Coconut Flour Pancakes
Coconut flour pancakes are a delicious, gluten-free alternative to traditional pancakes. These pancakes are light and fluffy. They’re perfect for a weekend breakfast or brunch.
When I first started making these pancakes about 10 years ago, my first attempt at them bombed because they got all fluffy while they were cooking but as soon as I took them off the heat they deflated.
I hate that.
I worked out the structure problem with the recipe and now they don’t deflate, which makes me happy.
FYI if your baked goods deflate like that (puffs up and then collapse when cooled) when you are making a loaf, muffins, cupcakes, pancakes, etc, you usually need to add another egg since eggs provide structure in baked goods.
Have fun making pancakes this weekend!
Tools to use for this recipe
For this recipe you will need:
- Stand mixer or hand mixer with 1 large bowl
- Large bowl
- Large skillet
- Measuring spoons and cups
- Airtight storage container for leftovers
Ingredients for Coconut Flour Pancakes
- extra virgin coconut oil
- raw honey or preferred sweetener
- a few eggs
- coconut milk
- vanilla extract
- coconut flour
- cream of tartar
- baking soda
- sea salt
How to Make Coconut Flour Pancakes
Using a stand mixer, cream together the coconut oil and honey. Add the eggs one at a time.
Add coconut milk and vanilla. Mix until smooth.
Add coconut flour. Mix until smooth.
Lastly add cream of tartar, baking soda, and salt.
Do not overmix. Overmixing will result in the baking agents (cream of tartar & baking soda) not working.
Flip once the bottom is light brown. The pancakes will not bubble as much as “regular” pancakes.
Serve immediately with a drizzle of maple syrup.
Keto Coconut Flour Pancakes
You can easily make this pancake recipe keto by using erythritol instead of raw honey. Instead of drizzling the pancakes with maple syrup use a keto-approved pancake syrup or I like to use unsweetened peanut butter.
Can I make this recipe with almond flour?
You cannot swap coconut flour for almond flour in this recipe or in most recipes that are coconut flour based.
Coconut flour absorbs a lot of liquid. This recipe has adjusted for that by increasing the eggs and coconut milk.
Egg free coconut flour pancakes
I have never tested an egg free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce, or whatever you usually use in place of eggs.
- 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
- 1/4 cup ripe mashed banana replaces 1 large egg
- 1/4 cup of applesauce replaces 1 large egg
Please read my article, how to make pancakes without eggs for a huge list of tips.
More Coconut Flour Recipes:
I love baking with coconut flour and below are a few of my favorite recipes.
- Double Chocolate Chip Coconut Flour Cookies
- Coconut Flour Blueberry Bagels
- Coconut Flour Brownies
- Coconut Flour Chocolate Chip Banana Cookies
- Coconut Flour Chocolate Chip Cupcakes
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Coconut Flour Pancake Recipe
- 2 tbsp extra virgin coconut oil
- 1 tbsp raw honey, or preferred sweetener
- 3 large eggs
- 1/4 cup coconut milk
- 1/2 tsp vanilla extract
- 1/4 cup coconut flour, sifted
- 1/4 tsp cream of tartar
- 1/8 tsp baking soda
- 1/8 tsp sea salt
- Cream together the coconut oil and honey. Add the eggs one at a time.
- Add coconut milk and vanilla. Mix until smooth.
- Add coconut flour. Mix until smooth.
- Lastly add cream of tartar, baking soda, and salt.
- Do not overmix. Overmixing will result in the baking agents (cream of tartar & baking soda) not working.
- Use a ladle and pour a small amount of batter into a crepe pan or skillet with grass fed ghee/butter, etc on medium heat.
- Flip once the bottom is light brown. The pancakes will not bubble as much as “regular” pancakes.
- Serve immediately with a drizzle of maple syrup.
To make these pancakes keto use erythritol instead of raw honey.
Serving Size:2 Servings
Amount Per Serving: Calories: 398Total Fat: 30gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 279mgSodium: 335mgCarbohydrates: 20gFiber: 2gSugar: 12gProtein: 13g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.