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These Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. Since they are made with coconut flour, they have more fiber and protein than traditional pancake recipes and should keep you feeling satisfied for hours!

coconut flour pancakes stacked on a plate with fruit.

If you have a bag of coconut flour sitting in your pantry, this recipe is the perfect way to put it to good use. Made with olive oil and pure maple syrup, these pancakes are naturally sweetened and dairy-free. 

Make a big batch to store in your fridge this week. They can reheat in your toaster for a fast morning!

Ingredients You’ll Need

Similar to other pancake recipes, this recipe calls for eggs, oil, and a sweetener. Use pure maple syrup for natural sweetness or a zero-calorie sweetener alternative if you’re hoping to make keto-friendly pancakes. 

Coconut flour requires more eggs than you’d expect, and you’ll also be surprised by how little flour you need for this recipe. But, that’s simply the nature of coconut flour! 

It’s very absorbent and requires plenty of liquid to work properly. 

eggs, coconut flour, maple syrup, vanilla, olive oil and salt on a white board.

Note: This recipe calls for olive oil (or avocado oil) because it won’t solidify when eggs or maple syrup that are cold from the fridge touch it.

Using coconut oil or butter may cause your pancake batter to thicken significantly when stirred with cold ingredients from the refrigerator, so stick to liquid vegetable oil for the best results.

How to Make Coconut Flour Pancakes

Start by mixing the pancake batter. Coconut flour requires a precise, level measurement. I like to dip the measuring cup into the bag of flour, then use the back of a knife to level off the top, removing any excess flour from the top. 

(Or use the weight in grams noted in the recipe card below.)

coconut flour, eggs, oil, maple syrup, and baking powder mixed for pancake batter in a glass bowl.

Add the coconut flour to a mixing bowl, along with the eggs, maple syrup, oil, baking powder, vanilla extract, and salt. There’s no need to separate dry ingredients from wet ingredients when working with grain-free flour.

Use a whisk to stir the batter until it looks relatively smooth, with no big lumps. The batter won’t be runny like traditional pancake batter, so don’t be surprised by the texture. 

If it looks too thick, you can add 1 to 2 tablespoons of water or almond milk to help thin it out. (Don’t add too much liquid or the pancakes won’t be fluffy.)

coconut flour pancake batter spread out in a gray pan and flipped over after cooking.

Heat a skillet over medium-low heat. Once a drop of water instantly sizzles when it hits the pan, you’ll know it’s ready to cook the pancakes. 

Grease the skillet, then scoop 2 tablespoons of batter into the prepared pan. Use the back of a spoon to spread the batter out evenly. Let the pancake cook until bubbles start to form on top, then slide a spatula under the pancake and carefully flip it over. 

Coconut flour pancakes are more fragile to flip than traditional ones, so they will most likely have to be flipped before you think they look ready. (This will prevent the first side from burning.)

four coconut flour pancakes overhead on a white plate.

Repeat with the remaining batter until you have roughly 5 to 6 small pancakes. If you start with medium heat, you may need to lower it as you continue to cook the pancakes. (Feel free to add fresh blueberries or chocolate chips into the batter for a flavored option.)

Serve them warm right away with your favorite toppings, like whipped cream or Greek yogurt. Spread them with peanut butter or your favorite nut butter for a sugar-free topping, or top with fresh blueberries, raspberries, or strawberries. 

Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. Or store them in the freezer for up to 3 months. Let them thaw overnight before reheating again. (Pop them in the toaster for a quick reheat!)

a fork full of coconut flour pancakes after cutting into a stack.

Frequently Asked Questions

What does coconut flour taste like?

Coconut flour has a flavor similar to dried unsweetened coconut. The flavor isn’t overwhelming in this pancake recipe, especially if you serve it with fruit or maple syrup on top, but you can taste a hint of coconut.

Can you substitute coconut flour for regular flour?

No, do not be tempted to make substitutions with this recipe. Coconut flour is a very unique ingredient, in the fact that it’s very high in fiber and requires more eggs than other recipes for structure. If you want a recipe using regular flour, I’d start with a recipe that calls for the type of flour you have on hand.

Can I make this egg-free?

No, a flax egg or other egg substitute will not provide the structure that coconut flour needs. The pancakes will be too fragile without eggs. 

Is coconut flour paleo and keto-friendly?

If you’re following a low-carb or grain-free diet, coconut flour makes a pretty good choice. Two tablespoons of coconut flour have only 4 “net carbs,” making it a low-carb choice compared to the 12 grams of net carbs found in two tablespoons of wheat flour. 

Looking for more gluten-free options? Try Almond Flour Pancakes, Paleo Almond Butter Pancakes, or Banana Egg Pancakes.

coconut flour pancakes stacked on a plate with fruit.

Coconut Flour Pancakes (Dairy-free + Keto-Friendly)

4.32 from 280 votes
Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. They're a great low-carb alternative to traditional pancakes, with extra protein and fiber to help keep you feeling satisfied.
prep5 mins cook10 mins total15 mins
Servings:2

Ingredients
 
 

  • ¼ cup coconut flour (use a level measurement)
  • 3 large eggs
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup (or sugar-free syrup for keto)
  • 1 teaspoon baking powder (see note)
  • 1 teaspoon vanilla extract
  • teaspoon fine sea salt

Instructions

  • In a large bowl, combine the coconut flour, eggs, oil, maple syrup, baking powder, vanilla extract, and salt. Use a whisk to stir it all together, breaking up any clumps. (If you use coconut oil as a swap, the batter will be much thicker and harder to work with.)
  • In a greased skillet over medium-low heat, add 2 tablespoons of the pancake batter and allow it to cook until bubbles start to form in the middle of the pancake, about 4 minutes. Flip the pancake and let it cook on the other side, about 4 more minutes, or until both sides are golden. Don't be tempted to increase the heat to speed up the cooking time, or the outsides of the pancake might burn before the inside is cooked through and fluffy.
  • Repeat with the remaining batter, making roughly 5 small pancakes (about 4 to 5 inches in diameter). Serve warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days.

Video

Notes

Nutrition information is for half the batch, assuming you use real maple syrup and not a sugar-free substitute. This information is automatically calculated and is just an estimate, not a guarantee. 
Recipe Notes:
    • I don’t recommend making substitutions for the flour or eggs in this recipe. Coconut flour doesn’t do well with egg swaps.
    • Texture-wise you can make this pancake recipe with water instead of syrup, but readers have reported that this makes them too salty. If you want to use water, I recommend using no added salt, and prepare for these to taste more like a coconut-y biscuit than a pancake.
    • If you’re following a grain-free diet or need to avoid corn, be sure to look for a baking powder that is made with arrowroot starch instead of cornstarch. In a pinch, you can use 3/4 teaspoon of baking soda instead, but the pancakes might not be quite as fluffy in that case.
Update Note: This recipe was updated in August 2024 with new photos. I also updated the method to use only 2 tablespoons of batter per pancake when cooking instead of 3 tablespoons. Other than that, the recipe hasn’t changed.

Nutrition

Calories: 343kcal | Carbohydrates: 24g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 275mg | Potassium: 341mg | Fiber: 5g | Sugar: 14g | Vitamin A: 356IU | Calcium: 146mg | Iron: 2mg
Course: Breakfast
Cuisine: gluten-free, paleo
Keyword: coconut flour pancakes

If you try this coconut flour pancake recipe, please leave a comment and star rating below letting me know how you like it.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. This recipe was a big hit. My teenage boys & picky mother even liked them lol They are very filling & taste great. We topped ours with a bit of maple syrup & toasted coconut. They would be amazing with some pineapple on top too

  2. Delicious, subtle coconut flavor. Topped with butter and homemade jam. Will be my go to recipe when craving pancakes.

  3. Batter was soupy using all recommended ingredients. Came out more like a crepe. Is 2 T batter the key?

    1. Using 2 tablespoons of batter per pancake makes these the easiest to work with! I’ve used up to 3 T before, but no more than that or they are too tricky to flip. You can let the batter rest for 5-10 minutes in the bowl before cooking, if you think the coconut flour needs extra time to absorb the liquid.

    1. You can add a tablespoon of water, if needed. But, I wouldn’t add too much or the pancakes won’t be fluffy. The batter won’t look like exactly like traditional batter and you’ll need to spread it out with a spoon on the pan as you cook these.