These deliciously fluffy coconut flour pancakes are such a wonderful treat. They are very good with butter and syrup, and they also freeze well.
The secret to working with coconut flour is to add enough eggs and liquids. Read on to learn how I do it!
Cooking and baking with flour alternatives is always a challenge. But over the years, I've developed quite a few recipes that I consider nearly as good (or sometimes just as good) as the original. This is one of them.
These pancakes are fluffy, tender, and very tasty. They're appropriate even for someone who isn't fond of coconut because the coconut flavor is very faint, especially once they're topped with butter and syrup.
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Ingredients
You'll only need a few simple ingredients to make these coconut flour pancakes. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Eggs: I use large eggs in most of my recipes, this one included.
Whole milk: You can use well-blended coconut milk instead. This version is a bit sturdier, possibly because of the thickener added to canned coconut milk. I have made both versions, and both are excellent, so it's really up to you.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Sweetener: I use stevia. A granulated sweetener will work too.
Kosher salt: If using fine salt, reduce the amount you use by half.
Coconut flour: I love using this flour substitute. But since it's so absorbent, it's best to measure it by weight and not by volume.
Baking soda: Helps keep the pancakes nice and fluffy.
Unsalted butter: I use it for the griddle. I love using creamy European butter, but any butter will be great.
Instructions
It's easy to make these coconut flour pancakes! I would say that the only challenging part is flipping them because they are pretty delicate.
The detailed instructions can be found in the recipe card below. Here are the basic steps:
- Simply mix together the ingredients in the order listed (except for the butter) in one bowl. I use a hand whisk, there's no need for fancy equipment.
- Cook the pancakes in butter in a nonstick double-burner griddle. This should take about 3 minutes per side over medium heat.
- Serve with your favorite toppings!
Expert tips
1. When working with coconut flour, it's always a good idea to allow the batter to rest for a few minutes after you mix it. This enables the flour to absorb as much liquid as it can, and then you can check the batter. If it's very dry, add a tablespoon or two of milk.
2. These pancakes are not the easiest to work with. They are thin and delicate. The batter tends to spread quite a bit on the griddle.
So I suggest you measure just a scant ¼-cup scoop for each pancake (making them smaller makes flipping them easier). And when it's time to flip them, do so slowly and carefully, using two wide spatulas, as I do in the video below.
If you're OK with using almond flour, these almond flour pancakes are excellent and easier to work with.
Frequently asked questions
I sweeten them with a touch of stevia. You can use any granulated sweetener instead - about 2 tablespoons should do it. I'm not sure about liquid sweeteners other than stevia, as they might affect the consistency of the batter.
No, unfortunately, you can't. These flours are not interchangeable, not in this recipe and not in any other recipe. If you prefer almond flour, try this recipe for almond flour pancakes.
It's true, these pancakes are not very sturdy. The best advice I can give you is to remember to let the batter rest after you mix it, then add a bit of coconut milk (or whole milk) if it's very dry. Also, make them small, so that it's easier to flip them.
Variations
Here are a few ideas for you for varying this recipe:
- Use coconut milk instead of whole milk. Make sure to blend it well before using it.
- Use coconut extract instead of vanilla extract. But use just 1 teaspoon.
- Add a tablespoon of grated orange or lemon zest to the batter.
- Cook the pancakes in coconut oil instead of butter.
Serving suggestions
Here are a few ideas for you on how to serve these pancakes:
- Topped with butter and syrup. That's the obvious way to serve them.
- Topped with blueberry compote or strawberry compote.
- Try spreading peanut butter or almond butter on top... so good.
- My kids like to make a sandwich with two of these pancakes and a layer of chocolate hazelnut spread in between.
Storing leftovers
You can keep completely cooled pancakes in the fridge in storage bags for 2-3 days. Separate them with wax paper squares. Reheat them gently in the microwave at 50% power.
You can also freeze these pancakes for up to three months. Use freezer bags, and again, add wax paper squares between the layers. You can reheat them directly from their frozen state in the microwave, on 50% power, turning once or twice.
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Recipe card
Fluffy Coconut Flour Pancakes
INGREDIENTS
- 4 large eggs
- ½ cup whole milk
- 1 tablespoon vanilla extract
- ½ teaspoon stevia glycerite (equals 2 tablespoons of granulated sweetener)
- ⅛ teaspoon Diamond Crystal kosher salt
- 6 tablespoons coconut flour (42 grams)
- ½ teaspoon baking soda*
- 2 tablespoons unsalted butter for griddle, divided
INSTRUCTIONS
- In a small bowl, beat the eggs until frothy. Whisk in the milk, vanilla, stevia, and salt.
- Whisk in the coconut flour, and then the baking soda. Mix until smooth.
- Heat a nonstick double-burner griddle over medium heat for about 4 minutes.
- While the griddle heats up, the batter will thicken as the coconut flour absorbs the liquids. Give it another mix. If it seems very dry, add a bit of milk, one or two tablespoons, and mix again.
- Grease the griddle with half the butter. Measuring a scant ¼ cup per pancake (I use an ice cream scoop), pour 6 mounds of the batter into the griddle.
- Cook the pancakes until golden, set, and slightly puffed, about 3 minutes per side. Flip them very carefully using two wide spatulas. They are fragile.
- Grease the griddle again and repeat the process with the remaining batter.
WATCH THE VIDEO:
NOTES
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 