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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

4.75 from 118 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

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

  • 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.

Nutrition

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 wellplated.com 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

4.75 from 118 votes (25 ratings without comment)

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253 Comments

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  1. Hi!! These tasted super yummy but I really think I messed something up. To be fair, I’m on a super strict diet so I think some of the changes I made for sure messed with the texture. Just looking for advice!
    I had to use only egg whites instead of the whole egg, so I tried to add a little bit more of the egg white. Then I can’t do honey or maple syrup right now so I used apple butter. It tasted great, but I think my moisture wasn’t correct. My pancake dough turned out really…cakey? Unsure best way to describe it but it certainly was not pourable, and I was only able to yield 4 pancakes from the recipe. Do you think those changes would have changed the texture that much?! Or did I do something wrong? I’ve reread the recipe a few times and everything else was definitely correct.

    I’m not knocking this recipe at all, I’m just doing my best to find recipes I might be able to tweak with my restrictions. Thanks!

    1. I’m sorry to hear you had trouble, Emily. Any deviation from the original recipe can cause problems. We’ve only tested the recipe as is, so we can only guarantee the results on that one.

  2. People, if you make substitutions it’s not the same recipe and you have no one to blame but yourself if it doesn’t turn out. Read carefully. Follow this recipe exactly and it will work out fantastic! This is not a quick breakfast though, and requires patience. They are challenging to flip and also keep from burning… but my stove runs hotter than most even on low.5 stars

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