Name: Coconut Flour Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Cuisine: american
Ingredients: 1/4 cup coconut flour; 4 large eggs; 1/4 cup almond milk (or any milk of choice); 1 tbsp coconut oil, melted (plus more for cooking); 1 tsp vanilla extract; 1/2 tsp baking powder; Pinch of sea salt; 1–2 tsp maple syrup or honey (optional)

Jump to Recipe

Maple syrup being poured over a stack of coconut flour pancakes topped with sliced strawberries and powdered sugar

Why I Keep Coming Back to This Recipe

The first time I made coconut flour pancakes, I was newly postpartum, sleep-deprived, and navigating the tender terrain of life with a newborn. I remember standing barefoot in our tiny kitchen, swaying gently to soothe a fussy baby nestled in a wrap against my chest. I craved something comforting but nourishing, something that felt like a warm hug on a plate. Regular pancakes didn’t sit well with me those days, so I reached for the coconut flour I’d bought on a whim.

I wasn’t expecting a miracle, just something edible. But what came off the skillet was soft, slightly sweet, and tasted like everything I needed in that moment. Over the years, these coconut flour pancakes have become a weekend staple. They remind me that even in the messiest seasons, joy can be found in the simple act of flipping pancakes on a quiet morning.

What Makes These Coconut Flour Pancakes Stand Out

These pancakes are light and tender, with a delicate coconut flavor that doesn’t overpower. Thanks to the magic of coconut flour, they’re naturally gluten-free and packed with fiber, making them both satisfying and wholesome. Unlike many gluten-free pancakes that can turn out dense or gummy, this recipe gives you pancakes that are fluffy in the center and golden on the edges.

They also come together surprisingly fast, using pantry staples and just one bowl. Perfect for busy mornings or slow Sundays, they freeze well and reheat like a dream. The best part? They’re endlessly customizable. Whether you love them with a drizzle of maple syrup, a handful of berries, or a smear of almond butter, they’re a versatile base for all your breakfast cravings.

If you’re exploring other flour alternatives, check out my Fluffy Buckwheat Pancakes for another wholesome gluten-free option!

Let’s Talk Ingredients

Overhead view of coconut flour pancake ingredients including eggs, flour, milk, baking powder, vanilla extract, and coconut flour on a marble background

Coconut flour is the star of the show here. It’s made from dried, ground coconut meat and is incredibly absorbent, so a little goes a long way. That’s why you’ll notice this recipe calls for significantly less flour compared to traditional ones. Coconut flour is high in fiber and low in carbohydrates, making it a great choice for anyone following a gluten-free or grain-free diet (Healthline).

You’ll also need eggs—and plenty of them. The eggs provide structure and moisture, which are essential when working with coconut flour. A splash of milk (dairy or non-dairy) helps thin the batter, while vanilla extract adds warmth. I like to sweeten these with just a touch of honey or maple syrup, but you can leave it out if you prefer a sugar-free option.

Baking powder gives these pancakes their lift, and a pinch of salt balances everything out. If you have coconut oil on hand, use it for the skillet to double down on the coconut flavor.

How to Make Coconut Flour Pancakes

Mixing the Wet and Dry Ingredients

In a medium mixing bowl, whisk together the eggs until smooth and frothy. This helps incorporate air, which makes the pancakes fluffier. Add your milk, vanilla, and sweetener, and whisk until well combined. Then sprinkle in the coconut flour, baking powder, and salt. Stir gently, and let the batter sit for a few minutes. Coconut flour absorbs liquid like a sponge, so the batter will thicken as it rests.

Cooking and Flipping with Love

Heat a non-stick skillet or griddle over medium-low heat and add a little coconut oil. Scoop the batter onto the skillet using a 1/4 cup measure, gently spreading it into a circle. Don’t crowd the pan—these pancakes like a little breathing room. Cook until the edges are set and the bottom is golden, about 3-4 minutes. Flip carefully and cook for another 2-3 minutes. They should be cooked through and slightly springy to the touch.

Repeat with the remaining batter, adding more oil to the skillet as needed. You’ll end up with about 6 to 8 small pancakes, perfect for stacking tall or serving family-style.

Stack of coconut flour pancakes with a wedge removed, topped with sliced strawberries and powdered sugar on a white plate

Expert Tips, Swaps & Storage Advice

f you want to make these dairy-free, use almond milk or coconut milk. For a nut-free version, oat milk works beautifully too. Want to boost the protein content? Add a tablespoon of collagen or your favorite protein powder.

These pancakes store well in the fridge for up to 4 days. Just pop them in the toaster or microwave for a quick breakfast. They also freeze wonderfully—let them cool completely, then stack with parchment between layers and store in a freezer bag for up to a month.

To keep them soft and fluffy, resist the urge to overmix the batter. And if you prefer thinner pancakes, simply add a splash more milk until you reach your desired consistency.

What to Serve These With

My favorite way to enjoy coconut flour pancakes is with fresh blueberries, a drizzle of maple syrup, and a dusting of shredded coconut. On summer mornings, a dollop of Greek yogurt and sliced peaches feels indulgent yet refreshing. For a brunch spread, serve them alongside crispy bacon, scrambled eggs, and a big pitcher of iced coffee.

Kids love them with a smear of peanut butter and banana slices. If you’re in the mood for something extra special, try a dollop of lemon curd or a spoonful of raspberry chia jam. These pancakes are as flexible as your cravings.

Recipe FAQs

Can I freeze these pancakes?

Absolutely! Let them cool completely, then freeze in a single layer or stack with parchment between each pancake. Store in an airtight container or zip-top bag. Reheat in a toaster or oven until warmed through.

What kind of coconut flour should I use?

Use finely ground, high-quality coconut flour for the best texture. Some brands can be more absorbent than others, so if your batter feels too thick, add a little more milk. I like Bob’s Red Mill or Nutiva for reliable results.

Can I make them without eggs?

Eggs are pretty essential for structure in this recipe, but if you need an egg-free version, try using flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Just know the texture will be softer and less fluffy.

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