Coconut Flour Pancakes
Published
Coconut flour pancakes are a satisfying, wholesome breakfast, and this recipe delivers soft, fluffy pancakes with a light texture and golden edges. Made with coconut flour, tapioca starch, eggs, and dairy-free oat milk, these pancakes are naturally gluten-free, lower in carbs, and a great source of fiber. The balance of coconut flour and tapioca starch keeps them light and tender, creating a stack that feels both nourishing and indulgent. It’s an easy, feel-good breakfast you can have on the table in about 20 minutes.
After testing a lot of gluten-free pancake recipes over the years, I’ve found that coconut flour can create incredibly soft, satisfying pancakes when it’s balanced the right way. It’s naturally high in fiber and gives these pancakes a light, wholesome feel. In this recipe, I pair coconut flour with a little tapioca starch to keep the texture fluffy and tender, then use eggs and oat milk for structure and a dairy-free finish. Letting the batter rest for just a few minutes allows the coconut flour to fully hydrate, while also getting them into the pan at the right time to keep them together. The result is a soft, fluffy stack with a lightly sweet flavor, subtle vanilla, and just a hint of coconut that’s perfect with maple syrup and fresh fruit.
What I Learned While Testing
- Rest the batter before cooking. Coconut flour absorbs liquid much more slowly than traditional flour. Letting the batter rest for about 5 minutes allows the coconut flour to fully hydrate, which helps prevent the pancakes from turning out thick, dry, or crumbly.
- Keep the pancakes small. Coconut flour pancakes are more delicate than traditional pancakes, so they cook and flip best when they’re silver-dollar sized. Smaller pancakes hold together better and are much easier to flip without breaking.
- Cook over medium-low heat. Because the batter contains eggs and coconut flour, these pancakes can brown quickly. Cooking them over medium-low heat helps the centers cook through while the outside turns evenly golden instead of burning.
- Tapioca Starch is key. Coconut Flour is extremely absorbent. The tapioca starch helps balance the texture, creating lighter, fluffier pancakes. Without it the pancakes would be dense and dry.
Coconut Flour Pancakes
Ingredients
- ⅓ cup coconut flour, (heaping cup)
- ¼ cup tapioca starch
- ¾ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup unsweetened oat milk, or other dairy-free milk
- 1 tbsp neutral oil, I used vegetable oil
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
Instructions
- Gather and measure all ingredients.
- In a medium bowl, whisk together the coconut flour, tapioca starch, baking powder, baking soda, and salt until fully combined and lump-free.
- In a separate bowl, whisk together the eggs, oat milk, vegetable oil, maple syrup, and vanilla.
- Add the dry ingredients to the wet ingredients and stir until smooth. Let the batter rest for 5 minutes so the coconut flour can fully hydrate. The batter should be thick but pourable, similar to classic pancake batter.*
- Heat a lightly greased skillet over medium-low heat. Pour about ¼ cup of batter per pancake onto the skillet. The batter should spread slightly but remain small, about silver dollar size.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for another 2 minutes, until golden brown and cooked through.
- Serve warm with your favorite toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Coconut Flour Pancakes Step by Step
Gather all the ingredients together.
Mix the dry ingredients: In a medium mixing bowl, whisk together a heaping ⅓ cup (35g) coconut flour, ¼ cup (28g) tapioca starch, ¾ tsp baking powder, ⅛ tsp baking soda, and ¼ tsp salt until fully combined and free of lumps. Coconut flour can clump easily, so whisk thoroughly to evenly distribute the ingredients.
Combine the wet ingredients: In a separate bowl, whisk together 2 large eggs, ½ cup (120 ml) unsweetened oat milk, 1 tablespoon neutral oil, 1 tablespoon pure maple syrup, and 1 teaspoon pure vanilla extract until smooth and well blended.
Make the batter: Add the dry ingredients to the bowl with the wet ingredients and stir until a smooth batter forms with no dry pockets. Let the batter rest for 5 minutes so the coconut flour can fully absorb the liquid. After resting, the batter should look thick but pourable, similar to traditional pancake batter. If it seems too thick to scoop, stir in 1–2 tablespoons additional oat milk.
Cook the pancakes: Heat a lightly greased nonstick skillet over medium-low heat. Scoop about ¼ cup of batter per pancake onto the skillet. The batter should spread slightly but stay fairly small, forming silver-dollar-sized pancakes. Cook the pancakes for 2–3 minutes, until small bubbles form on the surface and the edges look set. Gently slide a spatula underneath and flip. Cook for another 2 minutes, until the pancakes are golden brown and cooked through in the center.
Top and serve: Serve the pancakes warm with maple syrup and your favorite toppings.
Serving Suggestions
When I serve these coconut flour pancakes, I like to keep the toppings simple, so their light texture and subtle flavor really shine. A spoonful of raspberry coulis adds a bright, slightly tart contrast that pairs beautifully with the gentle sweetness of the pancakes. Fresh fruit like bananas, strawberries, or blueberries adds natural sweetness and color. I also love adding a little almond butter or peanut butter for extra richness and protein. These pancakes also make a great light spring brunch option. I love serving them alongside gluten-free lemon poppy seed muffins for a fresh, bright breakfast spread. Because the pancakes are smaller and more delicate, I find that stacking two or three per serving works best.
Storage Instructions
Let the pancakes cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. Because coconut flour pancakes are delicate, it helps to place a small piece of parchment between layers to prevent sticking.
When you’re ready to reheat them, warm the pancakes gently in a skillet over medium-low heat for 1–2 minutes per side to keep them from drying out. You can also microwave them in 20–30 second intervals until warmed through.
More Gluten-Free Breakfast Recipes
- Gluten-Free Banana Pancakes: These soft gluten-free banana pancakes are naturally sweet and fluffy, making them perfect for a quick breakfast or weekend brunch.
- Gluten-Free Protein Pancakes: These gluten-free protein pancakes are a great option when you want a more filling breakfast. Made with almond flour and protein powder, they have a higher protein content and a slightly heartier texture, while still cooking up soft and fluffy.
- Gluten-Free Waffles: Crispy on the outside and fluffy inside, these gluten-free waffles are perfect for breakfast or brunch.
- Gluten-Free Crepes: Thin and delicate gluten-free crepes that work for both sweet and savory fillings.
Yummy!
Very good! Fluffy
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!