These light, fluffy coconut flour pancakes are perfect for a luxury breakfast, weekend brunch or dessert. These delicious pancakes are best topped with fresh berries and a generous drizzle of maple syrup. Totally gluten-free, dairy-free, grain-free, low carb and paleo, but these are so good no one would care!
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Jump to:
- What is Coconut Flour?
- Can You Substitute Coconut Flour for Other Flours?
- Is Coconut Flour Gluten-Free?
- Coconut Flour Pancakes: The Perfect Breakfast
- Why This Recipe Works
- Ingredients You’ll Need + Notes/Substitutions:
- How to Make Coconut Flour Pancakes (Step by Step)
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Gluten-Free Pancake Recipes You’ll Enjoy:
- Other Coconut Recipes You’ll Love:
- Brunch/Breakfast Ideas to Indulge In:
- Coconut Flour Pancakes (Gluten-Free, Dairy-Free)
What is Coconut Flour?
If you haven’t cooked with coconut flour before, it’s time to get acquainted with this miracle low-carb flour!
Basically speaking, coconut flour is a soft flour resulting from the processing of dried coconut meat (usually the coconut meat that is left over after coconut milk is squeezed from coconut meat).
Can You Substitute Coconut Flour for Other Flours?
Coconut flour cannot be used a 1:1 substitute for normal all-purpose flour, given that they have very different characteristics, and coconut flour absorbs a lot of liquid.
Usually just 1/4 cup of coconut flour is enough to substitute 1 cup of all-purpose flour, so be mindful that a little coconut flour goes a long way.
For each 1/4 cup of coconut flour, you’ll need 1 egg for moisture and structure – which is why you’ll notice that and recipes using coconut flour require plenty of eggs or liquid to balance out the texture (and prevent it from being too dry).
Is Coconut Flour Gluten-Free?
Since coconut flour is made from dried coconut meat, and coconut is naturally gluten-free and grain-free, coconut flour is perfect for making gluten-free baked goods.
Coconut flour is also naturally low-carb, which makes it great for those on a Paleo or Keto diet.
Coconut Flour Pancakes: The Perfect Breakfast
I’m a huge fan of starting the day with pancakes for breakfast or brunch.
From fluffy gluten-free pancakes to banana pancakes to corn flour pancakes, I honestly believe pancakes can make any day better.
This grain-free coconut flour pancakes recipe was one that I experimented with back when Juan and I were living in Washington, DC back in 2015.
As the name of the recipe suggests, it uses coconut flour instead of traditional flours. I’d never used coconut flour until then, and one of the first recipes I’d experimented with was this recipe for coconut pancakes – that are the absolute dream!
Why This Recipe Works
- Simple Ingredients: The ingredients required for this coconut pancakes recipe are easily accessible at your grocery store.
- Easy to Make: These are probably one of the easiest pancakes to make, and the batter is very easy to handle (which isn’t true for many pancake batters). Even if it’s your first time making pancakes, this simple recipe is going to be a cinch for you!
- Naturally Gluten-Free, Dairy-Free and Low Carb: These coconut flour pancakes are low-carb and Paleo-friendly, on top of being both gluten-free and dairy-free is a big bonus! This means that even those with Celiac disease or gluten or dairy intolerances can enjoy them without any issues. Unlike regular pancakes, these low carb pancakes are light and don’t make you feel heavy after eating them, which we love!
Ingredients You’ll Need + Notes/Substitutions:
- Coconut Flour: Since this is a recipe for coconut flour pancakes, coconut flour is essential and I do NOT recommend substituting the coconut flour with anything else to get the right texture. This is especially so given that coconut flour absorbs a lot more liquid than other flours, and swapping another flour for coconut flour will result in a much more liquid pancake batter.
- Baking Powder: Baking powder is used as a leavening agent to give the batter rise. Make sure you include it to get fluffy pancakes (if you omit it, the pancakes will be denser as opposed to light and fluffy). If you have Celiac disease or gluten intolerances, make sure you use certified gluten-free baking powder.
- Almond Milk: I like using my 5-minute homemade almond milk, but feel free to use other non-dairy milks such as cashew milk, rice milk, oat milk, or soy milk if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use normal dairy milk.
- Coconut Oil: I prefer using refined coconut oil in my cooking as it has a more neutral flavor compared to extra virgin coconut oil (which has a stronger coconut taste and smell). You can also use another vegetable oil such as avocado oil or sunflower oil. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.
- Eggs: The eggs act as a binder for the ingredients, so I would not exclude them. If you prefer to leave out the egg yolks, you may use 6 egg whites instead of the 3 whole eggs. However, if you are allergic to eggs or simply want to keep this recipe purely vegan, you can use aquafaba or an egg-replacer instead.
- Maple Syrup: I like using maple syrup with my coconut flour pancakes, but you can also swap it for equal amounts of agave nectar or honey.
- Vanilla Extract: I like adding a dash of vanilla extract for extra flavor, but feel free to omit it if you prefer.
- Fresh Fruit or Berries: I used fresh raspberries in this case, but you can also use blueberries, strawberries, blackberries or other fruits. You can also use frozen berries if fresh berries aren’t available.
How to Make Coconut Flour Pancakes (Step by Step)
1. Whisk Dry Ingredients
In a medium bowl, combine coconut flour, baking powder and salt, and mix well.
2. Combine Wet Ingredients
In a large bowl, combine almond milk, coconut oil, eggs, maple syrup and vanilla extract, and mix very well until you get a homogeneous mixture.
3. Prepare Pancake Batter
Sift dry ingredients into the bowl of wet ingredients, and mix well with a hand mixer until a consistent and thick batter is achieved.
4. Cook Pancake Batter
Heat a little coconut oil over low heat in a nonstick skillet, and pour 1/4 cup of batter in the middle of the pan.
Let coconut pancake batter cook for around 1 minute until bubbles start to form on the top and top starts to dry a little, and bottom is golden brown.
Use a non-stick spatula and gently flip the coconut flour pancake to the other side, then let cook for another 30 seconds until bottom is golden before removing. Repeat until all the batter is used up.
5. Garnish and Serve
Serve coconut flour pancakes with fresh raspberries and a generous drizzle of maple syrup (add coconut cream too if you like!).
Dish by Dish Tips/Tricks
- Use a Nonstick Skillet: For best results, use a nonstick skillet so the batter doesn’t stick to the skillet and it will be easier to flip the pancake.
- Make Bigger Pancakes: This recipe will make approximately 8 small coconut pancakes. However, you can also make 4 larger pancakes if you prefer (simply use 1/2 cup batter per pancake instead of 1/4 cup as stated in the recipe).
- Make a Double Batch and Freeze for Later: While it may take a bit of extra effort, I highly recommend that you make a double (or triple) batch of these coconut pancakes and then freeze them for the next time you’re craving pancakes!
- No Fresh Berries? Use Frozen: If fresh berries aren’t available at the moment, you can definitely go ahead and use frozen berries instead!
- Optional Add-Ins: If you would like to jazz up these coconut pancakes a little more, feel free to add chocolate chips or chopped nuts to the batter.
Recipe FAQs:
If you have leftover pancakes, simply place them in an airtight container and store in the refrigerator for up to 3 days. When ready to eat them, heat them up slightly in the microwave until warm.
Yes, you can. Simple place the cooled pancakes in a freezer bag or freezer-safe container (separating each pancake with parchment paper or a plastic sheet so they don’t stick together) and freeze them for up to 3 months. Let the pancakes thaw completely overnight in the refrigerator before warming up slightly in the microwave and eating.
Gluten-Free Pancake Recipes You’ll Enjoy:
- Fluffy Gluten-Free Pancakes (Dairy-Free)
- The Easiest Cornflour Pancakes (Gluten-Free, Dairy-Free)
- 2-Ingredient Banana Pancakes (Gluten-Free, Paleo)
- Yogurt Almond Pancakes (Gluten-Free, Grain-Free)
Other Coconut Recipes You’ll Love:
- Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
- Flaxseed Coconut Bread (Gluten-Free, Dairy-Free)
- Maple Coconut Chips (Gluten-Free, Vegan)
- Coconut Cashew Bread (Gluten-Free, Dairy-Free)
- Mixed Berry Coconut Yogurt Popsicles (Gluten-Free, Dairy-Free)
Brunch/Breakfast Ideas to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintCoconut Flour Pancakes (Gluten-Free, Dairy-Free)
- Total Time: 40 minutes
- Yield: 8 pancakes 1x
- Diet: Gluten Free
Description
These light, fluffy coconut flour pancakes are perfect for a luxury breakfast, weekend brunch or dessert. These crazy delicious pancakes are best topped with fresh berries and a generous drizzle of maple syrup. Totally gluten-free, dairy-free, grain-free, low carb and paleo, but these are so good no one would care!
Ingredients
For the Pancake Batter:
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/3 cup almond milk
- 2 tablespoons coconut oil + more for greasing the skillet
- 3 eggs, beaten
- 2 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
For Topping (Optional):
- 1 cup fresh berries or fruit
- 4 tablespoons maple syrup
Instructions
- Whisk Dry Ingredients: In a medium bowl, combine coconut flour, baking powder and salt, and mix well.
- Combine Wet Ingredients: In a large bowl, combine almond milk, coconut oil, eggs, maple syrup and vanilla extract, and mix very well until you get a homogeneous mixture.
- Prepare Pancake Batter: Sift dry ingredients into the bowl of wet ingredients, and mix well with a hand mixer until a consistent pancake batter is achieved.
- Cook Pancake Batter: Heat a little coconut oil over low heat in a nonstick skillet, and pour 1/4 cup of batter in the middle of the pan. Let batter cook for around 1 minute until bubbles start to form on the top and top starts to dry a little, and bottom is golden brown. Use a non-stick spatula and gently flip pancake to the other side, then let cook for another 30 seconds until bottom is golden before removing. Repeat until all the batter is used up.
- Garnish and Serve: Serve pancakes with fresh fruit and a generous drizzle of maple syrup.
Notes
Coconut Flour: Since this is a recipe for coconut flour pancakes, coconut flour is essential and I do NOT recommend substituting the coconut flour with anything else. This is especially so given that coconut flour absorbs a lot more liquid than other flours, and swapping another flour for coconut flour will result in a much more liquid pancake batter.
Baking Powder: Baking powder is used as a leavening agent to give the batter rise. Make sure you include it to get fluffy pancakes (if you omit it, the pancakes will be denser as opposed to light and fluffy). If you have Celiac disease or gluten intolerances, make sure you use certified gluten-free baking powder.
Almond Milk: I like using my 5-minute homemade almond milk, but feel free to use other non-dairy milks such as cashew milk, rice milk, oat milk, or soy milk if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use normal dairy milk.
Coconut Oil: I prefer using refined coconut oil in my cooking as it has a more neutral taste compared to extra virgin coconut oil (which has a stronger coconut flavor and smell). You can also use another vegetable oil such as avocado oil or sunflower oil. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.
Eggs: The eggs act as a binder for the ingredients, so I would not exclude them. However, if you are allergic to eggs or simply want to keep this recipe purely vegan, you can use aquafaba or an egg-replacer instead.
Maple Syrup: I like using maple syrup with my pancakes, but you can also swap it for equal amounts of agave nectar or honey.
Vanilla Extract: I like adding a dash of vanilla extract for extra flavor, but feel free to omit it if you prefer.
Berries: I used fresh raspberries in this case, but you can also use blueberries, strawberries or even blackberries. You can also use frozen berries if fresh berries aren’t available.
This recipe was first posted in 2015, but has since been republish to include clearer step by step instructions, ingredient notes and substitutions.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Helene says
Do you think it would work to put the berries into the batter ? thank
you for all the time and energy you have put into these recipes. I looking forward to trying many of them.
In appreciation, Helene
Felicia Lim says
Hi Helene!
You are most welcome, so happy you enjoy the recipes – gives me so much joy to know the recipes are useful and help you and others!
Regarding the batter: I’ve never made these pancakes with the berries in the batter, but I don’t see why not! Just cut the berries into small pieces and mix with the batter before cooking the pancakes 🙂
Hope to see you around the blog again sometime soon!
xx,
Felicia
Grace Lim says
Good morning Felicia,
This pancake made from coconut flour is super yummy whether you drizzled with maple syrup or wild honey . I simply love eating them for my breakfast .
Thank you Felicia 🙂
Blessings always!
Mum
Felicia Lim says
Hi mummy glad you enjoy these pancakes 🙂 I love that they are made with coconut flour and hence are lower in carbs too!
Jin says
Hello flea, I cannot be more proud of you for being both brave and bold to forge your own path. It is never easy to to take a path less taken but sometimes, taking the path less travelled makes all the difference. You are such an inspiration!
felicia | Dish by Dish says
Awww… you’re such a sweetie! Thank you for your constant support and encouragement 🙂 LOVE YOU!!
Marthea says
Hi Feliciano,
good luck on your journey, I think I have always gone my own way. I will voice my opinions once then hold my tongue. Everyone is entitled to their own opinion even when it’s different to mine.
With the coconut flour a weight measurement would be really handy, cups can differ and what is in it will differ with whether it is aerated or compacted, depends how you fill the cup.
Thanks Marthea
felicia | Dish by Dish says
Hi Marthea, thanks so much for your well wishes 🙂 I don’t happen to have the weight measurements currently for coconut flour, but I understand your point. Thanks for the feedback!
Grace Lim says
Hi Felicia,
I am so proud of you to have the courage to be authentic with yourself and choose to follow your heart instead of being shoved into a space which is not yours by others just so to feel accepted and trying to meet their different expectations of you.
Your ability to know your life purpose and the courage to live it out fully is admirable and inspiring to perhaps others who are also trying to find freedom in living out their dreams.
Continue to trust in God, be true to yourself and let whatever your heart desires to do, have positive impacts on the lives of others around you.
With lots of love always,
Mum
felicia | Dish by Dish says
Thank you for your love and support always mummy! I LOVE YOU!!