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

4.72 from 81 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. I LOVE LOVE LOVE everything coconut but don’t like the texture of coconut pancakes. Would it be possible to blend the mix in my high powered blender and make it smooth?

    1. Judy, I actually thought these were super smooth without blending, so you shouldn’t need to! You can experiment if you like, but I’ve never tried the recipe this way, so I can’t 100% vouch for the results. If you do try the recipe, I’d love to hear how it goes.

        1. Hi Anna, I haven’t tried that swap myself, but I think it could work! I’d love to hear how it goes if you decide to experiment.

      1. After I added the baking soda my batter became super super thin. Is this normal? Added double the coconut flour but it is super thin still…

        1. Hi Ayumi! I’m sorry you had trouble with this recipe. Did you use Greek yogurt? Sometimes, using regular yogurt instead of Greek yogurt can yield a thinner batter. Otherwise, it’s hard to say what might’ve happened without being in the kitchen with you. I hope you were still able to enjoy them!

    2. I made mine with Tiana coconut flour and they turned out very soft and fluffy.  Maybe you could try that brand from Holland’s and Barrett or purchase from amazon.5 stars

  2. This was probably the best coconut flour pancake recipe I have found. So fluffy! The instructions didn’t say how long should you let it cook after you’ve flipped it? I found about a minute.5 stars

    1. Hi Margaret! I’m so so glad these worked for you! And it depends on your pan, but a minute is about right.

  3. Yum! I have not had the best of luck substituting coconut flour in many recipes, so am super thankful for your trials and advice. I must say the look/consistency of the batter had me worried up until the flip, but I was shocked and thrilled with the result. Perfect tiny little coconut pancakes. They were adorable. It’s too bad I can’t attach a photo in this format because they really were that cute (and tasty). The 3.5 min/1.5min cook time ratio worked for me. 4 stars

    1. Allie, I am so glad that this recipe worked for you at last! Thank you so much for trying it and taking time to leave this positive feedback. It means a lot!

    1. Hi Vinnie! Regular yogurt is thinner than Greek, so this might affect the consistency. I’d suggest straining the yogurt with a cheese cloth to remove extra liquid and thicken it up. That essentially makes Greek yogurt!

  4. After the coconut flour cookies Friday, I had to try these! I used butter Instead of oil and coconut sugar instead of honey and they were incredible!!!  And I put peanut butter between the pancakes! Mmmmm 5 stars

    1. Great question Linda! In addition to sweetness, the honey also provides moisture, so you’d need to swap it for another liquid. You could experiment with using milk or unsweetened applesauce, then add Truvia to taste. I’m afraid I can’t give you an exact amount because I’ve never baked with it myself, but I hope that at least gets you started in the right direction!

    1. Trista, mine are actually quite thin too, so maybe they just look thicker in the photos and video? You can try adding a teaspoon or two of coconut flour next time to see if it helps.

  5. What is the purpose of the yogurt in this recipe? Can it be omitted? I’m lactose intolerant, and while you suggested a coconut based yogurt, I’d rather not use it.

    1. Danielle, the Greek yogurt gives the pancakes moisture and binds them. It also provides structure. I’m afraid I can’t recommend skipping it, as I do not think the pancakes will turn out.

  6. Just made (and ate!) these delicious pancakes. Very quick and easy. One thing, though: I would specify cooking time per side, rather than total cooking time. By the time I finished, I found 2 minutes for the first side, 1 to 1 1/2 for the second side worked best. Thank you for being very specific about slowly flipping them: worked like a dream! Incidentally, I ran out of plain yogurt and used a barely sweetened Siggis yogurt as sub. Yum!4 stars

  7. This is the best coconut flour pancakes recipe I’ve tried! The greek yoghurt makes a massive difference as the binder. Can’t wait to make again for a sneaky Sunday morning treat <35 stars

  8. These were exceptionally good as is-had no problems what so ever! I did mix the batter a few times to get the lumps out from the coconut flour. Thanks so much!
    Beautiful recipe!!

  9. I saw these posted on your Instagram story this morning when I first woke up, and i knew I had to make them! I immediately darted into my kitchen and started cooking… AND THEY DID NOT DISAPPOINT! thank you so much for making my morning! Bookmarking this for weekends in the future :) 5 stars

  10. Hi, I made these coconut pancakes last Sunday, quite unsuccessfully I might add. I cannot eat egg whites, but tried the recipe only using egg yolks & some flax meal (with water) to bind the batter. NO GO!! The middle wouldn’t cook. I couldn’t pick them up to flip them, so had to pull them apart & make odd shaped pumpkin chips. The meal was still quite delicious, especially with CocoWhip topping, but definitely nothing close to the easy-breezy pancakes I was hoping to have!!

    1. Oh no! That substitution would definitely affect the pancake texture. I’m glad you were still able to enjoy your meal, Jewel!

  11. I just made these and swapped Trader Joe’s Pumpkin Spice Almond Beverage for the yogurt, because mine had gone bad. Worked well and they flipped beautifully! 4 stars

  12. Best pancakes ever! I replaced yogurt for cream cheese. Added a little cinnamon. No salt since cream cheese is salty.  Cooked with Kerrigold salted butter. End result, Delicious!5 stars

  13. I’ve tried a few other coconut pancake recipes and this is the only one that worked, they were DELISH! And my 6yo just ate three of them, so that’s saying something. 5 stars

  14. Thanks for this recipe, I always struggle to find coconut flour substitute recipes. My kids ate them up. For me the texture was a bit grainy so I will try blending the batter and see if that helps. We tried them with a little bit of confectionary sugar. I’m excited to try them with maple syrup next time.4 stars

  15. Great recipe thanks Erin. These were so light and melt in the mouth! Definitely worth being patient during the cooking process. 5 stars

  16. I tried the recipe and i must say that it is delicious!! First attempt to use coconut flour I think it did work quite well! I added a few blueberries in the batter for some extra flavour!!
    Thank you for this tasty n easy recipe!!5 stars

  17. I made these today for the first time, doubling the batch for the size of my family, and they worked out well … I’m just wondering if they would work with less eggs, as I found them very “crepe” like, rather than the dryer, fluffy pancakes we’ve been used to. Has anyone tried that?  Or do they need all those eggs to make it stick together?

    1. Hello! The eggs are pretty critical in recipes with coconut flour, as the flour requires a lot of moisture. I have heard about mashed banana being used as a substitute, so you could experiment with something like that. I haven’t tried it myself, but I’d love to hear how it goes!

  18. I don’t typically leave reviews, but these pancakes are so yummy, I had to!  I substituted almond milk for the greek yogurt and pure maple syrup for the honey, as I am on a low FODmap diet.  The recipe was extremely easy to follow (my 12 yr old son actually made them) and the extra tips about cooking time were perfect. This was my first time cooking with coconut flour, and I am excited to try some of the other recipes that Erin has posted.5 stars

  19. Amazing pancakes! The flavor was on point! Will definitely make again!! Also follow directions when it comes to waiting for the pancake to cook, I got too excited and burned the first few a little bit that didn’t hinder from the amazing flavor!5 stars

  20. Best gluten free recipe yet. I used whole milk yogurt so they had the texture of traditional silver dollar pancakes. They were good enough without any syrup, however I gave hubby lakanto sugar free syrup. This is my every Sunday morning pancake recipe now. Thanks.5 stars

  21. I didn’t have yogurt so I tried this with flax milk instead and doubled the amount of coconut flour… Worked great!

  22. Sadly, my pancakes only cooked on the outside 1mm, the inside stayed raw, even after 1/2h in the pan on low heat. I then poured the batter in a tray an d put it in the oven at 350degree. Same thing. I kept pulling off the top 1mm, which went crispy, the batter inside still raw. Eventually, I dried out the batter after about 3h in the oven.1 star

    1. Hi Harry, that is very strange—I have never heard of that happening before! 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.

  23. They turned out great I used Stevia instead of honey and omitted the bicarbonate of soda because I do t like the taste, they were great.  5 stars

  24. Enjoyed them as I love pancakes. After waiting a few minutes after combining all ingredients, batter was way thick. I was hangry and should have cooked as is but added some water to thin the batter. So I will never know if they come out like your picture. Mine were a little bit thicker than crepes but yielded some tasty cakes. Will make again. Thank you for your trials and testing.4 stars

  25. Made this today and I really enjoyed it. I didn’t  have coconut oil but I have coconut cream and used that instead. I also made it in  my waffle maker.  It was soft and fluffy. 5 stars

  26. These pancakes were amazing. I was nervous because I have not mastered the art of cooking with coconut flour but I wanted to give these and try and they definitely didn’t disappoint ? I am so glad I took the risk and made them. Thanks for the hard work you put in to making these recipes just perfect for those that are too lazy to experiment (meaning myself ?) I look forward to using more of your recipes! 5 stars

    1. Alyssa, I’m glad to hear the pancakes were a winner for you! Thank YOU for taking the time to share this lovely review too. :)

  27. So, I was out of coconut oil even though I knew that, I was still dying to try this recipe and I decided to use hazelnut oil. I was so anxious while making it but luckily it went well! Thanks for all of your recipes! 

  28. I only heard about coconut flour and coconut flour pancakes yesterday and had to try some. These were amazing and don’t give you the carb burst you generally get with pancakes. I didn’t have yogurt so I used some sour cream that was handy. Coconut oil really adds a lot to this recipe. Nice touch. They did not have a gritty texture that I heard can happen, as I bought coconut flour today. Cooking instructions were helpful. The recipe seems to be almost bullet proof.5 stars

  29. I tried these today. I used peanut butter instead of Greek yogurt since that’s all I had and I didn’t have baking soda but kept everything else just the same. They came out great and my son loves them. I will have to go get some Greek yogurt and baking soda to try them exactly like the recipe, but j love this healthy option to his favorite breakfast! Thank you!5 stars

  30. These were my first successful coconut flour pancakes, probably because I paid extra attention to all the instructions and the 1 minute flip time was right on time. I used a lid and they rose to be nice and fluffy. I also snuck chia seeds into the batter and made a raspberry chia seed jam for a topping. Loved the subtle coconut flavor definitely gonna use coconut yogurt next time to accentuate it. Thanks5 stars

  31. Never commented on a recipie before…these were THAT good! I didn’t have Greek yogurt so I used Kroger Brand car master vanilla? They were delicious! Thanks for being so specific about the directions…that made the difference!

    1. Corinne, I’m thrilled to hear these were a success for you! Thanks for taking the time to share this review.

    1. Hi E! Some coconut flour is drier than others. I’d double check your measurements (it really is just 1/4 cup coconut flour) and add more yogurt. Also be sure you follow the guidelines to make the pancakes small. Coconut flour is very delicate, so these are tricky to flip but they definitely should not be dry.

  32. Have made these several times and they are SO VERY GOOD! I tweak things a bit… I use a combo of melted ghee and Avocado oil instead of the coconut oil… this gives a nice buttery flavor, I also use 1 T maple syrup instead of the honey. I also find that any plain yogurt will do. I’ve used home-made coconut yogurt and store bought plain grass fed yogurt.

    Thank you for this terrific recipe Erin! I have posted photos of my pancakes on IG… @azkatiebee5 stars

  33. I don’t know what I did wrong – look and consistency were perfect but they tasted terrible! Like chemically- I couldn’t even finish them – wondering how and where I messed up?! 

    1. Hi G, I’m not sure what may have happened without being in the kitchen with you, but this hasn’t happened to me before! Sometimes baking soda or powder can have a metallic taste if they’re not fully activated. I’m not sure if that’s what the issue was, but I’m sorry to hear the recipe didn’t come out for you.

  34. It is POURING outside, and I feel as if it is more of a late fall day rather than the day before summer begins. I found this recipe after examining my cupboard and, seeing I had a bit of coconut flour left, deciding to make pancakes. 

    Super easy and your instructions about cooking them were spot on.

    I used cottage cheese instead of yogurt and they turned out great!! I also added cranberries (because I had them on hand) and flax seeds (because I add them to everything).  Super good – I am now indulging in a little comfort food inside as the chilly rain continues to fall outside.5 stars

  35. Thanks for recipe. Made these for Sig Other for a recovery-breakfast (just had surgery on sinuses). These were perfect since Sig Other is also a diabetic.

    Thanks for the recipe, will be my go-to pancake recipe for now on.

    I just started with coconut flour, I have been using coconut flour for catfish nuggets I fry at home which are wonderful too. Now I have another use for the flour.

    Now there is absolutely no reason not have pancake day!5 stars

    1. Elaine, I am so so soooo happy to hear this. Thank you for sharing your feedback and taking time to leave this wonderful review!

  36. I haven’t made this recipe yet, however, I am looking forward to trying it! I’ve never used coconut flour but I do have almond flour. Would I be able to use this in place of coconut flour?

    1. Christie, I am afraid the act very differently in cooking and baking, and almond flour won’t work well in this recipe. Fortunately, I do have lots of almond flour recipes for you to try!

  37. OMFG these are amazing! Best pancakes I ever had. I didn’t even need syrup or whipped cream on top. You’re a genius. This recipe is a keeper.5 stars

  38. Fast and quick recipe. I substituted whipped cream cheese for the Greek yogurt and added a touch of brown sugar and nutmeg. Taste is yummy and very light . Close to hot water corn bread. Texture. Cooked on panca6sopke maker.4 stars

  39. Loved these! I’m making my second batch for this week. I didn’t have Greek yogurt and am needing to be dairy free so I replaced it with coconut yogurt and it tastes great!! I was absolutely SHOCKED at how delicious these are! I’ve never made healthy pancakes that taste so good!! Thanks for all the little tips that make cooking these run smoothly! I ate half of my first batch and froze the rest for another morning. Perfect perfect! Thanks for the recipe! ♥️5 stars

  40. This was the first time I have made anything with coconut flour. I’ve been doing a low-carb diet for blood sugar and inflammation reasons for a little over a month, but I was getting sick of the same old vegetables and meat and the lack of anything resembling bread. I also needed some comfort food after a rough day. So I searched for recipes and this one sounded like the ticket. Followed recipe almost  to the letter, except I probably only used a teaspoon of honey – used melted butter for the fat. The first batch didn’t work too well. Even in a super-slick ceramic non-stick pan. They were impossible to flip, even after over 4 minutes on the first side. So I turned the heat up just a little, and put some butter in the pan. Success! Still a little fussy to flip, but SO GOOD.  I had mixed berries in my freezer, so I thawed some of those and put them on top. No syrup needed. Low carb, yummy, felt like I was cheating! 4 stars

    1. Martha, thanks for sharing your tips and for giving the recipe a try! I’m so glad to hear they were a hit!

  41. I made these this morning and they are awesome.  I actually cooked berries into the pancakes and I found that putting the lid on the pancakes while they cook helps them cook faster and more evenly.  Nothing got burnt or dry.  I have made coconut flour pancakes before but this recipe actually tastes like real pancakes.  4 stars

  42. Great recipe! I substituted the yogurt with the almond milk and added almond slices and flax seed for body. Turned out fluffy and yummy!

  43. Oh my word! These are delicious!!!! Coconut four is always a bit tricky to work with but this was SPOT ON! These tastes sinfully delicious!!! I also really like all the technique tips in the article as well. If you don’t have experience with coconut flour these tips will really help you be successful the first time around!! 5 stars

    1. Hi Tammy, I have not tried this substitute, so I can’t recommend it. You could try experimenting with it. I hope you enjoy the recipe if you give it a try!

  44. Hi there Erin, I’ve been dying for a coconut flour recipe and these pancakes just hit the nail on the head, my 4 y/o loves them and so do i! I was wondering how to freeze the leftover batter. Thank you so much5 stars

    1. I’m so happy to hear that this was a hit, Marianna! I would recommend cooking the pancakes and then freezing them. Thank you for taking the time to share this kind review!

  45. Just made these for breakfast this morning and they are delicious. They didn’t have an overpowering coconut flavor so my husband didn’t know they were made with coconut flour as he doesn’t like coconut. I did follow one readers changes and used 1 Tblsp. melted butter and 1 Tblsp. avocado oil in place of the coconut oil. I followed the recipe exactly as written otherwise and they came out great. I got about 18 three inch pancakes and the texture was perfect and not doughy. Thanks for a great recipe.5 stars

  46. I just loved this recipe. I am on a keto diet so I made a few modifications. I replaced the honey with natural sweetener erythrritol (1tbs). I didn’t have coconut oil, so I used pure soybean oil. I did have coconut spray oil, so I cooked the pancakes in that. I followed the cooking directions exactly and they really came out just perfect! Silver dollar size pancakes. I used whipped cream to top them. I have tried so many other low carb pancake recipes and they usually just came out as an ugly, mooshy, glob tasting too much like almonds. These were the perfect texture and taste great! I figure cutting out the honey cut 8 grams of sugar (12) minus the 4 grams of fiber. Net 8 grams of carbs. I shouldn’t eat this every day but this is a perfect occasional, special breakfast. Thanks for creating this wonderful treat.5 stars

  47. These are lovely! They taste just like the silver dollar pancakes I used to get with my grandparents as a kid. Thanks for the recipe! 5 stars

    1. YAY! I’m so happy to hear that this recipe was a hit, Shea! Thank you for taking the time to share this kind review!

  48. Definitely going to be trial and error ti get them as pretty as the picture but they were delicious! I substituted the plain greek yogurt for a cinnamon flavored one, out of this world. Thank you for creatng these recipes with coconut flour so we have some great alternative flour options.5 stars

    1. Unfortunately, the Greek yogurt gives the pancakes moisture and binds them. It also provides structure. I’m afraid I can’t recommend skipping it, as I do not think the pancakes will turn out. However, other readers have reported success using peanut butter or maple syrup. I hope you enjoy the recipe if you try it!

  49. You were very detailed but I am not sure if I am supposed to flip after 4 minutes or cook them a total of 4 minutes, because there is no cook time after the directions to flip. I will see what it looks like! Thanks for the recipe :)

    1. Hi Fran! The pancakes should be cooked about 4 minutes per side. You’ll have to keep an eye on them to see if they need to be flipped earlier or left on a few minutes more. I hope you love the recipe!

  50. Is the honey necessary and if I don’t have yogurt can I use kefir? And are you sure you mean we should pour a table spoon of the batter? Or am i reading it wrong…

    1. Hi Amahd! Yes, you should use 1 tablespoon of batter because the pancake will be too difficult to flip unless it is very small, as coconut flour is delicate. In this recipe, the honey provides moisture, so you’d need to swap it for another liquid. You could experiment with using milk or unsweetened applesauce, then add Truvia to taste. Other readers have reported success with maple syrup as well. I’m afraid I can’t give you an exact amount because I’ve never baked with it myself, but I hope that at least gets you started in the right direction! Unfortunately, kefir has a thinner consistency than yogurt, and this could make the batter too thin, so I would not recommend this swap.

    1. Hi Amahd! I found directions online for a baking powder substitute using baking soda and cream of tartar. It recommends “combining ½ teaspoon cream of tartar plus ¼ teaspoon baking soda for every 1 teaspoon of baking powder,” so for this recipe, you could try 1/4 teaspoon cream of tartar and 1/8 teaspoon baking soda as a swap for the 1/2 teaspoon of baking powder. I have not tried the recipe this way, so you’d be experimenting. If you try it, I’d love to hear how it goes!

  51. Turned out perfectly, a big hit! I skipped the honey and used a couple of squirts of Stevia blend liquid. Texture and taste were perfect for us.5 stars

  52. I have been trying to find the perfect coconut pancakes for so long and tried so many recipes. I try to give my daughter healthy options and these are the first ones that actually worked! Thanks so much! It’s the second time I do this recipe and she loves them! She eats them like candy, thanks so much!5 stars

    1. I’m so happy that your daughter enjoyed this recipe, Maria! Thank you for taking the time to share this kind review!

  53. Very yummy! I substituted pumpkin purée for the yogurt and added a tsp of pumpkin pie spice for some extra yummy fall flavor. I ate them plain this morning, so good!5 stars

  54. These were great! I used 3 normal sized eggs which made them subtly dry but next time i will use an extra egg and maybe a dash more Coconut flour! =) Also, I used a normal skillet (not non-stick) sprayed Avocado oil spray and metal spatula (after the first try on a rubber realized metal was better for my take)! Cheers! They were super delicious!  Thank you!5 stars

  55. I made these today. They taste great. I only put half of the honey and coconut oil in and they still turned out amazing!! Thank you for a great recipe ?5 stars

  56. So.. I was all out of Greek yogurt so I used regular strawberry yogurt – It’s what I had. Definitely letting the batter sit for 10 minutes is essential. Consistency was perfect. I think I made them a little too big and I will remember next time to use lower heat. 350 was too high and they got dark on side one a little too fast. I also put in a speck of nutmeg, but I put that in all baked goods. These were not bad. I am going to try some other additions, too.4 stars

  57. This recipe is perfect! I’ve made it prob a few dozen times. I have used many different coconut flour types and all have worked. I don’t often have dairy around so always use full fat canned coconut milk for the yogurt, and have also had success using sour cream. Also reduce the honey by half :) Don’t hesitate to make these❤️5 stars

  58. Great recipe! I made it keto version. never though of adding yogurt to pancakes. I made soem homamde whole milk yogurt and used it with this recipe; very tasty. This will be my go to for now on since cocnut flour is so cheap it makes it very affordable for me.5 stars

    1. Thank you so much for taking the time to share this kind review, Camirra! I’m so happy you enjoyed this recipe!

  59. I am looking for a recipe for  left-0ver potato pancakes gluten free using coconut oil. I want to eat my poached egg on top not in the pancake. I know eggs glue the potatoes together but thought I would use puried apples to minimalize the number of eggs. I would like your thoughts on that.
    Thank you.

    1. Hi Patricia! Unfortunately, I don’t have a recipe that swaps applesauce for eggs, but these delicious Cheesy Potato Fritters with Zucchini are my favorite recipe. If you decide to experiment with applesauce, I’d love to hear how it goes!

  60. Thank you for this recipe! Because my husband has to watch his oxalates very close I have tried several different coconut flour pancake recipes and these are the first ones he has approved. He said “you can make these again.” They are easy to put together, taste good and have a nice texture. As a bonus, they were easy to flip.  I have made these a couple of times now and I substitute 1 Tbsp. of real maple syrup for the honey because we don’t need that much sweet and maple syrup is much easier to work with than honey. Just a personal preference.5 stars

    1. Hi Dee! Mine are actually quite thin too. Did you use Greek yogurt? Using regular yogurt can make the batter thinner. You could try adding a teaspoon or two of coconut flour next time to see if it helps. I’m happy you enjoyed the recipe otherwise!

  61. Unfortunately, major fail on these. Had my element on 20% but in the extraordinarily long time they take to half cook, the bottom was black. If you don’t let them cook to this extent they will collapse if you try to flip. Perhaps they will work better in a waffle maker where the heat is from both sides.

    1. Hi Vannessa, 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.

  62. These were delicious – light and fluffy! I substituted the greek yogurt for vanilla coconut yogurt so I cut down slightly on the honey as the yogurt was already slightly sweet.5 stars

  63. I tried these this morning. It is my first time trying coconut flour pancakes. They do have a slightly grittier texture than AP/wheat/oats pancakes that we usually make. I substituted the honey with 2 tablespoons of jaggery since I didn’t have honey and followed the rest of the recipe exactly as written. The detailed instructions were perfect and really helped in ensuring a good outcome. The pancakes were tender, moist and really flavorful. It was a bit eggy for me so as suggested earlier I will try substituting one egg with some banana next time. I got about 10 3-inch pancakes from this recipe. Overall a great recipe and one I will be coming back to from time to time.4 stars

  64. This a great full proof recipe. During this current time I did not have the exact ingredients on hand. I had to swap almond milk for the yogurt and used one less egg. Still, these came out amazing. Thank you for having reliable coconut flour recipes. It is rare.5 stars

    1. Hi Shef! The eggs help bind the pancakes and keep them from becoming dry, so I’m not sure how this swap might alter the outcome. I have heard about mashed banana being used as a substitute, so if you decide to play around with it, I’d love to hear how it goes!

  65. Great recipe as written! I have made these 5 or 6 times and they always turn out well. They are easy to turn and taste yummy. My husband loves these so much that the last time I made them he ate the whole batch. Fortunately the recipe doubles easily. Mine never look exactly like the ones in the video; mine are a bit thicker.  For my personal presence I sub pure maple syrup for the honey. I don’t enjoy messing with honey. Again, for my preference, I cut the sweetener back to 1/2 tablespoon. That does mean adding more yogurt to make up for the moisture in the honey or maple syrup and for families with children I say keep the two tablespoons of honey. Thank you for the best coconut flour pancake recipe I have tried. 5 stars

    1. I’m SO happy that you’ve enjoyed this recipe, Bets! Thank you for sharing this kind review!

  66. This was my first time using coconut flour, and these pancakes turned out buttery and delicious, just the way I like them! I substituted the honey with 1.5 TBSP of raw cane sugar. 5 stars

    1. I’m so happy that you enjoyed the recipe, Heidi! Thank you for sharing this kind review!

  67. 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!

  68. 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.

  69. 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

    1. I’m SO happy that you enjoyed these, Janet! Thank you for sharing this kind and helpful review!

  70. 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

  71. 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 ?

  72. 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

  73. 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!

  74. 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

    1. Hi Jenny! I’ve only tested this recipe as written, so you’d be experimenting. I hope you enjoy the recipe if you decide to try it!

  75. 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

  76. 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

  77. 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

  78. 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

  79. 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!

  80. 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

  81. 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