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.
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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!
How many pancakes make a serving?
8 servings per recipe, one pancake = one serving.
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.