fluffy coconut flour pancakes stack

Fluffy Coconut Flour Pancakes

  • Author: Stephanie
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 8 small pancakes 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American


These simple and delicious paleo, gluten free and dairy free pancakes are begging to be your next breakfast.



  • 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


  1. Heat a griddle or large skillet over medium heat.
  2. 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.
  3. Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain.
  4. 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.
  5. Serve warm with your favorite pancake toppings.


  • 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