Fluffy Coconut Flour Pancakes
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
- 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.
- 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.
- 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.
- 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:
Hi, I’m so excited to make these but I was just wondering before I do, can i use 2 whole eggs and 2 egg whites in this recipe?
Just tried these. They don’t firm up like regular pancakes. They scrunch together when you slide the spatchula underneath them. Most importantly we didn’t like the way they taste. Weird texture and to much of an eggy taste. Eat two bites each and threw out the rest of the batter.
After following your recipe carefully (except using baking powder, not soda), I can’t believe the photos of the thick, mealy pancakes shown here are from this recipe. They were good, but with only a half cup of flour, crepe-thin, with a little bit of body from the whipped eggs and baking powder.
Tried these out today. They were a little too “eggy” for my liking but my daughter was ok with them. The pancake was very flat and quite dry. As others have described, was very difficult to flip on the pan. Wouldn’t make them again.
I’m so excited to have found your fabulous website! It’s beautiful, can’t wait to see more. Tonight I’m making some sliders with your coconut pancakes as the “bread”. Yum!
I just made these this morning after seeing how beautiful yours turned out…. but mine were also really eggy 🙁 so I changed up the recipe and increased the amount of flour and they turned out better… but didn’t look quite as great as yours do in your image! i’d like to know what were the exact proportions because not everyone’s one cup is the same! so if you could just translate your ingredients in terms of grams that’ll be much helpful! 🙂
thanks for the recipe though!
Uk baking soda= bicarbonate of soda. Maybe why the pancakes aren’t rising?
Yeah mine turned out really eggy too 🙁 added more flour & some agave but still eggy. Thank you for all your hard work and inspiration though 🙂
Sorry to say this, but this recipe is really awful. The ‘pancakes’ don’t stick together. Just made a huge mess in my griddle and wasted precious ingredients attempting this recipe. Note: I followed the instructions perfectly. Horrible.
I loved this recipe. And I love eggs
just made this and halved all the ingredients as i only had 2 eggs , i used raw honey in the mix and then poured honey and some coconut oil over the top with blue berries they was a bit eggy but ok was nice with greek yogurt and blueberries with honey too, my 13 year old son loved them , they was a bit hard to turn but i just kept them very small like adding a table spoon of mix for one pancake and kept them on low heat , would make again my son has already asked for 10 of them for breakfast 🙂
Your pancakes were awesome. Mine turned out exactly like your picture and they taste incredible. Thank you sooooo much. I can have pancakes again.
First, my husband is the pancake master in our home and this time I gave it a try. Second, this was my first time using coconut flour.
I followed your receipe exactly with the following choices – raw milk, honey (organic and directly from bee farm), butter as my cooking oil of choice.
The pancakes were totally YUMMY! They were fluffy and flavorful. I ate mine plain, my husband added syrup and cleared his plate.
Thank you for the post.
I followed the recipe exactly and they turned out fantastic! Thanks so much! Wow! So great to have this recipe…pancakes again!
I put some squished frozen strawberries on top and they were delicious! Really fluffy people!
I just tried these and since it’s just me, I split the recipe in half. Giving up regular pancakes is a pain. So running into this recipe was a good find. I think once you realize the value of creating something delicious, nutritious, and easy; you can accept the difference in texture. I don’t mind eggy, since I have had to deal with eggy going low carb;high fat. However, I think that next time I will not use my cast iron griddle. Mine came out dark much too quickly. Maybe it was the swerve that I used in lieu of Stevia or the hwc instead of milk? At any rate, I enjoyed these very much.
Thanks
First time trying coconut flour and they turned out exactly as your post and were very good. I let the eggs warm up from fridge and never done that before (as never seen that as part of a recipe) so not sure if that made the difference in making them thick. They were very eggy to me but I’m OK with egg dishes. No one else around to try them; going to freeze remainder to pop in toaster.
Just made your pancakes and they were excellent. Having used coconut flour multiple times – I was thrilled with the result. You nailed the recipe and your instructions were spot on. Great job.
Also – having read quite a few of your negative comments – it sounds like more of a lack of knowledge (of your commenters) for grain free baking than your recipe being off.
Just made them! A hit with my son who has a limited diet of pancakes and corn muffins. I needed to add a little more variety and healthier choices into his diet. I altered the recipe and added a banana. He ate them! I’m happy.
I need to eat low-carb, and am working my way to grain-free. This was my first ever coconut flour recipe…super hit!!! I have rediscovered pancakes! The recipe was flawless and the pancakes were yummy…in taste, texture…everything!! Thank you!!
Try whipping egg whites first then adding yolks to make them extra fluffy. I cut down to 3 eggs. Also used a pancake maker which flips them so easily which is good as these are fragile. . Worth having if family likes pancakes. Leave cooking on first side longer than usual until whole uncooked side is bubbling. Use less mixture per pancake. After flipped and ready carefully slide off cooker rather than pick up and allow to cool a bit before eating or handling.
I just made these this morning and they are totally fluffy, I used cocnut oil to cook them, (I burned mine haha, of course I was trying to do 10 other things while I was also cooking bfast for myself before work, and I wanted something sweet cause duh, it’s Saturday!) They did taste pretty eggy to me as well, but I threw in a little more stevia, some bananas and I drizzled honey over the top and flipped em and that sort of crystallized and made for a little sweeter taste. I enjoyed the quickness of this recipe and they were fluffy and moist. I ENJOYED THEM! Thank you!!!
Thank you so much for this! I’m getting ready to make them as I write! I too live in a small Christian community, just trying to live well, grow yummy food, and spread joy! thanks again for all the posts…
These pancakes were very good. Very filling. I don’t eat a lot of bread so this was a nice treat. Was just wondering if you can put some of the batter in a waffle maker??
Just made them, added a little more coconut milk and dipped sliced apple rings in the batter then cooked in coconut oil!!! These are the best pancakes I have ever had since I went paleo! Add a touch of maple syrup if you like but not needed with the apples!
Made these today and they were good and fluffy. I elimnated the honey didnt want the sugar and I used almond milk. They are kind of eggy but if you pair them with fuits or bacon it helps to take that eggy taste away while eating.
Was wondering what type of pan you used and exactly what temperature and how long on each side? Maybe that is the problem with the ones not holding together. If used a griddle…how long on each side and what temp setting?
Despite comments to the contrary these turn out just fine. Eggs have to be whipped thoroughly. Baking power and baking soda are not interchangeable. These aren’t really great pancakes but are a great substitute for them!
I eyed up the recipe after mixing… it was very loose…. too liquid. I read the comments here and became a bit nervous. I then reached for my GOLDEN flaxseed meal… added two heaping tablespoons…. oh thank goodness I did. I remembered that
if you put flax with water it really thickens up… hmmm now I wonder if this would even work in stew to thicken? Ladies if your mixture is too liquid… add some GOLDEN flax.. you won’t detect a taste.. just the texture will be thickened! PS These were not eggy at all. In fact lightest pancakes I have experienced yet, sticking to a Paleo type of approach. I used maple syrup instead of honey. I also played with tossing a good ten blueberries on top of each pancake as it cooked. I liked it, and cannot stand starchy pancakes from regular flour. Do add the two tablespoons Golden Flax if it appears runny… worked for me and adds a healthy but undetectable in flavor, ingredient to this while thickening it up!
Just made these, and they turned out excellent! Topped with cinnamon, organic strawberries & organic maple syrup. Yum!! I substituted 3Tbsp baking powder since I didn’t have baking soda, and used coconut milk and two pinches of green leaf powdered stevia. You have to really flatten them out when you first scoop them onto the pan, because they’ll rise and become super fluffy! Also, start with medium-high heat (instead of medium-low), and use lots of coconut oil / butter for frying so they don’t dry out.
I made these with 2 eggs in my food processor and I added some cooked steel cut oats. These turned out just fine, I think some people just didn’t wait long enough before flipping the pancakes, and didn’t whip eggs enough. I tried flipping one after 2 min and it broke, after maybe 4 min it was nice and firm.
I really enjoyed these! Mine came out fluffy and delicious, thank you!
Tried these tonight and definitely the best coconut pancakes!! I love eggs so did not think they were too eggy. Fluffed up beautifully and my husband even thought they were great
I have no idea what these negative commenters are talking about, these pancakes were delicious! Super fluffy and easy, will definitely be making these again.
These pancakes are awesome! I have tried recipe after recipe using both almond and/or coconut flour and these are the ONLY ones which turned out exactly like the delicious looking pictures. I followed the recipe to a T and they turned out fluffy, perfectly browned, and delicious. Thanks!
I’ve been using coconut (and other) flours to make pancakes … THIS is the Best recipe I’ve tried. I used butter, sour cream and almond extract. I also had a steady medium heat on a cast iron pan, too my time to brown them and let them rise. YUM!!!
I was very much fooled by the pictures as I followed your reciepe to a T and im sorry but they were awful. Way too eggy and not at all pancake like. From
Now on i will make sure i read comments before wasting food.
I like this recipe but I don’t eat eggs. Do you know of a good substitute?
I love this recipe but don’t seem to have the patience to flip many small pancakes. I get frustrated every time! I just made them an instead of my normal attempt that take like an hour to cook the batch i just dumped a bunch of the batter in the hot buttered pan and cooked it like i would scrambled eggs. I am calling it coconut flour scramble cakes (to appease my need for pancakes to look and taste like the ones my Granny made growing up) and they are as light and fluffy as coconut four pan cakes get with out the vexing flipping! For those of you who are as impatient as i am and are struggling to cook these cakes I highly recommend giving them a try as scramble cakes!
This recipe is perfect. People complaining about it don’t know how to cook. I have made it several times for myself and other people and they were a big hit. You have to follow the instructions. Here is some additional info: Put flour and baking soda in separate bowl. Beat the eggs (I use almond milk, 3-4 tbsp. vanilla, stevia, cinnamon, and some maple syrup in the batter, pinch of salt too). You must beat the eggs well for at least two min with a wisk or fork. This is what makes them fluffy! Not like crepes. Use an electric mixer if you don’t know how to fold eggs. Add your flower into the egg mix incrementally…a little bit at a time, whip it in, then add more. Batter should be think but not like cement. Add a little milk if too thick. I use a griddle. Medium heat. You cannot turn them early. They are not forgiving like pancakes. Watch the bubbles. When they all pop then flip em. Don’t press down on the cakes with spatula or you will make them flat.
These made a mess on my stove. They didn’t even firm up enough for me to flip them. I’ve been making pancakes for a while but these weren’t even edible. Thank you, but no thank you
My first time cooking with coconut flour! I thought they tasted salty, so I will omit the salt next time. I didn’t obey the keep them small rule, I regret that
My first time cooking with coconut flour! I thought they tasted salty, so I will omit the salt next time. I didn’t obey the keep them small rule, I regret that
THANK YOU SO MUCH!!! I love this recipe, and so does my fiance! I’m excited for all of your other recipes!
THANK YOU SO MUCH!! My fiance and I both loved this! I’m excited for your other recipes!