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Fluffy Coconut Flour Pancakes

Fluffy Coconut Flour Pancakes

Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast!

Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast!

Have you tried baking with coconut flour? It’s very different than any other alternative gluten free flour, in behavior, taste, nutritional profile, you name it.

Coconut flour is extraordinarily absorbent, but it doesn’t just need moisture. It needs structure. In short, it needs eggs! And since coconut flour absorbs so much moisture, a little goes a long, long way. That’s a good thing, since it’s not cheap.

I have used Let’s Do Organics brand (aff link), Nuts.com brand and Trader Joe’s coconut flour, all with good results. I have made the recipe with light coconut milk (not the thick, canned kind, which is too thick), almond milk, and even (*gasp*) whole dairy milk, and the results have been largely the same.

If you’re thinking of substituting the fat (virgin coconut oil) and you can have butter, try that. Nonhydrogenated vegetable shortening, like Spectrum brand, should work as well.

Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast!

The main challenge in making a recipe like coconut flour pancakes is to use enough eggs to be successful, but balance the recipe to prevent the pancakes from tasting like, well, an omelet. I love omelets, but only they should taste like that.

I’ve tried the 2-ingredient banana pancakes (just bananas and eggs!) and the 2-ingredient cream cheese pancakes (just cream cheese and eggs!) and despite my best efforts and positive pancake thoughts, they each taste … like an omelet.

I tried and tried to make this recipe with only coconut flour, and no starch. Not only could I not get much fluff for all my troubles, but I needed another egg to avoid a dry pancake that had to be eaten immediately after it came off the skillet.

Plus the whole business came dangerously close to tasting like omelet-y.Coconut flour does tend to clump. Making the batter in a blender or food processor makes a very big difference in a smooth batter that can be poured and then quickly spread into a round pancake.

Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast!

These coconut flour pancakes do, indeed, taste smell faintly of coconut. Since that’s a pleasing flavor to most, it shouldn’t be an issue. If you are relatively neutral about the taste of coconut, even, you will most likely enjoy these pancakes.

If you just can’t stand coconut, well then this isn’t the recipe for you. To be fair, though, you did click through and the word coconut was right there in the title. Try my classic buttermilk gluten free pancakes. :)

Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast!

Coconut flour nutrition
Coconut flour facts

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Prep time: Cook time: Yield: 10 to 12 pancakes


1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature

4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for greasing the pan)

4 eggs (200 g, weighed out of shell) eggs, at room temperature

2 tablespoons (42 g) honey

1/2 cup + 2 tablespoons (80 g) coconut flour

1/2 cup (72 g) tapioca flour (or try arrowroot)

1/8 teaspoon kosher salt

2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot)


  • In a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine. In a separate, small bowl, place the coconut flour, tapioca flour, salt and baking powder, and whisk to combine well. Add the dry ingredients to the wet ingredients in 2 batches, pulsing to combine after each addition. Once all of the dry ingredients have been added, blend or process until very smooth. Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend or process again until smooth. The batter will be thick.

  • Heat a griddle or lightly greased nonstick or cast iron skillet over medium-low heat. Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4-inch round, just less than 1/4-inch thick. Repeat with as many pancakes as can fit comfortably at one time, without touching, on the skillet. Allow the pancakes to cook for less than 2 minutes, or until the underside is evenly browned. Not many bubbles will break through the surface during cooking as they would with conventional pancakes. With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about another 45 seconds). Remove from the skillet, and repeat with the remaining batter.

  • Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’

  • This recipe can easily be halved or even divided by 4, to make coconut flour pancakes for one.


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  • Shannon Payne

    I can’t wait to try these!

  • JenC

    These were fantastic! I’ve made a lot of different coconut flour pancakes and this is by far my favorite. They really are fluffy and don’t taste eggy at all. My kids also loved them. I did the recipe by 1.5 times and didn’t need to adjust any of the measurements (I didn’t increase the honey just to keep the carb count down) and I did add 1/8 TSP xanthan so they didn’t fall apart on flipping, which sometimes happens when using coconut flour. Well done!

  • JanetS

    I wonder if these would work with “flax eggs” since I can’t eat the real thing from our hens…

  • Sandie

    I just tried this recipe–delicious! I’m trying Paleo to see if it will help my autoimmune disease. This recipe will be a repeater!

  • Allison

    These pancakes were delicious. The batter came out thinner than the description, but it was great, they spread on their own. I’ll be making these again.

  • Katie Phillips

    I don’t have any coconut oil, can I use something else?

    • Ashley

      If you arent on a paleo diet, try vegetable oil. If you are paleo, try avocado or olive oil.

  • Natalie

    Can I use regular baking powder? Also, do you think it would be possible to just use half flaxseed(egg) substitution and half eggs for the recipe?

  • Sage

    So good! I’m newly paleo and these tasted even better than pancakes loaded with gluten. Bravo!

  • JT

    Has anybody tried this with gelatin “eggs” instead of actual eggs? These look delicious.

  • Lorena

    These were amazing! I’m new to the gluten free/ paleo world and was skeptical. These were better than regular pancakes. Thanks for sharing!

  • Sandie

    I just tried this recipe today–I had saved it on a Pinterest board. Delicious! I am taking some to work tomorrow (I start at 7am so I bring my breakfast). Thanks, Nicole!

  • Mabel Chupp

    Can I seperate the eggs and whip the eggs whites till they stand on their own and then fold them into the batter? That is what I do to regular pancakes and it makes them extra fluffy. I do that to my almond flour pancakes and they are almost like regular pancakes.

    • As always with any recipe, Mabel, I recommend making it as written before altering the recipe at all. After that, feel free to experiment!

  • Penny Davis

    I just made these–I didn’t have tapioca so I used the arrowroot. It’s amazing! And I’ve been trying so many different recipes for that “perfect pancake”. I’ve finally found it. Now I just have to change the measurements for one (newby on measurements). :)

    Hey-can we make waffles with this recipe???

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