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.
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.
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.
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…
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.
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! (Check out this Vegan Pancakes recipe in the meantime!)
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.
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
- Cookie Dough Protein Balls
- Paleo Zucchini Bread with Chocolate Chips
- Paleo Banana Bread
- Carolyn’s Blueberry Coconut Flour Waffles
Recommended Tools to Make Coconut Flour Pancakes
- This is the brand of coconut flour I buy. Coconut flour can vary from brand to brand, and I’ve found this one to be the most consistent.
- Thin, flexible spatula. You will not regret this.
- If you are feeling fancy: an electric griddle (I like this one because it doubles as a panini press; a nonstick pan on the stove works well too!)
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 — 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
- 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 degree F oven while you cook the remainder. Enjoy warm with desired toppings.
Nutrition InformationAmount 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!
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