Of all my pancake recipes, these coconut flour pancakes are the closest to traditional ones. They are fluffy and delicious, and you can't even taste the coconut! They are perfect with butter and syrup.
These coconut flour pancakes are a real treat. In fact, they are my favorite pancake recipe because they are so close in flavor and texture to traditional pancakes. They're appropriate even for someone who isn't fond of coconut because the coconut flavor is very faint, and once you add butter and syrup, it's hardly noticeable.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Milk: It's best to use whole milk and avoid low-fat milk in this recipe.
- Sweetener: I use stevia. A granulated sweetener will work, too.
- Kosher salt: Just a pinch to highlight the other flavors.
- Coconut flour: Since it's so absorbent, it's best to measure it by weight and not by volume.
- Baking powder: Helps the pancakes rise. Ensure it's not expired, and (if needed) make sure it's gluten-free.
- Avocado oil spray: I use it for the skillet. Unsalted butter is another option, but it tends to brown too much during cooking.
Variations
- Use well-blended canned coconut milk instead of whole milk.
- Use a teaspoon of coconut extract instead of a tablespoon of vanilla extract.
- Add a tablespoon of grated orange or lemon zest to the batter.
- Cook the pancakes in virgin coconut oil. I love the coconut flavor it adds.
Instructions
It's easy to make these pancakes! The only challenging part is flipping them because they are fairly delicate. The detailed instructions for making this recipe can be found in the recipe card below. Here's an overview of the steps:
Mix the liquid ingredients, followed by the dry.
Grease a nonstick 12-inch skillet and heat it over medium-low heat. Measure a scant ¼ cup per pancake and pour 2-4 mounds (depending on your skillet's size) onto the skillet. Top them with blueberries if desired.
Cook the pancakes until they are puffed, and when you carefully lift an edge with a spatula, the bottom is cooked. This should take 3-4 minutes over medium-low heat. Flip the pancakes carefully using two wide spatulas.
Transfer the cooked pancakes to an ovenproof plate. Cover them with foil or keep them in a 170°F oven to keep them warm while you cook more batches. Serve the pancakes with your favorite toppings. Look how fluffy they are!
Expert Tips
- Coconut flour is highly absorbent, so each extra gram can make a big difference. That's why measuring it by weight, not volume, is best.
- After adding the coconut flour to the batter, mix it in thoroughly. Gluten-free flours are often lumpy, and you want to eliminate any lumps.
- You can start cooking the pancakes over medium heat, but in my experience, they tend to brown too quickly, and it's better to cook them over medium-low heat.
Recipe FAQs
I sweeten these pancakes with a small amount of stevia. You can use any granulated sweetener instead - about 2 tablespoons should do it. I don't recommend using liquid sweeteners other than stevia, as they will affect the consistency of the batter.
No, unfortunately, you can't. These flours are not interchangeable. If you prefer almond flour, try this excellent recipe for almond flour pancakes.
Almond milk should work, but it's a bit too watery. It's better to use thicker plant-based milk such as well-blended canned coconut milk, unsweetened soymilk, or plant-based heavy cream.
Surprisingly, you cannot, especially after topping the pancakes with butter and syrup.
Serving Suggestions
Here are a few ideas for how to serve these pancakes:
- Topped with butter and syrup. That's the obvious way to serve them.
- Topped with blueberry compote, strawberry compote, or (if you can handle the carbs) fried bananas.
- Try spreading them with walnut butter, peanut butter, or almond butter. It's so good!
- My kids like to make a sandwich with two of these pancakes and a layer of chocolate hazelnut spread in between.
- Sometimes, we go all about and layer a few of them with keto whipped cream, chocolate whipped cream, or keto chocolate mousse and sliced strawberries!
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave.
These pancakes freeze well. Cool them completely before placing them into freezer bags in a single layer. If you'd like to stack them, separate them with wax paper.
More Pancake Recipes
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Recipe Card
Fluffy Coconut Flour Pancakes
Video
Ingredients
- 4 large eggs
- ½ cup whole milk
- 1 tablespoon vanilla extract
- ½ teaspoon stevia glycerite - or 2 tablespoons of granulated sweetener
- ⅛ teaspoon Diamond Crystal kosher salt
- 2 ounces coconut flour - ½ cup; please measure by weight
- 2 teaspoons baking powder - gluten-free if needed
- avocado oil spray - for the skillet
Instructions
- In a small bowl, use a hand whisk to beat the eggs until frothy. Whisk in the milk, vanilla, stevia, and salt.
- Whisk in the coconut flour, mixing until the batter is smooth and free of lumps. Stir in the baking powder. The batter will be thick, but it shouldn't be dry. Please remember to measure the coconut flour by weight to avoid using too much, which will result in dry pancakes.
- Spray a 12-inch nonstick skillet with avocado oil. Heat it over medium-low heat for about 4 minutes. The pancakes brown quickly, so medium-low is best.
- While the skillet heats up, the batter will thicken as the coconut flour absorbs the liquids. Give it another mix. If it seems very dry, stir in a tablespoon of milk or water. Keep in mind that the batter is supposed to be thick, as shown in the photo.
- Measure a scant ¼ cup per pancake (I use an ice cream scoop), and pour mounds of the batter into the skillet. You can cook between 2-4 pancakes at a time, depending on the size of your skillet. Or use a double-burner griddle and cook all eight.
- You can scatter 5-6 blueberries on top of each pancake at this point.
- Cook the pancakes until they are puffed, and when you carefully lift an edge with a spatula, the bottom is cooked. This should take 3-4 minutes over medium-low heat. Flip the pancakes carefully using two wide spatulas.
- If the batter spreads too much on the skillet after flipping the pancakes, gently push it back with the spatula.
- Transfer the cooked pancakes to a plate. Cover them with foil or use an oven-safe plate and keep them in a 170°F oven to keep them warm while you cook more batches. Carefully wipe the skillet clean with paper towels, grease it again, and repeat the process twice with the remaining batter.
- Serve the pancakes with your favorite toppings. Look how fluffy they are!
Notes
- Coconut flour is highly absorbent, so each extra gram can make a big difference. That's why measuring it by weight, not volume, is so important.
- After adding the coconut flour to the batter, mix it in thoroughly. Gluten-free flours are often lumpy, and you want to eliminate any lumps.
- You can start cooking the pancakes over medium heat, but in my experience, they tend to brown too quickly, and it's better to cook them over medium-low heat.
- The nutrition info is for the pancakes only and does not include add-ins like blueberries or toppings such as butter and syrup.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them in the microwave.
- These pancakes freeze well. Cool them completely before placing them into freezer bags in a single layer. If you'd like to stack them, separate them with wax paper.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Michelle H says
Just had to convert to Paleo per dr.
This recipe gives me renewed hope in eating delicious food!
Better than “regular” pancakes!!
Vered DeLeeuw says
Wonderful, Michelle! I'm so glad you enjoyed these pancakes.
Cassy says
Currently my second time making these and they are turning out so well again! My mum and I love topping them with peanut butter and bacon.
thank you so much for another great recipe! keto has never been so good
Vered DeLeeuw says
You're very welcome, Cassy! Thank you for making my recipes and reviewing them. I appreciate it.
Rebeca says
Easy, tasty and fluffy! Adding the blueberries helps with the drier texture of coconut flour too, so I highly recommend that addition. Thank you!
Vered DeLeeuw says
You're very welcome, Rebecca! Thank YOU for making my recipes and reviewing them - I remember you've left a comment before on another recipe. I appreciate it.
Sarah says
We're not paleo, gluten free, or particularly low-carb in our house, but most of us reeeeally like coconut. These were great -so fluffy! I sprinkled on a little maple sugar mixed with cinnamon and coconut flour to the raw side (I hate giving my toddler syrup because she becomes a sticky octopus) and it was just perfect.
Thank you so much!
Vered DeLeeuw says
A sticky octopus! Haha those were the days (my kids are grown by now!)
Thank you, Sarah, for sharing your tweaks! Glad you liked these pancakes.
Stacy says
Thank you for this recipe! I can’t eat any gluten and blanched almond flour is expensive and hard for me to find. I followed the recipe just like you said and they turned out great!
Thank you!
Stacy
Vered DeLeeuw says
You're very welcome, Stacy! Thank for taking the time to write a review.
Linda Kraner says
I will make these pancakes tomorrow.. could I add almond flour also. thanks linda kraner
Vered DeLeeuw says
Hi Linda,
If you add almond flour, you will need to use less coconut flour. I would suggest that you make the recipe as is and then tweak it next time if you don't like the results. If you prefer almond flour, you can try these almond flour pancakes.