Coconut Flour Pancakes

These Coconut Flour Pancakes are gluten-free, grain-free, paleo, and keto-friendly. This recipe is perfect for a simple light and healthy breakfast with tons of coconut flavour!

Fluffy Coconut Flour Pancakes

This recipe for Coconut Flour Pancakes is light and fluffy and perfect if you’re looking for a grain-free pancake option.

These pancakes are delicious on their own or topped off with some coconut yogurt, shredded coconut and maple syrup.

What is coconut flour?

Coconut flour is a naturally grain-free and gluten-free flour that is made from dried coconut meat.

It is essentially like shredded unsweetened coconut that has been ground into a fine and soft flour. Coconut flour has a subtle coconut-y flavour, but when combined with other ingredients the coconut taste is pretty mild.

When buying coconut flour, make sure to read the label and check that “coconut” is the only ingredient.

Ingredients in this recipe

• Coconut flour: The star ingredient in this recipe! You don’t need very much of it to make a batch of these pancakes.
• Tapioca flour: Just 1 tbsp. This helps add just hold everything together. You can also use cornstarch.
• Baking Powder: To help our pancakes rise!
• Salt: A small pinch is all you need.
• Eggs: This recipe calls for 2 eggs. Coconut flour is very absorbent, so we need more liquid in this recipe than standard pancakes.
• Light coconut milk: You can use any type of milk you like.
• Maple syrup: Just a bit to sweeten the pancakes
• Vanilla extract: To flavour the pancakes.

How to make this recipe from scratch

Mix the coconut flour, tapioca flour, baking powder and salt together in a bowl.

In a separate bowl, mix the eggs, coconut milk, maple syrup and vanilla extract together.

Mix the wet and dry ingredients together until smooth and no clumps remain.

Pan-fry the pancakes in some coconut oil on medium or medium-low temperature, flipping when small bubbles start to form on top.

Are these pancakes paleo and keto-friendly?

Yes! These pancakes can be both paleo-friendly and keto-friendly.

For a paleo version, make sure to use Tapioca flour and not cornstarch. For a Keto version, you may want to consider leaving out the maple syrup.

Tips for making this recipe perfectly

• Mix the batter until smooth. Unlike flour pancakes that can become tough from over mixing, these pancakes we want the batter to be smooth with no clumps. Whisk it just until no clumps remain. You can also make these pancakes in a blender.
• COOK ON MEDIUM OR MEDIUM LOW! Coconut flour pancake batter can burn much more easily than regular pancake batter. Coconut flour is delicate and can burn on high-heat. You need to cook these pancakes on medium (or medium-low if your stove runs hot) for 3-4 minutes and then another 2-3 minutes on the second side.
• Cook multiple pancakes at a time. As the batter sits, you’ll notice it will begin to thicken even more. That’s because the coconut flour continues to absorb the liquid as it sits. If you have the space cook multiple pancakes at a time to ensure they all have the same texture.

More pancake recipes to try

• Fluffy Almond Flour Pancakes
• Matcha Pancakes
• Vanilla Buckwheat Pancakes

If you tried these Coconut Flour Pancakes or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Coconut Flour Pancakes

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• Author: Jessica Hoffman
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6–8 pancakes 1x
• Category: Breakfast
• Method: pan fry
• Cuisine: American
• Diet: Gluten Free

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Description

These coconut flour pancakes grain-free, gluten-free and have a soft delicate texture for a healthy breakfast!

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Ingredients

Scale 1x2x3x

• 1/4 cup coconut flour
• 1 tbsp tapioca flour (can sub cornstarch if needed*)
• 1 tsp baking powder
• pinch of salt
• 2 eggs
• 1/2 cup light coconut milk
• 1/2 tbsp maple syrup
• 1 tsp vanilla extract
• coconut oil or butter for frying 

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Instructions

1. Mix the coconut flour, tapioca flour, baking powder and salt together in a bowl. 
2. In a separate bowl, whisk the eggs, coconut milk, maple syrup and vanilla extract. 
3. Pour the wet ingredients into the dry ingredients and whisk together until no clumps remain 
4. Add some oil or butter or a large skillet on medium heat and pour a large spoon of batter into the pan. Let cook for 3-4 minutes on medium-low heat until little bubbles start to form, then flip and cook another 2-3 minutes on the other side. (Be patient and don’t cook these pancakes on a higher heat otherwise they can burn!)
5. Serve with your favourite toppings like maple syrup, yogurt and coconut chips!

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Notes

Mix the batter until smooth. Unlike flour pancakes that can become tough from over mixing, these pancakes we want the batter to be smooth with no clumps. Whisk it just until no clumps remain. You can also make these pancakes in a blender.

COOK ON MEDIUM OR MEDIUM LOW! Coconut flour pancake batter can burn much more easily than regular pancake batter. Coconut flour is delicate and can burn on high-heat. You need to cook these pancakes on medium (or medium-low if your stove runs hot) for 3-4 minutes and then another 2-3 minutes on the second side.

Cook multiple pancakes at a time. As the batter sits, you’ll notice it will begin to thicken even more. That’s because the coconut flour continues to absorb the liquid as it sits. If you have the space cook multiple pancakes at a time to ensure they all have the same texture.

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Nutrition

• Serving Size: 1/2 recipe
• Calories: 245
• Sugar: 5g
• Fat: 9.8g
• Carbohydrates: 22g
• Fiber: 12g
• Protein: 12g