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.

Close up of coconut flour pancakes with butter and maple syrup.

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! 

Pancakes on a rectangular platter with berries.

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
Overhead view of ingredients needed including a banana, eggs, and coconut flour.

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.

Wet ingredients and a whisk in a glass bowl.

Whisk in the remaining ingredients.

Dry ingredients on top of wet ingredients.

Let the batter sit for 5 minutes.

Pancake batter in a clear glass mixing bowl.

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.

Pancakes on a large griddle.

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:

Stack of pancakes with a fork in them.

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

Stack of coconut flour pancakes with butter and syrup.

Get the Recipe: Coconut Flour Pancakes

These coconut flour pancakes are fluffy, delicious, and completely grain-free!
5 from 3 rating

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.
Serving: 3pancakes, Calories: 314kcal, Carbohydrates: 26g, Protein: 9g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 558mg, Potassium: 223mg, Fiber: 8g, Sugar: 10g, Vitamin A: 764IU, Vitamin C: 3mg, Calcium: 256mg, Iron: 2mg