Coconut Flour Pancakes (Easy, Fluffy & Low-Carb)

Say goodbye to dry, crumbly pancakes forever with this foolproof recipe for the best Coconut Flour Pancakes you’ll ever make. If you’ve struggled with gluten-free baking, you know that coconut flour can be tricky. It’s incredibly absorbent and can often lead to a dense, disappointing texture. But this recipe is different. We’ve perfected the ratios to give you unbelievably light, fluffy, and moist pancakes that are also low-carb and keto-friendly. They’re the perfect canvas for your favorite toppings and a fantastic way to start your day with a healthy, satisfying meal.

Whether you follow a specific diet or are just looking for a delicious alternative to traditional pancakes, this recipe will become a staple in your kitchen. It’s simple, quick, and delivers incredible results every single time. Get ready to flip for these pancakes!

Why This Is The Best Coconut Flour Pancake Recipe

We didn’t just create another pancake recipe; we created the ultimate solution for perfect texture and flavor. This recipe stands out because it’s specifically designed to counteract the common issues with coconut flour.

• Unbelievably Fluffy: We use the right amount of leavening and eggs to create a light, airy batter that cooks up into perfectly fluffy pancakes.
• Perfectly Moist: Unlike other recipes that can be dry, ours includes ingredients that ensure a moist and tender crumb. No more chalky pancakes!
• Naturally Gluten-Free & Low-Carb: Coconut flour is a fantastic gluten-free and low-carb alternative, making these pancakes a great choice for keto, paleo, and gluten-sensitive diets.
• Simple & Quick: You only need a few simple ingredients and less than 20 minutes to whip up a batch. Breakfast has never been so easy and delicious.

Key Ingredients You’ll Need

The magic is in the simplicity and quality of the ingredients. Here’s what you’ll need to make these amazing pancakes.

Ingredient Breakdown

• Coconut Flour: The star of the show. It’s a high-fiber, low-carb flour. Do not substitute this, as it’s highly absorbent and unique.
• Eggs: This is crucial for structure and moisture. Eggs provide the binding power that gluten normally would, helping to hold the pancakes together.
• Almond Milk: We use unsweetened almond milk to keep it dairy-free and low-carb, but you can use any milk of your choice.
• Melted Butter or Coconut Oil: Adds richness, flavor, and moisture. Use coconut oil for a dairy-free version.
• Maple Syrup or Monk Fruit Sweetener: For a touch of sweetness. Use pure maple syrup for paleo or a keto-friendly sweetener like monk fruit or erythritol to keep it low-carb.
• Vanilla Extract: Enhances all the other flavors.
• Baking Powder: The key to getting that fluffy, light texture.
• Salt: A pinch of salt balances the sweetness and brings out the flavors.

How to Make Fluffy Coconut Flour Pancakes

Making these Coconut Flour Pancakes is incredibly simple. Just follow these steps for perfect results. The key is to let the batter rest for a few minutes to allow the coconut flour to fully absorb the liquid.

1. Combine Wet Ingredients: In a large bowl, whisk together the eggs, almond milk, melted butter, maple syrup, and vanilla extract until smooth and well combined.
2. Combine Dry Ingredients: In a separate small bowl, stir together the coconut flour, baking powder, and salt.
3. Mix Batter: Add the dry ingredients to the wet ingredients and whisk until just combined. The batter will be thick. Let it sit for 5-7 minutes to allow the coconut flour to absorb the moisture and thicken further.
4. Cook the Pancakes: Heat a lightly oiled griddle or non-stick skillet over medium-low heat. Scoop about 2-3 tablespoons of batter per pancake onto the griddle. Due to the lack of gluten, it’s best to keep them on the smaller side (about 3-4 inches in diameter) to make flipping easier.
5. Flip and Serve: Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately with your favorite toppings like fresh berries, more syrup, or a dollop of butter.

Expert Tips for Perfect Pancakes

Working with coconut flour requires a slightly different approach. Follow these tips to ensure your pancakes are perfect every single time.

• Don’t Overmix: Mix the batter until the ingredients are just combined. Overmixing can lead to dense pancakes.
• Let the Batter Rest: This is a non-negotiable step! Coconut flour needs time to absorb the liquid. This rest period is what thickens the batter and ensures the pancakes hold together.
• Keep Them Small: Small pancakes are much easier to flip. Coconut flour pancakes are more delicate than their wheat-based counterparts.
• Low and Slow Heat: Cook on medium-low heat. Coconut flour can burn more easily than other flours, so a lower temperature ensures they cook through without burning on the outside.
• Don’t Substitute Flours: This recipe is specifically formulated for coconut flour. Do not substitute it with almond flour or any other flour, as the liquid ratios will be completely off. If you love coconut, you should try our incredible Brazilian Coconut Custard Cake for dessert!

Flavor Variations & Topping Ideas

These pancakes are a delicious blank canvas. Here are a few ideas to customize them:

Variations

• Chocolate Chip: Fold in a handful of sugar-free chocolate chips into the batter.
• Blueberry: Gently mix in fresh or frozen blueberries. If using frozen, don’t thaw them first.
• Cinnamon Spice: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced flavor. For another protein-packed breakfast, check out our viral cottage cheese bagels.

Serving Suggestions

Load them up with your favorite toppings! We love them with:

• Fresh berries (strawberries, blueberries, raspberries)
• A drizzle of pure maple syrup or keto-friendly syrup
• A dollop of coconut cream or Greek yogurt
• A sprinkle of toasted coconut flakes
• A classic pat of butter

This recipe is incredibly versatile. If you enjoy creating delicious coconut dishes, you might also like our popular coconut chicken recipe, which is perfect for a savory meal.

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Are coconut flour pancakes healthy?

Yes, they are a great healthy breakfast option. They are high in fiber and protein, naturally gluten-free, and low in carbohydrates, making them suitable for keto, paleo, and low-carb diets.

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Can I make these pancakes dairy-free?

Absolutely! To make this recipe dairy-free, simply use melted coconut oil instead of butter and ensure you’re using a dairy-free milk like the unsweetened almond milk called for in the recipe.

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Can I substitute another flour for coconut flour?

No, you cannot substitute other flours in this recipe. Coconut flour has unique properties and is highly absorbent, so the recipe is specifically formulated for it. Using almond flour or any other flour would require completely different measurements.

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How do I store and reheat leftover pancakes?

You can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a toaster, microwave, or a non-stick skillet over low heat until warmed through.

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Why are my coconut flour pancakes dry or crumbly?

This is a common issue and usually happens for two reasons: the batter didn’t rest long enough, or the ratio of liquid to flour is off. Coconut flour is extremely absorbent. It’s crucial to let the batter sit for at least 5-7 minutes to fully hydrate. Our recipe is specifically balanced to prevent dryness.

Share Your Creations!

We are so excited for you to try this recipe for the ultimate Coconut Flour Pancakes! It’s a game-changer for healthy, gluten-free breakfasts. If you make them, please leave a comment below and let us know what you think. We love hearing from you! Don’t forget to save this recipe to your breakfast board on Pinterest!

Coconut Flour Pancakes (Easy, Fluffy & Low-Carb)

The best Coconut Flour Pancakes recipe! These fluffy, moist, low-carb, and gluten-free pancakes are easy to make with just a few simple ingredients. The perfect healthy breakfast for keto and paleo diets. Say goodbye to dry pancakes forever!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 people

Course: Breakfast, Brunch

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup Coconut Flour Sifted
• 4 Large Eggs Room temperature
• 1/2 cup Unsweetened Almond Milk Or any milk of your choice
• 2 tbsp Melted Butter Or coconut oil for dairy-free
• 2 tbsp Maple Syrup Or keto-friendly sweetener
• 1 tsp Vanilla Extract
• 1 tsp Baking Powder
• 1/4 tsp Salt

Equipment

• 2 Mixing Bowls
• 1 Griddle or Non-stick Skillet
• 1 Whisk

Instructions

 

1. In a large bowl, whisk together the eggs, almond milk, melted butter, maple syrup, and vanilla extract until smooth.
2. In a separate small bowl, combine the sirted coconut flour, baking powder, and salt.
3. Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix. The batter will be thick.
4. Let the batter rest for 5-7 minutes. This step is crucial for the coconut flour to absorb the liquid.
5. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
6. Scoop 2-3 tablespoons of batter for each pancake, keeping them small (3-4 inches) for easy flipping.
7. Cook for 2-3 minutes on the first side, until bubbles appear and the edges are set. Flip carefully and cook for another 2 minutes until golden brown.
8. Serve immediately with your favorite toppings.

Notes

Let the batter rest! This is the most important tip for working with coconut flour. It needs time to hydrate, which makes the pancakes hold together.
Cook on medium-low heat. Coconut flour pancakes can burn quickly on the outside before the inside is cooked, so a lower temperature is key.
Keep them small. Their delicate texture makes them harder to flip than traditional pancakes. Smaller sizes are much more manageable.