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A close-up shot of easy coconut flour pancakes being drizzled with amber maple syrup. The focus is on the texture and height of the pancake stack.

Coconut Flour Pancakes: The Ultimate Fluffy & Easy Recipe

The best recipe for fluffy, moist, and delicious coconut flour pancakes. This easy, one-bowl recipe is low-carb, keto, and gluten-free, making it the perfect healthy breakfast option for the whole family. Foolproof results every time!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup Coconut Flour Sifted
  • 4 Large Eggs At room temperature
  • 1/4 cup Milk Almond or coconut milk work for dairy-free
  • 2 tbsp Melted Butter Or coconut oil
  • 1 tbsp Maple Syrup Or keto-friendly sweetener
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt

Equipment

  • 1 Mixing Bowl
  • 1 Griddle or Non-stick Skillet
  • 1 Spatula

Method
 

  1. In a large mixing bowl, whisk together the eggs, milk, melted butter, maple syrup, and vanilla extract until smooth.
  2. Add the sirted coconut flour, baking powder, and salt to the wet ingredients. Whisk until just combined. The batter will be thick.
  3. Let the batter rest for 5-10 minutes to allow the coconut flour to absorb the liquids.
  4. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
  5. Pour about 2-3 tablespoons of batter for each pancake. Cook for 2-3 minutes on the first side, until bubbles appear and the edges are set.
  6. Carefully flip and cook for another 2 minutes on the other side, until golden brown and cooked through.
  7. Serve immediately with your favorite toppings.

Notes

Don't skip the resting step! It's crucial for the texture of the pancakes.
Keep the pancakes small (about 3 inches) for easy flipping.
Cook on medium-low heat to prevent burning.