fluffy coconut flour pancakes
These coconut flour pancakes are what breakfast dreams are made of. Just a few simple ingredients come together to make fluffy and tender gluten free pancakes perfect for any morning of the week.
IT’S OFFICIALLY FALL, Y’ALL. And I could not be more excited about it. The leaves, the crisp-cool air, the apple and pumpkin picking, the scarves and coats and sleepy weekend mornings in cozy sweaters and slippers… and these pancakes. So much yes.
To be honest, I’m not much of a pancake girl. I’ll almost always choose waffles over pancakes any day — unless they are these fluffy coconut flour pancakes. These pancakes might actually trump any waffles I’ve ever had (and even these pancakes, which have brie on them (!!)). So you know they’re good.
Even the little one likes munching on them, and I know this because while I was photographing these pancakes, she kept grabbing for the extras until I gave her one and she ran off with it. Then she proceeded to eat the whole thing — well, minus the crumbs that she scattered all over the living room. And the dining room. And the kitchen. Not cool, baby. Not cool.
How to Make Coconut Flour Pancakes
But the mess was all worth it, because for the next couple of mornings we had fluffy pancakes to enjoy for breakfast. I’ve been trying to experiment more with alternative flours, and while I know I have approximately a billion flours to try, I really love baking and cooking with coconut flour. It works like a dream in pancakes. It’s light, airy, almost powdery, and it gives these pancakes a distinct coconut flavor that I can’t get enough of.
Tips for the Best Coconut Flour Pancakes
Of course, like most any alternative flour, coconut flour beats to its own drum (I HIGHLY recommend using Bob’s Red Mill’s coconut flour for this recipe). The pancakes should be slightly smaller in diameter than you’d normally make them — so, somewhere between the size of a regular pancake and silver dollar-style ones — otherwise, it’s difficult to flip the delicate pancakes over. Also, they can burn quickly, so keep a close eye on them as they cook. The extra eggs in the batter help the pancakes hold together, as coconut flour’s delicate nature requires the added binding. All told, these pancakes taste like clouds of coconut bliss topped with maple syrup and love.
And while coconut may not be quintessentially fall, I can’t help but see myself making and eating these pancakes for the next few weekends’ breakfasts — in my slippers and cozy sweater, of course.
Step aside, waffles. You’ve got nothing on these fluffy flapjacks.
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Fluffy Coconut Flour Pancakes
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 8 small pancakes 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
These simple and delicious paleo, gluten free and dairy free pancakes are begging to be your next breakfast.
Ingredients
- 4 eggs
- 1/4 cup coconut milk
- 3 tablespoons coconut oil, melted and cooled slightly
- 1 tablespoon raw honey
- 1/4 cup plus 2 tablespoons Bob’s Red Mill coconut flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions
- Heat a griddle or large skillet over medium heat.
- In a large bowl, whisk eggs, milk, melted coconut oil and honey until combined. In a separate medium bowl, whisk coconut flour, baking powder and salt until well blended.
- Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain.
- Grease griddle or skillet with oil. Drop ladlefuls of batter, a scant 1/4 cup each, onto hot griddle. Cook 3 to 4 minutes until small bubbles begin to form on top, then flip. Cook on other side 1 to 2 minutes until cooked through.
- Serve warm with your favorite pancake toppings.
Notes
- I melted my coconut oil in a small saucepan over low heat just until it became a liquid. After letting it cool a minute or two, I then added it to the wet ingredients.
- Because the batter is more delicate than traditional pancake batter, it’s important to make smaller (1/4-cup amount) pancakes so you can flip them easily.
Keywords: gluten free pancakes, paleo pancakes, keto pancakes
I just love such things for breakfast!
These look great. I use coconut flour and almond flour for some GF family members. It is the trickiest flour I have ever used. I use lots of other GF flours too. It absorbs the liquid like a sponge.
I’m usually a waffle person too (although I like pancakes better than french toast) and I had a not awesome coconut flour pancake experience buuut I feel like these are like 1000x better! They look so pretty and tasty and I think I need to give them a tryyyy
Why can’t you make coconut waffles?
Just made them into waffles. Delicious!
Good call, Amy! Thank you!
These pancakes look amazing, I love coconut flour as it imparts such a gorgeous flavour, happy fall!
So excited about all the wonderfully fall things you mentioned — especially these pancakes! I love that you used coconut flour and can’t wait to cuddle up with some of these this weekend 🙂
How gorgeous are these pancakes! So fluffy!
Better than waffles?! WOO HOO! These sound great!
I’m a waffle gal myself, but there’s no resisting these crispy-edged pancakes. Yes to fall and all the fall things!
Does 1/4 cup of coconut flour really makes 8 pancake? The recipe only calls for 1/4 cup if coconut flour. Is that correct?
Coconut flour soaks up a lot of liquid so it takes very little for any recipe that calls for it. Howerver, you have to consider that these are not going to be regular sized pancakes. I doubled the recipe and it made just enough for my family of 4 (2 sons and my husband as well as my 7 month pregnant self) Don’t let the amount of ingredients scare you, coconut flour is very unique and requires stepping out of your comfort zone when baking! 🙂
I found myself adding way more coconut flour than the recipe called for. Mine were extremely runny even though I followed the recipe to the T. Even after adding more flour they were still flat and light looking. Like crepes. They also looked very greasy ????
Mine are coming out the same way as we speak. 🙁 I should have added more coconut flour, but I didn’t because I’m hesitant because it’s so absorbent. I was kind of hoping that these would fluff up on the griddle but they aren’t, they’re like mini crepes. I think they’ll taste good, but following this recipe unfortunately didn’t yield the same results for me.
Same here. It was awful. I ended up throwing it all out. Hot mess ?
Hi there! I hope this can be of help. First of all you need to make sure your baking powder isn’t out of date. If it expired, it won’t work. Also, remember this is not regular flour, so I wouldn’t expect them to be as fluffy as regular pancakes (but not as flat as crepès like you were explaining). Second, if you add more flour, you are changing the ratios; meaning that you might need to add more baking powder, salt, sugar, and probably oil and milk. I’ve read that it also depends on the brand of flour that you buy that it may influence “it’s absorption capacity”. I had to add more flour when making them, but a teaspoon at a time. Because I added more flour I added more salt and sugar. I would say that my alterations ended like this: 1/3 cup of coconut flour, 1/2 tsp of salt and 1 1/2 tbsp of sugar. The batter look like a normal pancake batter. Give it another try! Maybe add flavors like cinnamon and / or vanilla. I ended up with 8 almost 4 inches pancakes. Good luck 😉
Hi there! I hope this can be of help. First of all you need to make sure your baking powder isn’t out of date. If it expired, it won’t work. Also, remember this is not regular flour, so I wouldn’t expect them to be as fluffy as regular pancakes (but not as flat as crepès like you were explaining). Second, if you add more flour, you are changing the ratios; meaning that you might need to add more baking powder, salt, sugar, and probably oil and milk. I’ve read that it also depends on the brand of flour that you buy that it may influence “it’s absorption capacity”. I had to add more flour when making them, but a teaspoon at a time. Because I added more flour I added more salt and sugar. I would say that my alterations ended like this: 1/3 cup of coconut flour, 1/2 tsp baking powder, 1/2 tsp of salt and 1 1/2 tbsp of sugar. The batter look like a normal pancake batter. Give it another try! Maybe add flavors like cinnamon and / or vanilla. I ended up with 8 almost 4 inches pancakes.
Mine were greasy, too. Not fluffy by my standards. I’m not trying to go very low carb, so when I make them again, and I will, because pancakes are one of this food group that I still enjoy, I will likely add some grain flour. I don’t think more coconut flour will make the difference and other nut flours won’t be my answer. I don’t believe heated nut flours are any better nutritionally than roasted nuts, and they lose a lot in the heating.
mine came out the same, runny and i added more coconut flour. I didn’t care for them.
Keep in mind everybody, that ALL Coconut Flour acts differently, so also learn your Brand!
Same, mine were just eggs with flour. Also, when I cooked on medium heat they were burning.
These pancakes just look incredible Stephanie! Love the idea of coconut flour – neat twist. Your blog is just gorgeous!
I’ve been trying to experiment with different flours too and I bought coconut flour to try it. These pancakes look like where I need to start! (Ps: just a 1/4 cup will give 8 pancakes? Sweet!)
It gave me 10
2 inches pancakes
I made these today and they were pretty good. the recipe gave me 8 pancakes (small). I added cinnamon and a wee bit of vanilla extract and they were fluffy and yummy. I was glad because I had purchased a HUGE bag of coconut flour and so far wasn’t able to incorporate it successfully into any recipes. Thanks for the recipe
Holly — Yes, that’s correct! The coconut flour absorbs a LOT of liquid, so you don’t need much. And the eggs help the batter stay together when you cook it on the griddle.
Yes, the ratio of coconut flour to white flour is 1/4 to 1/3 cup of coconut flour to 1 cup of reg flour, depending on your coconut flour. I would start with 1/4 cup until you get to know your coconut flour. I also let the batter sit for 15 minutes before cooking and made in a 4-inch fry pan so they wouldn’t run off somewhere! 🙂 Very good!
Zainab — You’ll love it, lady! And yeah, only 1/4 cup; crazy, right? It just means you can make a TON of pancakes with the flour you bought. 😉
Those are some perfect looking pancakes girlfriend!
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