Coconut Flour Pancakes
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These thick and fluffy coconut flour pancakes make the best healthy breakfast. They use simple ingredients and are naturally low-carb and gluten-free.
Table of Contents
I make these coconut flour pancakes for my family far too many times. Coconut flour is one of my favorite ingredients for making pancakes and other baked goods. When mixed with eggs or egg whites, it creates an almost cake-like texture.
These pancakes make a healthy, wholesome breakfast that is naturally low-carb, gluten-free, and has ZERO coconut flavor. They are so thick and fluffy and almost melt in your mouth. They aren’t overly sweet, so you can add some extra sweetness to the batter or top them with maple syrup, fresh jam, or a medley of berries. Bonus? You can prep these pancakes on the weekend and enjoy them during the week, as they reheat beautifully!
If you enjoy coconut flour recipes, try coconut flour muffins, coconut flour cookies, and coconut flour bread.
★★★★★ REVIEW
“My favorite pancakes recipe ever! Thank you for sharing the tip to cover the pan, it made all the difference.” – Lidia
Ingredients needed
- Coconut flour. Sift your coconut flour very well to ensure there are no clumps throughout. Please choose a good quality brand because it makes all the difference. I like Bob’s Red Mill or Coconut Secret brands.
- Baking powder. Gives the pancakes some rise and fluffiness.
- Egg whites. It makes the pancakes extra fluffy, lowering their calories and fat. I tested these with whole eggs, too, and they turned out delicious but not as fluffy.
- Greek yogurt OR sour cream. Gives some moisture without needing butter or oil. Any thick yogurt will work well.
- Milk of choice. I used unsweetened almond milk, but any milk works.
- Sugar. Optional, but add if you want super sweet pancakes.
- Liquid stevia. Optional, but gives sweetness to the pancakes. I prefer to keep the pancakes unsweetened so I can top them with plenty of sugar-free maple syrup.
How to make coconut flour pancakes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix the dry. In a large mixing bowl, combine the dry ingredients.
Step 2- Make the batter. Add egg whites one at a time, then mix in milk, yogurt, vanilla, and sugar (if using). Whisk with dry ingredients until a very thick batter forms.
Step 3- Cook. Grease a skillet over medium heat. Spoon batter, cover, and cook for 3–4 minutes until edges are golden. Flip, cook two more minutes. Repeat until done.
Step 4- Serve. Serve the pancakes immediately, or let them cool completely.
Arman’s recipe tips
- Patience is key when making these pancakes. While it may seem to be more time-consuming than traditional pancakes, you’ll be rewarded with ultra-thick and fluffy pancakes.
- You must cover the pancakes while they are cooking to ensure they rise. The trapped air forces the pancakes to rise even quicker and stay intact.
- These pancakes are not overly sweet, so add some sweetener if you want sweet pancakes. Alternatively, you can make coconut flour banana pancakes.
- If I’m making pancakes for a crowd, I like to store them on a baking sheet in the oven set to its lowest setting so they stay warm while I finish the batter.
Storage instructions
Like most pancake batters, do not prep it in advance. This is extra important for coconut flour, as it is much more absorbent. However, you can freeze leftovers to enjoy later:
To store: Leftovers can be stored in the refrigerator, covered, for up to 1 week.
To freeze: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
The main reason coconut pancakes fall apart is the brand of coconut flour you use. I’ve used some brands with a very weak consistency and aren’t as absorbent, which can be a problem (you want your coconut flour to act like a sponge!). To combat this, add more coconut flour if your pancake batter isn’t extra thick (not pourable or smooth). Alternatively, if your batter is too thick (not mixable and too crumbly), add extra milk until it is no longer crumbly.
More healthy pancake recipes
- Protein pancakes
- Oat flour pancakes
- Almond flour pancakes
- Banana protein pancakes
- Healthy oatmeal pancakes
If you tried this Coconut Flour Pancakes recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Fluffy Coconut Flour Pancakes
Video
Ingredients
- 1/3 cup coconut flour
- 1/2 teaspoon baking powder
- 6 large egg whites * See notes
- 1/2 cup milk
- 2 tablespoon Greek yogurt can use sour cream
- 1 teaspoon vanilla extract optional
- 1 drop liquid stevia optional
Instructions
- In a large mixing bowl, combine the coconut flour and baking powder and mix well.
- Add in the egg whites, one at a time, followed by the milk, yogurt, vanilla extract, and stevia. If using sugar, add it in here. Mix very well, until combined and a very thick batter remains.
- Grease a large non-stick pan and place it over medium heat. Once hot, spoon portions of the pancake batter onto the pan and immediately cover it. Cook for 3-4 minutes, or until the edges go golden. Remove the lid, flip, and cook for a further two minutes. Repeat the process until all the pancakes have been cooked.
- Serve the pancakes immediately, or let them cool completely.
These pancakes are the best! The recipe works perfect as written exclamation they really are amazing!
Thank you so much, DJ! Appreciate it!
Hi, can I add blueberries or nuts inside the pancakes? Can I use flax eggs? And what do I do with the yolk? Thanks
Yes, adding those to the pancakes is fine. No, flax eggs will not work, as these pancakes need the stability and structure from traditional eggs. Besides, I’m using the whites, which no egg substitute can replicate. I like to use the yolks in my creme brulee or homemade mayo 🙂 https://thebigmansworld.com/keto-creme-brulee/
I make pancakes with almond and coconut flours, ground flaxseed, baking powder, eggs, butter, but haven’t perfected the recipe, I’m getting close. I think they are healthier. I’m losing weight anyway.
Thanks for sharing the feedback, Elaine- Glad you enjoyed these pancakes. I do recommend sticking to my recipe to ger the perfect texture (almond flour, ground flax, and yolks aren’t included in my original recipe, so I can’t vouch for how they turn out with them included).
Delicious! Only thing is I couldn’t get my pancakes to cook and not be overly dark on the outside but this lead to a deliciously caramelised banana flavour.
Hi Carol- I’m wondering if it’s more the pan you used than the pancake batter itself. These pancakes are on the lighter side, so golden brown on the outside is the darkest it should be. Also, cooking it at too high heat can lead to that.
This is not the first coconut flour pancake recipe I’ve tried, but it is the best! It’s the egg whites and covering them while cooking that makes all the difference. I like that it’s super easy to tweak this recipe by simply adding more flour or milk as needed (I used coconut milk because I enjoy coconut forward flavor). Overall fantastic recipe! 😋
Thanks for the lovely feedback and review, JP- YES. I know i sound like a broken record when I say that in all my pancake recipes, but covering them really does lead to fluffier, cakier pancakes.
Well, since I’m always looking for ways to get more protein esp for breakfast, I decided to put a scoop of protein mix in with the eggs (2 real) & 4 from the carton of egg whites. Everything else the same. Poured out rather runny, but ok when I went to flip them they tore. Flipped them best I could. The other side stayed white with the original air holes. It reminded me of a sweetened scrambled egg, stayed together (fried in pieces) but felt/tasted like scrambled eggs. I did add about a tsp of regular flour for the 2nd group, same, maybe a little less runny, but same fried egg taste (torn, same sweet scrambled egg feel & taste). Guess i struck out.
Hi Diana- thanks for sharing your feedback with me. I can see why it turned out like that, as coconut flour is quite tricky, and adding any additional dry ingredients would completely throw off the wet ingredients. Along with using whole eggs, them resembling scrambled eggs is not surprising. You may prefer my protein pancakes or keto pancakes instead, which are both higher protein.
I experimented with a few different types of flour until I found the perfect one. Great recipe!
This recipe was AWFUL. Waste of time and ingredients – pancakes just fall apart.
Hi Bob- I’m sorry to hear these didn’t work for you. I’d love to troubleshoot and see what may have caused this- was this your first time using coconut flour? Please shoot me an email or message!
I love all of your recipes, they are SO easy and so good.
Thanks so much for your lovely comment and review, Samantha- I’m so glad you enjoyed this recipe!
I made this recipe as an oven pancake,
using whole eggs and pouring the batter in a hot cast-iron pan with butter/ghee in it. I baked it at 45 degrees for 25 minutes.
It puffs up like a soufflé.
Topped with raspberries, it was delicious.
Thanks for the recipe. Your site is wonderful.
La! Thank you so much for sharing your adaptations and oven baking it- this is super helpful for others who may be looking to bake it too. I might even give it a go myself next weekend 🙂
This keto bread and pancakes have changed my life ,as a Diabetic my sugers where out of control,but now I have the keto recipes I have dropped my sugars from 14s down to 5.5 and I feel better now than I have in the last 40 years .
OH wow, congrats, Graham!! 🙂
A weekly staple in my kitchen. I just love using coconut flour!
Thanks for the lovely review, Karen- glad you enjoyed this recipe!
Could I sub Bobs red mill paleo flour?
Just made these im not sure what I did wrong but they came out super gritty with a dry hard to get rid of after taste.
My dad refused to eat anymore and called them pancakes of death
Could I sub bobs paleo flour?
Haven’t tried, feel free to experiment and see
Probably not at the same measures. Coconut flour is very thirsty. that’s why it only uses 1/3 cup of flour to 6 egg whites. If you used regular flour, paleo or not, you will have to add a lot more flour or use much less egg white. You’d probably do better to look for a Non-Keto Pancake recipe that has been tested with regular/paleo flour. Coconut flour is NOT a one-to-one replacement.
Love this recipe, easy and so enjoyable. Thank you
Thanks so much for the lovely review, Cheryl! Glad you enjoyed these pancakes!
Hi! Is there a video for this?
Yes! Check the recipe card 🙂
Is there a video for this?
Yes! Check the recipe card 🙂
Great short keto recipe.
My favorite coconut flour pancakes recipe ever!
That is what I like to hear!
I made this recipe as an oven pancake,
using whole eggs and pouring the batter in a hot cast-iron pan with butter/ghee in it. I baked it at 45 degrees for 25 minutes.
It puffs up like a soufflé.
Topped with raspberries, it was delicious.
Thanks for the recipe. Your site is wonderful.
I love the way you set this up for easy recipe Preparation.
your website is awesome!!!
Can this recipe be considered keto ?
Kids loved them and so did my wife. Me- not so much.
Thanks for the feedback, Matlilda- sorry you weren’t a fan of them! Hopefully I have some other pancake recipes that you’ll enjoy instead!
great version, really good to know that this works, I’m always unsure with coconut flour and whether it will work in a given dish, so thank you
I just made your coconut flour pancakes! Absolutely delicious and fluffy just like you said! I made them 2 at a time in egg rings! I got 8 pancakes this way! I made 2 plain, 2 with sugar free chocolate chips and 4 with cinnamon! I topped them with Cary’s sugar free maple syrup! So yummy! I put a little bit of monkfruit erythritol in it w/o measuring it but it needed more sweetness. All and all I think it was a success!
Will adding protein powder affect the recipe at all?
Hi Lex- yes, it will. I don’t recommend it for this recipe, as you’ll need to adapt the liquid ingredients to compensate for it, and even then, it differs depending on which protein powder you use. I’d suggest making my protein pancakes or banana protein pancakes instead.
Can I use coconut yoghurt instead of Greek yoghurt?
Sure can!
can this batter be used to make waffles?
Yes, it can!
How do I get these to not stick? I made them once perfectly and can’t seem to do that again.
Did you use a non-stick pan?
How many pancakes for the nutritional info?
Can I replace the egg whites with whole eggs? If so, how many whole eggs?
Yes- the same amount of egg whites.
Can I sub coconut milk for almond milk?
Absolutely!
Can I sub maple syrup and how much!
In the vegan option, do you use both cocnut flour and a gluten free flour or is it one or the other??
The vegan version has no coconut flour 🙂
What is a serving
One pancake per calories listed.
So is your nutrition information for the whole batch of Pancakes ..6 carbs? Then I divide by how may it made?
how many servings is the recipe? Pankcakes per serving? Thank you…can’t wait to try them.
It depends on how big you make the pancakes! Just make as many as you can and divide it by the servings! Enjoy!
Can I sub regular white or whole wheat flour for the gluten free flour (vegan version)? Equal parts sub? Thanks! These look amazing!! I love your pumpkin pancake recipe!
Hi! I think that should be perfectly fine 🙂
Can I use erythritol or monk fruit sweetener instead of liquid Stevia? Or does it have to be a liquid based sweetener?
Hi Riley! I haven’t tried it with that, I’d be cautious as the granulated kind will add weight to it.
Wondering about the nutritional facts for the Vegan option. I suppose it wouldn’t be the same as the Keto one, would it?
Nope, it wouldn’t, check out myfitnesspal for those macros!
These were super fluffy and thick and SO GOOD!
So glad to hear that!!
Excellent recipe. I used one small frozen banana and one egg, coconut flour added till mixture is a little thick. Made great mini pancakes for my baby and she loved them! Thank you so much! I look forward to adapting many of your recipes for my baby.
AH, this is just a perfect recipe! I recently brought some almond flour to my kitchen. Figured I’d find recipes for it! I don’t think it’d be a suitable substitute for the coconut flour in the vegan recipe, BUT that just gives me more incentive to use coconut flour again!