Coconut Flour Pancakes

fast coconut flour pancakes recipe Coconut Flour Pancakes

When we ditched the grains, pancakes were one thing my kids missed. We’ve seen so many health improvements that we definitely won’t go back to grains, but it has been on my list to figure out a real food version for the kids.

This effort was renewed when my daughter ate “regular” pancakes at someone’s house one day and had a tummy ache for the next two days.

I tried sweet potato pancakes, almond flour pancakes (good but not great yet) and several variations of coconut flour pancakes before realizing that the recipe was right in front of me. Turns out (as I found on a busy morning) that the recipe for my Coconut Flour Apple Cinnamon Muffins can actually be made into pancakes as well.

If you don’t add the cinnamon, these guys also make pretty good “bread” for a breakfast sandwich with eggs and bacon. Also, try adding bananas, blueberries, etc. for some fun pancake variations!

4.3 from 11 reviews
Coconut Flour Pancakes
 
Prep time
Cook time
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Grain free coconut flour pancakes that are packed with protein for a healthy and filling breakfast.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 5 eggs (free range if possible)
  • 1 cup of homemade applesauce (readers have verified that store bought (no sugar added!) and fresh raw applesauce also work)
  • ½ cup coconut flour (plus a little more if you need it to thicken)
  • 1 tsp baking soda
  • Cinnamon to taste (optional)
  • ¼ cup butter or coconut oil
  • 1 tsp vanilla (optional)
  • favorite add-ins and toppings of choice (we like adding blueberries and topping with butter or homemade cream)
  • 2 T honey (optional)
Instructions
  1. Heat large skillet or pancake griddle
  2. Mix all ingredients except any add-ins with blender, whisk or immersion blender and let sit 5 minutes to thicken.
  3. Add berries, bananas, or other add-ins and mix by hand
  4. Grease griddle or skillet with coconut oil or butter
  5. Use a ¼ cup measure to spoon pancakes onto cooking surface
  6. Cook approximately 2-3 minutes per side until it bubbles and is easy to flip. These do take a little longer than "regular" pancakes, so don't rush them!
  7. Top with butter (it makes everything better!) and enjoy!

Have you made real food pancakes? I’d love to hear your favorite recipe! Talk to me below!

Reader Comments

  1. says

    This recipe looks flavorful – I’m excited to try it! We made coconut pancakes using Mark’s Daily Apple recipe – they were good… but needed ‘something’. Thanks for the recipe!

    • Niki says

      Me again — I’ve been following this thread and love coconut flour pancakes. If you’re interested in a bit of a tangent from coconut flour, this is a protein-packed take on grain-free pancakes: 1/4 cup ground almonds, 1 banana, 3 eggs. Blend in food processor. Fry. Delicious and so simple! I make these more than I care to admit- great protein first thing in the AM :).

      • says

        Thank you so much Niki, your recipe was fantastic and I was finally able to make some ‘normal’ pancakes. I love that they also taste of banana. Everything I’ve tried so far with almond/coconut flour has turned out flaky and I failed to get the correct pancake consistency. They tasted good but broke apart in the pan. I added raisins to the recipe too because I love them warm.
        Gorgeous! Thank you again :)

      • Kristine says

        Thank you Niki for sharing your recipe.
        While I was about to make my own coconut flour-I noticed your comment sharing your simple recipe and I tried it out right away with ground coconut instead of almonds (I Love almonds, but was out of stock at the moment), the other day I took a scraped carrot instead and along with bananas, eggs and vanilla – it tasted great! I liked to make them with coconut oil on a high heat and they turned out yummi! My kid literally couldn’t wait to get some more! So simple, quick, tasty and most of all – Healthy!!! Thank you Katie for an amazing website & Thanks everyone for your comments!

    • says

      I would think that any kind of fruit, or even vegetable puree could
      be used, though I’d up the oil or flour accordingly. I’ve been
      thinking of trying with a carrot puree with more coconut oil.

      • Betsy says

        I made the applesauce muffins with pumpkin puree and they were great! So, I am guessing that you could have some delicious Pumpkin Pancakes!

        • says

          that sounds really good, I will have to try the pumpkin puree, the applesauce made the pancakes to sweet for my taste. Thank you for sharing

      • Maryalice says

        Thanks for the link for the coconut flour as I’m not sure we have it here in town.  We do have almond flour and I was wondering what are your thoughts on that and on wheat flour? 

          • Rose says

            I tried Almond flour pancakes and they sat on me like a ton of bricks..I was not so happy with the results, I am looking forward to trying these! NO Grain is good!

      • MargeGunderson says

        Hi, Joannesjazz – sorry to sound dense here, but did you really mean TJMaxx that sells clothing? I believe you, just making sure it wasn’t one of those darn-you-autocorrect phone funnies. Thanks!

  2. Crystal says

    What can I replace the applesauce with? I generally try to stay away from sugar, even if it is from fruits. Maybe upping the oil or adding something like heavy cream? 

    • Mbsamos says

      Why not zucchini purée (or a winter squash with season changing)? You may want to skin them if the skins are bitter. I’ve made “apple crisp” with no apples by using zucchini slices.

  3. Amy says

    Yay!! I have been trying various pancake recipes for weeks trying to find one that tasted good and cooked well.  I had some success with an almond flour recipe, but they stuck badly to my skillet.  Probably operator error :)

    This recipe turned out great!  Nutritious and tasty and, best of all, no frustration.  You have saved our Saturdays!!

  4. Mike says

    Wellness Mama – I’m new here but wanted to say thanks for this website and sharing your ideas. It has been fun to explore. I’ve come across tapioca flour – flour from a cassava root – and am anxious to try it to compare to the coconut and almond flours. Is there any reason you are aware of to avoid this flour – I’m assuming it is OK since it is from a cassava. Any thoughts would be appreciated and thanks again for your efforts.

    Mike.

    • Sioban says

      Cassava root has to be processed to remove cyanide! I stopped using it when I found out it is processed out of the country where there is no way to regulate  the process. If you do use it and notice a metalic taste then the cyanide is still present. A built up of cyanide in the body will cause  irreversable paralysis.

  5. Laelle says

    These were awesome!  Our batter was really thick…had to spread it out with bottom of measuring cup to flatten quite a bit.  And this was still to get a nice, thick pancake.  Maybe because we used fresh pureed apples instead of the applesauce?  But didn’t really matter because they were moist, flavorful and had a great texture.  Topped with butter and a small dribble of maple syrup.  Thanks for another wonderful recipe!

    • blair says

      How did you get yours to be moist? Mine were tasty, but pretty crumbly and a bit dry for my liking. I used an entire cup of applesauce and a good slop of coconut oil and they still turned out dry. More oil next time?

  6. Colmer says

    These are very tasty. The coconut flour adds a subtle sweetness. I have made several other real food pancake recipes, and I think this is one f the tastiest. I did however have a lot of trouble with cooking them. The hardest part was flipping them. They kind of went everywhere. I also had trouble with them getting charred. I tried to give them more time before flipping them, but they got black, and still didn’t flip well. Maybe just a lower cooking temp overall? That way they could cook longer before flipping and not get black. Will have to experiment more. I want to try these with pumpkin.

    • Sarah says

      I had this trouble, too. What worked for me was placing a lid on the pan. When you flip the pancake leave the lid off. The pancakes may not have bubbles this way. I also found that cooking on low for 2 minutes each side worked really well.

  7. pam says

    I finally made these coconut pancakes for dinner last night along with the meal and they were a hit, except for my husband, he just does not like anything made with coconut flour, so I need to find a recipe for pancakes made with almond flour, so far everything that I have made with the almond flour is a thumbs up from him.  One of my favorite recipes is from  Grain Free Wife  website.  German puff pancakes!  Incredible, easy to make and I put them in the refrig and they warm up real nice to either have with fruit or I love to put my chili on top of a piece.  This is made with coconut flour also.  I highly recommend the recipe.

    • Lisa B says

      Same with my fiance, doesn’t like coconut at all, however, when I sneak in a little bit of it here and there, he doesn’t seem to mind it. Perhaps like with children, you need to give just a bit here and there to build up the taste/tolerance for it.
      I’m still working on him, because coconut has so many benefits.

      Has anyone found a cassava root flour that is healthy? I read one comment here that its toxic removal process is unnatural and unregulated.

      PS I make these with almond flour and a little coconut flour and a spoon of almond butter and sometimes spoons of banana. Delicious.

      thanks!

  8. Bec bertrand says

    Thanks for the recipe!  I’ve made these, but the batter didn’t bubble. The consistency of the batter is similar to canned pumpkin-a tiny bit thinker. Did I do something wrong? We liked them! I was confused about the coconut/butter. It was to IN the batter, correct? Thank you!

  9. says

    Posting for reader, Cat who was having trouble getting the comments to work correctly:

    Oh. My. Goodness.
    I made these this morning for breakfast and I can honestly, truly, veritably tell you that they were THE BEST pancakes I have ever had. Ever. And that’s not saying my mom’s classic flapjacks are no good, they just simply cannot be compared with this awesomeness. I followed the recipe in its fullness, though added just a bit more applesauce since the batter had to sit for a while and got a little thick. I also didn’t add as much honey: maybe a tsp or so rather than a tbs (first experiment with raw honey). It took a little practice to get the timing and flipping method just right, but they were amazing! The raw honey was brilliant as a sweetener in this. And ahhh the blueberries~! Thank you so much for the recipe! I never want wheat pancakes again! :D  

    …but um..I have a few confessions to make…
    One: There are a few of these hidden in the very back of the refrigerator that I am reserving for myself to be revisited very sneakily in the morning before everyone else gets up. . .shh!
    Two: I cooked these in bacon grease. Just for, ya know, “overkill good measure”. ;p

  10. says

    This recipe has too many whole eggs, the dietary cholesterol added by these eggs, plus the butter to cook, and to serve has got to make these cakes unhealthy.  I realize this is a website for those who wish to avoid certain products perceived by them to be harmful, which they believe to be in modern wheat based food/products, however one would be advised to seek another substitute for regular pancakes as this recipe is high too high in fat and cholesterol.

    • says

      The whole eggs are exactly what is healthy about these! Dietary cholesterol is not the problem! Statistically, high cholesterol is not correlated to heart disease and over half of all people who have a heart attack have normal cholesterol

      • MargeGunderson says

        THANK YOU sooooo much for helping get the correct information out! It’s still an uphill battle trying to convince friends and family, but the more sources out there confirming it the better. I’ve lost 50 pounds and all of my numbers have improved drastically on a high fat (daily coconut oil plus cooking in it), low carb, no wheat, mostly grain-free diet.
        Thanks also for an excellent informational site; I’ve bookmarked it and plan to come back often.

    • Carri says

      I agree with Wellness Mama. Dietary cholesterol is not bad for us like they told us years back. This is old school information. The new findings are that Trans Fats (the man made stuff) was the culprit not natural foods like cream, butter, eggs and meat. We would do well to stick with naturally derived foods NOT man made. There were many nutritionist and scientists that were telling us this all along.
      Eggs are one of the healthiest foods you can eat.

        • S. Smith says

          No, Drs are not nutritionists, however, they do know some factors that clog arteries as well as obesity (caused by high caloric intake). Saturated fats are not good for you. Good fats include such things as coconut oil, olive oil, avocados, etc… The yolks in eggs are not considered a healthy fat. Also keep in mind caloric intake. Fat has 9 calories per gram, so make sure you don’t go overboard with the butter and other fats or you will find yourself gaining weight. It’s not rocket science, eat healthy natural foods, “good” fats, and calories in must equal calories out or you will have weight gain! :) The healthiest foods you can eat are lean proteins, lots of greens/veggies, and healthy fats (not saturated or trans-fats).

          • Mimi says

            There are so many sources that are now proving that saturated fats – yes tallow, butter etc) are great for us and that if anything we need more of them. These nutritionists believe in ancestral / paleo or stone age diet. Sources you can visit include Weston Price Foundation, Chris Kesser, and my favorite The Perfect Health Diet by the Jaminets who explain everything quite scientifically both being researchers. They show that 50 – 60% of calories should be from saturated and monos (not poly). Hence animal fat is shown to be healthy along with coconut oil and some olive oil. Whats more animal fats and coconut oil do not get damaged with cooking whereas vegetable oils do. Egg yolks are similarly shown to be healthy and great source for nutrition. Visit their websites.

  11. Tinribbon says

    YUM! I jut tried your recipe, but had to make a few ACD (Anti Candida Diet) friendly adjustments & they turned out fantastic! I’m so excited!
    I halved your recipe, since I was only cooking for one – used ghee instead of butter/coconut oil – added a little almond meal to the coconut flour & some organic, unsweetened, shredded coconut.
    I’m still in phase one of ACD, so I can’t use applesauce or any fruits, yet. I used coconut milk & stevia as moisture & a little sweetener. PERFECT!
    Definitely calms the cravings for something sweet & somewhat cake-like.
    Thanks for sharing!

  12. says

    Has anyone tried this with homemade coconut flour?  It’s so different than the kind you buy in the store, so the amounts to add are, in my experience, really different.  I’m having a hard time finding a recipe for using the homemade flour.  Thanks! 

  13. Rachel Knighten says

    Made these this morning and they were tasty! I’ve noticed that most of my coconut flour creations are dry so I added a tad of coconut milk which seemed to help. Yummy & filling. Thanks for the great recipe :)

    • Ashley says

      how much coconut milk did you add? My coconut flour Paleo bread is very dry i have noticed and i would love to continue a Paleo lifestyle but if i cant convine my husband soon its going to be difficult.

  14. Stefa folle says

    I have never really thought of going grain free before reading your blog, I don’t know that I could do it 100% but definitly want to make some changes. Could you please just explain what is the difference between making pancakes w/coconut flour or a whole grain flour on a glycemic index? thanks

  15. says

    We made these for dinner tonight, and while we weren’t too sure about them at first since the batter is so much thicker than regular pancake batter, once we got them scooped and shaped on the griddle, they cooked up just fine and were delicious. Thanks for the great recipe!

  16. Christine H. says

    Have tried other grain free pancakes before and they always fell apart. These were much better. Thanks for another great share!

  17. Kristen says

    I’ve recently had to make some changes to my diet, and I was excited to try out cooking with coconut flour. My first impression was that they tasted a little “eggy,” but in a french toast kind of way. Of course, with 5 eggs, that’s not surprising! I added some fresh blueberries and they tasted pretty good. Thanks so much for sharing your recipe! :)

  18. Jamie says

    sounds like a great recipe! I just started using coconut flour so I have yet to try it, but I do make a grain free pancake for my little one and he loves them…

    1/2 Banana smashed (organic)

    1 egg (organic)

    2-3 Tbsp Quinoa Flakes (organic)

    2 Tbsp hemp milk or coconut milk (organic)

    1/2 tsp. cinnamon (organic)

    1/2 tsp vanilla (organic)

    a pinch of baking soda followed by a squeeze of lemon.(makes them nice and fluffy)

    Mix together…fry in pan with a little coconut oil. I make them small so my 18 month old thinks they are cookies lol. I have a hard time not eating them all! Can’t wait to try this recipe for muffins and bread too! Thanks for sharing.

  19. Guest says

    Just found this. I used a cup of fresh cooked sweet potato in place of the apple sauce and a tbsp of baking powder in place of soda. They are wonderful. Going to try bananas in place of applesauce next time.

  20. Shawna Allen says

    Do you add the coconut 1/4 cup to the batter or that used to hear the griddle only? I am slightly confused on that one. Would I then melt it first? Dumb questions sorry..

  21. Jen says

    Made these for the first time and they were the best “non-eggy”, “most pancakey” of all recipes I have tried. My little kids aren’t too hip on coconut flour, but I am trying to win them over, so we added more vanilla (no cinnamon), some Enjoy Life chocolate chips and then also so Stevia sweetened whipped cream for them – all in all, I think I will keep going with this recipe:) Thanks!!!

  22. Ann Marie Saladyga says

    The kids loved them! I did not have applesauce so I used pumpkin. I had to add 1 tablespoon of milk to thin it out a little but they turned out great! Thanks for the grain free recipe!!

  23. Tamara says

    These pancakes are a wonderful treat! In case anyone is interested, I added the recipe to the myfitnesspal app and it gave me these approx. nutritional values when I entered the ingredients (I did not include any add-in or honey, only vanilla):
    296 cal, 20 carbs, 19 fat, 46 protein

  24. Joe Ferrara Sr. says

    Followed recipe and the pancakes were all crumbs….nothing’s stuck together! The coconut oil also caked up too…….what is the solution here??

  25. Traci says

    I was excited to try a coconut flour pancake recipe, especially after some of the positive comments. However, we were a bit disappointed with the outcome. Adding the honey probably would’ve helped give them some more flavor….added a lot of extra liquid and they were still a bit dry and the texture was “meh”. I think we’ve been spoiled by an amazing almond flour pancake recipe from ComfeyBelly. Or maybe it’s just that we’re not used to coconut flour….

  26. Staci Braun says

    mine didn’t come out good at all.I threw them away..The outside got cooked but not the inside..Disappointed..

    • Sarah says

      (posted this above as well – not trying to spam, just trying to help!) I had this trouble, too. What worked for me was placing a lid on the pan. When you flip the pancake leave the lid off. The pancakes may not have bubbles this way. I also found that cooking on low for 2 minutes each side worked really well.

  27. sharon says

    These are the best coconut flour pancakes i’ve tasted after making about 5 other recipes on the web. They’re nice and fluffy. It’s seems always challenging to flip a coconut flour pancake. I haven’t figured out how to get the temperature just right on a flat top stove. It always seems they’re raw around the edges and i have to get under the rawness to the bottom of the pancake where it’s cooked fully to flip it.
    I added lemon extract and grated lemon which was ok good. I’m curious anyone made it with carrot juice, and the ratios.

  28. Kathleen Groves-Illes says

    Well I’m not sure how these taste when they are made as they are supposed to be :-). I goofed and put a combination of 1/4 cup butter/coconut oil INTO the pancakes. Have to say they were flavorful and came out quite moist! I was glad they came out OK as I had no more eggs on Christmas morning. Will try the right way next time.

  29. Jenni J says

    Loved these pancakes. Such a great receipe. I didn’t have applesauce but added a little almond milk and organic raisins. It was delicious.
    Thank you so much! Made my husband’s and mine morning.

  30. Tom says

    Disaster. I thought the banana pancakes were bad but these take the cake. Pun intended. My search for a decent pancake continues…

  31. Allyse says

    Is the 1/4 cup of coconut oil/butter supposed to be mixed into the batter or is that just for greasing? I’m making these now and the batter seems really thick and I think it is because I mixed that in.

    • Healthy Sowers says

      I am wondering the same thing! Is the 1/4 oil/butter for the batter or for greasing the pan?

  32. Jessica Taylor says

    Made these this morning with cinnamon and blueberries and they were delicious!!! Thank you so much.

  33. Karina says

    We love these with pumpkin in place of the applesauce!! Delicious… my four year old gobbles them up faster than I can keep up :)
    Thanks…
    Enjoying your site!

  34. Tracy says

    I found coconut flour at costco and decided to buy it since I’m looking for low glycemic load options. This is the first coconut flour recipe I’ve ever made and I really liked it! My five year old gobbled them up. DH was not really sold on them, but that was to be expected. I had no problem pouring or flipping them. They were not overly thick and they fluffed up better than I expected. Here’s what I did: I followed the recipe closely, using melted butter instead of coconut oil, used half apple sauce (half cup), and half organic pumpkin pie puree (half cup…same as pumpkin puree but with spices), did not add any honey but did add blueberries, and then cooked them on a non – stick skillet in bacon grease. I’m happy with this recipe and have several left to freeze for my daughter’s breakfast.

  35. Luda says

    This recipe didn’t work for me. I substituted two eggss with flaxeed because didn’t have enough eggs. The pancakes were falling apart for me. I end it up putting them in a muffin tray adding raspberries and bake them as muffins.

  36. Kerry says

    I am really eager to try these out! I am yet to find a coconut flour pancake recipe that actually works. My only questions is, is the apple sauce an absolute must in the recipe? Or is it just to sweeten things up? I have gastritis and am avoiding so many food groups at the moment. I can use raw honey but I wouldn’t want to push my poorly stomach too far just yet. other than the apple sauce all the other ingredients are fine for me. Thanks!

  37. Tammy says

    This recipe is wonderful. I started cooking with Coconut flour about 2 weeks ago and started with Bruce Fife’s recipe book. Some of those recipes were okay, palatable, but not delicious. After making his pancake recipe, which I rated at 3 stars, I went looking for another and found yours. It is delicious. Very light, and I’m assuming because of the applesauce, almost melted in your mouth. I did use organic applesauce in a jar. I also cooked at a lower heat than is generally recommended for pancakes (275F) so it took a little longer to cook – about 4-5 minutes per side. And, the recipe made 8 very nice sized pancakes using the 1/4 cup spoon. With a side of sausage, 2 pancakes per person is plenty and I’m a farm girl with a healthy appetite.

    Did I mention, these are wonderful. I added the blueberries by hand on the uncooked side right after spooning them on to the griddle so I could place them and get the right amount per pancake. I also went 50-50 on the butter/coconut oil so as not to be overwhelmed with the flavor of coconut. This will be my regular pancake recipe. Thank you.

  38. Mary Hollis says

    Hi. I’ve tried a few diff coconut flour pancake recipes and they are taste great but I can’t get them to stay together while cooking. Any advice?

  39. Adrienne says

    Disappointed in the outcome, they were very hard to flip, turned into mush and burned easily on a temp of about 300 degrees, I would not use this recipe again.

  40. Amelia says

    I am making these today.

    We usually make oat flour pancakes because we like the iron content in oat flour, and we are an anemic family in addition to (and partially because of being) gluten-free.

    We’re looking forward to trying this type of pancake today, though, for a little variation!

  41. Jennifer says

    This recipe is wonderful! So full of flavor!!! They are not like regular pancakes in that they don’t hold up as well. I do find they can be difficult to turn, but really they are so tasty it doesn’t matter what they look like. Love love love ‘em!!!

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