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

Coconut Flour Pancakes

4.73 from 87 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. 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

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