any) of a coconut flavor.
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.
The best coconut flour pancakes are made even better served with delicious toppings! Here’s some options:
- 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
- Syrups. maple syrup, honey, fruit syrups, chocolate syrup
- Nut butter. peanut butter, almond butter, cashew butter, sunflower butter, Nutella
- Fun toppings. cream cheese, jelly, whipped cream, yogurt, sprinkles, chocolate chips, shredded coconut
- Storing. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Freezing. Freeze in an airtight storage container or in a freezer bag with parchment paper between the layers to keep them from sticking to each other.
- Reheating. Microwave until warmed through, or place on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. (Covering the sheet pan with foil keeps the pancakes from getting dry in the oven.) If you’re reheating these pancakes from frozen, simply add a few more minutes to the cooking time.
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Coconut Flour Pancakes
- 3 tablespoons butter, melted
- 3 large eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract, optional
- 1/4 cup (22 grams) coconut flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon, optional
- Preheat an electric griddle to 375ºF or a non-stick skillet over medium-low heat.
- Add the melted butter and egg to a large bowl and whisk to combine. Then stir in the maple syrup and vanilla.
- Add the coconut flour, baking powder, salt and cinnamon and stir until very few lumps remain.
- Add about 3 tablespoons of batter (per pancake) to preheated griddle, then cook until bubbles start to form in the middle of the pancakes, about 4 to 5 minutes. Carefully flip them and let them cook on the other side, about 4 more minutes, or until both sides are golden.
- Transfer the pancakes to plates and serve with maple syrup, fresh fruit, and your other favorite pancake toppings.