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 fluffy Coconut Flour Pancakes today but they were definitely too light to be fluffy and were very eggy. I then added about 3/4 cup almond meal and a pinch of C of T. They were still not fluffy but didn’t have that pronounced eggy flavour. B
I’ve made these several times and they’re delicious. I use 3 eggs instead of 4. Today I added blueberries and they were great! Thanks for the recipe.
This is a wonderful recipe for coconut flour pancakes. I made them for my girlfriend and I this morning. She has a sensitivity to chicken eggs, so I substituted 3 duck eggs (because they are bigger). We both have a sensitivity to regular cow’s milk, so I also substituted canned coconut milk. The pancakes came out great, especially the half that had dark chocolate chips added. Thanks for the recipe, we will both be making them again.
halved the batch, had to use baking powder cuz I was outta baking soda, and they turned out delish. will be making these again.
thank you for all your testing!
the worst recipe i’ve ever tried for pancakes. i’m blaming the coconut flour though its just horrible to cook with. this recipe, too many eggs! its like eating a gross omelette! i added more coconut flour and a mashed banana and it still tasted god awful. i don’t know what went wrong? coconut flour is just the pits
Nasty and gross! Maybe there is different kinds of coconut flour here (I live in Hungary), but these were disgusting. It was like a nasty, thin crepe with no flavour. Never again!
I am trying to get my son away from gluten. I am gluten free and he is converting over. I made these having him help me and after only 2 1/2 he was full not to mention happy! He made me save 2 for tomorrow morning BTW.. he is VERY picky a vegitarian (I’m not which makes it odd). With syrup these are EXCELLANT!
Thank you so much Shannon! What a great recipe! I used coconut milk, honey, added a little cinnamon. These were the best pancakes I have ever had! I have never used coconut flour before and loved the texture. I just had to be mindful of not burning the pancakes. Thank you.
Just curious…do have the macros for these? I would love to use this recipe for one of my regulars for my diet (I do flexible dieting preparing for bikini fitness competition and count macros for my diet). I need to know the fats/carbs/proteins in a serving size and how many pancakes is in a serving size.
Thank you for the recipe. I made a couple of changes for my taste and found the pancakes yummy. I’ve cooked with coconut flour before and know it can be a challenge. Suggestions: When using coconut flour, stir it up with a fork and break up lumps before measuring. It’s a challenge to measure coconut flour because of lumps and compaction. You also MUST let the batter sit for a while: coconut flour is highly absorbent. THOROUGHLY beat all ingredients together and do something else for at least 5 minutes. I also substituted baking powder for baking soda to give it more of a lift. And to the dry ingredients I added in a tablespoon of buckwheat flour: I had it, I like the flavor, and figured it might add color and texture. And because I’m a hedonist I added minced macadamia nuts to the batter and after spooning batter to the hot pan added thin slices of banana to the tops. And, yes, let it cook. Keep the pan at a medium heat. Wait for it to bubble. Stare at it a little longer. Then flip it. I feel the tops to make sure everything is firm and cooked before removing.
Amazing! I loved it! Had it with banana and chocolate almond butter for dinner (on a Wednesday!). I was feeling blue so I thought I’d treat myself. Thank you for this great recipe:)
Boy these sound good. Great recipe, thanks for sharing.
Simon
I made these and they looked exactly like this and tasted excellent!
Just make sure you use medium low heat.
The batter looked thin to me so I let sit for 15-20 minutes and cooked them in my small, 1-egg pan. This will be my pancake recipe from now on. Thank-you for sharing, Shannon!
Had high hopes for this recipe, but it just didn’t work! Turned out like scrambled eggs, couldn’t flip it over it was too soft, if you fry it longer it burned. Very disappointed as wasted very expensive coconut flour!
I just made these this morning as I am on a 60 day gluten free diet expecting improvements on my health. I sincerely hope that my one year old daughter likes them because I spat my maple syrup covered bite into the bin. They just taste like egg and coconut although I followed the recipe.
No offence but definitely not for me!
Yum yum yum! Thank you so much for this recipe! It was perfect for my 6 year old who has been having a rough time with a candida diet. We’re aren’t as strict as I’d be for myself, some fruits here and there but this was a perfect recipe to put him in a wonderful mood. I used about 6 drops of liquid Stevia and had too add a bit more coconut flour (I’m guessing because the bag wasn’t sealed well). He felt like he had a treat finally and was not hungry again until into the afternoon. Thank you again.
The first time I tried them, they were a disaster- runny and salty. After carefully reading the comments, I substituted baking powder for the baking soda and let the batter sit for 5-10 minutes to let the flour absorb the liquids. Then I cooked VERY slowly on the griddle. It took much longer than regular pancakes but they ended up being fluffy and delicious. My family liked them and we even enjoyed the leftover pancakes as a healthy snack since they tasted like cake. Definitely making these again.
This was my first venture into coconut flour and it is going to be my last. The taste and texture was not nice at all like a wet floppy coconut goo. Awful, and by the way no doubt this is probably one of the better recipes for coconut flour.
Probably no one will read the 800th comment or so, ha! But I thought these were fantastic, they came up perfectly fluffy and a little crisp in my cast-iron pan (I was worried about them sticking in cast iron but they did not at all). I will be trying these again for sure, on those days when I just feel like something sweet at breakfast time. A nice change from my usual paleo veggies and eggs!
Not good!! Way too eggy in flavour
your opinion dear Amber. they tasted great!
I think there were too few …..need to make more…damn divine!!
Unfortunately, mine did not turn out like the ones in the picture. They were thinner and a bit eggy.
Hello from The Moso Vanuatu (resort) in the South Pacific, I altered this recipe a little by using bakers flour but added a cup of hand dried natural coconut shredded from our resort coconut trees also used our hand made coconut milk, so the result was amazing…. Thank you for this recipe, it’s on our menu now! The kitchen team. XXX
Coconut flour is difficult to use so I was not surprised these did not live up to how delicious theynlook in the photograph. I have made them twice with no good results. Happy your family enjoyed them.
Your recipe saved me from my own coconut flour pancakes experiments! They tasted really good, cooked nicely, and were as fluffly as advertised. Loved them with blueberries on top! Thanks.
Thank you for a great recipe, the taste is fantastic and definitely a good idea to keep them small! Thanks again Shannon!
Unfortunately they tasted eggy, a little better slathered in honey. Didn’t look like the picture either. Edible but I’m still looking for a great (safe for me) pancake recipe.
Way too eggy, bleh
Made these tonight, they were delicious.
I really, really liked the flavor of your pancake recipe although mine did not come out as fluffy as yours. ? Do you have any suggestions?
The pancakes were really, really good and flavorful!! But My pancakes did not come out as fluffy as yours. Do you have any suggestions? ?
Could it be that some people’s are more eggy than others is because some people are using larger eggs than others?
Not a bad recipe. Though a little eggy; as others have mentioned in previous comments. Will definitely try again, maybe with a little less egg.
I just tried this last week and they came out surprisingly good! I never used coconut flour before so I was a little hesitant to make a recipe, but this was delicious. It’s been a few years since I’ve had pancakes and they taste so close to the real thing! I didn’t add any sweetener to the batter, just drizzled maple syrup on top when they were done. When I mixed the batter, it looked and felt so dry, like it could never become a pancake. But I formed it by hand into pancake patties, like you would for hamburgers, put them it hot butter, and they cooked up perfectly! So don’t be afraid of the looks of the batter, they cook up good!
Horrible.
These pancakes were HORRIBLE! I had to try to gag down at least a couple bites before throwing them out!
This is a complete waste of time! They taste horrible. The texture is horrible. Wait until you try to flip these…. such a disaster. They went in the trash. Wish i had read the comments first. Going to go get some bagels now
Very difficult to like 🙁 I tried adding stuff to make it less “woody” – still – “epic fail”
Are there different types of coconut flour? My batter was soupy?
Tasted like an omelet, NOT a pancake! Terrible recipe! Don’t waste your time or the ingredients, it all went in the garbage!
I wish I had found this recipe first. I used a Bob Mills recipe for coconut flour pancakes and my oh my… four eggs even so. What I’ve been told is, coconut flour is just weird and needs lots of eggs to come out well. I suppose it’s a consistency thing? They tasted okay with syrup…
I will try this recipe next time – and see if it’s better! I like the idea of honey, and vanilla! Mine had nothing but milk, eggs, oil, salt, baking powder, sugar and flour. Very simple. I shall be back!
This is absolutely a lovely recipe! It is a nice alternative to the usual whole grain sourdough pancakes that I make. I served these with a bit of freshly whipped organic cream slathered on top, a drizzle of local maple syrup, and crushed organic strawberries. These baked up very nicely on a cast iron skillet and flipped over easily (just be sure to give enough time for the pancake to set). A very short amount of time was needed on the second side, and they turned out beautifully golden. They are melt-in-your-mouth delicious! Thank you for sharing this recipe.
I really wanted these to work! The photos look amazingly delicious. I should’ve read threw some comments instead of being enticed by yummy photo…
They were yellow, not even the same color as pic. They tasted like crepes. I had to cover them in fresh strawberries to tone down the salty, egg flavor to eat a couple. I threw out rest of batter. Kids took one bite and said “These are bad, Mom.”
Sorry, I wanted them to turn out. Coconut flour isn’t cheap. Neither are our organic free range pastured chicken eggs, pastured butter, pastured milk, Himilayan sea salt. raw unfiltered honey…. ouch!
Finally! A coconut pancake recipe that works!!! Simply delicious! Thank you for your efforts. They are appreciated!! God bless you and your family always!
Tried this recipe this morning- turned out great! Much fluffier than using almond flour. I did let the batter sit for a bit before cooking for a thicker consistency.
I tried this recipe this morning. I should have read the comments first like I usually do. The pancakes were very eggy, next time I’ll try 3 eggs. I used baking soda but will use baking powder next time. It was a split opinion my husband loves it I’m on the fence this usually means must play with it more. Coconut flour is a tough flour to work with now I understand why people mix it with almond meal/flour.
Epic fail.. Runny sticky,eggy mess. Followed the recipe exactly.
This recipe has sucked every time I’ve tried it. It falls apart, doesn’t look anything like the images, and tastes mediocre if you feel like eating the chunks. I’m done trying it. Don’t waste your ingredients or your time.
Thanks for the receipt!
I’ve been looking for a coconut flour pancake recipe for a few weeks now and finally a success! I halved the recipe exactly but used soy milk. I topped with almond butter flavored with cocoa.
Perfect!
We made these today, they were really easy, and super tasty!! I used an electric mixer for the eggs, and when I poured it into the dry ingredients, I noticed it was pretty lumpy so I used the electric mixer there too. When I did that, it became pretty thick, but I just spread them out in the pan. They came out great!! We all really enjoyed them, and I liked the fact that they were gluten free!! I have had coconut flour in my pantry for probably a year and I finally found a recipe easy enough to use it in!!! So glad I found this recipe, thank you for sharing it! Will definitely be keeping this recipe and using it again!! YUMMY!!!