My Favorite Grain-Free Coconut Flour Pancakes

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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 

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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. Kathleen Groves-Illes Avatar
    Kathleen Groves-Illes

    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.

  2. sharon Avatar

    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.

  3. Staci Braun Avatar
    Staci Braun

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

    1. Sarah Avatar

      (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.

  4. Traci Avatar

    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….

  5. Melissa Marie Avatar
    Melissa Marie

    I just looked at recipe again and realized I forgot the butter, would this back that big of a difference?

      1. Allyse Avatar

        4 stars
        Does the 1/4 cup of butter/coconut oil go in the batter? If not, maybe put ‘(for greasing)’ next to that in the recipe. My batter was really thick and i thought that might have been the reason, but they still came out good.

  6. Melissa Marie Avatar
    Melissa Marie

    I made these but the batter was SO thick, I could not get them to pour, is this normal?

  7. Joe Ferrara Sr. Avatar
    Joe Ferrara Sr.

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

  8. Tamara Avatar

    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

  9. Ann Marie Saladyga Avatar
    Ann Marie Saladyga

    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!!

  10. Jen Avatar

    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!!!

  11. Shawna Allen Avatar
    Shawna Allen

    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..

    1. sharon Avatar

      1/4 cup goes into the recipe to mix in…. use a seperate dab to grease the pan

  12. Ruth Avatar

    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.

  13. Jamie Avatar

    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.

  14. Kristen Avatar

    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! 🙂

  15. Christine H. Avatar
    Christine H.

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

  16. Monica Weaver Avatar
    Monica Weaver

    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!

  17. Stefa folle Avatar
    Stefa folle

    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

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