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!
These coconut flour pancakes are such a 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
See the recipe card for exact measurements. 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. You can also use well-blended canned coconut milk.
- Vanilla extract: Sometimes, I use a teaspoon of coconut extract instead of a tablespoon of vanilla extract.
- Coconut flour: It's best to measure it by weight and not by volume.
- Avocado oil spray: I use it for the skillet. Unsalted butter is another option, but it tends to brown too much during cooking. Sometimes, I cook the pancakes in virgin coconut oil. I love the coconut flavor it adds.
- Optional: Add a tablespoon of grated orange or lemon zest to the batter.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the liquid ingredients, followed by the dry.
Cook the pancakes over medium-low heat in a greased nonstick skillet until they are puffed and the bottom is set. Flip them carefully using two wide spatulas.
Serve the pancakes with your favorite toppings. Look how fluffy they are!
Recipe 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 them 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 these 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.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave. These pancakes also 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.
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 out and layer a few of them with keto whipped cream, chocolate whipped cream, or keto chocolate mousse and sliced strawberries!
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. Depending on the size of your skillet, you can cook 2-4 pancakes at a time 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 warm in a 170°F oven 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 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 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.
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.
Luna Mendez says
Wow! I can't believe these are gluten-free, low-carb, and good for me. Made them for our 4th of July weekend brunch. Everyone raved about them! I topped them with whipped cream and sliced strawberries. Thank you!!!
Vered DeLeeuw says
You're very welcome, Luna! I'm so glad you enjoyed these pancakes. They're a family favorite. 🙂