Fluffy and tender gluten free pancakes made with coconut flour, plus a how-to video to make these delicious flapjacks from start to finish.
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 bread pudding 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.
Table of Contents
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 like these pumpkin pancakes are, 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 and sourdough crepes. You’ve got nothing on these fluffy flapjacks.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Coconut Flour Pancakes
Ingredients
- 4 large eggs
- ¼ cup coconut milk
- 3 tablespoons coconut oil, melted and cooled slightly
- 1 tablespoon raw honey
- 6 tablespoons Bob's Red Mill coconut flour
- ¼ teaspoon baking powder
- ¼ 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.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Just made this for the first time this morning. I am doing the whole 30 so this is my first time cooking with coconut flour. I used Walmart brand coconut flour. I used three JUMBO eggs and 1/4 almond milk. This is all I had on hand. They turned out super fluffy and yum. I used date syrup in the mix and as well as the syrup topping.
As soon as you add the eggs to the coconut oil “mixture” the oil becomes hard again. Like most people, I store my eggs in the fridge and don’t take them out hours before cooking. Bad step instructions.
Oh my! These are awesome! MY second attempt at a gluten free food was a success! The brownies I made were like a cleaning sponge but these are great! Thank you fir giving me hope that I can actually still cook good food!
Really
REALLY
R E A L L Y
Bad. Recipe.
Followed it by the gram and measure and all I got is a tasteless, bland batter. Completely useless. To whom it may concern, just stick to Your grandma’s recipe, this one will only be somethinf that costs You the ingredients and You’ll end up chucking it in the bin. Dreadful, to say the least.
Oof, so sorry to hear this recipe didn’t work out for you!
I added banana extract and a bit of cinnamon. Swapped out the honey for Lakanto and they were a different texture than regular pancakes……….But had the with raspberries and totally enjoyed them. I hae been Keto for about 2-1/2 years and these were my first keto pancakes. I regularly make waffles or chaffles. Thank you so much. This was a lovely breakfast treat
Made these pancakes to celebrate my birthday and loved them! Didn’t have coconut milk, so subbed almond milk and some ground up coconut and it worked like a charm. Thanks for the recipe!
I found I needed to add more coconut milk to get the right consistency, since coconut flour is super dry. Also added shredded coconut to get a more coconut flavor.
Why is honey listed with the dry ingredients? That would be a pain to whisk together, or at least not a normal process. I added it with the wet ingredients. These pancakes are okay, it took taste very eggy – typical of coconut flour recipes.
Monica, That’s a great question! When I went to update the post I had forgotten to switch the honey from the dry ingredients to the wet ingredients (since it previously was listed as sugar). It’s fixed now — thanks for catching that!
Can i replace the honey with stevia??
Jacki, Yes, you can, but you might need to adjust the amount to suit your tastes.
This was my first time baking with coconut flower. I followed the recipe to the T and they came out so good!! I will definitely use this recipe again. Thank you!!