There’s just something comforting about pancakes on a slow morning, especially when the weather starts to cool down and you finally break out the cozy socks and sweaters. And while I’ve always been more of a waffles-for-breakfast kind of guy, these coconut flour pancakes have managed to win me over—hard.
They’re light, fluffy, and a little tropical in flavor. The best part? They’re gluten-free, low-carb, and don’t taste like cardboard (which, let’s be honest, is a real risk with some alt-flour recipes). Whether you’re experimenting with coconut flour or just trying to sneak in a healthier breakfast, this recipe is a keeper.
Why These Pancakes Hit the Spot
I didn’t grow up with coconut flour in the pantry—it was all-purpose everything in our kitchen. But after messing around with alternative flours over the last few years, coconut flour quickly became one of my favorites to bake with, especially for pancakes.
Here’s why I keep coming back to this recipe:
-
They’re super fluffy, like little clouds that soak up maple syrup in the best way.
-
They don’t fall apart, which is no small thing when you’re working with gluten-free batters.
-
They’re naturally sweet, thanks to the subtle coconut flavor—no need to overdo it on the sugar.
-
They’re toddler-approved. My niece once snatched one off the photo plate while I was shooting and polished it off before I could say “wait, that’s my best stack!”
What You’ll Need
Most of these ingredients are probably already hanging out in your pantry or fridge. And if you’re already baking gluten-free or low-carb, you’re likely stocked up.
-
Coconut flour:
The star of the show. It’s super absorbent, so you’ll only need a small amount. I usually go with Bob’s Red Mill—it’s consistent and easy to find. -
Eggs:
You’ll need a few more than usual here. Coconut flour needs that extra structure and moisture to hold together. -
Milk of choice:
I’ve made these with almond milk, whole milk, and even oat milk once. They all work—just use what you have. -
Baking powder:
For fluff, of course. -
Maple syrup or honey (optional):
A little sweetness in the batter goes a long way. -
Vanilla extract + pinch of salt:
Trust me, don’t skip either.
How I Make Them on Slow Mornings
-
Whisk the eggs first – This gives them a little lift and makes everything blend better.
-
Mix the dry ingredients in a separate bowl, then stir them into the wet until you’ve got a thick, smooth batter. Let it sit for a minute so the coconut flour can absorb the liquid—it thickens fast.
-
Use a small ladle or 1/4 cup measure to pour the batter onto a lightly greased nonstick skillet over medium-low heat. These are delicate little guys, so don’t go too big or too hot.
-
Cook for 2–3 minutes per side, flipping gently once bubbles form and the edges look dry.
I usually get about 8 small pancakes from this batch, which is just right for two people (or one really hungry pancake lover).
Tips I’ve Picked Up (So You Don’t Have to Learn the Hard Way)
-
Keep the size small: Coconut flour pancakes don’t flip like traditional pancakes. I make them about the size of my palm.
-
Watch your heat: These can go from golden to burnt in seconds. Medium-low is your friend here.
-
Don’t skip the eggs: They’re key to holding the whole thing together.
-
Rest the batter: Just a couple of minutes makes a big difference in texture. Coconut flour absorbs liquid as it sits, so resting helps it thicken to the right consistency.
-
Use a well-oiled nonstick pan or griddle: Or add a bit of butter between each batch for those crisp edges and extra flavor.
Serving Suggestions (The Fun Part)
I like to stack these pancakes high, drizzle with warm maple syrup, and top with berries or banana slices. Here are a few other ideas:
-
Toasted coconut flakes and a smear of almond butter
-
Sliced strawberries with a dollop of whipped cream
-
A dusting of cinnamon and a spoonful of Greek yogurt
-
A side of scrambled eggs or crispy bacon if you’re going full breakfast mode
And honestly? They’re just as good cold from the fridge the next morning with a little peanut butter.
Make-Ahead & Storage
These pancakes store really well, which makes them great for meal prepping breakfasts.
-
Fridge: Store in an airtight container for up to 3 days.
-
Freezer: Lay them flat in a freezer-safe bag with parchment between each one.
-
To reheat: Pop them in the toaster or a dry skillet for a couple of minutes. They crisp up on the outside and stay fluffy inside.
Fluffy Coconut Flour Pancakes
These coconut flour pancakes are light, fluffy, and perfect for slow mornings. They're naturally gluten-free, dairy-free, and just a little sweet—exactly what you need to start your day with a cozy bite.
Ingredients
- 4 large eggs
- ¼ cup coconut milk (from a can or carton)
- 3 tbsp coconut oil, melted and slightly cooled
- 1 tbsp raw honey
- 6 tbsp coconut flour
- ¼ tsp baking powder
- ¼ tsp sea salt
Instructions
- Warm a nonstick skillet or griddle over medium heat while you prep the batter.
- In a large mixing bowl, whisk the eggs together with the coconut milk, melted coconut oil, and honey until everything is smooth and well combined.
- In another bowl, stir together the coconut flour, baking powder, and sea salt until evenly mixed.
- Add the dry ingredients into the wet mixture and use a fork to stir until the batter is smooth. It will be thicker than traditional pancake batter but should still be pourable.
- Lightly grease your skillet with coconut oil or any neutral oil. Scoop the batter using about ¼ cup per pancake, gently spreading it into rounds on the skillet.
- Cook for about 3–4 minutes, or until small bubbles form and the edges start to firm up. Flip carefully and cook for another 1–2 minutes on the other side until golden and cooked through.
- Serve warm with maple syrup, fresh fruit, or a dollop of nut butter.
Notes
- Coconut flour is absorbent, so the batter will thicken as it sits—use it quickly for best results.
- Keep pancakes on the smaller side so they flip easily.
- If the batter thickens too much, a splash of extra coconut milk will loosen it right up.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 124Total Fat 10gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 2gCholesterol 93mgSodium 135mgCarbohydrates 6gFiber 2gSugar 4gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
I never expected to love coconut flour pancakes this much—especially since I’m usually a waffle guy—but these won me over. They’re soft, pillowy, slightly sweet, and perfect for slow mornings when you want something a little cozy but still on the lighter side.
So go ahead, make a batch this weekend. Pull on your favorite sweater, grab a warm mug of coffee, and enjoy a stack of pancakes that just happen to be gluten-free and low-carb—but don’t taste like it.
Let me know how they turn out or if you put your own spin on them—I’m always down to hear what toppings people come up with!
Try other Pancake recipes: