Coconut Flour Pancakes
These easy coconut flour pancakes will turn out perfect every time! They’re gluten-free, with a dairy-free option, and they’re every bit as fluffy and delicious as traditional pancakes.
There are a lot of options for gluten-free pancakes out there, from our basic Gluten-Free Pancakes to Gluten-Free Sheet Pan Pancakes and Gluten-Free Pancake Mix, but if you’re also looking for pancakes that are grain-free, your options are more limited. There are two-ingredient banana pancakes, which are delicious, but they don’t have that light, fluffy pancake texture.
That’s where these coconut flour pancakes come in.
They’re grain-free, but the coconut flour gives them a light, fluffy texture, reminiscent of a classic buttermilk pancake. And unlike many coconut flour pancakes, these actually stay in one piece when you flip them!
Just add your favorite toppings and you have the full pancake experience—without the grains.
About this coconut flour pancake recipe
So you probably want to know: is this the coconut flour pancake recipe for me? Let’s go over what it has to offer:
- It’s gluten-free and grain-free.
- You can make it with oil or plant-based butter and then it’s also dairy-free.
- If you’re on a keto diet, you can swap the maple syrup for a keto maple substitute or another low carb sweetener. Banana is heavy in the carb department, but if you’re only eating one or two pancakes and the rest of your day’s meals are lower in carbs, these coconut flour pancakes are doable on keto.
- To make these vegan, you can swap the butter for oil or plant-based butter, and swap the eggs for a refrigerated egg substitute (not flax eggs; they won’t work here).
In short, with some simple swaps, these coconut flour pancakes can work for just about anyone. And even if you’re not on a special diet, you’ll love them because they’re just objectively good pancakes!
What you need
- Banana – If you’re not a big fan of the flavor, use a banana that’s under-ripe or just barely ripe. For more sweetness and banana flavor, use an over-ripe banana.
- Butter – Unsalted butter is best.
- Eggs
- Maple syrup
- Nut milk – Use plain cashew or almond milk.
- Coconut flour
- Baking powder
- Salt
How to make them
Prepare. Preheat an electric griddle to 375ºF, or set a non-stick frying pan over medium-low heat.
Make the batter. Use a fork to mash the banana until it’s mostly smooth. Melt the butter in a mixing bowl, then whisk in the eggs, maple syrup, nut milk, and mashed banana.
Whisk in the remaining ingredients.
Let the batter sit for 5 minutes.
Cook the pancakes. Pour the batter onto the preheated griddle (about 1/3 cup for each pancake is perfect), then cook them for 5 to 8 minutes. Carefully flip them and cook for 2 to 3 minutes on the opposite side.
Tip: These pancakes take longer to cook than a typical pancake recipe, so don’t panic if they’re not done as quickly as the pancakes you’re used to!
Serve. Transfer the pancakes to plates and serve with maple syrup, fresh fruit, and your other favorite pancake toppings.
How to make these coconut flour pancakes your own
Here are some ideas for topping and customizing your coconut flour pancakes:
- Lean in to the tropical flavor. Stir diced mango into the batter before you cook the pancakes, or top them with mango and coconut flakes. Serve it with a mango coconut smoothie!
- Upgrade your syrup. Instead of traditional maple syrup, try our Strawberry Sauce. You can never go wrong with chocolate syrup.
- Add plenty of fresh fruit. Berries, sliced peaches or nectarines, bananas, and even Fried Apples are all delicious on coconut flour pancakes.
- Make them decadent. Top your pancakes with Chocolate Whipped Cream or Cinnamon Whipped Cream, or stir chocolate chips into the batter for grain-free Chocolate Chip Pancakes.
Make Ahead Ideas
Coconut flour pancakes can be made in advance for meal prep and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Storage Suggestions
Freeze these pancakes in an airtight storage container or in a freezer bag with parchment paper between the layers to keep them from sticking to each other.
Reheating Tips
Microwave coconut flour pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. (Covering the sheet pan with foil keeps the pancakes from getting dry in the oven.)
If you’re reheating these pancakes from frozen, simply add a few more minutes to the cooking time.
More healthy pancake recipes
Get the Recipe: Coconut Flour Pancakes
Ingredients
- 1 banana
- 3 tablespoons butter
- 3 eggs
- 1 tablespoons maple syrup
- 1 cup nut milk (cashew or almond)
- ½ cup coconut flour
- 1 ½ teaspoon baking powder
- Dash of salt
Instructions
- Preheat an electric griddle to 375ºF or a non-stick frying pan over medium low heat.
- Mash the banana with a fork until most of the lumps are gone.
- Melt the butter in a mixing bowl then whisk the eggs into the melted butter. Then whisk in the maple syrup and nut milk.
- Stir in the mashed banana.
- Finally, whisk in the coconut flour, baking powder, and dash of salt until smooth.
- Allow batter to sit 5 minutes before cooking.
- These pancakes take a longer time to cook than most other recipes, about 5-8 minutes on the first side and 2-3 minutes on the second side. These pancakes are delicate to flip so you want to make sure they are cooked most of the way through on the first side before flipping.
Notes
- Coconut flour pancakes can be made in advance for meal prep and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Freeze pancakes in an airtight storage container or in a freezer bag with parchment paper between the layers to keep them from sticking to each other.
- Microwave coconut flour pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. (Covering the sheet pan with foil keeps the pancakes from getting dry in the oven. If you’re reheating these pancakes from frozen, simply add a few more minutes to the cooking time.