The nice part about brunching at home these days? I can always count on Tony to make the bacon because you know, men and their meat obsession. SMH.
Meanwhile, I’m responsible for making the FLUFFIEST, most delicious coconut flour pancakes.
Currently, I’m SUPER into the paleo pancake mix from Bob’s Red Mill, but I also love making my own homemade paleo pancake mix made with coconut flour aka these gorgeous coconut flour pancakes.
The last time I baked Tony something with coconut flour in it, he fell in love and ate half the loaf for brunch. I was a little surprised because coconut flour has a little bit of a different texture and flavor, but obviously he enjoyed it. He actually does this with most of the food I make. I think I’m making a meal for 4 and it turns into a meal for 2; three servings for him and one for me. Since then I’ve cooked and baked tons of coconut flour recipes that are some of our all-time favorites.
Is coconut flour healthy?
Yes, coconut flour is an amazing flour to cook and bake with because it has a huge range of health benefits. Here are a few health benefits of coconut flour:
- Coconut flour is naturally grain and gluten free. This makes it a great flour to use in baking (and of course, pancakes) for people with celiac disease or who are sensitive to wheat and other grains.
- It’s low-carb. These coconut flour pancakes are much lower in carbs than traditional pancakes made with wheat flours — all thanks to coconut flour!
- It’s packed with nutrients. One of the best parts about coconut flour is that it naturally packs fiber, protein and healthy fats all while being gluten and grain free. The extra nutrients makes these banana coconut flour pancakes deliciously filling, and you’ll find that you won’t have to use as much sweetener because of the natural sweetness in coconut flour.
Ingredients in coconut flour pancakes
This coconut flour pancake recipe is SO SO SO good. Not only are the pancakes dairy-free, grain-free and gluten free, but they taste just like banana pancakes. I had to test them about 4 different times to get the most perfect and fluffy result I was looking for. The trick? Adding a little nut butter to the coconut flour pancake batter for both flavor and to help bind the batter. Worked like magic. Here are the ingredients I love in these pancakes:
- Coconut flour: All coconut flours seem to be a little bit different so you may need to add a little extra almond milk if that batter is TOO thick. Oh and please DO NOT PACK your coconut flour.
- Nut butter: Since I’m not paleo, I used peanut butter (MY LIFE OBSESSION) but almond or cashew butter will also work.
- Eggs: Most coconut flour recipes call for what seems like a dozen eggs. This one only has two because we don’t want eggy flavored pancakes, and because I love you.
- Mashed banana: Just a tiny bit helps to keep the pancakes nice and moist. Make sure you use an extra ripe banana for sweetness and texture.
- Almond milk: I love unsweetened vanilla almond milk but you can use any milk you’d like.
- Wild blueberries for the syrup: Totally optional, but wild blueberries are the BEST! I recommend going for the organic kind if that’s an option for you; this time of year they have the most delicious flavor. I actually went on a wild blueberry farm tour last year and learned all about the health benefits of wild blueberries.
You’ll also notice that there’s no baking powder in these coconut flour pancakes, that’s because baking soda does the trick here!
Can I use a different flour?
Unfortunately, no, I cannot recommend swapping the coconut flour for another flour in this recipe as the texture of the pancakes will be much different. Try out any of these pancake recipes using other flours:
- The Best Almond Flour Pancakes
- Fluffy Yogurt Pancakes using rolled oats
- Whole Wheat Banana Bread Pancakes using whole wheat pastry flour
How to make coconut flour pancakes
- Whisk the dry ingredients. Start by whisking together your coconut flour and baking soda in a large bowl.
- Mix the wet ingredients. In a separate medium bowl, mix together all of the wet ingredients until they’re smooth and well combined.
- Make the batter. Add wet ingredients to the coconut flour mixture and mix them together. Coconut flour pancake batter will be thick, but if it’s TOO thick simply add a bit more almond milk.
- Cook & flip. Lightly coat a large nonstick skillet or pan with butter or coconut oil and place over medium low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. Cook the pancakes until bubbles appear on top and the edges are well cooked, then flip and cook a couple minutes more. Repeat with the remaining batter.
- Top & serve. Top your pancakes with that delicious blueberry maple syrup if you’d like, and enjoy!
How to keep pancakes warm
You can easily make these paleo pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a platter or oven-safe plate and place in the oven until ready to serve. This is great for hosting brunches or feeding a bigger group of people.
Can you freeze coconut flour pancakes?
Yes! Feel free to make your paleo coconut flour pancakes ahead of time and serve them at a later date. You’ll simply place the pancakes on a baking sheet so they aren’t touching, place in the freezer for 30 minutes, and then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
I hope you LOVE LOVE LOVE this recipe as much as I do. I also recommend serving these with fresh organic eggs and a side of turkey bacon. Such a great breakfast.
More breakfast recipes you’ll love
- Peanut Butter and Jelly Oatmeal Bake
- Ridiculously Good Wild Blueberry Muffin Smoothie
- Nourishing Almond Flour Banana Bread
- Peanut Butter Blueberry Overnight Oats
- Spinach & Goat Cheese Quiche with Sweet Potato Crust
Get all of my breakfast recipes here!
If you make these coconut flour pancakes, be sure to leave a comment and let me know how they turned out for you! And if you’re on Instagram, snap a photo of your pancake creation and use the hashtag #ambtiouskitchen! xoxo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup
Ingredients
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 2 tablespoons your favorite natural nut butter of choice (I like peanut or almond butter)
- 2 eggs, slightly beaten
- ½ tablespoon honey or maple syrup
- 1/2 medium very ripe banana, mashed (about 1/4 cup mashed banana)
- ¼ cup unsweetened vanilla almond milk, plus more if necessary
- For the syrup:
- 2/3 cup wild organic blueberries
- 2 tablespoons pure maple syrup
Instructions
- In large bowl whisk together coconut flour and baking soda; set aside.
- In a separate medium bowl, mix together the nut butter, eggs, honey, banana and almond milk together until smooth and well combined. Add wet ingredients to flour mixture and mix together. Note: If you find that the batter is WAY too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still THICK. It will be like a thick brownie batter.
- Lightly coat a large nonstick skillet or griddle with butter or coconut oil and place over medium low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It's important not to place more than 3 tablespoons of batter at a time; the pancakes can be hard to flip if they are too large, so smaller pancakes are best. Plus mini pancakes are adorable, duh. It's very important to cook until bubbles appear on top and the edges are well cooked.
- Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter. Makes 2 servings, 3 pancakes each.
- To make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes.
- Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve warm over pancakes immediately.
Recipe Notes
Nutrition
This post was originally published on June 22nd, 2015, and republished on March 25th, 2020.
You might want to add how long it takes to cook
The taste was pretty good, but the cook time took a lot longer than was mentioned. I don’t have a ton of experience with coconut flour cooking, but not seeing anybody else struggle in the comments was a bit demoralizing for me.
Hi! How long did these take to cook? It might help to spread the batter out onto your pan slightly!
To be honest, I was sceptical. Had some back of the cupboard coconut flour & as new peanut intolerant person, subbed a tablespoon of unsweetened coconut flakes in place. Made my husband taste the first one. “These are good!”. They really are. Thanks!
Amazing! Glad they were a hit 🙂
Made this with a handful of substitutions, bearing in mind that dietary restrictions aren’t a concern for me.
Doubled the recipe (served two of us well)
Used pumpkin seed butter since that was the only natural ‘butter product’ that I had around. Imparted a green colour, but whatever. Not too imposing, taste-wise. In retrospect, I’d venture a guess that almond butter is best here.
Unsweetened applesauce instead of banana: a go-to substitution for me since it’s a pain trying to time things up with buying/keeping bananas until they’re overripe.
Opted for maple syrup as my sweetener (I live in Quebec).
Whole milk instead of alt.
Cooked in avocado oil.
The end product tasted good and the coconut flavour came through. It ran a little dry, but not problematically so. Definitely was a non-issue once topped with some nice store bought strawberry jam (I bet the blueberry one in the recipe goes great with this). It’s my first time working with coconut flour, so idk if the slight dryness was a result of my process, or inherent to the recipe. Again though it was a non-issue.
I ran into a little bit of trouble at first with some charring on the first couple pancakes, so I really recommend cooking on the low end of medium-low.
I am so glad that these turned out great for you even with your substitutions, Sam. Thanks so much for sharing, I appreciate it!
This is by far the best, healthiest pancake recipe yet! Will be my Go-To whenever I need to make them anytime!
Excellent! So glad to hear you’re loving this recipe, Lina!
So I did this but instead of using almond milk, I used diary milk. Let me say that this did not wok well, There weren’t any bubbles at the top só I had no idea when to flip and when I tried to flip they would break and if they didn’t break, they would be not cooked and gooey inside. And I did lower the heat but it took HOURS to cook and they still weren’t cooked
Hi Liza – The milk shouldn’t have been the problem here. Did you change anything else about the recipe? Were all of your ingredients fresh?
These are absolutely delicious!
I didn’t have a banana, so I used a 1/4 c Greek yogurt. The texture and taste of these pancakes is to die for!!!!
Yay! I am so glad you loving these pancakes and they turned out great for you!
I made these following the directions, except I subbed 2 applesauce pouches for the mashed banana and then for one of the eggs (I could only use one egg and then used applesauce to sub for the other egg, if that makes sense). Unfortunately, they were a crumbly mess and fell apart when I tried to cook them on the griddle. Any idea why they fell apart?
Hi! The pancakes likely did not hold together because there was too much liquid from the applesauce. These really do need the 2 eggs to hold together, and mashed banana tends to be less liquid-y than applesauce.
kitchen lover must read this blog….thank you
I was curious if these could be baked on a sheet pan or in a muffin tin to be used for meal prep. Anyone tried? Bad idea?
Tasted all right but did not cook or handle well. I think I will save my coconut flour for cakes and muffins.
I am so sorry to hear these did not turn out as you had hoped. did you change anything about the recipe?
Chose this recipe because it didn’t have a crazy amount of eggs and because I thought the nut butter was a great idea.
Very pleased.
I quadrupled the recipe for the most part except the eggs. Then added a LOT of liquid and a fair amount of arrowroot powder since initially they were pretty fragile. Very please with how they turned out. Thank you!
Holy blueberry galore! These pancakes are fuhmazing! Tony is a lucky taste tester!
Love this! So glad you are enjoying this recipe ❤️
I made it with almond butter but I think peanut butter would have tasted better. I used chia eggs not real eggs. Ended up super crumbly, I just gave my kids pancake crumbles. They said it tasted good though.
Hi, there. I haven’t tested these with chia eggs so it sounds like that’s what resulted in the crumbly texture.
I made these with almond butter and I was wicked happy with the way they turned out! Will definitely make again 🤗
So glad to hear that, Leah! Thanks for letting me know 🙂
Delicious and quick!
So happy to hear that! Thanks, Jessica!
I’ve made these four times in the last week, so I figured I should probably leave a review! These are perfect! The only thing I add is 1 tbsp of cacao powder and a few dark chocolate chips to each pancake to make them a little sweeter, so that I can eat them without syrup and take them on the go! My kids (ages 8 and 5) even like them 🙂
The pancakes were delicious the only thing I changed I ripped the egg whites before I added them into the batter it made The pancakes light and fluffy.
Love that idea, thanks for sharing! Happy you enjoyed them 🙂
These were great! I just added the blueberries to the batter, and they were a hit! 💕
I’m so glad you loved them! Yay!
Worst recipe ever! I knew it while adding the ingredients- honey, nut butter, banana?- this will stick to the pan & not be fluffy. Just goey mess. Look elsewhere! I should have.
Sorry these didn’t work out well for you. Sounds like something went wrong because they definitely shouldn’t be so gooey and sticky!
yummy recipe
I liked these a lot, my kids ate them up. I used applesauce instead of the banana and kept the amount the same, it was an easy substitute for when all the bananas are eaten. We topped them with strawberries and whipped cream.
I accidentally used baking powder instead and doubled the recipe but the pancakes are not bubbling. Any helpful tips ?
Uh oh! It’s important to use baking soda in here so I’d start again. Sorry about that!
The coconut flour specific instructions were so helpful! These are the best gf pancakes I have made so far, thank you for the delicious recipe
These tasted solely like coconut flour. I ended up just throwing them out and making a different recipe.
Sorry to hear that, Kelsey! Lots of folks love these pancakes… maybe something went wrong?
These were an impromptu bake when I realised I had run out of plain flour and only had coconut but they were delicious! So fluffy and paleo so full of goodness too! Thank you for sharing 🙂
So glad to hear you enjoyed these, Aimee!
I didn’t care for the coconut flavor in these pancakes when I tried them plain, but that’s to be expected because I don’t even like coconut. BUT, that all changed the second I drizzled some of that blueberry syrup on!! Amazing how the blueberry, coconut, and maple flavors combined to create a tasty breakfast I’ll make again and again! I keep coming back to Ambitious Kitchen because Monique inspires me to try new foods and flavor combinations.
Oh wow so happy you ended up loving them! Isn’t that syrup amazing?! 🙂
Best coconut flour pancake recipe! We make it a few times a month. Super fluffy + delish. Our infant loves them too!
Aw nice! I’m so glad you all love them!
Easy and delicious! Loved that it wasn’t eggy and enjoyed the texture. Thank you for a lovely recipe that I will use again.
A grain free staple (we eat grains but I like to mix it up). I double the recipe and bake at 375 in a quarter sheet pan, about 18 minutes. Makes pancakes for 4 a breeze.
Today we had them with whip cream, baked bananas from Frugal Vegan and crumbled bacon.
This recipe sounds amazing! I love that you included fresh blueberries, too! There’s nothing better this time of year!
Couldn’t agree more, they’re the best! Can’t wait for you to try these 🙂
Absolute BEST coconut flour pancake recipe I’ve made, and I’ve tried quite a few. All other recipes I’ve made have yielded flat cakes that are hard to flip. The name of these do not disappoint – they are actually fluffy, lofty and positively delicious. The PB gives it so some good structure, I think. A must-make!
These are really good! And the blueberry maple syrup is delish! I add a touch of cornstarch to thicken the maple syrup up a bit. I had a hard time getting the inside to cook through and not be mushy, but I suspect that’s a result of my skill with the griddle and not the actual recipe. I found that it was easier to get the batter smooth when I microwaved the banana for 30ish seconds to get it extra mushy. Thanks for the recipe!
So glad you enjoyed them! Great idea to add cornstarch to the syrup, and to microwave the banana. And sorry about the pancake middles! Might need to cook them at a slightly lower temp so that the insides cook through 🙂
You’re a fantastic cook
Thank you! 🙂
Best pancake one ive tried so far. Needed bit more liquid. I just use water. Wasnt eggy. I added a whole banana. Just used butter in recipe. Thanks
Yay!! So happy you loved these, Cara 🙂
Made these this morning and they were delicious! I used Lakanto maple syrup in place of honey and added a few chocolate chips to the batter. I found these to be filling and kept me going until lunch.
I sprayed my pan with coconut oil and also melted about 1/2 tsp coconut oil in the pan before cooking. Following Monique’s instruction for medium low heat these turned out perfectly cooked.
Happy that these came out well and that you enjoyed them, Allison! 🙂
Hi! I really loved this pancake recipe but I found it was really hard to flip them on the skillet. I could tell the side facing the pan was done (getting dark brown) but the top of the pancake was still mushy and didnt have enough consistency to hold together when I tried to flip it. Not sure if that makes sense, but basically one side becomes over cooked while the other is still in batter form, so the pancakes ended up breaking apart unfortunately in the process of trying to flip. They were still tasty though! 🙂
Hi! You do really have to cook these on low heat for them to cook up properly as coconut flour is prone to burning. Next time, try to make them a bit smaller so they are easier to flip. Glad you loved the flavor though!
These pancakes are amazing! I’m currently on a candida diet so I could not use honey or maple syrup. Instead I added half a tablespoon of monk fruit and they were delicious! I did not try the blueberry syrup but im sure it was just as good!
I’m glad that worked out well! Perfect breakfast 🙂
Made just the pancakes for Saturday breakfast. First time I have ever used coconut flour. Appreciated the detailed instructions on how to cook them. They were delicious! I doubled the recipe so there would be leftovers to freeze. I will definitely be making these again
Love it! Glad you enjoyed!
These were amazing pancakes! I quadrupled the recipe for me and my 7 kids and they turned out delish, the mild banana and peanut flavor are so yummy. I added one teaspoon of vanilla and we ate them with more peanut butter and maple syrup on top. Would definitely recommend and will make again!
Love it! So glad they were a hit!