Fluffy Coconut Flour Pancakes

915 Comments

Edited to Add: You must check out the latest update on this recipe including tips and tricks.

When it comes to an easy breakfast I love pancakes. As you can probably tell from my soaked buckwheat pancakes and soaked, flour-free oatmeal pancakes. They are just so simple to cook – mix, ladle, flip, eat. No wonder our pioneer foremothers served them frequently on their trek out west.

But for those of us who don’t eat grains or are restricting our carbohydrates the smell of pancakes can feel a bit isolating. I’ve tried probably a half dozen coconut flour pancake recipes over the past year and have the same complaint with all of them – they are thin and eggy.

So I tweaked, tested, and tweaked again and finally came up with a pancake that is fluffy, not overly eggy, and pretty darn tasty.

My husband said these taste like donuts as he slathered them in coconut oil and honey. That’s coming from someone who does eat grains, is skeptical of coconut flour, and knows his way around a pancake. So when he said that I knew my recipe testing was over.

Finally, a coconut flour pancake worth eating.

Fluffly Coconut Flour Pancakes

Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.

Ingredients

  • 4 eggs, room temperature
  • 1 cup milk (raw cow’s or coconut both work)
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey or a pinch of stevia
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • coconut oil or butter for frying

Directions

  1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
  2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
  4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

You can get coconut flour and coconut oil here:

For bulk orders of coconut oil we highly recommend:
Mountain Rose Herbs Coconut Oil
Mountain Rose Herbs Bulk Ingredients

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915 Comments

  1. One of the best pancake recipe ever with coconut flour. I would add a little bit more coconut flour so that they would stand up a little bit for me and not be so runny but other than that they were delicious. Thank you so much.

  2. I made these this morning following the recipe at half portions. They didn’t taste good. I’m very open minded when it comes to new recipes and willing to explore new territory but these taste “odd”. To say eggy is not quite my experience, maybe metallic?
    Still searching for a delicious GF pancake.

  3. I am trying to eat healthier and I came across your recipe. They are phenomenal! I made the recipe exact. They were great drizzled with a little honey. Today, I put slices of banana on top before I drizzled the honey and it was like the best tropical breakfast! Yum! Thank you so much. This one is a keeper!

  4. I tried to choke these down b/c I hated the thought of wasting 4 organic/cage free eggs!!! Couldn’t make it through one. Bitter and just an aweful taste…only difference I made to recipe was almond milk.

    1. YOU CAN’T COOK THE SAME WITH ALMOND MILK OR SOY MILK AS YOU CAN COCONUT MILK OR COWS MILK…DON’T CHEMICALLY WORK THE SAME IN MOST RECIPES…FYI
      GRANDSON HAS TO HAVE SOY OR ALMOND MILK…. HE REACT BEST W/ALMOND MILK… TRIED MANY RECIPES AND IT DON’T WORKWITH THESE 2.

    2. Next time, I recommend using just 2 eggs,bump up the sweetener by a tsp and add 1+ tbsp. of GF pancake mix; It won’t add much carbs and should improve the texture & flavor big time. Happy cooking!

  5. wanted to like these but i think there’s too much eggs in them. texture was more spongey then fluffy.

  6. Wow…these are awful. I should have looked at the comments first. I had to throw them out. What a waste!

  7. Thank you for the recipe. These were the best pancakes I’ve ever tasted in my life. I probably wouldn’t have made them if I’d read the comments first. I tried them with almond milk too.

  8. Looking for low carb options and found this recipe. Great pancakes for a healthy substitute! I added a ripe banana and YUM!!! Thanks! 🙂

  9. Brilliant recipe! I’ve been on a low carb diet for a while and was feeling a bit deprived – these really did the trick with lime juice and maple syrup ? Thanks very much for sharing ❤️??✌️

  10. This split the moment I added the wet mixture to the dry. Wish I had read the comments first!

  11. Bad recipe, 1/2 teaspoon sea salt is way too much salt. Also beating the eggs for 2 minutes make the pancakes taste like rubber. Ended up throwing the pancakes and the batter. I was hungry and now I’m HANGRY!!!

  12. I made these pancakes today and they are yummy! I was recently diagnosed as slightly diabetic, so I’m severely limiting carbs because I don’t want to take medication. I’ve started using coconut flour because it’s low in carbs and have been trying different recipes. This one is perfect! Thank you!

  13. These pancakes are DELICIOUS! I’ve used this recipe three times with a few tweaks. The first time – I followed the recipe EXACTLY and they were good but had a SUPER EGGY taste which I didn’t care for too much. Next two attempts I used 3 eggs instead of 4 and perfecto fluffy moist and yummy!

  14. DELICIOUS!! DON’T LISTEN TO OTHER COMMENTERS!! If you’re not use to using coconut flour, these might taste different than your normal bleached wheat flour pancake, yes. But for those of us who have been eating grain-free for a while or are curious and adventurous and want to experience new things, THESE PANCAKES ARE AMAZING! So fluffy and much better than any other recipe I’ve tried, plus so easy!

  15. I stayed up late making these last night for my son’s 6th birthday and they were a huge hit! I added organic frozen blueberries from Costco and used Trader Joe’s and Sprouts coconut cream. The hardened coconut oil from the cream, made me nervous at first – but they turned out to be perfect!

  16. I just made these and I love them!! When I saw the negative comments I had to add a positive. Blended the eggs in my little oster blender for two minutes and added the vanilla and used leftover culinary coconut milk and despite that had a light batter! Bubbles appeared!! Finally a pancake I can eat. I think the key here is technique-get the eggs way frothy and always add wet to dry. Thanks for a recipe I can enjoy!

  17. These were so delicious !! I made them with dark chocolate chips and mixed up some sugar free vanilla pudding to add between the stack layers. Topped with strawberries and rich whipped cream. Served with avocado pick salad over sausage. Breakfast of champs and low carb delight! Thanks for the recipe !!

  19. I just tried this WONDERFUL recipe. I couldn’t believe the amazing TEXTURE and FLAVOR. I’ll have to admit, I was skeptical, but I followed your recipe EXACTLY! I used cream instead of coconut milk because that’s what was in the refrigerator. My husband was on a business trip, but I saved a couple for him. He too thought we had struck gold! Thanks for a GREAT recipe!

  20. This was the first time I actually liked a pancake recipe. It was delicious! My husband said they reminded him of crepes. They were very flavorful. It did take a little longer to cook, but it was worth the wait. Thank you very much for sharing your recipe.

  21. Terrible recipe, should of read the comments first.
    Scrambled egg with a slight taste of coconut basically.

  22. I made these last night and I was very impressed – Ive never attempted low carb cooking before and have always been a carb eater. I was dubious because I love my pancakes, bread etc but they cook just like wheat floured pancakes. I easily adapted to savoury with bacon and sweet, with a little stevia and cream on top. I also kept some over for this morning too, and they kept well in the fridge.
    I used coconut milk and am pleased to say you cant really taste coconut, it just adds a bit if texture which doesn’t impact the overall effect

  23. This is the best recipe for coconut flour pancakes I have come across. I don’t know what made the difference, but this will be my staple recipe from now on.

  24. Tried these earlier today, they are really very good, all these negative commenters must have made them wrong X’D. I didn’t have vanilla or honey so instead i used salted caramel flavouring and maple syrup, plus i used 3 eggs instead of four. You would have thought they would be extra sweet, but no, they are just perfect <3 Thank you for this recipe it will definitly be a staple of mine!
    I've only just recently had to go gluten free. It's ridiculosly difficult .

  25. Funny how many people change the recipe and then complain it was horrible! You changed the recipe…. so.. ? I found them wonderful- and used full fat coconut milk as well… and cooked on butter! Tasty and healthy!

  26. Shannan can you please tell me how many carbohydrates are in a serving of your delicious coconut pancakes?

  27. I made this recipe today. I was very adamant about using almond milk vs raw cow’s (I’ve no way to get it) or coconut milk (I only have almond milk, haha). So, what I did was add just a small amount of xanthan gum to help with the thickening and texture of the pancakes (cornstarch would work, too, but wouldn’t be paleo). They turned out wonderful, and I paired them with some strawberries, blueberries and real maple syrup.

  28. First things first, im sorry i dont want to sound way too harsh but the pancakes turned out to be the worst food ive ever tasted. It wasnt the texture that was wrong (ive worked with coconut flour before and the texture is actually quite nice compared to my previous creations) it was the taste. It tasted bitter and wayy too salty. I shouldnt have put the salt. (Its in the recipe tho)

    But here is something you could do to improve this:
    If it’s too salty, put cream cheese and greek yogurt. I suggest just cream cheese tho but i was out of cream cheese so i tried greek yogurt.
    It was awfully bland and lacks taste other than the bitterness so put whipping cream. There are whipped cream that only contains 1 gram of carbohydrate per serving which is good. It really saved the dish. And if you dont think the pancakes not cooking because of all the cream there, put more eggs and a tablespoon of coconut flour.

    I really dont want to throw what i made so i tried saving it. It turned out great i just dont know the proportions because i was doing a trial and error.

    Warnig tho, it doesnt look pretty but it tasted 100 times better than the original recipe. (Or am i just not good at flipping pancakes idk)

  29. Made this today. I’m used to baking with normal cake flour. My son is a heath fanatic and suggested I try the usual flapjack recipe but with coconut flour. I suggest you let the mixture “rest” for about 30 minutes before starting to fry up. Also, don’t be too much in a hurry, these do not fry up as fast and firm as the cake flour flapjacks.
    They were tasty and fluffy, and well worth the effort. Will make it again.

  30. Your husband was right! This is a really delicious recipe and sooooo filling. Thanks for sharing, Shannon. Many blesses to you.

  31. I just made these this morning. Only change was less salt. I think they taste good, and good texture once cooked.

    My problem was flipping them as they were too soft. I am wondering if adding another binder would help? Tapioca flour/arrowroot?

    I topped mine with Meyer Lemon marmalade that I made a couple days ago. Good pairing. Nice and light.

    1. try making them smaller. About a tablespoon of mixture each. Like the little Dutch Pancakes.
      That way they are easier to handle and you don’t need the extra starch.

  32. These are fantastic. My partner has problems with dairy and I am low carb, so this is our favourite go to pancake recipe.
    Thank you.

  33. YUMMY ? & sooooooooo filling. I’m doing a Keto style diet and these are perfect: otherwise I would be sick to death of bacon and eggs breakfast already. I used a little maple syrup with the honey as a sweetener. Wow! Delicious ?

  34. Thank you from England UK for your pancake recipe. I got the receipt from Dr Don Colbert who gave your site. I made the pan cakes with coconut milk and everything exactly as stated. We had them as a desssert with thick whipped cream and strawberries. They were just yummy. As for being rubbery or eggy tasting , nothing like it. It’s on our list. In NZ where I come from, we call these pike let’s, and this recipes made 8 medium sized ones. I am going to make savoury breakfast treats with the left overs. A great find.

  37. Just tried these out and they are perfect, loved very much. Ate them with Blueberries, Raspberries, Banana and nuts then drizzled honey on them………Superb. thank you for sharing.

  38. These were really gross. I tried my best to choke them down but I could only eat half. The texture was lovely, but they were SO salty and not sweet enough. Too much baking soda & salt. Really ick.

  39. Super easy and delicious, my first time coconut pancakes! And i’m NOT good at cooking!
    The only thing, I should have cooked on higher fire,so they’re more moist in the middle and crispier on the outside.
    Thank you for the great recipe!!

  40. ***I really should have read the comments first.*** I wasted four eggs and half a cup of expensive coconut flour on this! I’m sorry if that sounds harsh, but they really should update the recipe regarding what milks you can/cannot use (since most people here are obviously trying to eat healthier and may use alternative milks… like me) and LESS SALT!!!! My boyfriend was really put off by how SALTY the PANCAKES were! I mean, that sentence just should not exist! But unfortunately, I put the amount as called by the recipe. Brunch fail.

  41. I truly appreciate the effort but this is truly a false promise of a pancake… way too salty and tasted like egg with a egg-like texture, wasted ingredients ?
    Back to the drawing board

  42. I thought these were fantastic! We have a VERY picky eater and she loved them! I have read all the comments about how these pancakes are salty, but I found them quite sweet with the honey added. I’ll definitely make these again.

  43. We are on a very restrictive cleanse and I’m working hard to stay true to it because of my diabetes. Coming across this recipe has saved me from going crazy. The pancakes are wonderful and fluffy. I don’t really understand why some think it’s bitter, different tastes I guess. I used coconut milk and a couple pinches of stevia, plus I added cinnamon and pumpkin pie spice to the mix. So delicious with butter and more cinnamon. I need to try it with some whipped coconut milk!

  44. making these now and the texture is impossible to work with :/ they are all falling apart 🙁

    1. Natalia – I am sorry to hear that. They are VERY different than wheat pancakes, to be sure. Hope they worked out for you in the long run.

  46. Flavour is lovely, texture is no different to any recipe using coconut flour and eggs (think GAPS, Paleo etc), however for the life of me I could not flip them. I ended up rolling them into cigar shapes…tasted good. Might have to lessen liquids next time, although coconut flour needs liquids.

  47. Worst pancake recipe I’ve ever encountered. TOO SALTY, burns way to easily, difficult to flip because they’re so flimsy and the taste was just putrid. I doubled the recipe because was making for several people, big mistake not reading the comments first. Save yourself the frustration and pass on this recipe.

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