My Favorite Grain-Free Coconut Flour Pancakes

Katie Wells Avatar

Reading Time: 3 minutes

This post contains affiliate links.

Read my affiliate policy.

Wellness Mama » Blog » Recipes » Breakfast Recipes » My Favorite Grain-Free Coconut Flour Pancakes

coconut flour pancakes recipe

When we ditched the grains years ago, pancakes were one of the foods my kids missed most. I lost no time trying to figure out a healthy grain-free pancake recipe that could fill the void. After many (sometimes failed) kitchen experiments, we settled on these coconut flour pancakes as our new Sunday morning pancake recipe.

We rotate these pancakes with our favorite almond flour pancake recipe for variety. Both are a great choice and have about equal flavor and fluffiness (although admittedly are more dense than regular pancakes).

We’ve seen so many health improvements that we won’t be going back to the traditional version any time soon. Besides, they’re delicious!

Coconut Flour Pancakes for a Crowd (Paleo & Low Carb)

As I said, I tried a lot of different types of pancakes in my quest to develop a grain-free pancake recipe. I tried sweet potato pancakes, almond flour pancakes, and several different variations of coconut flour pancakes. Eventually, I realized that the recipe was right in front of me. I found I could make my coconut flour apple cinnamon muffins recipe into pancakes with very few changes!

This recipe makes 12 pancakes which may not sound like a lot, but thanks to the healthy fat, protein, and fiber from coconut flour and eggs, you don’t need to eat a stack of pancakes to be full.

I often double the recipe and keep some in the fridge for an easy on-the-go snack for the kids. (This works especially well because the pancakes are a little sweet on their own thanks to the applesauce and optional honey. No maple syrup needed!)

These guys also make pretty good “bread” for a breakfast sandwich. Add a fried egg and bacon for a delicious combo of slightly sweet and savory.

Grain-Free, Dairy-Free Pancakes: What to Expect

The batter for these pancakes is pretty different from traditional pancake batter, but it turns out great in the end. Don’t worry if it seems too thick or doesn’t bubble the way regular pancake batter does. I scoop the batter with a ¼ cup measure and then use the bottom of it to spread the pancakes out a little bit.

These pancakes also take a little longer to cook than regular pancakes, so don’t rush them. They’re ready to flip when the spatula will slide underneath without them falling apart. (Look for the bottom to be nicely browned). To speed up the cooking process, I suggest using a griddle so you can make more at one time. And make sure you grease it with butter or coconut oil between batches.

Toppings and Variations

Sometimes we add different mix-ins like bananas, blueberries, or even a few chocolate chips for some fun pancake variations! If you just love drizzling something on your pancakes, skip the honey in the recipe and give this wild blueberry maple syrup a try.

Coconut Flour Pancakes Recipe

Grain-free coconut flour pancakes that are packed with protein for a healthy and filling breakfast.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 15 minutes
Calories 64kcal
Author Katie Wells


12 pancakes



  • In a medium bowl, mix all ingredients together with a blender, whisk, or immersion blender and let sit 5 minutes to thicken.
  • Fold in mix-ins like fresh blueberries if desired.
  • Heat a large skillet or pancake griddle.
  • Grease skillet or griddle with 1 tablespoon coconut oil or butter.
  • Use a ¼ cup measure to scoop batter onto cooking surface, using the bottom of the measure to spread the pancakes out a little.
  • Cook approximately 3-4 minutes per side until it is browned on the bottom and easy to flip. These do take a little longer than “regular” pancakes, so don’t rush them!
  • Grease skillet or griddle with additional butter or coconut oil as needed between batches.
  • Top with butter (it makes everything better!) or ghee and enjoy!


Nutrition Facts
Coconut Flour Pancakes Recipe
Amount Per Serving (1 pancake)
Calories 64 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 68mg23%
Sodium 142mg6%
Potassium 39mg1%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 105IU2%
Vitamin C 0.2mg0%
Calcium 12mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.


  • This recipe makes twelve 4-inch pancakes
  • Make this recipe without the cinnamon for a great breakfast sandwich bread 

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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

This coconut flour pancakes recipe is made with coconut flour and eggs for a healthy and filling breakfast that is grain free.

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


152 responses to “My Favorite Grain-Free Coconut Flour Pancakes”

  1. Clara Avatar

    Hi, wondering if there is anything I can sub for the eggs while still keeping this recipe keto?


  2. John D. Pilla Avatar
    John D. Pilla

    I CANNOT EAT EGGS! What would you/could you substitute for eggs,
    OR do you have a wheat-free, Egg-free pancake recipe?

    I am also allergic to ALMONDS!
    (A Bummer, I know!)
    It was a spider bite while hiking, and all the healthy foods in my system I was regularly eating (in my blood),
    that I suddenly, and initially unexplainedly became allergic to. It took 8 months for me to figure out food allergies were causing the highly itchy and hardened skin problems that started occurring overnight. .

  3. Tom Avatar

    4 stars
    Really enjoyed! doubled recipe and used 10 eggs! Seemed like a lot but was fluffy and tasty. Didn’t have applesauce (although could have cut apples and pureed) so used some apple juice and hemp milk to thin it out. Cooked on flat iron pancake griddle. Just a tad dry without the applesauce but with grassfed butter and maple syrup, hearty! Thanks

  4. Carlie Avatar

    5 stars
    Thank you for these! I’ve recently re-attempted GAPS with my kids and have been really struggling to find foods they will eat and that will fill them up. These were a real hit!

  5. John Pilla Avatar
    John Pilla

    Egg Free version?
    (Also allergic to Flax Seed and Chia Seeds!)
    So Chia Flax eggs are a no go!

  6. Elizabeth Avatar

    I can’t have honey due to sever fructose malabsorption. would maple syrup work as a substitute or would it be too thin?

  7. Cindy Avatar

    I’m looking forward to trying this recipe! Reading your comments gave me an idea for my husband who drives truck over the road. A lot of the Mom & Pop truck stops closed up in the last 10 years which were more likely to cook from scratch verses the large chains that generally buy bulk precooked trays loaded with preservatives and junk and also cut back on the variety of choices! He bought a travel oven that holds a standard aluminum bread pan (I know, it’s aluminum but not much choice here! Eat more oatmeal and cilantro) and I cook the majority of his meals during the week. He always like McDonald’s McGriddle so I’m going to try adding my homemade breakfast sausage from pasture raised pork to this folded with an egg. I’m not sure how to incorporate the syrup into the mix so it’s easy to just pickup and eat on the go so he may just have to go without that one! You mentioned they’re sweet enough without so he may be ok with them as they are! Thank You for the recipe!

  8. Melissa Gonzalez Avatar
    Melissa Gonzalez

    Katie, These look great! Can’t wait to try them. After being gluten free for 11 years, I am recently grain free. If I do eat something that upsets my tummy, I use digestzen essential oil, rubbed gently over the area of discomfort with a carrier oil, like olive or coconut oil. I and my family experience immediate relief. Hydration is very important with essential oils. I hope this helps you and your family in your health journey.

  9. Robin Avatar

    Hi there, I am trying to find a healthy electric griddle to cook pancakes, eggs, etc for my family. I need to cook for alot of people so cooking a couple at a time on the stove isn’t working. Any suggestions? Please help?

  10. Amie Avatar

    Can you please clarify where the coconut oil goes. The recipe says ‘mix all ingredients except coconut oil’ but then it doesn’t say if we put the coconut oil in. Thank you

  11. Vyky Avatar

    Coconut flour
    Milk (cream)
    Baking powder
    Coconut oil
    tomatoes(cut in bits)

  12. Asia Thomas Avatar
    Asia Thomas

    I love this recipe. My daughter who has severe food allergies loved them also. Let’s see if she can tolerate the eggs and…..They were great once I figured out that I had to have the skillet HOT but let them cook really SLOW on low then they held together nicely

  13. Susan Avatar

    What can be used instead of the applesauce? I am aspirin sensitive, and apples give me stomach issues.

  14. Jacqueline Feeney Avatar
    Jacqueline Feeney

    1 star
    Hi. I tried to make these twice now and ended up with nothing. I’m not sure what I am dping wrong here. The pancakes never cook. They bubble and fall apart when I flip them. It’s been a waste of previous food!.

  15. Mary Avatar

    Finishing up Whole30 and I am dying to make these! Thanks for the recipe! I loved this recipe as a muffin and I love your pumpkin muffins too!

Leave a Reply

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

Recipe Rating