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  • Recipe:

    Fluffy Coconut Flour Pancakes Recipe

    Fluffy Coconut Flour Pancakes
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    These pancakes are easy to make, and they are grain free, gluten free and dairy free. Coconut flour is much lower in carbs than normal flour, plus it's high in fiber, protein and has some good fat to boot. These pancakes are fluffy but the texture is a little different than a normal wheat flour pancake.

    Recipe Instructions:

    Preheat a large griddle over medium heat (I use a cast iron)

    In a medium bowl, whisk the eggs until liquid and frothy.

    Whisk the coconut milk, vanilla and maple syrup (or honey) into the eggs.

    In a small bowl sift together the coconut flour, baking soda and salt.

    Mix the coconut flour mixture into the liquid mixture. The batter will be thick.

    Melt coconut oil or butter in your pan.

    Drop the pancake batter by 1/4 cupfuls into the pan, smoothing out the batter so that it won't be too thick.

    Cook until brown on each side and done in the middle.

    Serve with real butter, honey, maple syrup, etc.

    Comments and Reviews

  • Lisa Black says:
    This recipe isn't good and it's very expensive. I thought the pancakes tasted way too rich and too sweet. So much so that I couldn't eat them. I followed the recipe. I used my vitamix to mix them up, which I think helped get a smooth consistancy. I am disappointed that I spent so much on the ingredients for nothing. Maybe you should post reviews of this so you can save others the disappointment. Reply
    • Just a thought - I'm wondering if you accidentally used cream of coconut, which is full of sugar, instead of plain coconut milk? That would definitely have made the pancakes too rich and sweet. Plain coconut milk has no sugar and three tablespoons or honey or maple syrup in a whole pancake recipe isn't much. Reply
      • I'm with you. I've never had coconut pancakes taste rich and sweet. There must have been a mix up Reply
  • Hi Lisa, I'm sorry to hear that. Yes, they are expensive to make, but a lot of healthy recipes are like that, especially if you want to make them grain free/dairy free. If you use coconut flour you have to use a lot of eggs and liquid. You could always adjust the amount of sweetener you use and substitute regular milk for coconut milk to lighten it up a bit. You're the only person that has posted about this recipe on here. I don't know where else reviews would be posted. My April Reply
  • loves2spin says:
    Oooooooooooo!!!!!!!!!!!!!! These are Really Good! I don't have any coconut milk, so used goat milk. I used raw honey in the batter and then coconut oil in the pan. They are light and fluffy. Since it is just my husband and me, I cut the recipe in half. We ate them with butter and maple syrup. I like that there are so many eggs in them. I got 10 pancakes from half a batch, so would have had enough for 3 people. This recipe is a keeper. Thank you. Reply
  • Rachel says:
    Just wanted to say thank you so very much! I used my blender and made 1/4 of the recipe just for myself as I was desperate for some carbs while feeding my family toast and can't do wheat and dairy as of two weeks ago. They are wonderful! Reply
  • Debi Lytle says:
    Not sure what Lisa is talking about as far as sweetness because these weren't overly sweet at all. I think anything with coconut milk and flour is going to be rich, that's a given. As you cook more you will be able to discern the outcome as you study the recipe. Had my grandkids over today and they couldn't get enough of them. Thanks for posting Jami.....yummy! Reply
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