Coconut Flour Pancakes

Made in just one bowl and super fluffy, these coconut flour pancakes are the perfect weekend breakfast. They’re paleo, grain free and naturally gluten free.

You ask, I deliver! These paleo coconut flour pancakes have been much requested since I published my almond flour pancakes.

There’s no almond flour, but this recipe creates the best, fluffiest and healthiest pancakes. They’re sweetened with just pure maple syrup and make for a great meal prep breakfast.

Coconut flour can be a tricky flour to work with since it can often caused pancakes and other baked goods to fall apart. The key here is to use enough eggs and moisture to bind everything together.

If you love this recipe, try my almond flour waffles, chickpea flour pancakes or strawberry coconut chia pudding next!

Why you’ll love this recipe

• Paleo and gluten free
• Refined sugar free
• Easy to make
• Freezer friendly

Key ingredients

COCONUT FLOUR. The key ingredient here! Coconut flour is super absorbent so we only need 6 tablespoons total.

TAPIOCA. The tapioca starch will help bind all ingredients together and absorb any excess moisture.

EGGS. You need three whole eggs in these pancakes and I do not recommend any subs here. They are key for the right texture!

MILK. I generally use almond milk because that’s what I have on hand, but anything goes!

APPLE SAUCE. A little apple sauce will add some natutral sweetness.

MAPLE SYRUP. To help sweeten things up!

ALMOND BUTTER. This recipe is free of any oil or butter, some almond butter will add a bit more flavor and balance the texture.

How to make coconut flour pancakes

Whisk wet ingredients. First add all wet ingredients to a mixing bowl and whisk together.

Add in dry ingredients. Add in the dry ingredients, making sure to spoon and level the flour into the dry measuring cup. Whisk together until a smooth batter forms.

Grease pan. Heat a large pan over medium/low heat and grease lightly with oil.

Add batter. Use about 1/4 cup worth of batter and add to the pan once warm. Spread it around slightly with the back of a spoon to form an even circle.

Cook and flip. Cook for about 1-2 minutes, then flip and cook an additional 1-2 minutes. These pancakes take slightly longer to cook than traditional ones. Low and slow is key here since coconut flour can burn easily!

Serve. Repeat until all batter has been used. Serve with maple syrup, berries and enjoy!

How to know when pancakes are ready to flip

You’ll know when the tops look a bit matte and a few bubbles start to form around the edges.

You can also start to slide your spatula under the pancake and take a peak, it should be a light golden brown color. Be sure to grease your pan and cook for slightly longer than you think for easier flipping!

Ingredient substitutions

You can sub half of the apple sauce with oil or melted butter for a slightly richer flavor. You can also sub for mashed banana, but this will of course change the flavor a bit.

The almond butter helps with the overall texture, but you are welcome to sub for a nut free butter like sunflower seed butter or tahini.

To sweeten the pancakes we’ll be using just a bit of maple syrup to keep them refined sugar free.

Can you freeze pancakes?

Yes, these paleo coconut flour pancakes are freezer friendly!

Allow them to cool completely, the transfer to an air tight container or freezer safe bag and keep in the freezer for up to 2 months. Alternatively, they will keep in the fridge for 5 days.

I like to reheat them in the toaster, which gives them a slightly crisp edge, but the microwave or stovetop also works!

You’ll also love..

• Almond Flour Pancakes
• Buckwheat Flour Pancakes
• Almond Flour Waffles
• Matcha Pancakes

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