Fluffy and tender gluten free pancakes made with coconut flour, plus a how-to video to make these delicious flapjacks from start to finish.
These coconut flour pancakes are what breakfast dreams are made of. Just a few simple ingredients come together to make fluffy and tender gluten free pancakes perfect for any morning of the week.
IT’S OFFICIALLY FALL, Y’ALL. And I could not be more excited about it. The leaves, the crisp-cool air, the apple and pumpkin picking, the scarves and coats and sleepy weekend mornings in cozy sweaters and slippers… and these pancakes. So much yes.
To be honest, I’m not much of a pancake girl. I’ll almost always choose waffles over pancakes any day — unless they are these fluffy coconut flour pancakes. These pancakes might actually trump any waffles I’ve ever had (and even these bread pudding pancakes, which have brie on them (!!)). So you know they’re good.
Even the little one likes munching on them, and I know this because while I was photographing these pancakes, she kept grabbing for the extras until I gave her one and she ran off with it. Then she proceeded to eat the whole thing — well, minus the crumbs that she scattered all over the living room. And the dining room. And the kitchen. Not cool, baby. Not cool.
Table of Contents
How to Make Coconut Flour Pancakes
But the mess was all worth it, because for the next couple of mornings we had fluffy pancakes to enjoy for breakfast. I’ve been trying to experiment more with alternative flours, and while I know I have approximately a billion flours to try, I really love baking and cooking with coconut flour. It works like a dream in pancakes. It’s light, airy, almost powdery, and it gives these pancakes a distinct coconut flavor that I can’t get enough of.
Tips for the Best Coconut Flour Pancakes
Of course, like most any alternative flour, coconut flour beats to its own drum (I HIGHLY recommend using Bob’s Red Mill’s coconut flour for this recipe). The pancakes should be slightly smaller in diameter than you’d normally make them — so, somewhere between the size of a regular pancake and silver dollar-style ones — otherwise, it’s difficult to flip the delicate pancakes over. Also, they can burn quickly, so keep a close eye on them as they cook. The extra eggs in the batter help the pancakes hold together, as coconut flour’s delicate nature requires the added binding. All told, these pancakes taste like clouds of coconut bliss topped with maple syrup and love.
And while coconut may not be quintessentially fall like these pumpkin pancakes are, I can’t help but see myself making and eating these pancakes for the next few weekends’ breakfasts — in my slippers and cozy sweater, of course.
Step aside, waffles and sourdough crepes. You’ve got nothing on these fluffy flapjacks.
Recommended Breakfast Recipes
Breakfast & Brunch
Breakfast & Brunch
Breakfast & Brunch
Breakfast & Brunch
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Coconut Flour Pancakes
Ingredients
- 4 large eggs
- ¼ cup coconut milk
- 3 tablespoons coconut oil, melted and cooled slightly
- 1 tablespoon raw honey
- 6 tablespoons Bob's Red Mill coconut flour
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Heat a griddle or large skillet over medium heat.
- In a large bowl, whisk eggs, milk, melted coconut oil and honey until combined. In a separate medium bowl, whisk coconut flour, baking powder and salt until well blended.
- Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain.
- Grease griddle or skillet with oil. Drop ladlefuls of batter, a scant 1/4 cup each, onto hot griddle. Cook 3 to 4 minutes until small bubbles begin to form on top, then flip. Cook on other side 1 to 2 minutes until cooked through.
- Serve warm with your favorite pancake toppings.
Video
Notes
- I melted my coconut oil in a small saucepan over low heat just until it became a liquid. After letting it cool a minute or two, I then added it to the wet ingredients.
- Because the batter is more delicate than traditional pancake batter, it’s important to make smaller (1/4-cup amount) pancakes so you can flip them easily.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
My friend who can’t have gluten came over, and she absolutely devoured these! I kept the pancakes small like the recipe suggests, which made flipping so much easier. We both loved how light and tender they turned out! I’m definitely making these again.
I have a question, can I use monk sugar instead of coconut sugar in this recipe?
If so, should I use the same amount?
Thank you
Hi Cheryl! Yes, you can swap in monk fruit sweetener. Since monk fruit is often sweeter than honey or coconut sugar depending on the brand, I’d suggest starting with a smaller amount, then tasting and adjusting as needed next time if you want it sweeter. Let me know how it goes! ~gvd team
Can this batter be used for waffles too?
Amazing recipe! So fluffy and delicious I did end up replacing the honey for vanilla since I didn’t have any and the coconut oil with unsalted butter, because I didn’t feel like shopping, but still was amazing! ??
Disaster.
This is definitely the most successful coconut pancake recipe I have tried!! I do recommend making a kite to reduce the salt if using a finer salt, ours was very salty.
I made four large ones and they held up fine when I flipped them.
Just finished making and eating a batch of these pancakes and they were wonderful. I even added a few blueberries while cooking. My only comment regarding the preparation is to have the eggs at room temperature before adding them as cold ones will solidify the coconut oil . I had to use a double boiler to melt the liquid mixture before I added the dry ingredients.