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 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 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.

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!

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.

How to Make Fluffy Pancakes with Coconut Flour

These pancakes are delicate (in a good way!).

Because coconut flour is unique, it also yields unique pancakes. They 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 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.

Is Coconut Flour Diet Friendly?

  • 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 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 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 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 This Recipe

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

Coconut Flour Pancakes

4.69 from 74 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 mins
Cook: 15 mins
Total: 25 mins

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  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.


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!

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  1. Very happy with the results. I made it Gluten Free and Vegan. Next time I need to duplicate the recipe. Husband loved it. Yougurt was substituted by a vegan mayo that we alway prepare. Eggs were replaced by Egg Replacer from Ener-G (potato starch, tapioca flour, others) . Next time I will replace the eggs for flax seeds. Honey by Maple Syrup more alkaline.  Found that it was to dry added some coconut milk 🥛 that was by eye and my preference. Noticed that it’s much better and faster if you cover with a lid or aluminum foil the skillet. Thank you so much for this recipe.5 stars

    1. I’m so happy that you enjoyed the pancakes, Ivonne! Thank you for sharing this kind review and your swaps!

  2. I followed the recipe exactly with all the correct ingredients but it was all lumpy and basically just egg. 
    I cooked one pancake and it all congregated together into a giant lump so I added some coconut milk and the pancake wouldn’t even flip
    I had to turn it over in little bits and it was so crumbly that in the end it was just hundreds of little crumbs. And the worst thing was after all this effort it tasted horrible and I had to throw it all away. 1 star

    1. Hi Elisa, I’m so sorry this happened! 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.

  3. Most of us skip or skim the blogging and go straight to the recipe: with this one DON’T . Erin has obviously put a lot of trial and error into this, and if the recipe AND directions/tips are followed exactly, these will be perfect. I used coconut oil, and might do butter next time, for better browning and flavor. I used a ceramic non stick 12 inch pan. I heated it at 5 (electric range), resisting the temptation to go higher. Also, used measured tablespoons as directed. The first batch of three took a LONG time (5 1/2 min.) before I could flip them. Use the thinnest spatula you have, get it about 2/3 under the pancake and coax it over. Patience will go a long way here. Recipe did not specify how long on the 2nd side, but I did about 90 seconds. After the first 2 batches, when the pan was well heated through, I lowered the heat to 3, and the time went down to about 2 1/2 minutes. I am thinking of separating the eggs and whipping up the whites for extra volume next time. Mine were not as high-rise as those pictures, but were absolutely delicious. Three eggs and yogurt rather than the customary 6 eggs in most recipes made these taste and feel like pancakes rather than crepes. Thanks Erin, I’m a fan!5 stars

  4. Looking for an alternative to our usual banana oat pancakes and these were AMAZING! We topped them with full-fat greek yogurt and blueberries (and a drizzle of Acacia honey ). They are going to become a weekend breakfast staple in our house5 stars

  5. I loved this recipe!! It turned out just how I wanted and was AMAZING. I did however throw in some Fall flavors. I added:
    1/4 tsp pumpkin pie spice
    2 tbsp canned pumpkin
    1 tbsp of ground flax seed

    Finished it off with homemade pumpkin spice honey butter and a small drizzle of maple syrup 😋

  6. These are by far the best healthier pancakes I have ever tried! I love they can be made without wheat or rice flour and using coconut oil. The only problem is they are so sweet and delicate they are easy to eat a full plate full of these mini’s! Thankyou for such a great recipe!

    Laura5 stars

  7. Does the batter keep well in the fridge? I would like to prep a large batch and save it for when I feel like making pancakes.

    1. Hi Rafael! I would recommend cooking the pancakes first and then refrigerating or freezing them for future breakfasts. I hope you enjoy the recipe if you try it!

  8. Love these coconut flour pancakes, light, fluffy and slightly sweet. I used coconut yoghurt as wanted dairy free and the worked fine. I served with banana nice cream and cacao nibs, delicious.5 stars

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