Grain-Free (and dairy-free) Fluffy Coconut Flour Pancakes, revisited

One of the most popular, most commented on, and most polarizing posts I’ve ever published is not one that argues for agrarianism or home birth or all the saturated fat you can eat. Nope, it is this recipe for grain-free coconut flour pancakes.

I have gotten some of the funniest comments on this recipe – some published and some I’ve deleted. One day I will get a comment saying “These are the best coconut flour pancakes I’ve ever had!” and the next some lady will tell me “These were the worst pancakes I’ve ever eaten in my life!” Other comments were not so nice.

I guess you can’t please every body.

Probably 90% of the comments have been positive, though, which is good. We still eat these pancakes frequently so I am fairly confident in the recipe as written, but I wanted to share a few updates and tips that I’ve learned after making these dozens of times.

  1. If your pancakes are grainy I think it may be because the coconut flour has been exposed to moisture and its high fiber content has absorbed water. There’s really not much you can do about this except buy new coconut flour.
  2. If your pancakes are eggy that is because either a.) you have never eaten a coconut flour pancake before and are not used to the higher egg content necessary to bind the pancakes or b.) your batter is too thin because you’ve added too much milk.
  3. If your pancakes are not lovely and fluffy it is because you have added too much milk. The original recipe was created to be dairy-free, but I also have made it with dairy. The fat content of coconut milk and whole milk are different, so in the revised recipe below you will find different measurements for dairy-free versus dairy-laden pancakes.
  4. If your pancakes are too salty for your taste cut the salt in half.
  5. If your pancakes are still absolutely the worst thing you have ever eaten in your life and you wish to tell me so and say “I followed the recipe exactly, except I substituted x for y and a for b… oh and I skipped that step where you said beat the eggs,” then that is probably the problem.
  6. If, after attempting to fix 1-5 with this new recipe you still loathe these pancakes with a fierceness that can not be described then maybe you should punch a pillow, take a breath, and then step back for some perspective before you let it ruin your life. They are, after all, just pancakes.

With that, here is the updated and revised recipe that we still really enjoy.

Fluffy Coconut Flour Pancakes 2.0

Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.

Ingredients

  • 4 eggs, room temperature
  • 1 cup coconut milk or 3/4 cup cream + 1/4 cup whole milk (best) or 3/4 cup whole milk yogurt + 1/4 cup whole milk (good)
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey or a pinch of stevia
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • coconut oil or butter for frying

Directions

  1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
  2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir 3/4 of wet mixture into dry until coconut flour is incorporated. Allow to sit for 3-5 minutes.
  3. At this stage your batter should be thick, almost like brownie batter. If it is still fairly thick and dry add the rest of the wet mixture.
  4. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. 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.
  5. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Anyone else have a few tips after making these pancakes?

You can get coconut flour and coconut oil here:

UPDATE – Check out this new video of the recipe in action!

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359 Comments

  1. Yum-yum! I just made these and skipped the baking soda because I realized I was out of it at the last minute. They still turned out great. I used coconut sugar for sweetener and topped them with almond butter. Thank you for taking the time to test and share your recipe!

  2. Hey, I just made your recipe (I did have to make some substitutions mostly to use what I had on hand) and I have to say although mine didn’t turn out fluffy (probably because of my subs,) I was still really really happy with the great flavour! I used banana puree instead of honey, I used cashew milk instead of coconut milk…those were my substitutions. I also added a little bit of sweet potato flour just because I just bought some and I was excited to use it. All in all, very happy with the recipe and next time I think I will change the liquid I used and that might fix the fluffiness issue for me. Glad to find your page! 😉

  3. I made these today and they were great. I especially love your comments about the comments. I love it! Thanks for posting your recipes, and letting the nastiness roll off your back.

  4. I just made these this morning based on the first edition of the recipe, and I must say – genius! So delicious. My added tip is this: spread them out a lot, not a little. They rose as they cooked, adding more thickness. I spread them out even further as I went. I, too, love your comments about the comments. I am super impressed that you are inventing these recipes and blogging about them in addition to home-schooling and homesteading! I am now looking forward to reading more of your blog.

  5. Superb! I used one less egg, stiff peaked egg whites separately, used water to thin the batter when needed, used canola oil spray and covered the pan with a clear lid to get less of a fried pancake, more of a steamed normal consistency, and no burning. My pickiest son scarfed three and never asked what kind they were, so for our family, this is a winner. THANK YOU.

  6. Hahahahahaha! I enjoyed your post as much as I enjoyed the pancakes. Thank you for the laugh and for the recipe.

  7. I have to ask, how is it dairy free with eggs? I want to try this, 3 eggs could cause me trouble afterward.

    1. Dawn – Eggs are not a dairy product. Milk, cream, butter, yogurt, and kefir are considered dairy as they come from a goat or a cow. Eggs come from chickens and are not the same.

  8. I saw another website where they tested a cookie recipe using 4 different brands of cononut flour. The results were radically different, some rising, some staying flat and spreading out. (sorry i can’t find the link). So i think maybe some people are having success and some having failures because of the brand of coconut flour?

  9. I really wanted to like these as it’s such a simple, easy recipe, but they are SO salty. I measured correctly, but you do not need any salt if you use baking soda, it is salty enough! I had to throw the batch away. Next time I will try NO salt.

  10. i made these tonight for myself after making wheat based for my kids. I’m gluten and dairy free so I halved the recipe and just added a little extra almond milk for the cows milk. They didn’t taste salty to me yet I added a smidge of salt. I’m new to coconut flour and I’m not sure of the taste yet but these were fluffy, moist, and pretty good. I’d try the recipe again but maybe add some other flavoring as the vanilla wasn’t quite enough for my tastebuds – probably due to the coconut flour.

  11. LOL, I’ve not yet even tried this recipe, I’m an agnostic that works in greening and sustainability. I think I’m already in love with your site and your ability to write so beautifully and humorously. THANK YOU! #lovebeatsall

  12. I just had to take a minute and post. I will be attempting these soon, but I had to say “Bravo” to your post about people who comment. You made me laugh 🙂
    I think nothing irks me more than folks that actually take time to comment on recipe’s just to be mean, rude, crabby, ill-mannered or just plain judgmental. I agree 100%. It is a food recipe, no one is forcing you to eat it, make it, or like it. What ever happened to “If you can’t say something nice, say nothing at all”? oh yes, Freedom of speech. I don’t think that means Freedom to hurt, insult, attack and be mean.

  13. I tried these twice with and without the salt. In both cases the pancakes were not edible. I’m one that has learned to like somewhat bland foods after being on a candida diet but these were terrible.

  14. I wanted you to know…I’ve been making these for about a year now, regularly. This is my go-to pancake recipe. I’m GF and dairy free, so I use any variety of nut milk. Today even used water. They set better on my stove if I cook at medium rather than medium low. Otherwise, I alter nothing. These pancakes are always fluffy, delicious and satisfy the pancake longing that I seem to awaken with everyday. Thank you so much for experimenting and posting!

  15. Didn’t work for me. I did it exactly. The pancakes got too dark before the middle was done, so when I tried to flip them, it was a disaster. So I’m surprised that mine were so dark and yours look just like wheat flour pancakes. I’ve been a cook for 40 years or more.

  16. These were delicious! My 3 yr old and 16 mo old devoured them! I added some flakes of unsweetened coconut to some of them too. thanks for this awesome recipe! will make it again!

  17. I made a double batch of these and froze them for a quick breakfast for my three boys (ages 1, 3, and 5). We all love them!

  18. These are by far the best GF, DF pancakes I’ve ever had. These are always my go-to recipe, and have made them many times. Thanks for the awesome recipe!

  19. I thought I’d write a comment because it seems that you’ve taken a bit of a hit with negative comments. I’m eating the dairy-free version of these as I type. I used rice malt syrup (which has the same consistency as honey) but changed nothing else .. aside from just eyeballing my cinnamon and vanilla. So lovely. They’re crispy and a bit dark on the outside but I just controlled the heat so they’d cook through.

    I hope some of your negative commenters understand that for a grain-free pancake to taste this good, and be so similar to pancakes is no small feat! Coconut flour is a tricky beast to master. Well done 🙂

  20. This was the best update ever! I am new to your site, but will definitely be sticking around for more! Can’t wait to have pancakes tonight (gotta love breakfast for dinner).

  21. Made these for father’s day for the first time and they were delicious! I used Bob’s Red Mill coconut flour. It’s a keeper, thank you!

  22. I just found your site and this recipe and comments, which make me hopeful about pancakes again! I have tried numerous almond flour, coconut flour recipes and they were all horrible. These sound like they are as close to wheat flour as anyone has tasted. I am STOKED to try these this weekend!! I’ll let you know how they turn out!

  23. I’ve never tried coconut flour pancakes before, and these are tasty. More grainy than wheat flour pancakes – so if you can get past the texture, I think you’ll enjoy them! (I did omit the salt after reading the comments, and they tasted fine.) Thank you!

  24. This makes how many pancakes? I’m alone and unsure if these will keep for later if the recipe is for multiple servings. Thanks.

    1. Apelila – This makes enough to feed four modestly. The pancakes are very filling due to the high-fat and high-fiber content.

  25. I made these tonight exactly as written. I kept thinking back to your post and laughing because they came out too “eggy” for me. I’m not giving up, and will try to experiment a bit. I do think this recipe is in the right direction for me. The texture and appearance are right on the money. And a huge improvement from the other gf/df pancake recipes Ive tried. Thanks!

  26. Hi,
    I want to try these tomorrow morning so i was wondering if you’ve ever added flaxseeds. How do you think they would turn out? Thanks.

  27. I made these tonite as I was hungry but needed something ‘new’. I am grain free and low carb. Coconut flour is my go to. I whipped these up in a minute, using 1/4 recipe for myself. The only sub is use of half/half as that is what I have. The batter thickened nicely and quickly. I formed the pancakes in pan w hot brown butter. I turned when they seemed cohesive. I had no problem at all. They were brown and appropriately thick. Ate em w butter and sugar free syrup. Mmmm filled my pancake tooth right up. I will say I keep my coconut flour in a plastic container in the fridge. Glad I found these. Will make again!

  28. Hi, I’m a student from the UK and unfortunately have no access to cup measuring apparatuses. Is there any chance you could maybe put the conversions in for grams or ounces as I never seem to get the right measurements when converting on the Internet? However I have tried these with near conversions and they were so tasty! Better than normal flour pancakes!!!

  29. I tried these today and they turned out super delicious. They were even approved by my 6 y/o and 9 y/o picky eaters. Thanks!

  30. I’ve made the 1.0 version a number of times and tried just tried the 2.0.
    The 1.0 where just OK but still felt grainy and didn’t really have the feel of “traditional” pancakes. The 2.0 where close or as close as I’ve gotten so far to “normal” pancakes.

    The recipe differences (other then the helpful breakdown of how to tweak them) are small but for me I think the key was to have the eggs at room temp. Usually I only wait a bit but this time I forced my self to wait 30+ mins or so. They where still a little chill to the touch but when cracked open they where pretty much at room temp.

    Other then that I followed the recipe almost to the letter. I did use my own homemade almond milk, but they came out great. Best for me so far and I’ve tried a number of ways using coconut and almond flour.

    I’ve posted a picture of results and a time lapse of me cooking them on my Instagram @altfoodguy Ignore the bad flipping technique 🙂

    Thanks for this recipe.

  31. I just made these. The only thing I changed was using regular table sugar instead of the honey as that was what I had on hand. I thought they were pleasant and light. It was my first time ever working with or eating coconut flour. If you’re expecting a perfect substitute for that wheat flour pancake mouth-feel, I don’t think this is where you’ll find it. These pancakes were reminiscent of eating coconut pie to me. I used the baking SODA and salt as called for and they were not bitter at all. I think it was a great note to include letting the batter sit (I just heated my griddle while waiting) as it seems it takes a little bit of time for the flour to absorb the liquids. I was a bit concerned because I thought it would be too runny right after mixing, but it thickens quickly. I would make these again, as the recipe states. Thank you for sharing this recipe and your tips!

  32. This recipe makes light fluffy thick pancakes with a strong hit of vanilla. I think my coconut flour was old (although I had just bought it) because I had to almost double the amount of flour to get the right consistency even after leaving the batter for a few mins as suggested.

  33. Omg!!! Just tried these and they taste like REAL PANCAKES!!! Used the cream/milk ratio. Incredible. Thank you thank you thank you!!!

  34. Went looking for a low carb pancake after buying coconut flour. I forgot to sift the coconut flour, so that might have added to the grainy texture, but my wife and I enjoyed them (covered with a mix of cream cheese and yogurt honey spread).

    I have no reason to eat GF, so I mixed a bit of flour and more milk to the mix to make a hybrid pancake. Came out very flat and very addictive.

    Willing to try it again. Next time 1/8 tsp of salt or less.

  35. Cooking three more as I type. I am newly wheat free. First coconut flour item i have tried. I’m really pleased. Wow they are fluffy and i used 1per cent milk so i added more flour to get thicker. I am addin becel to my pain to replicate buttery taste. This is a great recipie. Will add my own extra next time. I did cut back salt. Thanks

  36. I am just starting a keto diet. I made this recipe and stuck to it 100% and it was very good. But it made too much food and the carb count was a little on the high end. So using MFP i cut the ingredients in half, and instead of coconut flour i entered almond flour and the carb count came way down.

  37. Can I use almond milk for this? Would the measurements be the same as the coconut milk?

  38. My niece and her infant daughter came to visit us and I made these pancakes for her and the rest of my family this morning since she now has ALS and is on a strict diet. They were a big departure from my normal grainy, whole wheat recipe. I also made some almond flour pancakes for comparison. My only mistake was that I didn’t make a bigger batch since by the time I was able to sit down, there were only a couple left! They were a huge hit. Thanks for sharing.

  39. I had to use egg whites so they lacked enough body to hold together. I then added some gluten free flour, more egg white and some milk (I used yogurt in the base recipe) to loosen the batter I also added a little baking powder and they came out very well. Thank you for posting your recipes. It gives us “lost souls” a jumping off point to try new ingredients ( in this case it was coconut flour).

  40. Total case of YUM! Thank you. I wanted to leave a comment to share a couple of tweaks, tips, etc. Let me say: I never was a fan of pancakes. These are delicious!

    First, I used heavy cream and half and half. I also used Stevia (about 8 drops), and Trader Joes ‘Fleur de Sel’ (sea salt … Maybe 10 grains). I also added fresh blueberries to the batter. Worked great.

    I added the dry ingredients in steps per the recipe. Didn’t look too dry after 5 minutes, but I dumped in the rest anyway (I hate to waste good batter!). I could see the difference, so I let it sit for 5 more minutes. That worked.

    I have a hard coated non-stick silver dollar pan. If you are making things like this, pick one up. They are great to have. I buttered each well, and put in the batter. I thought it would be a mess to turn them, since they filled the wells and puffed during cooking, but I waited until the bottoms released from the pan, and they were fine (carefully done).

    This is a great recipe. Enjoy!

  41. These are seriously so delicious! I like to add some natural peanut butter and real maple syrup, but that’s just me. So fluffy, thank you for this recipe!

  42. I just made these pancakes. I loved them. The texture is different but enjoyable. I have been of of wheat for about a week now and almost fell of the wagon at work. Now I won’t get the DT’s.
    On a whim I added a little garam masala. surprisingly it tasted and smelled great.

    Thanks

  43. Something is up as so many different responses to this and first recipe. I wish collectively we coudl figure it out! Mine failed, too salty tasting but that wasn’t just it, too eggy (smell.) I used Bob’s Red Mill too, homemade rich cashew milk. I feel like this needs a test kitchen with professionals, like old fashioned cookbooks would do. The results are too variable something needs to be figured out. I’m no angry, sorry you get neg comments-I have a lblog too so I get it. But folks are upset as it wastes money and time.

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