Coconut Flour Pancakes

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.

Fluffy low carb coconut flour pancakes! Light, tender pancakes made with coconut flour. High protein and easy to freeze for healthy breakfasts. Add banana, lemon, or any of your favorite toppings!

I’ve received a number 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.

Challenge accepted!

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 Coconut Flour Pancakes right, but I have them for you at last. They’re lightly sweet and tender, and while I loved my Coconut Flour Pancakes with banana, a drizzle of maple syrup, and peanut butter (seriously, try it!), they’re equally tasty with any one of those, or even on their own if you are in a hurry.

There are a few things you need to know before you set out to make these Coconut Flour Pancakes, so be sure to take a good look at the rest of the post and recipe notes. I’ve also included a step-by-step recipe video for you that shows the Coconut Flour Pancakes in action.

Fluffy Coconut Flour Pancakes topped with fresh fruit and syrup.

How to Make Fluffy Coconut Flour Pancakes

FIRST: 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.

SECOND: You Can Bake with Coconut Flour

And make pancakes with it too, but please make sure the recipe was developed for coconut flour specifically. 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 (nor can you use wheat flour to make Coconut Flour Pancakes). Please, PLEASE believe me here. I want your pancakes to be perfect!

Speaking of unique…

Low carb coconut flour pancakes. Healthy, high protein pancakes that are great for the keto diet.

THIRD: Coconut Flour Pancakes Are Delicate (in a Good Way!)

Because coconut flour is unique, it also yields unique pancakes. Coconut Flour Pancakes are very tender and delicate but in a super yummy, melt-in-your mouth way.

Unfortunately, the delicate nature means that pancake batter made with coconut flour is tricky to flip. I tried dozens of different flour/liquid ratios, pancake sizes, and pan temperatures in an attempt to make the Coconut Flour Pancakes as easy as possible to flip without drying them out. Please follow the size and heat tips in the recipe very closely.

I also highly recommend using a thin, flexible spatula like this fish spatula or this thinner plastic spatula to turn them.

FOURTH: Coconut Flour Pancakes Are Everyone Food!

Coconut flour is gluten free, so these pancakes are perfect for those who need to avoid gluten. For those seeking a Paleo coconut flour pancakes recipe, you can swap a coconut-milk-based yogurt for the Greek yogurt in this recipe. I’m not familiar enough with the keto diet to declaratively state that yes, these Coconut Flour Pancakes are keto, BUT I can tell you that they are low carb, which I know is an important part of the keto diet.

The one diet I wasn’t able to accommodate is making these Coconut Flour Pancakes vegan. The eggs proved to be essential to bind the pancakes and keep them from becoming dry. I have heard about mashed banana being used as a substitute, so if you try the Coconut Flour Pancakes with banana instead, I’d love to hear how it goes!

For those not following a specific diet (myself included), you will still love these Coconut Flour Pancakes for being their healthy, high-protein, high-fiber, tasty breakfast selves.

High-protein, gluten-free Coconut Flour Pancakes are fluffy and delicious. Perfect for breakfast!

If you are making Coconut Flour Pancakes for one or two, the leftovers are easy to freeze and reheat. I have plenty of tips in the recipe notes for you below.

More Coconut Flour Recipes

Recommended Tools to Make Coconut Flour Pancakes

Fluffy low carb coconut flour pancakes! Light, tender pancakes made with coconut flour. High protein and easy to freeze for healthy breakfasts. Add banana, lemon, or any of your favorite toppings! #lowcarb #coconutflourpancakes #healthy #coconutflour
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Coconut Flour Pancakes

Yield: 8 –10 (3 1/2-inch) pancakes
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
25 mins
Fluffy low carb coconut flour pancakes! Light, tender pancakes made with coconut flour. High protein and easy to freeze for healthy breakfasts. Add banana, lemon, or any of your favorite toppings.


  • 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  — I used Bob’s Red Mill
  • Toppings for serving: fresh fruit — whipped cream or whipped coconut cream, maple syrup, peanut butter or nut butter of choice


  1. 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.
  2. 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).
  3. 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 degree F oven while you cook the remainder. Enjoy warm with desired toppings.
Course: Breakfast
Cuisine: American
Keyword: Coconut Flour Pancakes, Gluten Free Pancakes, Healthy Pancake Recipe

Nutrition Information

Amount per serving (3 pancakes) — Calories: 261, Fat: 16g, Saturated Fat: 11g, Cholesterol: 187mg, Carbohydrates: 20g, Fiber: 4g, Sugar: 14g, Protein: 11g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I LOVE LOVE LOVE everything coconut but don’t like the texture of coconut pancakes. Would it be possible to blend the mix in my high powered blender and make it smooth?

    • Judy, I actually thought these were super smooth without blending, so you shouldn’t need to! You can experiment if you like, but I’ve never tried the recipe this way, so I can’t 100% vouch for the results. If you do try the recipe, I’d love to hear how it goes.

    • I made mine with Tiana coconut flour and they turned out very soft and fluffy.  Maybe you could try that brand from Holland’s and Barrett or purchase from amazon.

  2. Just wondering if the recipe is correct for the coconut flour pancakes and only uses 1/4 cup of flour

  3. Yum!! Love how you added the coconut flavour! Great work (:

  4. These are TOTALLY worth the tummy space!

  5. This was probably the best coconut flour pancake recipe I have found. So fluffy! The instructions didn’t say how long should you let it cook after you’ve flipped it? I found about a minute.

  6. Yum! I have not had the best of luck substituting coconut flour in many recipes, so am super thankful for your trials and advice. I must say the look/consistency of the batter had me worried up until the flip, but I was shocked and thrilled with the result. Perfect tiny little coconut pancakes. They were adorable. It’s too bad I can’t attach a photo in this format because they really were that cute (and tasty). The 3.5 min/1.5min cook time ratio worked for me. 

    • Allie, I am so glad that this recipe worked for you at last! Thank you so much for trying it and taking time to leave this positive feedback. It means a lot!

  7. Can I substitute really plain yogurt for the Greek? It’s all I have. ?

    • Hi Vinnie! Regular yogurt is thinner than Greek, so this might affect the consistency. I’d suggest straining the yogurt with a cheese cloth to remove extra liquid and thicken it up. That essentially makes Greek yogurt!

  8. After the coconut flour cookies Friday, I had to try these! I used butter Instead of oil and coconut sugar instead of honey and they were incredible!!!  And I put peanut butter between the pancakes! Mmmmm 

  9. Linda J Arabian Reply

    Can I leave out the honey or substitute Truvia? I’m diabetic and can’t have honey.

    • Great question Linda! In addition to sweetness, the honey also provides moisture, so you’d need to swap it for another liquid. You could experiment with using milk or unsweetened applesauce, then add Truvia to taste. I’m afraid I can’t give you an exact amount because I’ve never baked with it myself, but I hope that at least gets you started in the right direction!

  10. Mine are really thin. They don’t appear as think and fluffy as yours more like a tortilla.

    • Trista, mine are actually quite thin too, so maybe they just look thicker in the photos and video? You can try adding a teaspoon or two of coconut flour next time to see if it helps.

  11. Hi – is there a dairy free alternative for the greek yoghurt?

  12. What is the purpose of the yogurt in this recipe? Can it be omitted? I’m lactose intolerant, and while you suggested a coconut based yogurt, I’d rather not use it.

    • Danielle, the Greek yogurt gives the pancakes moisture and binds them. It also provides structure. I’m afraid I can’t recommend skipping it, as I do not think the pancakes will turn out.

  13. Just made (and ate!) these delicious pancakes. Very quick and easy. One thing, though: I would specify cooking time per side, rather than total cooking time. By the time I finished, I found 2 minutes for the first side, 1 to 1 1/2 for the second side worked best. Thank you for being very specific about slowly flipping them: worked like a dream! Incidentally, I ran out of plain yogurt and used a barely sweetened Siggis yogurt as sub. Yum!

  14. This is the best coconut flour pancakes recipe I’ve tried! The greek yoghurt makes a massive difference as the binder. Can’t wait to make again for a sneaky Sunday morning treat <3

  15. These were exceptionally good as is-had no problems what so ever! I did mix the batter a few times to get the lumps out from the coconut flour. Thanks so much!
    Beautiful recipe!!

  16. DELICIOUS!! Thank you!

  17. I saw these posted on your Instagram story this morning when I first woke up, and i knew I had to make them! I immediately darted into my kitchen and started cooking… AND THEY DID NOT DISAPPOINT! thank you so much for making my morning! Bookmarking this for weekends in the future :) 

  18. Hi, I made these coconut pancakes last Sunday, quite unsuccessfully I might add. I cannot eat egg whites, but tried the recipe only using egg yolks & some flax meal (with water) to bind the batter. NO GO!! The middle wouldn’t cook. I couldn’t pick them up to flip them, so had to pull them apart & make odd shaped pumpkin chips. The meal was still quite delicious, especially with CocoWhip topping, but definitely nothing close to the easy-breezy pancakes I was hoping to have!!

    • Oh no! That substitution would definitely affect the pancake texture. I’m glad you were still able to enjoy your meal, Jewel!

  19. I just made these and swapped Trader Joe’s Pumpkin Spice Almond Beverage for the yogurt, because mine had gone bad. Worked well and they flipped beautifully! 

  20. Best pancakes ever! I replaced yogurt for cream cheese. Added a little cinnamon. No salt since cream cheese is salty.  Cooked with Kerrigold salted butter. End result, Delicious!

  21. Delcious Erin, the worked out perfectly!

    Great recipe.

  22. I’ve tried a few other coconut pancake recipes and this is the only one that worked, they were DELISH! And my 6yo just ate three of them, so that’s saying something. 

  23. Thanks for this recipe, I always struggle to find coconut flour substitute recipes. My kids ate them up. For me the texture was a bit grainy so I will try blending the batter and see if that helps. We tried them with a little bit of confectionary sugar. I’m excited to try them with maple syrup next time.

  24. Great recipe thanks Erin. These were so light and melt in the mouth! Definitely worth being patient during the cooking process. 

  25. I tried the recipe and i must say that it is delicious!! First attempt to use coconut flour I think it did work quite well! I added a few blueberries in the batter for some extra flavour!!
    Thank you for this tasty n easy recipe!!

  26. I made these today for the first time, doubling the batch for the size of my family, and they worked out well … I’m just wondering if they would work with less eggs, as I found them very “crepe” like, rather than the dryer, fluffy pancakes we’ve been used to. Has anyone tried that?  Or do they need all those eggs to make it stick together?

    • Hello! The eggs are pretty critical in recipes with coconut flour, as the flour requires a lot of moisture. I have heard about mashed banana being used as a substitute, so you could experiment with something like that. I haven’t tried it myself, but I’d love to hear how it goes!

  27. I don’t typically leave reviews, but these pancakes are so yummy, I had to!  I substituted almond milk for the greek yogurt and pure maple syrup for the honey, as I am on a low FODmap diet.  The recipe was extremely easy to follow (my 12 yr old son actually made them) and the extra tips about cooking time were perfect. This was my first time cooking with coconut flour, and I am excited to try some of the other recipes that Erin has posted.

  28. Amazing pancakes! The flavor was on point! Will definitely make again!! Also follow directions when it comes to waiting for the pancake to cook, I got too excited and burned the first few a little bit that didn’t hinder from the amazing flavor!

  29. Best gluten free recipe yet. I used whole milk yogurt so they had the texture of traditional silver dollar pancakes. They were good enough without any syrup, however I gave hubby lakanto sugar free syrup. This is my every Sunday morning pancake recipe now. Thanks.

  30. I didn’t have yogurt so I tried this with flax milk instead and doubled the amount of coconut flour… Worked great!

  31. Has anybody tried these with banana? I am vegan so cannot use eggs. 

  32. Sadly, my pancakes only cooked on the outside 1mm, the inside stayed raw, even after 1/2h in the pan on low heat. I then poured the batter in a tray an d put it in the oven at 350degree. Same thing. I kept pulling off the top 1mm, which went crispy, the batter inside still raw. Eventually, I dried out the batter after about 3h in the oven.

    • Hi Harry, that is very strange—I have never heard of that happening before! The pancakes have always come out for me, and other readers have had success too. It’s hard to know what may have gone wrong without being in the kitchen with you, but I’m sorry to hear that they didn’t turn out.

  33. They turned out great I used Stevia instead of honey and omitted the bicarbonate of soda because I do t like the taste, they were great.  

  34. Enjoyed them as I love pancakes. After waiting a few minutes after combining all ingredients, batter was way thick. I was hangry and should have cooked as is but added some water to thin the batter. So I will never know if they come out like your picture. Mine were a little bit thicker than crepes but yielded some tasty cakes. Will make again. Thank you for your trials and testing.

  35. Made this today and I really enjoyed it. I didn’t  have coconut oil but I have coconut cream and used that instead. I also made it in  my waffle maker.  It was soft and fluffy. 

  36. These pancakes were amazing. I was nervous because I have not mastered the art of cooking with coconut flour but I wanted to give these and try and they definitely didn’t disappoint 🤗 I am so glad I took the risk and made them. Thanks for the hard work you put in to making these recipes just perfect for those that are too lazy to experiment (meaning myself 🙈) I look forward to using more of your recipes! 

    • Alyssa, I’m glad to hear the pancakes were a winner for you! Thank YOU for taking the time to share this lovely review too. :)

  37. So, I was out of coconut oil even though I knew that, I was still dying to try this recipe and I decided to use hazelnut oil. I was so anxious while making it but luckily it went well! Thanks for all of your recipes! 

  38. I only heard about coconut flour and coconut flour pancakes yesterday and had to try some. These were amazing and don’t give you the carb burst you generally get with pancakes. I didn’t have yogurt so I used some sour cream that was handy. Coconut oil really adds a lot to this recipe. Nice touch. They did not have a gritty texture that I heard can happen, as I bought coconut flour today. Cooking instructions were helpful. The recipe seems to be almost bullet proof.

  39. Chelsie Eskew-Boone Reply

    I tried these today. I used peanut butter instead of Greek yogurt since that’s all I had and I didn’t have baking soda but kept everything else just the same. They came out great and my son loves them. I will have to go get some Greek yogurt and baking soda to try them exactly like the recipe, but j love this healthy option to his favorite breakfast! Thank you!

  40. These were my first successful coconut flour pancakes, probably because I paid extra attention to all the instructions and the 1 minute flip time was right on time. I used a lid and they rose to be nice and fluffy. I also snuck chia seeds into the batter and made a raspberry chia seed jam for a topping. Loved the subtle coconut flavor definitely gonna use coconut yogurt next time to accentuate it. Thanks

  41. Never commented on a recipie before…these were THAT good! I didn’t have Greek yogurt so I used Kroger Brand car master vanilla? They were delicious! Thanks for being so specific about the directions…that made the difference!

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