Don’t be fooled by the demure size and dainty appearance of these Coconut Flour Pancakes. Packed with protein, low carb, and delightfully tender, these pretty pancakes are the breakfast incarnation of small but mighty.
I’ve received a number of requests for a coconut flour pancakes recipe, most coming from those of you who’ve tried and loved these Coconut Flour Cookies.
A few of these requests even mentioned having tried other recipes for coconut flour pancakes in the past, without success.
I set out to see if I could come up with a recipe for coconut flour pancakes that would be a wholesome, filling, delicious breakfast that felt worth your time and tummy space.
It took five tries (yes, FIVE) to get these right, but I have them for you at last.
The best coconut flour pancakes recipe that actually works!
5 Star Review
“Perfect pancakes. Unbelievably fluffy and light. Excellent texture too. Just enough sweetness.”— Fatima —
What Is Coconut Flour?
If you’ve never cooked or baked with coconut flour, please allow me to introduce you.
- Coconut flour is exactly what it sounds like—flour that’s made from ground coconut—but it has incredibly unique properties.
- I love to use it because I like the taste of recipes that use it and because coconut flour is good for you!
- It’s naturally high in fiber and protein, meaning the recipes I make with it tend to turn out that way too.
What if I can’t find coconut flour?
How to Make Coconut Flour Pancakes
These pancakes are delicate (in a good way!).
It’s important to have the right mindset when cooking with coconut flour.
Because coconut flour is unique, it also yields unique pancakes.
They are very tender and light but in a super yummy, melt-in-your-mouth way.
- Coconut Flour. High in protein and fiber, coconut flour adds a punch of nutrition to anything you make with it (like these scrumptious, perfect pancakes).
- Greek Yogurt. Adds an extra boost of protein and helps make the pancakes fluffy.
- Honey. Naturally sweetens the pancakes.
- Eggs. Helps hold the pancakes together and keep them from being dry. You need A LOT of eggs when cooking with coconut flour, because it is so dry.
- Vanilla. A must-have for delicious pancakes.
- Coconut Oil. For tender, moist pancakes.
- Baking Powder + Baking Soda. What helps coconut flour pancakes rise.
- Whisk the yogurt, honey, eggs, and vanilla together. Add the oil.
- Sprinkle in the dry ingredients, stirring until smooth. Let rest for 10 minutes.
- Cook coconut flour pancakes in a nonstick skillet over medium-low heat for 3 1/2 to 4 minutes. Flip and cook for a few more minutes. Repeat with the remaining batter. ENJOY!
- To Store. Refrigerate pancakes in an airtight storage container for up to 3 days.
- To Reheat. Gently rewarm pancakes in the microwave.
- To Freeze. Freeze pancakes in a single layer on a baking sheet until solid. Transfer the frozen pancakes to an airtight freezer-safe storage container or ziptop bag. Thaw and enjoy as desired.
Recommended Tools to Make this Recipe
- Flexible Spatula. You will not regret this.
- Nonstick Skillet. Pancakes won’t stick to these high-quality skillets.
- Mixing Bowls. Ideal for mixing the batter.
Frequently Asked Questions
No. Coconut flour is not like any other flour. It is very dry and heavy, meaning that the recipes that call for it tend to have a lot of liquid ingredients to compensate (eggs being a big one). Coconut flour can’t be substituted 1:1 in recipes that call for wheat flour, almond flour, chickpea flour, or really any other flour. Vice versa is true too: if you make a coconut flour recipe with any other flour, it very likely won’t turn out.
We love topping our pancakes with fresh fruit (that’s why these Peach Pancakes are a favorite around here). Additionally, whipped cream, Greek yogurt, nut butter, maple syrup, granola, chocolate chips, or Nutella would be tasty. In the summer, try Cherry Pie Filling.
No, I don’t recommend making these coconut flour pancakes vegan or attempting flaxeggs. The eggs proved to be essential for binding the pancakes and keeping them from becoming dry. (Check out this Vegan Pancakes recipe instead.)
Coconut Flour Pancakes
- 1/3 cup plain nonfat Greek yogurt
- 2 tablespoons honey
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut oil melted and cooled, or unsalted butter (you can also use canola oil, though I found the pancakes I tested with canola oil didn't have as rich of a flavor), plus additional for cooking the pancakes
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup coconut flour
- Toppings for serving: fresh fruit whipped cream or whipped coconut cream, maple syrup, peanut butter or nut butter of choice
- In a large bowl, whisk together the Greek yogurt, honey, eggs, and vanilla. Once combined, whisk in the coconut oil. If the oil resolidifies, microwave the bowl for a few seconds to re-liquify it.
- Sprinkle the baking powder, baking soda, and salt over the top. Sprinkle on the coconut flour. With a rubber spatula, stir just until the flour disappears and no large lumps remain. Let rest for 10 minutes (this allows the flour to absorb some of the liquid and the batter to thicken, and will keep your pancakes from becoming dry).
- Preheat a nonstick skillet or griddle over low to medium-low heat. Once the griddle is hot (and not a second before), portion the pancakes by 1 tablespoon batter each (do not be tempted to make them larger or they will not flip). They will spread into a 3-inch silver dollar size. Cook for 3 1/2 to 4 full minutes (it's longer than you think). Do not rush it or be tempted to crank up the heat too high or the pancakes will not cook all the way through before the outsides burn. The pancakes should be very dry at the edges and start to look set on top. To flip, wiggle a flexible spatula like a fish spatula gently underneath one edge, then coax it across the bottom, stopping as soon as you think you can flip. The pancakes are quite delicate—if it doesn't flip perfectly, don't worry, it will still taste delicious. Repeat with the remaining pancakes, adding a light amount of butter, oil, or nonstick spray to the skillet as needed to prevent sticking (I found mine flipped on a nonstick griddle without it). If you like, you can keep the pancakes warm in a 200°F oven while you cook the remainder. Enjoy warm with desired toppings.
- TO STORE: Refrigerate pancakes in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm pancakes in the microwave.
- TO FREEZE: Freeze pancakes in a single layer on a baking sheet until solid. Transfer the frozen pancakes to an airtight freezer-safe storage container or ziptop bag. Thaw and enjoy as desired.
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