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My coconut flour pancakes are healthy, delicious, and naturally dairy- and gluten-free! The nuttiness of the coconut flour and the complex sweetness of the pure vanilla extract combine to make the perfect balance of flavors. Plus, they’re so easy and quick to make, so you’ll have a satisfying breakfast on the table in no time!
Coconut Flour Pancakes Recipe
These coconut flour pancakes are milder, nuttier, and have a lighter texture than my gluten-free pancakes. Plus, they’re higher in fiber and lower in carbs and calories. Ingredients like eggs, almond milk, coconut oil, and maple syrup make these pancakes super flavorful and healthy. I love to make these pancakes when I’m craving a healthy but sweet breakfast!
Ingredients
- Coconut Flour: This light and airy flour alternative helps create deliciously fluffy pancakes.
- Leavening: Baking powder and baking soda work together to create light and fluffy pancakes.
- Salt: Enhances the natural flavor of these pancakes.
- Eggs: Adds richness and moisture to the batter.
- Almond Milk: Used to dissolve the dry ingredients and incorporate everything together. You can use any kind of milk in this recipe.
- Coconut Oil: Adds richness to the pancakes. Make sure to let your melted coconut oil cool before use, or you’ll run the risk of it cooking your eggs!
- Maple Syrup: Adds a touch of nutty sweetness to the batter.
- Pure Vanilla Extract: Adds warmth to the batter.
Tips and Suggestions
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- If the batter seems too thick, add a little more milk or water one tablespoon at a time until it reaches a pourable consistency.
Is Coconut Flour Gluten-Free?
Yes, coconut flour is naturally gluten-free and is also grain-free to boot! The flour is made by finely grinding coconut flesh into flour. It is often used in Paleo and Keto recipes as well.
Why Are My Pancakes Dry?
If you overmix the pancake batter, it could lead to dry pancakes. Ensure you stir just until combined and avoid adding too much flour. If they’re still dry, consider adding another tablespoon of milk or water in future batches.
Can I Make These Pancakes Without Eggs?
Unfortunately, eggs play a crucial role in binding the pancakes together. Without them, the pancakes might fall apart. However, you can experiment with egg replacements like mashed banana or flaxseed meal mixed with water, though the texture might be slightly different.
Storage Instructions
These coconut flour pancakes are easy to store and freeze. They will keep in the refrigerator in an air-tight container for 3 days or in the freezer for up to 3 months.
- To freeze: Once completely cooled, layer the pancakes with a piece of parchment paper between each pancake. Then place them in an airtight freezer-safe container or freezer storage bag.
- To reheat: You can either microwave them in 15-second intervals until warm, or you can heat them in the oven at 350°F for about 10 minutes.
More Coconut Flour Recipes to Try!
- Coconut Flour Brownies
- Coconut Flour Bread
- Coconut Flour Banana Bread
- Coconut Flour Chocolate Chip Cookies
Coconut Flour Pancakes
Ingredients
- ⅓ cup coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 3 large eggs
- 2 tablespoons almond milk, or milk of your choice
- 1 tablespoon coconut oil, melted
- 1 tablespoon pure maple syrup, or honey
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the coconut flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix, as this can make the pancakes tough.
- Heat a lightly greased skillet over medium heat. Pour about ¼ cup of batter per pancake onto the skillet.
- Cook the pancakes for 2-3 minutes per side, or until golden brown and cooked through. You can gently lift one edge of the pancake to check for doneness. Repeat with the remaining batter, making sure to grease the skillet lightly between batches if needed.
- Serve the pancakes warm with your favorite toppings and enjoy!
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- If the batter seems too thick, add a little more milk or water one tablespoon at a time until it reaches a pourable consistency.
- To store: Coconut flour pancakes will keep well in an air-tight container in the refrigerator for up to 3 days.
- To freeze: Once cooled, layer the pancakes with a piece of parchment paper between each pancake, then place in a freezer-safe container to store for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Coconut Flour Pancakes Step-by-Step
In a large bowl, whisk together ⅓ cup of coconut flour, ½ teaspoon of baking powder, ¼ teaspoon of baking soda, and a pinch salt.
In a separate bowl, whisk together 3 large eggs, 2 tablespoons of almond milk, 1 tablespoon of melted coconut oil, 1 tablespoon of maple syrup, and 1 teaspoon of pure vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix, as this can make the pancakes tough.
Heat a lightly greased skillet over medium heat. Pour about ¼ cup of batter per pancake onto the skillet.
Cook the pancakes for 2-3 minutes per side, or until golden brown and cooked through. You can gently lift one edge of the pancake to check for doneness. Repeat with the remaining batter, making sure to grease the skillet lightly between batches if needed.
Serve the pancakes warm with your favorite toppings and enjoy!
I absolutely loved the pancakes. Contrary to the other comments my pancakes came out perfectly fluffy and soft. It’s a given that it won’t be like traditional wheat pancakes of course but I loved the soft and flakey texture, nonetheless. I’m huge coconut flavor so the flavor was on point too. The pancake didn’t seem eggy which I was afraid of as I put an extra dash of vanilla.
All in all I think it’s a great low carb option and really hit the spot for me.
too eggy tasting didn’t like texture.
Very good! Fluffy
Did exactly as directed and it came out as dough kept adding milk n water tbsp at a time n just quit after a cup was added n still a dough lol
Dont waste ur time with this recipe as its obviously never been tested, i made pancakes from scratch so many times n cnt believe this mess
Hi Thomas, this recipe has been tested many times! Coconut flour absorbs a lot more liquid than wheat or GF flour, so we recommend letting the batter rest for a few minutes to hydrate fully.
This is awful. The eggs separate from the flour and there’s not nearly enough coconut flour to make the mixture decent density.
Hi Katarina, coconut flour is kind of funky to work with since it absorbs so much more moisture than any other type of GF flour. It’s important to mix the eggs well, then gradually add the flour, mixing gently after each addition. It sounds like you may not have mixed well enough if the flour wasn’t absorbing the wet ingredients fully. We also recommend using room temperature eggs to help avoid separating.
l have never cooked with coconut flour we have been put on a low carb diet ls a good flour to use to cook with for low carb diets i want to use you coconut flour pancake recipe how many pancakes will i get if i use the 1 for the pancakes?
Hi Vickie, this recipe makes 6 pancakes!