Say goodbye to dry, crumbly pancakes and hello to perfectly fluffy, moist, and delicious Coconut Flour Pancakes! If you’ve struggled with gluten-free baking, this recipe is your new best friend. We’ve cracked the code to creating a stack of light, airy pancakes that are also low-carb, keto-friendly, and incredibly easy to whip up. This is the only recipe you’ll need for a truly satisfying breakfast.
These pancakes are perfect for a lazy Sunday morning, a quick weekday breakfast, or even a special brunch. They are packed with fiber and healthy fats, keeping you full and energized for hours.
Why This is the Best Coconut Flour Pancake Recipe
What makes this Coconut Flour Pancakes recipe stand out? It’s all about the texture and moisture. Coconut flour is notoriously absorbent, often leading to a dry, dense result. This recipe combats that with a perfect ratio of eggs and full-fat coconut milk, ensuring every bite is delightfully tender.
Perfectly Fluffy & Moist: We use key ingredients and a special technique to guarantee a light, airy texture that never turns out dry.
Simple, Wholesome Ingredients: Made with just a handful of pantry staples, these pancakes are as nutritious as they are delicious.
Dietary Friendly: Naturally gluten-free, grain-free, and keto-friendly, this recipe caters to various dietary needs without sacrificing flavor. For another fantastic gluten-free option, try these amazing almond flour pancakes.
Ingredients You’ll Need
The key to amazing coconut flour pancakes lies in using the right ingredients. Here’s what you’ll need:
Coconut Flour: The star of the show. It’s a high-fiber, gluten-free flour that gives these pancakes their unique, light texture.
Eggs: Essential for structure and moisture. They bind the pancakes together and keep them from becoming crumbly.
Full-Fat Canned Coconut Milk: Do not substitute with carton coconut milk! The high-fat content is crucial for adding moisture and richness.
Sweetener: We use a granulated keto-friendly sweetener like erythritol, but you can also use maple syrup or honey if you’re not following a low-carb diet.
Vanilla Extract: Adds a touch of warm, classic pancake flavor.
Baking Powder: The leavening agent that makes these pancakes rise and become fluffy.
Salt: A pinch of salt balances the sweetness and enhances all the other flavors.
Coconut Oil or Butter: For greasing the pan and adding a rich, buttery flavor.
Patience and low heat are the keys to perfect pancakes.
Step-by-Step Instructions for Perfect Coconut Flour Pancakes
Follow these simple steps to achieve pancake perfection. The most important part is allowing the batter to rest!
Combine Wet Ingredients: In a medium bowl, whisk the eggs, coconut milk, sweetener, and vanilla extract until smooth and well combined.
Combine Dry Ingredients: In a separate small bowl, stir together the coconut flour, baking powder, and salt.
Mix Batter: Add the dry ingredients to the wet ingredients and whisk until just combined. The batter will seem thin at first.
Rest the Batter (Crucial Step!): Let the batter sit for 5-10 minutes. During this time, the coconut flour will absorb the liquid, and the batter will thicken considerably to the perfect consistency. Do not skip this!
Cook the Pancakes: Heat a lightly oiled griddle or non-stick frying pan over medium-low heat. Scoop about 2-3 tablespoons of batter per pancake. Cook for 2-3 minutes per side, until golden brown and cooked through. These pancakes are more delicate than traditional ones, so flip them gently.
Serve and Enjoy: Serve your beautiful Coconut Flour Pancakes warm with your favorite toppings.
You won't believe these delicious pancakes are low-carb and gluten-free!
Tips and Tricks for Success
Keep these tips in mind for flawless pancakes every time.
Don’t Overmix: Mix the batter until just combined. Overmixing can lead to dense pancakes.
Keep Them Small: Smaller pancakes (about 3-4 inches in diameter) are much easier to flip without breaking.
Low and Slow Heat: Cook the pancakes over medium-low heat. Coconut flour can burn easily, and a lower temperature ensures they cook through without burning on the outside.
Patience is Key: Wait for bubbles to appear on the surface and the edges to look set before attempting to flip.
Topping and Serving Suggestions
These pancakes are a blank canvas for your favorite toppings! Here are a few ideas:
Classic: A pat of butter and a drizzle of sugar-free maple syrup.
Fresh Berries: Fresh blueberries, raspberries, or sliced strawberries add a burst of freshness.
Have leftovers? No problem! These pancakes store beautifully.
To Store: Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days.
To Freeze: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, with parchment paper between the layers to prevent sticking. They’ll last for up to 3 months.
To Reheat: Reheat refrigerated or frozen pancakes in the toaster, microwave, or a warm skillet until heated through.
This usually happens for two reasons: not enough liquid/eggs, or not letting the batter rest. Coconut flour is extremely absorbent. Our recipe uses a high ratio of eggs and full-fat coconut milk, and includes a crucial 5-10 minute rest period for the batter to thicken. This prevents a dry, crumbly result.
No, coconut flour and almond flour are not interchangeable. Coconut flour absorbs much more liquid. If you want to use almond flour, you should look for a recipe specifically developed for it, as the ratios of wet to dry ingredients are completely different.
Yes, they can be a very healthy choice. Coconut flour is high in fiber, protein, and healthy fats. This recipe is also gluten-free, low in carbs, and keto-friendly, making it a great option for a nutritious and filling breakfast.
While full-fat canned coconut milk provides the best moisture and richness, you can substitute it with another high-fat liquid like heavy cream or a thick, creamy nut milk like macadamia milk. Avoid thin, watery milks as they can make the pancakes dry.
Wait until you see small bubbles forming on the surface of the pancake and the edges begin to look dry and set. They won’t bubble as much as traditional flour pancakes. Slide a thin spatula gently underneath to check for a golden-brown color before flipping carefully.
Share Your Creations!
We know you’ll love this easy and fluffy Coconut Flour Pancakes recipe. If you make it, please leave a comment below and let us know how it turned out! Don’t forget to save this recipe to your breakfast board on Pinterest!
The only Coconut Flour Pancakes recipe you'll ever need!
Coconut Flour Pancakes Recipe
FL Recipes
Coconut Flour Pancakes (Fluffy, Easy, & Keto!)
The best fluffy and moist Coconut Flour Pancakes! This easy, keto-friendly, and gluten-free recipe creates a perfect stack of healthy pancakes that will become your new breakfast favorite.
1/2cupcoconut flourEnsure it's sifted to avoid lumps.
4large eggsRoom temperature is best.
3/4cupfull-fat canned coconut milkDo not use carton coconut milk.
2tbspgranulated erythritol or sweetener of choiceAdjust to your preferred sweetness.
1tspvanilla extract
1tspbaking powder
1/4tspsalt
1tbspcoconut oil or butterFor cooking
Equipment
2 Mixing Bowls
1 Griddle or Non-stick skillet
1 Whisk
Method
In a medium bowl, whisk the eggs, coconut milk, sweetener, and vanilla extract until smooth and well combined.
In a separate small bowl, stir together the coconut flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients and whisk until just combined. The batter will seem thin at first.
Let the batter sit for 5-10 minutes. During this time, the coconut flour will absorb the liquid, and the batter will thicken considerably. Do not skip this crucial step!
Heat a lightly oiled griddle or non-stick frying pan over medium-low heat. Scoop about 2-3 tablespoons of batter per pancake. Cook for 2-3 minutes per side, until golden brown and cooked through. Flip gently.
Serve your Coconut Flour Pancakes warm with your favorite toppings and enjoy!
Nutrition
Calories: 110kcalProtein: 4gFat: 8gFiber: 3g
Notes
Do Not Skip the Rest Time: This step is essential for the coconut flour to absorb the liquid, resulting in a thicker batter and fluffier pancakes. Cook on Medium-Low Heat: Coconut flour can burn more easily than other flours. A lower, steady heat ensures they cook through evenly without burning.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
