Coconut Flour Pancakes. These Gluten-Free, No Fail, Coconut Flour Pancakes will rock your socks off! They’re THAT good and THAT easy!

 

It’s no secret that we like good food around here on All Things Mamma. From breakfast to dessert, we’re all foodies to the core!

AND by the looks of things, you are too!

Our top posts are recipes – Buffalo Chicken Dip, Peanut Butter Cup Brownies, Oreo Dessert and Homemade Waffles are your favorites!

Today I’m sharing another recipe that I KNOW will be a hit –

Coconut Flour Pancakes: Gluten-Free

 These Gluten-Free, No Fail, Coconut Flour Pancakes will rock your socks off! They're THAT good and THAT easy!

YES! These Coconut Flour Pancakes are full of flavor and good-for-you ingredients!

I can’t get enough of coconut flour recipes!! I love it!
coconut flour, maple syrup, coconut oil, vanilla

I love NOW Brand Foods and have a pretty good stock in my pantry of all kinds of ingredients. Some of my favorites are right here in this recipe! Coconut flour, maple syrup, and the best vanilla extract! YUM! All really good stuff!


STOP HERE! Get all these amazing ingredients here! 

 

NOW Foods Organic Coconut Flour,16-OunceNOW Foods Organic Coconut Flour,16-OunceNOW Foods Organic Maple Syrup,Grade A Dark Color (formerly Grade B), 32-OunceNOW Foods Organic Maple Syrup,Grade A Dark Color (formerly Grade B), 32-OunceNOW Foods Liquid Coconut Cooking Oil,16-OunceNOW Foods Liquid Coconut Cooking Oil,16-OunceEllyndale OrganicsTM Vanilla Extract 2 ozEllyndale OrganicsTM Vanilla Extract 2 oz


These Coconut Flour Pancakes are super easy to make and are pretty good for you, too! If you’re on the Whole30 plan, you can adapt this for sure! Instead of regular milk, try almond milk. Instead of butter, try this coconut oil that has butter flavoring. So good! They’re gluten-free, too!

coconut infusions

I also like to use farm-fresh eggs that I get from a good friend. She keeps me in stock!

farm fresh eggs, pyrex bowl

Aren’t they pretty? I just love all the colors of the shells.

I love my pancakes slathered with butter and maple syrup! That’s my favorite way to eat them.

 These Gluten-Free, No Fail, Coconut Flour Pancakes will rock your socks off! They're THAT good and THAT easy!

But, you can also get a little fancy and add a little greek yogurt, Organic Triple Omega Seed Mix and strawberries right on top of your pancakes. Just a little extra health benefit there for ya!

organic triple omega seed mix, now brand

YUM! Don’t these pancakes look delicious??!!

 These Gluten-Free, No Fail, Coconut Flour Pancakes will rock your socks off! They're THAT good and THAT easy!

These Gluten-Free, No-Fail, Coconut Flour Pancakes will rock your socks off! They’re THAT good and THAT easy! Trust me!

 

 

Coconut Flour Pancakes

These easy no-fail, Coconut Flour Pancakes are incredibly good!! You just need coconut flour to make these fluffy pancakes naturally gluten-free and you can top them with whatever you dream up.
3.65 from 90 votes
Course: Breakfast
Cuisine: American
Author: Kasey Schwartz
Servings: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients  

  • ½ cup coconut flour
  • 3 eggs room temperature
  • 1 cup milk cow, almond, or coconut
  • 1 tablespoon vanilla extract
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • coconut oil or butter for frying

Instructions 

  • Preheat a griddle over medium-low heat.
  • In a small bowl, beat eggs until frothy, about two minutes.
  • Mix in milk, vanilla, and honey.
  • In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  • Grease pan with butter or coconut oil.
  • Ladle 1¼ cup of batter into the pan for each pancake. Spread out slightly with the back of a spoon. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
  • Serve hot with butter, coconut oil, honey, syrup, or fruit.
Keyword: coconut flour pancakes, gluten-free coconut flour pancakes, gluten-free pancakes
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Check out these popular breakfast recipes next!

Homemade Pancakes 

Nutella Fruit Waffles 

Homemade Waffles 

Categories: ,

About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

Comments

  1. Julie Lopez says:

    1 star
    Not really edible way to eggy not sweet not good texture I had to force it down just because I didn’t have time to make something else

  2. tasted really egg-y and has a really long cook time even with a cast iron. Overall we will not be using this recipe again.

  3. 1 star
    Batter was lumpy added more milk for a runny consistency but in ended up being a disaster. It was very difficult to turn I ended up throwing away the batter. Perhaps it’s the coconut flour but will not be making this again.

    1. 1 star
      This recipe was complete disaster. It was very lumpy, cooked like scrambled eggs and I ended up tossing it all. Waste of time and ingredients.

  4. What a waste of food and ingredients ! Disgusting

    1. I agree. An expensive mistake I made! I threw them out.

  5. This ingredient list and measurements did not work at all. What we did was:-

    1. Add another egg (four in total)
    2. Added 3 tablespoons of Greek yogurt
    3. Added 1/4 cup more of cows milk
    4. Added 2 more tbsp of honey

    The consistency resembled more of what pancakes normally look like and they were fluffy! The taste is better with light texture.

    Wendy

  6. 3 stars
    Would’ve been fine except the baking soda needs to be halved.

    1. It needs a redo. Too much baking soda for this portion. Had to throw out after I made. Didn’t like at all.

  7. 3 stars
    Tasty but probably won’t be making them again. Batter is very thin and extremely hard to flip!

    1. 3 stars
      Batter had to almost burn before I could flip pancake. I then read comments and added another egg, 1/4 c. more coconut milk and 2 tbsp of fine ground flax seeds. This didn’t help much..batter still thin and hard to flip. Picture looks good but tastes bland even with real butter and syrup. Sorry, but this cost a lot to make for such a bland pancake. I’ll be looking for other receipes with coconut flour.

  8. 1 star
    I am not, believe it or not, one to write reviews that complain. But putting this recipe on the internet was mean. The beautiful pictures of some completely different pancakes was super mean. And the search engine that brought it up to the top was ultra-mean! It tasted like a coconut frittata, if such a thing could exist, that the waiter set in front of your uncle, who doused it in salt before you could pull it back to yourself and dig in. Waugh!!

  9. 2 stars
    This recipe didnt turn out great for me either. Followed the recipe exactly, used almond milk and the batter was super thin. Added a tbsp of coconut flour and some honey (cos it was too salty). Taste-wise it wasnt pleasing for me. Would probably stick to banana pancakes moving forward.

    1. I haven’t tried these, but from my experience with coconut flour, I wonder if there should have been a 15-20 minute rest period built into the recipe. Coconut flour should yield the results in the photos but it needs time to absorb the liquid ingredients and thicken up.

  10. Well I’m not sure where I went wrong. I’m a very experienced baker and cook I followed this recipe to the T and they came out looking nothing like the recipe. We even have our own farm fresh eggs from our backyard chickens whose eggs are kept on the cabinet. Dough was lumpy , not pourable or able to ladle out. After cooking the prescribed number of minutes each side, they were rAw in the middle. Not sure where I went wrong but the were horrible

  11. 3 stars
    Tasty! I’m not familiar with coconut flour so I need some more practice. These are on the salty side but the natural sweeteners and vanilla balance it out ok. They’re pretty runny and they were hard for me to flip. But for a last-minute experiment with the only ingredients I had left in my pantry I’d say they came out ok! My kids didn’t complain and that’s a win.

  12. Lupe Borja says:

    5 stars
    Love the recipe, not sure what some of these comments are referring to. I use this recipe for health reasons, and I’m conscious that it’s not going to taste or have the consistency of a regular pancake, as well as the cooking process is different. But I enjoy them. Thank you!

  13. These were a disaster for me. They tasted good enough and I liked the mealy texture from the coconut flour. I’ve never cooked with coconut flour. My boyfriend is gluten intolerant so I was looking for a recipe for the family to enjoy for weekends but this was not a good time for me. The few I was able to flip well enough to resemble pancakes were very flat. Did I do something wrong? I only have cast iron pans because I do not want to use any Teflon in my home. Would a different type of pan be better for this? Are they supposed to be really limp and flat?

    1. I agree with the ladies. It was impossible to flip. My husband had a brilliant idea of putting it in the waffle machine and they came out perfect. Will use it as a waffle and not pancakes in the future

  14. This did not work out at all. Just tasted eggs and butter.

  15. Is it baking powder vs. baking soda?

  16. I loved the flavor but I used flax seed egg replacement and they were too thin and never would rise. I will adjust the next time.m

  17. 3 stars
    I agree with others that the baking soda and salt probably could be reduced and the sweetness increased. I enjoyed the full tablespoon of vanilla though.. wasn’t overpowering at all. I do think they cooked up very well although my batter was slightly runny so I added a dash extra of coconut flour. Overall it’s a great recipe that I’m going to adjust to my liking.

    1. I have to agree with most of the comments , i had a horrible experience with my pancakes. They kept sticking to the pan and breaking up into pieces when I tried to flip it. Also the taste was off, way to much baking soda. A complete waste of time and ingredients! I wish I had read the comments beforehand.

  18. 2 stars
    Ooooo, sorry! Didn’t care for these. Too much salt and not enough sweet. And the vanilla, I just assumed this was a misprint and only put in a teaspoon. The recipe calls for a tablespoon. I used unsweetened coconut milk, should’ve used dairy or sweetened….I would probably like the yogurt and banana version I’ve seen.

  19. Yum! Sounds and looks super delish!

  20. Erica | hair-tool-expert says:

    5 stars
    I adore berries, any, even fresh-frozen. It will be delicious.

    1. Do we have to have the salt? I suffer from HBP and we try to not add it if possible! 🙂

      1. You can try without! Maybe try a substitute of no salt baking powder!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.