Coconut Flour Pancakes Recipe

Loco for coconuts and flipping for flapjacks!

Claire Onidi By
Claire Onidi
Passionate about food and pastries since always, Claire spends most of her time in the kitchen to develop new recipes. She is French but lived many years abroad.
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Updated November 21, 2022

With just a few ingredients, this coconut flour pancakes recipe makes a delicious breakfast. These fluffy, golden pancakes are easy to prepare, and they’re perfect for a casual morning meal or a fancy Sunday brunch.

coconut flour pancakes recipe

This is a one-bowl recipe: just mix the simple ingredients together and the batter is ready to fry. So, even if you’re short on time, you can still have a delicious, nutritious breakfast.

While these pancakes are perfect in the morning, they’re also fantastic as a snack. I love adding bananas or blueberries for extra sweetness, or chopped nuts for a little crunch.

You can also serve these coconut flour pancakes as a savory appetizer! If you lower the amount of sweetener, you can add herbs and spices, or pair them with salsas or dipping sauces.

These pancakes are naturally low-carb and gluten-free because they are made with coconut flour. This makes them feel lighter than wheat flour flapjacks too, so your stomach will thank you!

As well, this recipe is perfect for kids or beginner cooks because it’s simple and straightforward.

All About the Coconut Flour Pancake Recipe Ingredients

Coconut Flour

The coconut palm (Cocos nucifera) is a very useful tree: we can use every part of the plant! For example, the coconut palm gives us food, fiber, and construction material.

Coconut flour comes from the nut itself. And it’s actually a byproduct!

When you make coconut milk, you’re left with scraps of coconut meat. This meat gets dried out and milled, producing flour.

Coconut flour is a great alternative to wheat flour in many recipes, but you need to make some adjustments. For example, coconut flour has a thicker texture and can absorb more liquid than wheat flour.

Also, coconut flour is gluten-free, so it can’t produce stretchy dough the way wheat flour can. And you need to mix coconut flour recipes for longer.

While this flour is a fantastic ingredient, it can also be a difficult one to work with. So, for this recipe, don’t make replacements or modifications.

Because of the high fiber content and lack of gluten, this coconut flour recipe requires extra egg compared to regular pancake recipes.

One additional benefit of coconut flour is that it’s relatively inexpensive compared to other gluten-free flours. Plus, you only need a little to make great pancakes!

As well, keep in mind that you can’t just substitute other gluten-free alternatives, such as almond flour, in this recipe. Almond and other flours don’t absorb as much liquid as coconut flour, so the texture will be off.


As I mentioned before, coconut flour absorbs a lot of liquid. And that’s one of the reasons that there are so many eggs in this recipe.

To keep the texture right, make sure you use large eggs in these fluffy coconut flour pancakes. If you use small ones, there won’t be enough moisture in the batter.

Also, in this recipe, the eggs act as a binder, and vegan replacements generally don’t work well. But if you don’t eat eggs, you can use applesauce instead.

Honey or Maple Syrup

These are my favorite sweeteners to use in this recipe because they’re both natural and nutritious. Plus, they add a little extra liquid, which regular cane sugar doesn’t.

However, you can use other sweeteners if you prefer, such as sugar-free syrup. But you may need to add more oil or milk to keep the texture the same.

Coconut Oil or Butter

To keep a pure coconut flavor profile, most cooks use coconut oil for these pancakes. But if you like the flavor of butter, you can use that instead.


Whole Milk

As its name suggests, whole milk hasn’t had any of the fat removed. This gives it a thicker texture and richer flavor.

In general, you should use this type of dairy milk in pancake recipes. If you use products like 1% or skim milk, your pancake batter will be too thin.

Coconut Milk

If you want to stay away from dairy, you can use coconut milk in this pancake recipe instead. I use canned coconut milk, but you can make your own if you prefer.

Coconut milk is a creamy liquid made from the flesh of mature coconuts. But there are two types, depending on how thick it is.

The thick version is made from boiling pieces of coconut meat in water. Then, you strain the liquid to get the milk.

The thin version is what you get when you re-boil the coconut meat after making thick milk. When you strain it a second time, you get thin milk.

While you can substitute other non-dairy milks, such as almond milk, I don’t think the pancakes taste as good. So, for the best texture and flavor, I use thick coconut milk in this recipe.

coconut flour pancakes recipe_

Tips and Tricks for Making Coconut Flour Pancakes

Adjust the Thickness

Because coconut flour is so absorbent, this batter is quite thick. And it will get thicker the longer it sits!

You want it to be fairly thick to cook properly. But if it solidifies too much, you can stir in a tablespoon of milk.

Don’t Store the Batter

Because the batter thickens when it sits, it’s not a good idea to make it in advance or store the leftovers. Instead, prepare the batter right before frying, and cook all of it.

The cooked pancakes store well in both the refrigerator and the freezer.

Make Small Pancakes

Because there is no gluten in these coconut flour pancakes, they have a very delicate texture and break easily. Therefore, you should make the pancakes smaller than usual so you can flip them without them falling apart.

Don’t Overheat the Pan

You want the coconut flour pancakes to cook through and turn golden. So, you need to keep the temperature of the pan low enough that the oil and sides of the pancakes don’t burn.

Also, be liberal with your oil or butter! It tastes good, and it will help the pancakes cook properly.

coconut flour pancakes

Fluffy Coconut Flour Pancakes Recipe

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Servings2
  • Yield8 small pancakes

Level: Easy





  1. Mix Dry Ingredients

    First, add the coconut flour, baking powder, and salt to the medium mixing bowl. Then, mix them together thoroughly with the spoon or whisk.

  2. Mix Wet Ingredients

    Next, crack the eggs into the large bowl and beat them with the whisk until slightly foamy. Then, add the remaining ingredients and whisk everything together once more.

  3. Combine Wet and Dry

    Now, carefully stir the egg mixture into the flour mixture. The batter will be thick, but it shouldn’t be lumpy.

  4. Fry the Pancakes

    To fry the pancakes, grease your frying pan and set it over medium heat. Once the pan is hot, use the ladle to pour small amounts of batter into the pan.

    Make sure the pancakes are relatively small so they’re easier to flip without breaking.

  5. Flip the Pancakes

    Fry the pancakes for 1 to 2 minutes, or until you see little bubbles on top. Then, flip them and cook for an additional 1 to 2 minutes on the other side.

    You want the pancakes to be cooked in the center and golden brown on both sides.

  6. Serve and Enjoy!

    Plate your delicious coconut flour pancakes and top them with your favorite syrups or fruit.

coconut flour pancakes serve

How to Store, Freeze and Reheat Coconut Flour Pancakes

If you have extra pancakes, put them in an airtight container or sealed plastic bag. And place sheets of wax paper in between each pancake so they don’t stick together.

Then, you can reheat them whenever you’re hungry!

In the refrigerator, the pancakes will last for about 2 to 3 days. But if you want them to last longer, you can freeze coconut flour pancakes.

For freezing, make sure the pancakes don’t have any fruit, syrup, or butter on them. Then, follow the same procedure as if you were putting them in the refrigerator; they’ll stay good for about 2 months.

And when you’re ready to eat, you don’t have to worry about thawing them before reheating. You can simply reheat them from frozen.

To reheat, follow any of these methods:

  • Oven: 350 degrees F for 10 minutes

  • Toaster: as you would a frozen waffle

  • Microwave: 1 to 1.5 minutes

More Pancake Recipes You’ll Love

coconut flour pancakes recipe - Pinterest

Nutrition Facts (per serving)
  • 120Calories
  • 9gFat
  • 7.4gCarbs
  • 2.7gProtein
Show Full Nutrition Label
Nutrition Facts
Servings: Per pancake
Amount per serving
% Daily Value*
Total Fat9g12%
Saturated Fat7.5g38%
Total Carbohydrate7.4g3%
Dietary Fiber3.2g11%
Total Sugars1.9g
Vitamin C4mcg22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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