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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.

Coconut flour protein pancakes with fruit and maple syrup

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.

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 right, but I have them for you at last.

The best coconut flour pancakes recipe that actually works!

The best coconut pancakes stacked on a plate with fruit

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.

You can bake with coconut flour too! (My Paleo Zucchini Bread with Chocolate Chips and Paleo Banana Bread are proof.)

What if I can’t find coconut flour?

No coconut flour on hand? Don’t worry! I have lots of other non-coconut flour pancake recipes you can enjoy. Check out Oatmeal Pancakes, Banana Oatmeal Pancakes, Fluffy Pancakes, Buckwheat Pumpkin Pancakes, and Healthy Pumpkin Pancakes.

A stack of easy coconut flour pancakes with fruit

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.

Important Recipe Note

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 pancakes as easy as possible to flip without drying them out.

Please follow the pancake size and heat tips in the recipe very closely.

The Ingredients

  • 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.

Substitution Tip

You can swap the coconut oil for melted butter or canola oil if you prefer.

  • Baking Powder + Baking Soda. What helps coconut flour pancakes rise.

The Directions

  1. Whisk the yogurt, honey, eggs, and vanilla together. Add the oil.
  2. Sprinkle in the dry ingredients, stirring until smooth. Let rest for 10 minutes.
  3. 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!

Dietary Note

For those seeking a dairy-free, Paleo coconut flour pancakes recipe, you can swap a coconut-milk-based yogurt for the Greek yogurt in this recipe.

A delicious, healthy breakfast served on a white plate

Storage Tips

  • 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.

Leftover Ideas

Leftover pancakes can become the most scrumptious breakfast sandwich. Tuck pieces of Air Fryer Bacon or sausage, eggs, and cheese between two pancakes. Sneak in a Sweet Potato Hash Brown for the ultimate breakfast.

What to Serve with Coconut Flour Pancakes

Frequently Asked Questions

Can I Use Coconut Flour in Any Pancake Recipe?

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.

What Are the Best Toppings for Pancakes?

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.

Can I Make Vegan Coconut Flour Pancakes?

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

4.74 from 111 votes
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.

Prep: 5 minutes
Cook: 15 minutes
Total: 25 minutes

Servings: 8 –10 (3 1/2-inch) 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.


Serving: 3pancakesCalories: 261kcalCarbohydrates: 20gProtein: 11gFat: 16gSaturated Fat: 11gCholesterol: 187mgFiber: 4gSugar: 14g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. this recipe was amazing!!!!! turned out so good and fluffy! and coconut flour is such a good grain free and nut free substitute :-) i subbed the coconut oil with avocado oil and the greek yogurt with regular homemade yogurt because that’s just what i had on hand – but with the true recipe i’m sure they turn out even better.

    the texture also does take some getting used to for people who are used to regular pancakes but my husband is serious about his breakfast food and he still liked these!

    i topped mine with butter, honey, ricotta cheese, blueberries, and bananas! :-) yum5 stars

  2. this recipe is so good!! I recommend using almond extract instead of vanilla extract if you want a slightly different (and stronger) taste, kinda tastes like marzipan but still delicious! 5 stars for me :)5 stars

      1. These pancakes are fabulous! Now… I did add some cinnamon for my taste only, nothing to do with how good these pancakes are. They really do spread out to about 3 inches with 1 tablespoonish pour. I added butter to the pan for each batch. Be patient when turning them though they’ll taste great anyway. Like with regular pancakes, the first batch will sometimes take longer to cook but when you get going, less time is required. Play with the timing to suit your pan & pancakes. I put sugar free syrup on them & ate them without a fork haha. SO GOOD!5 stars

  3. I don’t usually review recipes but this deserved 5 stars. This was so good and the perfect recipe for attempting anything with coconut flour. There was a little bit of a learning curve to making them as the texture is different but very manageable once you get the hang of it5 stars

  4. I like to make pancakes as muffins, my husband thinks they are the best thing since sliced bread. So sprayed silicon muffin cups put about 1/4 cup batter in each muffin cup used my air fryer. Temp was set at 320 degrees and they were done in about 7 minutes. They are awesome and will now be a regular breakfast meal. Thank you5 stars

  5. Hi Erin, thanks for sharing this recipe. I’ve been missing pancakes since going low-carb and this is very helpful! May I ask if these freeze well? And if you have any tips/advice for freezing & reheating these pancakes? Thanks!

    1. Hi Nel, you can definitely freeze these pancakes! I’d recommend freezing them in a single layer on a baking sheet first, then transferring the frozen pancakes to an airtight freezer-safe storage container for up to 3 months. I hope this helps!

  6. Hands down, these are our favourite pancakes! Flavourful and light, with healthy ingredients. These pancakes will not make you feel bloated like regular pancakes. I always double the recipe for 2 ppl.5 stars

  7. Thank you!! I never leave reviews for recipes but this was my favourite coconut flour pancake recipe! I used full fat vanilla greek yogurt and added 1/4 cup of chopped apples and cinnamon to mine

  8. I made the recipe with trepidation because you were so upfront about being careful because they were delicate. I didn’t have cream or sour cream that I wanted to use so and I did have a lot of ricotta cheese. I substituted it for the cream or sour cream and had no problem with delicacy. They were delicious. Thank you for the recipe.5 stars

  9. These are low and slow pancakes. Taste eggy without honey. Taste great with honey but burn more easily and need a close eye and longer cook time than what I like but they are worth it. I love delicate pancakes like this. Taste and texture approved!5 stars

  10. Very good recipe. I used peanut oil and substituted heavy cream for the Greek yogurt (which I think is ghastly). It had an eggy taste. Next time I make it, I’ll use 2 eggs, instead of 34 stars

  11. They tasted kinda eggy which will easily be masked with some syrup and fruit. I would do 2 eggs next time with potentially a couple tablespoons of egg white. They also were pretty flat. Overall not a bad recipe but have a little room for improvement imo.3 stars

    1. I’m sorry to hear that you had trouble with the recipe, J. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  12. First time I’ve successfully made coconut flour pancakes. I’ve tried it plenty of times with bad results. I added pumpkin puree, cardamon, nutmeg. This recipe is a keeper.5 stars

  13. I tried these stove top, and although they fell apart, they were delicious. Today I baked them in the oven at 400F for about 16-17min – problem solved! I used Bulgarian yogurt and dairy butter. I swapped out honey for maple. The butter did resolidify so I followed the advice of microwaving for a few seconds – I was worried about cooking the wet ingredients but it didn’t cause a problem nuking for a few seconds. 😋🥞5 stars

  14. I made these for my son today. He really enjoyed them and I liked knowing the ingredients are healthy. I used maple syrup instead of honey and made them a bit bigger knowing they would be hard to flip. They stayed in one piece. I also added cinnamon and used butter. Thank you!5 stars

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