Keto Recipes - Created Date : 6.1.2020

fluffy coconut flour pancakes

fluffy coconut flour pancakes

fluffy coconut flour pancakes

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 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.

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, 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.


In a large bowl, whisk eggs, milk and melted coconut oil until combined. In a separate medium bowl, whisk coconut flour, honey, 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.


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.

I’m usually a waffle person too (although I like pancakes better than french toast) and I had a not awesome coconut flour pancake experience buuut I feel like these are like 1000x better! They look so pretty and tasty and I think I need to give them a tryyyy

Coconut flour soaks up a lot of liquid so it takes very little for any recipe that calls for it. Howerver, you have to consider that these are not going to be regular sized pancakes. I doubled the recipe and it made just enough for my family of 4 (2 sons and my husband as well as my 7 month pregnant self) Don’t let the amount of ingredients scare you, coconut flour is very unique and requires stepping out of your comfort zone when baking! ??

I found myself adding way more coconut flour than the recipe called for. Mine were extremely runny even though I followed the recipe to the T. Even after adding more flour they were still flat and light looking. Like crepes. They also looked very greasy ????

Mine are coming out the same way as we speak. ?? I should have added more coconut flour, but I didn’t because I’m hesitant because it’s so absorbent. I was kind of hoping that these would fluff up on the griddle but they aren’t, they’re like mini crepes. I think they’ll taste good, but following this recipe unfortunately didn’t yield the same results for me.

Hi there! I hope this can be of help. First of all you need to make sure your baking powder isn’t out of date. If it expired, it won’t work. Also, remember this is not regular flour, so I wouldn’t expect them to be as fluffy as regular pancakes (but not as flat as crepès like you were explaining). Second, if you add more flour, you are changing the ratios; meaning that you might need to add more baking powder, salt, sugar, and probably oil and milk. I’ve read that it also depends on the brand of flour that you buy that it may influence “it’s absorption capacity”. I had to add more flour when making them, but a teaspoon at a time. Because I added more flour I added more salt and sugar. I would say that my alterations ended like this: 1/3 cup of coconut flour, 1/2 tsp of salt and 1 1/2 tbsp of sugar. The batter look like a normal pancake batter. Give it another try! Maybe add flavors like cinnamon and / or vanilla. I ended up with 8 almost 4 inches pancakes. Good luck ??

Hi there! I hope this can be of help. First of all you need to make sure your baking powder isn’t out of date. If it expired, it won’t work. Also, remember this is not regular flour, so I wouldn’t expect them to be as fluffy as regular pancakes (but not as flat as crepès like you were explaining). Second, if you add more flour, you are changing the ratios; meaning that you might need to add more baking powder, salt, sugar, and probably oil and milk. I’ve read that it also depends on the brand of flour that you buy that it may influence “it’s absorption capacity”. I had to add more flour when making them, but a teaspoon at a time. Because I added more flour I added more salt and sugar. I would say that my alterations ended like this: 1/3 cup of coconut flour, 1/2 tsp baking powder, 1/2 tsp of salt and 1 1/2 tbsp of sugar. The batter look like a normal pancake batter. Give it another try! Maybe add flavors like cinnamon and / or vanilla. I ended up with 8 almost 4 inches pancakes.

Mine were greasy, too. Not fluffy by my standards. I’m not trying to go very low carb, so when I make them again, and I will, because pancakes are one of this food group that I still enjoy, I will likely add some grain flour. I don’t think more coconut flour will make the difference and other nut flours won’t be my answer. I don’t believe heated nut flours are any better nutritionally than roasted nuts, and they lose a lot in the heating.

I made these today and they were pretty good. the recipe gave me 8 pancakes (small). I added cinnamon and a wee bit of vanilla extract and they were fluffy and yummy. I was glad because I had purchased a HUGE bag of coconut flour and so far wasn’t able to incorporate it successfully into any recipes. Thanks for the recipe

Yes, the ratio of coconut flour to white flour is 1/4 to 1/3 cup of coconut flour to 1 cup of reg flour, depending on your coconut flour. I would start with 1/4 cup until you get to know your coconut flour. I also let the batter sit for 15 minutes before cooking and made in a 4-inch fry pan so they wouldn’t run off somewhere! ?? Very good!

I made these this morning – followed the recipe to the letter and they turned out great! I actually got 9 pancakes. ?? Ate one plain, one with fruit preserves, and one with cashew butter & maple syrup. Yum! What a treat. Thanks!

I just made these pancakes today (12/24/2015) and WOW they were great! The recipe measurements were very accurate and each pancake came out nice and fluffy. I didn’t have coconut oil so I used avocado oil which worked very well. The only thing is that the pancakes came out very thin so they weren’t as large and fluffy as expected, but that didn’t matter because the flavor was great and hubby and I had enough to eat with our other breakfast items. Thanks for this recipe! So yummy!

I added 1 T flaxseed meal, 1/4 t baking soda. I only added maybe 1/8t salt. I did not have coconut so I used almond milk.

Still very tasty, although next time I will add the full 1/4 t salt. I will make this again. No heavy bloated feeling. Like you feel, after eating wheat.

Made these… Good, but I thought I messed up because the texture color, and consistency is vastly different from a regular pancake mix. First off, it’s very thick…but a weird thick. It wasn’t smooth, and pouring it onto the griddle didn’t form into a perfect round pancake. I didn’t know how to thin it. The color was a strong yellow, due to the 4 eggs used. Also, because of the 4 eggs, my pancake smelled like scrambled eggs. It scared me at first, because I thought I was going to be disappointed that it wouldn’t taste good. But it taste just like a pancake… more like a fun french toast. The recipe did not make 8 pancakes at all! I only got three out of it, which was fine, because of the 4 eggs in it I got full quick. I will be making these again.

These were EXCELLENT! I used butter instead of coconut oil because I love butter, and I didn’t have enough almond milk so I added 1 Tbsp heavy cream and 3 Tbsp water. They were fluffy and crisp on the edges, a really great low carb alternative! Thank you ??

I’ve made this recipe twice. Love it. They do come out nice and high with beautiful crisp edges. For me, though, they make 6 small pancakes. I do add a bit of chia seeds and flax meal to thicken up the dough before pouring into the pan. I get my carb fix with super protein, yay!

Made these today, they are delicious! Doubled the recipe for my family of 4 and it was the perfect amount for us. We topped them with peanut butter and honey (they did anyway, I used maple syrup instead!) and loved them! Definitely my new go to pancake recipe! Thanks!!

I have never commented on a thread like this, but I just had to say THANK YOU THANK YOU THANK YOU!!!!!! I made these with frozen wild blueberries, and they satisfied my sweet/pancake tooth! Husband and I have gone off added sugar(I used raw honey instead of sugar in this)and most carbs, and these will sustain us very nicely!!!!! Seriously, I have tried protein powder pancakes(awful consistency) and almond meal pancakes(way too many carbs/calories) but there is something about the egg to coconut flour that makes magic happen! God bless, have a great day, and thank you again!!!

Made these this morning for my two college sons home on spring break. They loved them. It was my first time using coconut flour and you don’t think these are going to work but they turned out wonderful. And healthy too. Thanks for the recipe, Ron in Dallas.

We’re dairy free, soy free, and mostly tree nut free, so we use coconut milk. I love the smell of coconut flour and how it tastes, however, each time I use a coconut flour recipe and substitute in coconut milk, I find the batter goes from liquid to solid real quick, and we can’t afford to use an excessive amount of milk to fix it! Any tips? I’d love to be able to find a decent pancake recipe that works!

Hello Stephanie! These pancakes look amazing and wonderful. I love coconut flour as it imparts such a gorgeous flavor. I am so excited about all the wonderful fall thing you have mentioned especially these pancake. Thanks for sharing.

For those who can tolerate white flour:

I added 1 level tablespoon of self rising flour to the dry ingredients before mixing and this small amount of SR flour gave the pancakes a little more body and rise without changing the wonderful flavor. Turned out great!

I tried these pancakes and they looked exactly like your picture! I was able to make 4 pancakes. It was my first time cooking with coconut floor and it may take some time for me to get adjusted to the grainy texture.

These pancakes were great!! I was afraid they were going to taste like eggs but they were coconut flavored just as you said. My daughter is a recently diagnosed diabetic (type 1) and while she can certainly have as many carbs as she can, lowering them may help her not need as much insulin. I poured the batter into a 1/4 cup and this made about 5.5 pancakes. With my calculations, it came up to be around 7 grams of carbs. We used some protein pancakes prior that are 10 grams for the same size pancake. There is also some studies saying that type 1’s are sometimes gluten sensitive so I am happy if I can eliminate some gluten from her diet.

So…I just tried this recipe. I think these might work way better as crepes. I added another egg, because mine weren’t cooking in the inside and they were burning on the outside. I only had them on medium heat. I wanted to use the coconut flour, b/c I thought it would be healthier, but with adding so many eggs it is kind if a bust. The texture is anything but fluffy! Good luck if you actuallt try this….

These are hubbys and I’s favorite pancakes ever. EVER. I use unrefined coconut oil and cook them in it as well, and substitute erythritol for the sugar and unsweetened coconut milk for the milk, making them low carb friendly! We absolutely adore these!! Thank you for this amazing recipe.

Made these this morning. They were great. Only used 3 eggs, which was plenty and about 1/2 C of milk so they would spread easier. They held together beautifully and were easy to flip. Thanks for the recipe.

I just made these for breakfast and they were delicious! I did make a few substitutions though, because I lacked some ingredients: half & half for milk, powdered swerve for sugar and butter for coconut oil, and ended up having to add another tablespoon of coconut flour, and they turned out perfectly fluffy and delicious. One note though, they do need to be fried on low/medium low heat or they burn too fast! Thanks for the recipe!

These are wonderful pancakes! I made them for my husband and son on “breakfast for dinner” night before our son boarded a plane in the wee hours. I added a little grated unsweetened coconut, and that was a nice touch. To avoid runniness, the key is to mix these thoroughly with a fork until all the lumps are out, which is different from most conventional quick bread recipes. The batter, when well mixed, isn’t overly runny. The right temperature of pan helps, too, stopping the pancakes from spreading. With berry jams, fresh blackberries… Yummmmm!

These were great! My son loved them too!! I found I need to add 1/2 TBSP to the batter, but I think it depends on how accurate you are with the liquids, eggs differ in size that might have made mine a bit loose consistency. Overall, this is a basic recipe and it stand GREAT!!!

Thanks for posting it!

I was really excited about these pancakes but they were terrible. Very eggy tasting, even though the blog says they aren’t, they were and had a grainy texture. My daughter wouldn’t eat them. I followed recipe exactly and they looked beautiful but I will not be making them again

These pancakes were disgusting. Tasted more like sweet eggs than a pancake. The ratios were really off and I’m unsure how to fix it. Less eggs for sure, A LOT more flour, and more sugar. Maybe add in some vanilla extract as well. The pancakes were too greasy, honestly the coconut shouldn’t even be added in, it should be used to grease the pan beforehand.

I just made 2 batches (made separately), and they are great. Tasted a little eggy but still delicious when adding some blueberry coulis and maple syrup! I ran out of coconut oil fo I put half flax oil and half coconut. I also did not put any granulated sugar and put coconut sugar instead. Made them slightly darker but barely any difference. As for the coconut flour, i’m thinking brands might make a difference. I used “Let’s do… Organic” and I really love it. Turned out great and will definitely be making again! ??

I made these this morning, and I really liked them. I made two batches because I was afraid it wouldn’t be enough for my 3 hungry boys. The second batch was fluffier because I beat the eggs well before adding the milk and oil. Unfortunately, 2 of my pickier eaters would not eat them. They taste very eggy, much more like french toast than pancakes. I liked them, but they definitely weren’t what I expected.

These are good! We’ve made them twice now.

I’m wondering, what is the purpose of the 3 tbsp of coconut oil in this recipe. Can I replace it with butter or lard or skip it?

I’d like to make these for people who don’t appreciate the coconut flavor as much as I do.

This was my first experience with coconut flour and they turned out just like yours–gorgeous and light and absolutely scrumptious! They do have a very unique, but truly delicious texture and flavor. You still know you’re eating pancakes, but they’re just a bit more, somehow… Anyway, thanks so much. As long as I can have pancakes and the like, I can stick to my low(er) carb diet! Yay!!!

These pancakes are delicious! It’s the right combination of texture and flavours. Coconut and maple syrup mingle so perfectly! I love that it only calls for 1/4 cup of coconut flour. It’s expensive! They are fluffy as compared to other gluten free pancakes, but gluten free will never yield the same results as regular flour recipes. As long as you expect that and carefully follow the recipe instructions, these won’t disappoint.

Just finished making them..the recipe is consistent with the thickness, thing is right so far. However, my pancakes turned out very greasy and fried egg-tasting. Not my favourite recipe. They aren’t very fluffy either. I feel like I want to trash them all but I feel bad about wasting all those eggs!

These are great! I was a bit wary of the 1/4 cup of flour but they turned out perfect. Made pikelets from them. If you are unsure about the amount of flour, leave it for a couple of mins and watch it soak all that liquid in!

The batter was runny and the coconut oil started to get lumpy as it cooled. BUT. they came out perfect! Fluffy and delicious– never has a batter looked like water even when pouring on the skillet and turned out so good!! So glad I stuck with the original recipe. so amazing!! Thanks for this!!!

Thanks for great recipe! These pancakes were very tasty but the came out really dry. Is that normal when using coconut flour? I used almond milk, carefully measured out the flour per direction online (not to pack it or tap it down. Just fluff flour, scoop into measuring cup and level off) and I added 1 tsp of vanilla. Could anything I added/changed caused then to be dry?

Alexandria — I’m not sure, but it is possible the almond milk absorbed more of the coconut flour than normal milk would. Did you use Bob’s Red Mill coconut flour? That works the absolute best for this recipe! So sorry they were dry!

Just made these and they worked really well. I used table salt and soya milk instead of what the recipe called for. Texture was perfect. My only dislike was the overly eggy taste, which is fine for savoury pancakes, but I like mine with maple syrup so will try experimenting with less egg yolk and more egg white.

Just so you know, I kept trying to open this from my iPhone is every single time an ad popped up that I couldn’t get out of and had to close the page and reopen. Then I’d try and reopen it in a new window and the same thing would happen. Every. Single. Time. For like 10 tries. I finally tried it from a computer just to let you know there is an issue and I couldn’t scroll all the way down without that ad popping up.

Just made these with a few changes to make the them low carb. I used coconut milk instead of regular. Also added 1/4 tsp each pumpkin pie spice and vanilla extract. So yummy! I made 14 silver dollar pancakes at 0.33 carbs each.

Stephanie, these came out just as you said! This was my first attempt at using coconut flour and except for the eggy taste for me (not a big fan of eggs) it was indeed a great recipe. I used coconut milk as well as the coconut oil and loved the coconut flavor throughout. Also topped them with Trader Joe’s Seville Orange Marmalade and Organic Blue Agave Sweetener. I read that “just adding one or two tablespoons of coconut flour to baked goods or gravy, smoothies, and casseroles will add the health benefits” this flour is known for. I will do this in the future.

I wish more people would make recipes before commenting or reviewing. These did not turn out light and fluffy at all and WERE very eggy! I followed the recipe to the letter. The recipe needs needs work ?.

I apologize. I only saw some if the comments and the ones I saw were only about how the recipe sounded good or that the pancakes looked good. I didn’t see the comments where people had made them. Anyway, they are too eggy and ithink theres not enough liquid. The first ones I made were dry and crumbly. I added more liquid so that the batter was almost pourable and those turned out much better and able to be flipped without breaking apart, more like traditional pancakes.

I just made these. Did taste of egg tho i didnt mind it. Only used approx 1tbsp of coconut oil and 1/2tsp of sugar alternative -maybe thats why. I used 100% pure maple syrup and quickly figure out a couple nutrition facts. They are approx if course im not a pro at it. My batch made 6 pancakes 1 tsp of syrup per cake.

Per cake

Saturated fat: 2.6g

Protein: 6.6g

Sugar: 4.5g

Calories arent something that i count but i was curious how much saturated fat im getting. You dont wanna go over a 10% daily value. Sugar…diabetes runs in my family. Protein…building muscle.

I just made this recipe using Bobs Red Mill coconut flour. The only thing I changed was I used canned pumpkin instead of coconut oil. Turned out great thank you so much for this recipe. I will make it again!

Thanks for the awesome recipe!!!! The pancakes come out amazingly delicious! I do normally get 8 to 9 yummy fluffy of them, smaller than average in size, from the suggested proportions. It’s true: the coconut flour ( I use Bob’s Red Mill) soaks those eggs and milk right up, like a sponge, so the batter I get is pretty thick, not runny at all. These pancakes are super quick and easy to make, yet the flavor is incomparably good. Pure delight on the plate. Thanx again!

Fluffy!!!!!!!! My coconut oil started to solidify again while I was mixing the dry ingredients so next time I’ll mix dry first!!! I’m thinking these would also be delicious with savory! Like on the plate with Philly cheesesteak or fajita stuff!

I am currently trying the AIP diet to help with some health issue and was excited to see this recipe to break up the smoothie for breakfast routine I have found myself in. So, I used coconut sugar instead of granulated sugar and added a tablespoon of maple sugar and a teaspoon of cinnamon. They were delicious! Thank you for the recipe, can’t wait to try more.

PS Has anyone tried to freeze the cooked pancakes for breakfasts during the week?

These pancakes are the closest thing to the real deal white flour pancakes that I have tried yet. I am a recent Paleo convert and I have been looking for a recipe that was Paleo but could also help me satisfy my pancake craving. These fit the bill! The only thing I changed in the recipe is that I substituted coconut milk and coconut sugar for the milk and white sugar, and they turned out great! I used a 1/4 to measure out the batter for each pancake and I got almost exactly 4 pancakes.

I will use this on a regular basis!

I was looking for the nutritional information on these pancakes… what are the calories, carbs, protein, etc? What is the serving size? 1 pancake? 2, 3? Thank you! They were delicious so I hope they are within my range!

Made these this morning for DH and I. Chose to do it with coconut milk so that we could experimentence our first dary and gluten free breakfast. This is a solid recipe. You may even get away with 1/2 TBS sugar if your’e not big on sweet cakes.

Pancakes were good and I usually am not a pancake person. Made them per recipe except I put in ¼ t of baking soda in addition by mistake. I would do the dry ingredients first, then the wet because the coconut oil started to solidfy again. Whisking helped. Definitely keep the pancakes small or flipping will be an issue. Cooked with small amount of butter in a frying pan on slightly higher med heat and they came out as pictured (just not as round after I flipped them). For low carbs, omit syrup and eat with fruit or peanut butter.

Just made these and they came out lovely and fluffy! Only problem was that mine came out a bit savory, perhaps because I used Stevia instead of sugar so it wasn’t sweet enough? I’ll definately play around with the recipe a bit thank you!

I tried making these and they were a globby mess. I DID substitute for the eggs (chickpea liquid) so that may be the issue. I can’t have eggs, wheat, corn, barley, dairy, nuts, soy so I am extremely limited. Any suggestions would be welcome.

I should have read the comments before making but this totally came out wrong. Nothing is expired, followed to the t, and came out very runny. And I’m experienced with making lots of gluten-free recipes and I’m pretty experienced in the kitchen. There’s nothing wrong with us lol, it’s the recipe that’s wrong. Maybe update this? Thanks anyway but by not correcting the mistake it does make us lose trust in other recipes posted here.

Being it was my first visit and first recipe to try kinda discourages me to try anything else. ??

Ms Martin — So sorry to read that. ?? I’ve made and remade this recipe many times since getting mixed reviews to ensure the ingredients/directions are accurate and it has always worked for me (with Bob’s Red Mill coconut flour), so I’m not sure what is the issue. It seems it works for some people and not for others, whether from a taste or performance perspective. I guess it’s just not for everyone! Thanks anyway for trying and for your honest feedback — I hope you find another recipe on the site that you do enjoy.

I followed the recipe exactly, and they turned out great! I have made coconut flour pancakes in the past that completely failed. But I trusted this recipe. I was sceptical at first with how liquidy the batter was, but I just went with it. I made super small silver dollar pancakes. Made over 20. They weren’t extremely fluffy but we’re still fluffy yet thin. Crispy on the outside. Added cinnamon and vanilla and they tasted like churros. Mmm mmm thank you for this recipe!!

Thanks for this recipe. I had a go at making them today. Unlike, the other comments above, my pancake mixture was not runny and the pancakes DID turn out fluffy which I was pleased with. However… the pancakes themselves tasted very egg-y which put me off them a bit.

For the quantity, I used the 1/4 cup size (heaped) to dollop the mixture on the pan and got 5 pancakes.

The pancakes taste like eggs and coconut (not a big fan of that combo). It was more like making an omelet than making pancakes. My 12 year is on a gf diet for her acne (it’s working). She likes them and that’s all that matters. Thank you!

I’ve never used coconut flour before but on low carb diet and just sick of eggs for breakfast. I followed the pancake recipe but substituted avocado oil for melted butter and apricot flavored sparkling water for seltzer. I started with melted butter in cast iron skillet but after first batch sprayed non-stick spray between batches. They turned out just wonderful and fluffy. I also made a,fabulous syrup using French Vanilla sugar-free syrup and frozen mixed berrries with a slight pinch of salt, simmered until I got a good consistency. Excellent.

Hey, today I tried out your recipe. The consistency turned out pretty well. Pancakes were fluffy and they had a nice colour, but according to my taste it was a bit too dry and the coconut flavour was too strong. I added one banana to decrease this taste. But…yeah…

I just made these exactly as the recipe is written. The pancake turned out nice and fluffy (I used a new can of Trader Joe’s baking powder), and the consistency of the batter is perfect. Unfortunately, the pancakes are so eggy that I can’t eat them. They smell like egg, taste like egg, look like egg. I hate egg. SO,, if you like egg, these are perfect. If not, this isn’t the recipe for you.

OK so all of you people who said these pancakes look amazing but haven’t tried them yet: I don’t know what the picture was of but it certainly is not of the pancakes that the recipe makes. They came out super weird and chunky and grainy. it was almost impossible to cook them they just kept falling apart. Nobody in my family really liked them. I’m definitely not ever going to make these again

I just wanted to say that I LOVE this recipe! If you want to make them especially low-carb, you can use 3 Tbsp of half and half and 1 Tbsp of water instead of 1/4 cup of milk and use a no-calorie baking sweetener that is equivalent to 1 Tbsp of granulated sugar.

I have been making these for the past few months. these pancakes turn out great each time! My secret is to mix the ingredients in my Magic Bullet. they are firm and fluffy and I always make a double batch. Best coconut Pancakes hands down! thank you for sharing ,3

These were TERRIBLE! I added extra flour because the batter was so runny.

They tasted very eggy (I even added a bit more vanilla to avoid this) difficult to flip without breaking apart (no gluten) and had a very grainy texture.

Will not be making again. I suppose I will have to put my coconut flour mixed with regular flour to use it up.

The mixture is runny (I did this yesterday). I use a spoon and make little tiny pancakes and it was delicious as hell. Full coconut taste. Did you use neutral coconut oil? I use virgin one, coconut flour and coconut sugar all unrefined.

My first two were flat but then I remembered that batters using baking powder really should rest for a bit before cooking. Lo and behold the rest of my pancakes fluffed up nicely! They aren’t wheat flour puffy pancakes but they can’t be mistaken for mini crêpes, either. I added vanilla extract and topped with blueberries, maple syrup, and powdered sugar. Fantastic grain free pancakes that my guts don’t hate! Thank you!

Awesome recipe. This is the first pancake recipe I actually got to taste good. I swapped out the sugar for sweetener and swapped the milk for half and half. Put in a dash of vanilla and they came out great. They were a bit flat so I may bump up the baking power when I make them again. Thank you!

OH M G! Currently eating these pancakes and they are sooo good! Followed the recipe to the T and it turned out perfect!! I am feasting on them drenched in maple syrup, with strawberry and pomegranate. I wouldn’t say no to some whipped cream of some type or any yogurt to bring more moisture!

Love your blog keep going gurl??

The recipe didn’t specify type of milk so I assumed dairy.. was this supposed to be full on coconut… Oil, flour, milk, sugar (I used coconut palm sugar ?) nut milks have thickeners in them that vastly change the cosistency of anything they’re added to from my experience.. may also be why some art experiencing runny batter.. I didn’t want to waitthe ingredients so I added a Tbsp of ground flax. It thickened up the batter nicely and they weren’t as fluffy as traditional buttermilk pancakes, but they were as good as just about any grain free pancake I’ve had previously.

These are delicious. I’m not even a fan of sweet breakfasts (I’m a Brit) but wanted to try some coconut flour. I twiddled the recipe (more flour, 1 large tsp honey, rapeseed oil) and they turned out perfectly: light and fluffy. With banana and coconut yoghurt they were even more delicious.

I don’t understand why all the mean comments.They don’t taste eggy to me at all. I had the same problem with a recipe I posted on my blog, a low carb pancake recipe. To me, it tastes incredible and not eggy at all!! Great job!!

Used vegetable oil instead of coconut since I didn’t have any, followed the rest of the recipe exact, I made 4 palm size pancakes and there’s some batter left- probably enough for one more. Mine are bigger so probably why I made less. Topped with raspberries and some syrup, they are delicious. I will probably leave out one egg next time, and there will be a next time!

Made these this morning and they were so yummy! I did make a classic rookie mistake, as this was my first time cooking with coconut oil; I waited too long when I added the melted coconut oil into the eggs and milk, that when I went back to add the dry ingredients the oil and gone back to solid form!! LOL! So my mixture was a little lumpy, but still delicious! I’ll need to work quicker next time haha! Thanks for the great recipe! ??

First of all when you said that it wouldn’t taste like eggs I was very skeptical but you were totally right. This do taste like coconut heaven.

The other thing is that you didn’t said how many servings this recipe gives so I put it on My Fitness Pal and for me, it’s 4 servings. I use Nutiva coconut flour, coconut oil and coconut sugar unrefined. With all this I have the nutrional Values for each serving.

Each serving is:

Cal 224

Carbs 10g

Fat 17g

Protein 8g

I’m curious to know if I can use just 1 tablespoon of coconut oil or even less and how this affects the batter.

Thanks a lot for this recipe. Is extremely easy and delicious and it will be one I make every week or so because it’s perfect for salty or sweet toppings.

Wow! I’ve been doing keto for almost 3 weeks and eating these pancakes almost felt like having a cheat meal! But it was totally clean! I just used erythritol instead of sugar, and coconut milk instead of regular milk, plus sugar free maple syrup. So yum!

This the worst recipe I ever tried, first absorbent as it’s there’s no enough coconut flour it was like other commenter say the consistency of crepe batter and I try to cook it anyway turned out flat and not just that it tastes like a sweet coconuty OMELET!! and not that sweet either it was just awful. So I increased the amount of coconut flour until it resembled a regular pancake batter and vanilla extract and became edible, just that no more!!

Tried it this morning, it came out pretty well. It is a nice, simple recipe. I added a capful of vanilla extract. It was way too oily though. Next time I will modify: 2 tbsp of oil instead of three, and I will make sure that my eggs are room temp because cold ingredients really mess with the consistency of the coconut oil, and once you add anything cold to liquid coconut oil it will begin to solidify again. It was a bit eggy and coconutty, which is fine for me, but this recipe is not for you if you do not enjoy coconut flavor- stick to almond flour recipes if you are looking for a grain-free pancake.

I absolutely love these pancakes. I’ve had the Paleo pancake mix before and threw the bag out. The texture and flavor were terrible. This is my first foray into using coconut flour. My pancakes resembled little crepes but I’m pretty sure it’s because my baking soda expired an embarrassingly long time ago. Lesson learned. I added blueberries to mine which was SO good! I’ll definitely make these again…with a new can of baking soda. ?????

Sorry you feel that way, James! This certainly is not a “made-up” recipe, in fact, it’s been tested multiple times before posting, as are all recipes on my blog. It’s just not for everyone! Thanks for visiting and have a great day!

I make these quite often for my dairy free son. I use Almond milk, his Melt brand dairy free butter instead of coconut oil and I add 3 tablespoons of almond flour as that seems to give it a little more bulk/fluff. Lol. But he and my 3 year old granddaughter love them.

This is by far my favorite Coconut flour pancake recipe, I follow the recipe exactly except I used avacodo oil in place of coconut oil and buttermilk in place of milk. The end product is fluffy delicious pancakes!!!

Made these and loved them! I let the batter rest for 5 minutes, and that may have made the difference between flat and fluffy pancakes. I also added a teaspoon of vanilla. They tasted more like a sweet coconut crepe than a pancake, but they were delicious, nonetheless!

J know this is a keto recipe and while I’m trying to calculate the ingredients there is no nutritional value listed. Can u please supply me with this? Also, if I have leftovers should I refrigerate them or could I freeze them like I do with regular pancakes?

These little pancakes were delicious.

I tried to make muffins with coconut flour and they did not turnout.

Was my first time using coconut flour.

So I still had some and thought well let’s tr making pancakes lol

I did add a 1/4 of reg flour and a ripe banana.

Will definitely make these again.

Thank you

My original batter was like soft biscuit dough so I added about a 1/4 to a 1/3 c water to get the consistency I’m used to with traditional flour pancakes. They were more like crepes and tasted quite eggy but still tasty. I followed the amounts in the recipe, but I know our high atitude can make a difference to baking so I’m used to adjusting.

Elaine, So sorry to hear this recipe didn’t perform as well as you’d hoped, but I’m glad you enjoyed it nonetheless! I’m not well-versed in high altitude baking/cooking but I do know it can make a difference sometimes.

I followed the recipe except I used regular milk that I turned into buttermilk by adding some apple cider vinegar. They turned out just like in the photos. They fluffed up nicely. Just don’t be expecting regular flour texture pancakes. With coconut flour they are going to be a bit gritty – but that’s because you don’t have the glutenous texture you get from wheat. But if you are gluten free or going low carb these are about as good as it gets for a substitute to wheat flour pancakes. I am happy for this recipe. Great with blueberries. Thanks Stephanie!

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