Coconut Flour Pancakes Recipe

coconut flour pancakes

 Leah Maroney

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 3 servings
Nutrition Facts (per serving)
236 Calories
18g Fat
9g Carbs
11g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 236
% Daily Value*
Total Fat 18g 23%
Saturated Fat 11g 56%
Cholesterol 208mg 69%
Sodium 463mg 20%
Total Carbohydrate 9g 3%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 11g
Vitamin C 0mg 1%
Calcium 147mg 11%
Iron 1mg 7%
Potassium 180mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coconut flour pancakes are slightly sweet, fluffy, and loaded with lots of health benefits.

Coconut flour itself is low in carbohydrates, gluten free, and can be a great substitute for regular flour. It contains more protein and fiber than wheat flour. It also has a great texture and a slightly sweet, coconut flavor.

We topped these pancakes with fresh berries and a little maple syrup, but you could also top them with powdered sugar, butter, or any fruit you like.

These pancakes are super easy to make. They mix together quickly and don't require any extra effort than regular pancakes. You don't need very much coconut flour since the fiber in the coconut fluffs up when combined with wet ingredients. So you can make quite a few pancakes from a bag of coconut flour.


  • 1/3 cup plain nonfat Greek yogurt

  • 3 large eggs, beaten

  • 1 teaspoon vanilla extract

  • 2 tablespoons unsalted butter, melted and cooled

  • 1/4 cup coconut flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 tablespoon coconut oil, or unsalted butter

  • Fresh berries, optional, for garnish

  • Maple syrup, optional, for garnish

  • Confectioners' sugar, optional, for garnish

Steps to Make It

  1. Gather the ingredients.

    coconut flour pancakes
     Leah Maroney
  2. Whisk together the Greek yogurt, eggs, and vanilla extract in a medium-sized bowl.

    coconut flour pancakes
     Leah Maroney
  3. Whisk in the cooled melted butter until smooth.

    coconut flour pancakes
     Leah Maroney
  4. Whisk in the coconut flour, baking powder, baking soda, and salt until there are no lumps. Allow the batter to sit for 5 minutes so the coconut flour can absorb the liquid from the batter. It will puff up a bit too while it sits. Heat the griddle on high heat. Add coconut oil (or butter) to the griddle to grease it.

    coconut flour pancakes
     Leah Maroney
  5. Turn down the heat down to medium-low. Add the batter to the griddle in the shape and size you wish. Cook for a few minutes or until they stop bubbling.

    coconut flour pancakes
     Leah Maroney
  6. Flip the pancakes and cook a few minutes on the other side.

    coconut flour pancakes
     Leah Maroney
  7. Make a stack and serve with berries, maple syrup, or confectioners' sugar. Dig in and enjoy.


There are many substitutions that you can make in these pancakes.

  • You can use honey instead of maple syrup.
  • Try coconut oil or other light-flavored oils in place of the melted butter.
  • You can use sour cream instead of the plain yogurt, or vanilla yogurt, (but this will add a little extra sugar).


  • Make sure you turn your griddle or skillet to low heat while these pancakes are cooking. They can burn easily, and you want to make sure they don't get too brown before they are cooked through.
  • Make sure to allow the coconut flour to absorb the liquid from the batter for a few minutes before you add it to the griddle or it will make the batter gritty.
  • Cool the melted butter slightly before adding it to the egg mixture or else the hot butter will scramble the eggs.