Fluffy Coconut Flour Pancakes - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make these coconut flour pancakes. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Eggs: I use large eggs in most of my recipes, this one included.
• Whole milk: It's best to use whole milk and avoid low-fat milk in this recipe.
• Vanilla extract: Please use the real thing - pure vanilla extract.
• Sweetener: I use stevia. A granulated sweetener will work, too.
• Kosher salt: Just a pinch to highlight the other flavors.
• Coconut flour: Since it's so absorbent, it's best to measure it by weight and not by volume.
• Baking powder: Helps the pancakes rise. Ensure it's not expired, and (if needed) make sure it's gluten-free.
• Avocado oil spray: I use it for the skillet. Unsalted butter is another option, but it tends to brown too much during cooking.

Variations

• Use well-blended canned coconut milk instead of whole milk.
• Use a teaspoon of coconut extract instead of a tablespoon of vanilla extract.
• Add a tablespoon of grated orange or lemon zest to the batter.
• Cook the pancakes in virgin coconut oil. I love the coconut flavor it adds.

It's easy to make these coconut flour pancakes! The only challenging part is flipping them because they are fairly delicate. The detailed instructions for making this recipe can be found in the recipe card below. Here's an overview of the steps:

Mix the liquid ingredients, followed by the dry.

Grease a nonstick 12-inch skillet and heat it over medium-low heat.

Measure a scant ¼ cup per pancake and pour 2-4 mounds (depending on your skillet's size) onto the skillet. Top them with blueberries if desired.

Cook the pancakes until they are puffed, and when you carefully lift an edge with a spatula, the bottom is cooked. This should take 3-4 minutes over medium-low heat. Flip the pancakes carefully using two wide spatulas.

Transfer the cooked pancakes to a plate. Cover them with foil or keep them in a 170°F oven to keep them warm while you cook more batches. Carefully wipe the skillet clean with paper towels, grease it again, and repeat the process twice with the remaining batter.

Serve the pancakes with your favorite toppings. Look how fluffy they are!

See Also

Goat Cheese and Herb Babka Recipe | Chocolate & ZucchiniHoney Baked Korean Pears Recipe | Cooking On The WeekendsThe Great British Bake Off and my Mary Berry Cherry Cake RecipeCroatian Easter Bread Recipe (Sirnica or Pinca)

Expert Tips

1. Coconut flour is highly absorbent, so each extra gram can make a big difference. That's why measuring it by weight, not volume, is best.
2. After adding the coconut flour to the batter, mix it in thoroughly. Gluten-free flours are often lumpy, and you want to eliminate any lumps.
3. You can start cooking the pancakes over medium heat, but in my experience, they tend to brown too quickly, and it's better to cook them over medium-low heat.

How should I sweeten coconut flour pancakes?

I sweeten these pancakes with a small amount of stevia. You can use any granulated sweetener instead - about 2 tablespoons should do it. I don't recommend using liquid sweeteners other than stevia, as they will affect the consistency of the batter.

Can I substitute almond flour for coconut flour?

No, unfortunately, you can't. These flours are not interchangeable. If you prefer almond flour, try this excellent recipe for almond flour pancakes.

Can I use almond milk?

Almond milk should work, but it's a bit too watery. It's better to use thicker plant-based milk such as well-blended canned coconut milk, unsweetened soymilk, or plant-based heavy cream.

Can you taste the coconut?

Surprisingly, you cannot, especially after topping the pancakes with butter and syrup.

Serving Suggestions

Here are a few ideas for how to serve these pancakes:

• Topped with butter and syrup. That's the obvious way to serve them.
• Topped with blueberry compote, strawberry compote, or (if you can handle the carbs) fried bananas.
• Try spreading them with walnut butter, peanut butter, or almond butter. It's so good!
• My kids like to make a sandwich with two of these pancakes and a layer of chocolate hazelnut spread in between.
• Sometimes, we go all about and layer a few of them with keto whipped cream, chocolate whipped cream, or keto chocolate mousse and sliced strawberries!

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them in the microwave.

These pancakes freeze well. Cool them completely before placing them into freezer bags in a single layer. If you'd like to stack them, separate them with wax paper.

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Coconut Flour Pancakes

Of all my pancake recipes, these fluffy coconut flour pancakes are the closest to traditional ones.

Servings: 4 servings

Calories: 187kcal

Add Your Own Notes

Nutrition per Serving

Serving: 2pancakes | Calories: 187kcal | Carbohydrates: 12g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Sodium: 143mg | Fiber: 5g | Sugar: 3g

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