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:
I made these for breakfast this morning and both my husband and I enjoyed them.
So in the middle of making these pancakes i scrolled down to see the comments and was a bit bummed to read all of them. As I finished making the mix i realized that people were right it was way to water. So before I ruined all my hard work ( and my blood sugar dropped ) I decided to do the logical thing and add more flour .. BAM got some fluffy pancakes. They were most defiantly dry but they tasted great for what they where. I highly recommend doing yourself a favor if making this and adding some cinnamon because that really made a huge difference. I took some photos wish i could have posted what they turned out like. Chocolate chips and raspberries do wonders as well.
Good Luck: :]
-M & W
I tried them, liked them, then experimented. I added an extra step that made the pancakes even more fluffy. I separated the egg white out mixed all the rest of the ingredients together. Then whipped the egg whites to form soft peaks and folded into the rest of the mix. The pancakes expanded like I was baking Aunt Jemima pancakes. š
These came out not very fluffy and had too mic of an egg taste for my liking. I plan to use more milk next time and less egg and perhaps try some other flour with the coconut to give it more fluff.
sooo yummy, even my grandson loved them, I made a blueberry glaze to top them off
I made these this morning but I added lemon zest to the batter. Delish. Then, instead of syrup, I mixed 2 cups of unsweetened frozen blueberries, fresh lemon juice and zest and heated it in the micro. Super good. Thanks for the recipe.
I made these with light coconut milk from a can as all I had. Added cinnamon as suggested and mini chocolate chips. They were amazing! Thanks, a little time consuming for breakfast but on the weekend perfect!!,
Thanks for the recipe! My 15 year old son said the same thing as your husband; “Tastes like a donut”. Yippee!
I added heavy whipping cream and they turned out even better!
First time i try these kind of pancakes! Are most healty an delicious i never ate in my tired life! Thanks for great recipe
Mmmmm, jury is still out. Mixture far too watery. Added more coconut flour, bit gritty. Pleasant enough but just tastes like a coconut omelette.
I loved these. I followed some other comments and whipped the egg whites separately. i also added cinnamon and left out the honey/stevia. I used a can of light coconut milk as that was all I had. I was pleasantly surprised. They were fluffy and not dry at all. My batter was thick. I will definitely make these again.
Made these tonight, only thing I did different was add a tablespoon of coconut oil to the batter. These did not set up,they tasted weird also. I’m wondering if the flour was right…it said coconut flour on the bin. Anyways I guess I’ll try again since most of the reviews were positive.
Sorry, but these were terrible.
Made these for the first time this morning since my boys had a two hr delay from school. I had my mom on the phone with me and told her as I did each step. Thought 4 eggs to only half cup coconut flour was odd, but continued on. I tasted the first pancake and described it to my mom. Not bad flavor at all…just gritty. Mom made the suggestion to spread peanut butter and slice banana on top of it….voila! My boys ate 2 ea and kept thanking me for the good breakfast. They kind of taste “egg-y” for my taste, but my boys loved them. Will make again!
I tried these this morning. They are nice and fluffy but too salty. I think this has to do with three things: the coconut flour has a salty taste, the baking soda is bitter-tasting, and the salt content itself. It would be better if baking powder was used (not sure of the substitute conversion, though) and if the salt was reduced to a pinch. I used the same technique as a previous commenter and beat my egg whites until stiff before folding them into the batter.
I’m sorry but these were not good. Am I the only one who couldn’t even flip these? The batter wouldn’t harden enough to flip them and the bottoms were burnt! Horrible texture – not too great a flavor either! What a disappointing mess… š
As I was making these I was very upset because the burn easily. I followed the directions to a T but yet they still burned while the tops were still wet. As I flipped… burnt. Grrrr. Medium-low and still came out black. As upset as I was, my husband and kids LOVED them. They say they taste like real pancakes and they don’t taste the burnt. Made a double batch and they were all gone.
Not sure what I did wrong, but I guess it’s a must keep recipe. I’ll have to figure what I did wrong so they don’t burn again.
Thanks for the recipe.
these were rough at first, but the story ends up good. Batter inexplicably thin at first, then i added 1/4 cup more flour and 1/4 cup heavy cream. I also added some maple syrup TO the batter because i ran out of vanilla.
Were they hard to turn, YES. Were they crumbly?YES but not unpleasantly so.
BONUS_THEY MAKE BETTER WAFFLES AND THEY TASTE LIKE CAKE BATTER!
My 11 year old asked me if i made them with cake mix!
Just made these for the first time today, entire family loved them…any idea the nutritional facts for the recipe?
I have tried hundreds of times to make coconut flour pancakes and failed. I LOVE THIS RECPIE!!!!
Thank you so much for this post and the method you use to make them.
Just finished making these – I needed a little extra milk (guess it depends on the egg size and flour quality maybe) and they were great and very filling.
I left out the sweetening so I could eat some and knowing Miss 3yo would have maple on hers and I still enjoyed the flavour.
Usually our grain free pancakes are thin and not much too them. Lovely to have some thick ones! Miss 3yo has devoured many more than me and she usually turns her nose up at grain free pancakes.
Is bitter taste from baking soda, type of coconut flour (I used raw), or if they burn-cook too much? Help?
These turned out great for me! I used 1tsp baking powder instead of soda. Make sure you don’t turn the heat too high or they will burn. When cooking the batter will not stiffen on top like traditional pancake batter. If you make them too big you will not be able to turn them. I made mine about 3 in wide and browned for 1 min to 1 1/2 min per side that could vary depending on your stove. I just made sure the bottom was firm before trying to flip (a thin metal spatula will work best for getting under the pancake to flip it). I also used a well seasoned cast iron pan to cook my pancakes. A pan with a heavier bottom may give more even cooking than a thiner pan. I think the problems people are having with the cooking process may be fixed with a thicker pan and a thiner spatula.
I made exactly as your recipe directed. EVERYONE loved them. Thanks so much for sharing!!
hi just tried your pancake recipe try it with the whipped egg whites turned out great did burn a bit just had to reduce heat to a lower temp. i had some with a little maple syrup couldn’t really taste it would have had to you a lot more and had some with homemade raspberry jam tasted greeeeeeeeeat . this is the first time i have had pancakes in years that hasn’t made me feel sick after eating them. so thanks for the recipe.
p.s my dogs love them too.
These are great! Thank you! As far as grain-free goes, even awesome! :))) even my husband said they were “not bad” and he’s not grain-free.
I made them with coconut milk once and today with kefir – even better!
But I found that I burned them unless I had our electric stove on low.
I am grateful for the recipe – it helped me get some variety into our breakfasts! And when you’re on GAPS, variety is a big thing š
Just finished enjoying these fantastic pancakes a few minutes ago…I made half of the recipe and tweaked the ingredients a bit. I used 2 eggs and 1 egg white (separated the egg whites and whipped per previous comment). As some users mentioned their batter was runny, I started with a 1/4 cup of 2% milk…I ended up using over 1/2 a cup of milk (Sorry, I didn’t measure, just watched the consistency)! I also added half of a small banana (mashed) and eliminated the salt and sweetener. I used about 2 T of batter per pancake (yielded 8). Added some wild blueberries to each cake right before flipping. Kept the heat at a 3 on the electric stove. They turned out amazing! Might use a little more banana next time for some extra sweetness š Oh, and I used Bob’s Red Mill coconut flour. Definitely will make again! (And yes, they did remind me of donuts!) Thank you!
What a dismal attempt. My dogs wouldn’t even eat them. The batter didn’t taste bad but the pancake making was a bust.
Hi
I have been tinkering around with the coconut flour for months now, and I never seemed to get the mixture right. Now, I never thought I should add more eggs! I made a thorough evaluation
* Mixture:
The mixture had perfect consistency, meaning, at first glance it looked watery but after giving it a few seconds, it turned out perfect. I put everything in a bowl and used the handmixer.
* Cooking
At first I used coconut oil and that made them burn faster. Then I used ghee and it went alright.
I had to lower down the temperature as they were burning quite easily.
After a few of them, I had the “perfect” pancake (not burned, cooked completely)
* Taste:
they didn’t taste good, it was a combination of:
– too salty
– tasted to much like egg
– dry texture
– they were bitter
Is there something I might be doing wrong? or does the recipe maybe need some reviewing?
Excellent recipe. It yielded 6 pancakes. They were exactly as you described. Great job and good luck on your homestyle agrarian life style. Thank you very much for such a wonderful alternative.
I have not eaten any grain for the last 7 years Type 2 diabetic) and I was sort of reluctant
to try these. They came out perfect. I followed your recipe to the letter and
had no problems. My wife loved them! Thank goodness I have a 5lb bag of coconut
flour on hand. She wants to know when I am making more.
I got more than 6 pancakes, but I found that I could turn them better when they were smaller as opposed to larger. The first 8 were a mess, but a delicious mess. The last 7 were perfect! I think they’re very good! I will definitely make these again. Thank you so much for a wonderful recipe!
Sorry, but I am not convinced to this recipe. They turned out quite gritty and you could taste the soda (I’ve added amount from the recipe, not more). I also found them very hard to flip and generally too time consuming for the final result.
Used baking powder instead of soda (didn’t even realize I made that mistake until after I was finished and read some of the comments, haha) and these turned out great. Very light batter, pancakes were easy to flip, tasted great with coconut oil spread on top w some nut butter. I might take out an egg next time, just to reduce the overall egginess.
I really liked these! I was bummed out and needed some comfort food. Now I am ready to face the world with a smile on my face!!
Thank god I read people’s comments first because I found it so strange that the batter was so watery. I had to ready your ingredient list several times and thankfully, I read people’s comments and a couple said to add more coconut flour so I added 1/4 cup more to the mixture. It was extremely watery. Now with the added 1/4 cup, I will cook them and see how it turns out. I don’t know how the photo of your pancakes came out fluffy when the mixture was already too watery. Scrapping this blog out of my list. Thanks.
Sorry but these are absolutely awful. Tastes like funny coconut cake. Eww. Still shaking.
Loved these! I did the egg white whip and they turned out perfect!!
Sadly, these came out watery, not fluffy and burned too fast. I should have read the comments prior. Tried to adjust but was not tasty. š Wasted eggs, flour and other ingredients.