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.
Coconut pancakes for the win!
This recipe sounds amazing! I love that you included fresh blueberries, too! There’s nothing better this time of year!
I am mostly vegan and love when you include vegan options…..would this work with flax seed egg subst?
Holy blueberry galore! These pancakes are fuhmazing! Tony is a lucky taste tester!
I love how tall and fluffy these pancakes are! They look absolutely phenomenal – I’ve already eaten breakfast today, but now I’m thinking that breakfast for dinner sounds like a good plan!
These look BEYOND amazing~
Oh my goodness… but needed a recipe for some visitors that are coming for their special diet I made these this morning and oh my gosh. These are the most delicious pancakes I have ever eaten!! I swear they are so good and the blueberry syrup is a great topper I will definitely make these Again for my own family
Does anyone know if these would be considered Gluten free?
Yes, completely!
I was looking for a recent comment on these pancakes. Ive been looking for a good paleo pancake recipe and it looks like i found it. Consistency has been an issue in previous recipes so i’ll see how this holds up, literally!
I hope you get a chance to try these!
So delicious. Thank you so much, I’ve been going through a personal hell with sibo, and a breakfast I can eat and ENJOY. Is worth so much to me . Thank you
I’m so glad you found this recipe! One of my favorite breakfasts.
I am a sucker for anything with fresh blueberries. These pancakes look so fluffy and I’ve been looking for new ways to use my coconut flour. I will have to give these a try!
Ooooh, I just happen to have some coconut flour and almond milk on hand – perfect timing!!
That blueberry sauce looks fantastic! I could easily eat that with just a spoon…
Do you think these would work in a cast iron skillet? Or will they probably stick bad?
I made these in my iron skillet with coconut oil and they did not stick just a tiny bit but nothing terrible they turned out perfectly.
Gah, I went to Eataly yesterday- There was some nutella bar, and it was epic! Almost as epic looking as these stack of beauties. Coconut flour = gold. Except when you chock on it… oops.
I don’t think I could restrain myself from eating an entire stack of these fluffy pancakes! SO YUM.
Oh my goodness, these look and sound delicious!
xx Kelly
Sparkles and Shoes
I’m drooling and I’m totally making these for breakfast tomorrow morning now!
They’re so fluffy I could DIE! Or, you know, just eat them all 😀 Love!
This looks incredible!! I always like a new way to eat coconut flour. Can’t wait to try soon!
Can you recommend anything to sub the apple sauce with? I want to make these but I have no apple sauce in my cupboard!!!
You could try pumpkin. I’ve tried substituting the 2 tbsp applesauce for 2 tbsp milk, and that worked quite well.
The great perks of being your boyfriend!! Have so much fun!!
Wow these pancakes are too die for! That blueberry maple syrup is divine!
Oh my goodness that stack of pancakes is calling my name, blueberries are my favorite and these look fabulous!
These are right up my alley!! Have so much fun with the BF!
Monique! These pancake photos are gorgeous! I haven’t experimented much with coconut flour but I am totally going to try these on a lazy sunday morning 🙂
This blueberry syrup looks amazing! With these waffles, it is the perfect combination!
Thank you Brooks! 🙂
It looks so beautiful! I love pancake in every variation but these one are awesome!
I’m loving following along with your adventures while Tony is home on IG and Snapchat 🙂 You guys are the cutest ever. Also – thees pancakes look to die for. Lucky Tony!
I made these this morning for my boyfriend’s birthday, and they were delicious! I have made coconut flour pancakes before and usually they don’t stay together/burn so quickly, but these were perfect! Plus the blueberry maple syrup was so good with them!!!
Awesome!!!
Lovely recipe…..I visited and like your blog. You have some nice recipes .. please do visit my blog also
Your pancakes look so lovely. I made these for breakfast and then again for dinner. The first time, they turned out too dry. The second time, they were quite tasty, but not nearly as fluffatastic.
This is the first coconut flour pancake I have tried that I actual enjoyed. Thanks so much for this recipe. I didn’t have any maple syrup, but I melted a bit of Trader Joe’s reduced sugar blueberry preserves over some fresh blueberries and that made an awesome topping too.
Super yummy and fluffy! I added a little bit of apple cider vinegar for even more fluff! Thanks for another great recipe!
What are these, pancakes for ants!?!? A girl’s gotta eat
Haha! I factored in that I usually eat them with eggs and turkey bacon. You can portion them out as you so choose! 🙂 They are super filling. I’m glad you like them (saw your comment below!).
That being said, these pancakes are delicious. I substituted mashed banana for the applesauce and it worked really well
These pancakes are so incredibly delicious!!! Most other pancake recipes using coconut flour turn out to be a total flop, but these are so fluffy, moist, and very filling! I, too used mashed banana in place of the applesauce and it turned out wonderfully. Was planning on only eating 2 per the serving size, but must say I snuck another one while nobody was watching. 😉 Thanks Monique for the fabulous recipe, as always!
I’ve been experimenting with coconut flour pancakes all month and this recipe is by far the best one yet! I didn’t have applesauce (I’ve probably run out trying so many other pancake recipes) so substituted mashed banana and they were perfect.
Amazing recipe – highly recommend. Substituted the almond milk with 3.5% milk and they turned out fluffy and yummy. Thanks so much
These looked amazing but when I made them they fell apart. I added some psyllium husk fiber and it helped a little.. I’ve had coconut and other paleo pancakes/waffles before but this recipe left a lot to be desired. Smothered in butter and maple syrup helped. 1 star.
Fantastic recipe! I used pumpkin instead of applesauce, xylitol “honey” from Nature’s Hollow, and added pumpkin pie spice, a dash of ACV, lily’s stevia-sweetened chocolate chips and water instead of any milk. Top notch!
I followed this recipe exactly, way too thick. I ended up using an additional 3/4 cup of milk.
It’s one of those waste of time and waste of ingredients, I through the whole batch in the trash after the first one wouldn’t cook up.
Tried to give one star, would not let me.
Terrible.
I tried this just now – a cosy rainy Saturday morning after my first week (in months) of clean-eating and working out- really hit the spot.
But I didn’t want to use so much maple syrup. To keep it slightly lower carb I used xylitol in the pancake batter, and for the topping (for the entire recipe)- 1 tablespoon coconut oil+1 tablespoon maple syrup instead of 1/4 cup maple syrup, worked well and was sweet enough for me, my tastebuds are sensitive to syrupy-sweet stuff 🙂 especially loved the way the blueberry syrup topping stained the pancakes. beautiful, thanks!
Can I leave out the nut butter? I don’t have any on hand. Or what could I sub for it?
No it really does need the nut butter!
Thank you for this recipe! I tried to make coconut pancakes without a recipe and it resulted in egg tasting pancakes several weekends in a row.
The only thing Is I prefer to use homemade Almond milk or sesame milk because Comercial milks have very little nutritional value.
I’m glad you like the recipe!
Im nsure why but they came out dry. Maybe I should add oil to the recipe?
Hmmm! Did you follow the recipe exactly? The nut butter in the recipe should make them moist!
HI there. I tried these pancakes not once but twice to the T – Both times came out horrible…dry..crumbly in pan..when done and you go to take the first bite they just are really dry and crumble apart. Not moist and unfortunately not an enjoyable breakfast 🙁 I did everything as stated – no substitutions. Ive only found and tried one coconut flour recipe out of dozens that came out perfect and then lost it so stumbled upon this on my quest to find it – Nice pictures and glad it worked out for some.
Also after writing my review there is an area that says rate my recipe with stars next to it..no matter what star rating you try to give the recipe..there is an error and it will not let you leave anything but 5stars
Haven’t made these yet but I’ll guess that the people who complain that the pancakes are dry and horrible had batter that they could not completely blend and they either didn’t realize it wasn’t blended all the way or didn’t care, so they cooked batter that had dry unblended flour. If there’s a problem blending because it’s too thick, I add a few tablespoons at a time of whatever plant milk I have and try to get it blended all the way and then add small amounts of milk until it’s finally blended.
Great tip! I’m glad they worked out well for you 🙂
I tried this recipe and the pancakes never cook through. I have done other recipes with coconut flour and always turned out good. Such a disappointment!!
I agree
These are great!! My only recommendation- is that like with all gf pancakes- make smaller ones, because they are easier to flip, and stay together better. Thanks for a great recipe.
I was pleasantly surprised! I have been really disappointed by other things I’ve made with coconut flour so I didn’t have much hope when I first saw your recipe. One thing that shocked me was that your recipe only called for one fourth cup of coconut flour–I thought it was a misprint because all of the other recipes were calling for 1 cup and 4 eggs. Anyway, you made them sound sooo delicious I decided to give them a try. They were Amazing! I made some changes by putting the wild blueberries into each pancake, and I also cooked strawberries down into a nice syrup and used that instead. Anyway, the real test was when I called my 13 year old daughter down to breakfast. This girl a kid who likes old fashion IHOP pancakes with lots of syrup. So when she looked at them and said ” Mom, what did you do here?” I knew I would get the truth. SHE LOVED THEM AND HAD SECONDS! So this recipe is a keeper thanks. The best part is that I didn’t get any after blood sugar reactions from eating too much sugar or carbs. Thanks!
I made these this morning! If you put them in the oven and bake instead of pan-frying, they end up tasting like dog treats. Seriously!
if you don’t have anything nice to say then don’t say anything
I have been totally grain and gluten free for years. I rarely make cakes,muffins and cookies because it’s hard to find that perfect texture without drying your mouth out. This was the 4th attempt at making grain free pancakes and I must say….. thank you. I felt like I stopped in a mom and pop or IHOP and enjoyed real pancakes. I have a feeling of fulldillment. Just amazing.
OMG best coconut pancake recipe I’ve tried yet. I actually made waffles because they are faster & cook on both sides at once and they were perfect. Fluffy moist and so delish. Thank you!
These were fantastic. I have a bunch of coconut flour to use up and I’m thrilled to have a tasty way to use it. Thanks for the great recipe!
You bet!!
I have been experimenting with coconut flour and had a success (flatbread from Arman at thebigmansworld.com) and a failure (blueberry muffins from Standard Process recipe). I researched the heck out of cooking with coconut flour, and as Monique and many point out, you need a lot of liquid/moisture for this dense stuff. I was intimidated by all the pancake fails out there, so I took the advice I read elsewhere (can’t remember) and made waffles. PERFECT waffles! Followed Monique’s recipe to the letter, using Bob’s Red Mill coconut flour (because it’s what I can get) and fresh ground almond butter (there’s a machine at a store close by and you grind your own). I heated my waffle iron and brushed it with coconut oil. I made 4 medium sized waffles, 2 each for my husband and me (so you’d have to adjust the calories accordingly). Made more of a blueberry compote, using 1 T maple syrup. AWESOME!!! I have a picture, will try to post it elsewhere. So, don’t give up if you have a bad turnout…keep trying! Thanks, Monique!
I just made coconut flour pancakes for the first time. I was so starved for pancakes, that I ate them, but my husband asked me politely to never make them again. Well, I am gluten free and very low carb, so I had to research another pancake recipe. I found yours, and with all your rave reviews, I am going to give it a try. Thank you!
I used cashew butter, and canned coconut milk… Wow! Will be making these on a regular basis
These are awesome. I added some organic cocoa powder and used strawberries instead of blueberries….. Soooooo yummy. My 2yr old devoured them.
Thank you for the great recipe!!
I followed everything but the baking soda I didn’t have any ? Instead I added baking powder. They turned out great I would just rather not add nut butter to mine next time. Or add something other than peanut butter it’s too strong. My for year old almost liked them until I told him it was coconut pancakes but my 18 month old loved them.
My husband and I have made these countless times now. It’s our go-to Sunday morning pancake recipe, and our 3 year old gobbles them up! I make them exactly as the recipe states (sometimes omitting the topping and just using maple syrup or fresh fruit and yogurt) and they turn our perfect every time.
Thanks for the recipe!
Omg ! These were delicious !!! Ive tried several different coconut flour recipes and bybfar this is the best !! Only thing Im allergic to bananas so I just added a tbsp.of almond oil from the almond butter. Also I have a gas stove so my burner is big so I cooked on low. Not med.low but low. Love em !! Thank you for sharing this recipe !!
Just made these. So good. Thank you! ?
These pancakes are AMAZING! By far the best paleo pancakes I’ve ever had. They are also SO easy to make! I left out the honey in the recipe and found them to be perfect. Will be making many more times!! 🙂
These Coconut Pancakes were amazing better than normal flour pancakes !! :O so fluffy and tasty, mmmm It was a bit thick at first but just added extra milk and was creamy.
Fun and easy to make highly recommenced.
Thanks!!! 😛
These were excellent using the coconut flour and following the recipe exactly! Since i am trying to avoid sugar i found them quite sweet tasting. Did not make the blueberry sauce. I failed to see this only made mini pancakes and had to whip up a batch of regular pancakes as this was not enough.i was out of almond butter, i used the banana and honey but next time would use the applesauce. Awesome recipe and will make these again but double or triple the batch.
Wonderful pancake recipe, I used coconut butter and replaced a tablespoon of coconut flour with peanut flour and they came out amaaaazing. Also, pumpkin pie spice works incredibly well with these, thanks for sharing such a bomb recipe!
Figures I try this recipe the one day I do not have bananas; so, I substituted ~1/4 pound of sweet potato and the result was great—very buttery and compliments the nutty ingredients.
Love it!!
Boy these sound good. Great recipe, thanks for sharing.
Simon
I don’t see applesauce in the recipe…..how much would I use?
You can replace the banana for applesauce if you want. I would use 2 tablespoons.
I just tried those and didn’t like very much. They were falling apart as I was baking them. They also taste grainy.
I didn’t have any coconut flour so I used 1 cup of almond flour instead and they turned out great. Thanks for the recipe!
Was pleasantly surprised that this was fluffy as described. I followed the recipe using 1/2 banana not applesauce was confusingly mentioned in the post. Maybe either can be used?
Meu querido Me,oAesrdtro Debussy… por isso espero pelas sinfonias do universo… e o eixo virgem peixes, sempre se apresentou para mim como uma cura acima do penso rápido… por isso aguardo pelo ano pós maia :-)bjs de luz e gratidão
Your’s is a point of view where real intelligence shines through.
The best recipe for coconut flour pancakes. I’ve substituted banana with a large apple. Tastes great! Use only one tablespoon of real honey.
Hey hun, just wondering if the applesauce is supposed to be a part of the recipe? Because you mention it before but it’s not included!? Thanks!
I decided to try this recipe because I was craving pancakes. They look delicious! I’m not fully paleo, I’ve been gluten free for a while and am dabbling in grain free eating. This recipe didn’t work well for me. It was dry, dense and tasted like bananas. I really hate bananas, but usually am good with them in baked goods. I tried adding cinnamon to add more flavor, but it didn’t help.
HUGE DISAPPOINTMENT! I am an experienced cook, and have tried several coconut pancake recipes including this one today. All were better than this one. I ONLY WISH I HAD READ THE COMMENTS (of people who actually make them!) BEFORE WASTING MY TIME. There were many problems with it. In the first place it takes way more than 20 minutes. The overwhelming majority of positive comments came from people who didn’t even make the recipe. They liked the idea or the pretty picture.
I can’t believe Carino called me a bloviatah–that’s not much love from a fellow paisan. I still don’t undehstand, Carino, why you have a blog devoted to basketball all year. Don’t you know basketball only mattahs from around March 16 to April 5? That’s the only time I follow it.Uhhhh, Eddie, look up how many hits Carino gets with that blog of his. . . Heeeere’s the Mink Man.
I replaced the real eggs with flax eggs and they didn’t work out. So if you don’t tolerate real eggs this may not be for you. Of course you could try a different egg replacer.
Unfortunately these were not a win for me. However it may have been my own fault. I’m always trying to conserve eggs (our family goes though 3 dozen in less then a week!) So I doubled the recipe and only used 3 eggs. (also I don’t love how Paleo recipes are so eggy) So they were a bit mushy after being cooked. Plus I added more milk since they were super duper thick. Anyway, that might be helpful for some one who is thinking along the same lines as me. Keep the eggs in! 😀
Thanks for the note, Kathleen! The eggs are definitely important in here as the coconut flour retains a lot of moisture 🙂
In the blog above the recipe, it says applesauce, but in the recipe itself, there is no mention of applesauce. Did the original recipe have applesauce where the mashed banana is now?
I followed the recipe exactly and these are amaze balls! Seriously so so good. Tricky to flip, just make sure they’re browned before you try to flip ’em. Yum!
So glad you enjoyed! And yes, the slight browning before flipping is super helpful 🙂
THESE ARE PHENOMENAL GF PANCAKES!!!!! We didn’t put any topping other than butter. They are delicious in and of themselves.
I had to rate this recipe after reading all of these awful reviews. I’m not sure what went wrong for them – but these are great. I have used coconut flour to bake a variety of things and have never found a pancake recipe that is actually fluffy!! You have done it.
I’m not sure if this recipe is updated from before, because I didn’t see any applesauce in it. Whatever the case 5/5 stars for sure!!!
Hi Giselle! So glad you loved these! I love using coconut flour too 🙂
Wow, these are so good. They are like banana bread cakes! They are so fluffy, moist, and full of flavor. I used homemade sunflower butter, and there were some sunflower seeds not completely crushed. So, there was a little bit of a crunch which was a nice addition to the banana flavor. I didn’t make the syrup. Instead, I used a small amount of honey, but they could probably be eaten without that. Thank you for this. ❤K
Hi Kimberly! I’m so glad you enjoyed these! Your homemade sunflower butter sounds amazing 🙂
Just made these this morning using sunflower seed butter and they’re SO GOOD! Light, fluffy, not much coconut flavor, and all around delicious and easy to make. My roommate also loved them. Safe to say these will be a weekend, homemade brunch staple going forward.
Amazing! So glad you both enjoyed – perfect weekend brunch 🙂
Hi! I made these and loved them but noticed later that you talk about applesauce in the article but list banana in the actual recipe. Am I supposed to add banana and applesauce? how much applesauce?
thanks!!
Hi Margaret! I actually prefer these with banana, so I’d stick with the recipe as written 🙂
Hi, I had issues blending in the peanut butter. Any suggestions to make it blend in smoothly?
Hi Christine! You could try mixing with a fork to get the peanut butter chunks out, or add a bit more almond milk if your batter is paste-like!
Well, instead of nut butter, since I had coconut oil (which is hard like butter at room temperature), I used that instead. The pancakes seemed lovely, soft and fluffy coming out the pan, but eating them they felt sort of spongey-mealy. Is that because of the oil? Or is that how they turn out with nut butter, too? Should I let the coconut flour rest a while in the moist ingredients to let it soften and soak up the moisture? Or is just lacking gluten mean they are not going to have that nice stretchy texture of wheat flour?
Hi Nate! I think the consistency issue came from the coconut oil. Nut butters like peanut and almond butter help these to hold up nicely, and the addition of oil is likely what caused them to be mealy!
We have tried quite a few pale type pancake recipes and this one rates right up with the best. Like that it has a balance of not too much of any ingredient. Only added some cinnamon. Will look forward to trying some of your other recipes. Thanks.
So happy to hear that! I hope you find some others here that you love, too 🙂 Enjoy!
These were hard to get thin, but very tasty. Since we are traveling, I can’t make my coconut flour muffins. These are a delicious substitute! I’ve always liked peanut butter on my pancakes so the peanut flavor is fun. Now if only i had brought cinnamon!
Perfect! Happy to hear that these work for you while traveling 🙂 Love peanut butter on pancakes – enjoy!
Made these this morning for breakfast! We didn’t have any blueberries so we used frozen cherries instead and added a dollop of Greek yoghurt on to our pancake stacks. It’s lovely recipe and will definitely be making them again. YUM!!!!!!!!
Amazing! Cherries sound delicious in here. So glad you enjoyed them!
Finally a delicious coconut flour pancake recipe!! My kids are gobbling them up! I made these nut free with sunbutter and coconut milk and they turned out Great! Thanks so much!! I love to feed my kids foods they like but with health benefits.
I forgot to add I replaced the honey with 1 date thrown in the blender wirh a bit of coconut milk. Delicious!
I’m so happy to hear that, Michelle! Glad those swaps worked out for you, and that they’re kiddo-approved, too 🙂
The description mentions apple sauce but I don’t see it listed in the recipe.
This recipe is a really good pancake. I always make at least a double recipe, because they all get eaten. I make for my paleo eating wife and have have modified slightly without a problem to increase protein and beneficial fats. For a double bathc, sub 1.5T of peanut butter powder (Nocal Organic in my house) for the peanut butter. Add 1T Flax meal. Other mods – I have used almond butter, tahini and peanut butter with great results. Chocolate – 1t of cocoa power while reducing the coconut flour 1/2t. Next for me is to get this to work in a waffle iron.
Delicious! Glad those swaps work out for you 🙂 Let me know how the waffles go!
Wild blueberries are the best! So much more flavor than the regular ones.
Agreed! They’re so delicious.
I’m all about delicious pancakes!! I love adding the pure maple syrup to mine too!
YES maple syrup always!
These look amazing! You’re one of my all time favorite food bloggers!
Thanks so much Kami! Hope you get a chance to try these 🙂
I hope there is a way I can make this recipe vegan-friendly! Will let you know if flax eggs work with this beautiful stack of pancakes!
Yes let me know! 🙂
I think I know what I will be trying for my sunday breakfast this weekend! They sound lush! Or maybe I will wait for my sister to come and visit, I am sure I will be my favourite if I make these for her – she will want to come and stay with me all the time 😀
Pancakes are the best Sunday breakfast! Hope you (and your sister) love these 🙂
These are so happening this weekend!
Woot woot I hope you loved them!!
Hey! I really want to make these pancakes but can I substitute the eggs for flax eggs???
Hey Gia! I wouldn’t recommend flax eggs as I don’t think the pancakes will hold up very well.
Tried this today in my kitchen. The kids really loved it 🙂
Thanks!
So happy to hear that! 🙂
I love a lot of your recipes!! But i hated this one.time consuming.dense. too moist. I subbed coconut milk and omitted the nut better. Don’t no if that’s why it came out bad. Tasted more like a wet banana bread.my daughter did like it tho and ate a lot of it LOL. She thought they were cookies bc i had to make them really small.
I recommend keeping the nut butter in to maintain the consistency! If you used full-fat coconut milk, too, it could’ve changed the batter a bit as it’s thicker than almond milk.
I don’t normally comment on these posts but these were delicious! I subbed the almond milk for regular, and a small amount of the coconut flour (10g) for protein powder and they were perfect!
Perfect!! I’m glad the protein powder worked out in here too!
I usually don’t comment on these things but oh my gosh these pancakes are ridiculous. You don’t even need syrup.thats how good they are. Thank you so much. Even my picky toddler ate them up with out protest. I can’t wait to make them again.
Amazing!! I’m so happy to hear that. When they’re kiddo-approved you know they’re good 🙂
I made these this morning. It was my first attempt at paleo pancakes. They were pretty good. I found them to be a little more dense than I would like, but the banana I used wasn’t as ripe as I would have liked it to be. I’m gonna try them with applesauce next time and see if they are a little lighter. Would definitely revist this recipe though because my husband loved them.
Gluten-free baked goods + pancakes will tend to be a bit more dense than ones with gluten, but let me know how these go with applesauce! Glad your husband loved them 🙂
Made them for my 9 month old. Had to make them super tiny to cook through and they came out very dark and very banana flavored. Not too thick at all but I put the batter in my blender to mix the natural peanut butter in sincr it was crazy thick.
Ok. Not awesome but pancakes!
Sorry to hear that, Samantha! I’ve found these to be fluffy (like the photos). I would maybe double check your liquid ratios in here – mixing in the natural, drippy peanut butter by hand might help the consistency!
I made these exactly as written BUT I baked them in an 8 x 8 inch pan at 350F for 20 minutes. YUM! These truly do live up to their name. They are so fluffy! Plus, I thought they tasted like banana bread. I served these with some homemade blueberry chia jam & banana and felt so good about eating them…unlike normal sugar bomb pancakes!
That sounds delicious – I’ve never tried baking these before! Homemade blueberry chia jam YUM.
Thank you so much for this idea! Baking the mixture worked like a charm this morning! Mixing the batter is quick and, after in the oven, I am freed up to take care of the other parts of breakfast. I substituted 2 Tbsp of applesauce as Monique suggested in an earlier comment for the banana. I also used “non-drippy” peanut butter, Earth Balance with flax to be exact. Added a dash of vanilla extract and cinnamon. I put parchment paper in the pan and sprayed it with coconut oil because I wasn’t sure if the mixture would get stuck. I think one or the other would have been fine, I didn’t need both. I wasn’t sure what the blueberry syrup consistency was supposed to be a mine did not thicken as it cooked down. I’m not disappointed because it still tasted great! I’m sure it was because I used frozen blueberries that I thawed. I probably should have put the blueberries in the pot, allowed a lot of the moisture to evaporate as it heated and then added the maple syrup. No more pancake flippin’ necessary for me!
Oh my goodness. What awesome pancakes! Thank you for the recipe. I am going low carb so I substituted Lakanto Maple syrup for the honey and maple syrup. It was delicious! Also So-delicious unsweetened coconut milk for almond milk. Totally amazing! Both my son and I loved them.
Perfect! I’m so glad you and your son loved them 🙂 best breakfast!
Hi Monique, Im not paleo but trying to avoid wheat flour. I found this recipe when searching for pancake recipe using coconut flour. I had some leftover berry sauce from a dessert I made the other day & since it’s Saturday morning I thought I’d treat myself. Yours is one of few not loaded with eggs so I made these using peanut butter & reg milk b/c I don’t have almond milk. They came out FANTASTIC!! Love them!! Thanks so much for sharing! Question: I will use this from now on whenever I make pancakes (will make sure I always have almond milk in) but while I like peanut butter I don’t always want that flavor in my pancakes. Can you suggest some other substitute?? Thanks so much!!
Hi Nilma! Amazing!! I’m so happy you found this recipe 🙂 You can use any other nut butter you’d like – I’d suggest cashew butter for a more mild taste.
OK I’ll try that…thanks so much, Monique
Thank you so much for for this recipe hey! I’ve made tried this recipe like three times and it turns out amazing Everytime!!!!! I’m happy 😀😀😀😀😀
You’re welcome!! So glad you love it 🙂
I just made these this morning for my niece and son both 2 years old and very picky eaters! I used the apple sauce because I didn’t have a banana, used skim milk, and light corn syrup, only because I didn’t have some of the others.. I was kinda scared that they wouldn’t be good because of me having to Substitute s substitute so many ingredients. But they where a hit! My son hasn’t been eating much in the last few days only wanting cookies and candy but he ate a whole stack! At least 4 (mini pancakes) and my niece ate 3! Thank you so much! I’ll be making these a lot more often! Oh and my son didn’t even use syrup just the pancakes by them selfs ! (He won’t eat sticky food) so they where great!!
I’m glad those swaps worked out and that the kiddos love them! Such a good go-to breakfast!
Enough philosophozing. Nobody cares about all the bs. Just put the recipe at the top.
Hi Pete! Ambitious Kitchen is my personal platform to share delicious recipes + a healthy dose of my personal life, which allows me to connect with readers. I include photos so that readers have a good visual of what the recipe looks like, too. Thanks!
Hi, can you please tell me how manny grams are exactly the 1/4 coconut flour for your receipt, I have found diferent info on Internet and I have used 32 grams but it didn’t work ok. Thanks
Hi! It should be about 28g.
I’m sorry. Though the flavour is great, the texture is disgusting. Dry, crumbly, and just gag worthy. There must be something extra I can add so that I don’t waste all of these expensive ingredients now and have to revert to my trusted and true GF flour pancake recipe. What a disappointment.
Sorry to hear that you didn’t like these! They’re one of my favorite pancakes, and I never have an issue with them being dry. I would be sure you’re using an all-natural nut butter when you make them.
Finally a recipe that works! And tastes amazing. I followed the recipe exactly, but left out the banana. I used tahini for my nut butter. The consistency was perfect and the pancakes were so fluffy!
Great! So glad you loved them!
These are really nice. I subbed applesauce for the banana (allergic), left out the sweetener and made a blueberry compote without sweetener and the breakfast was amazing!
Glad those swaps worked out for you! Perfect breakfast.
I made this one, and it was great!! Thanks Monique!
Amazing! Happy to hear that, Heather.
I have tried several coconut flour or almond flour recipes and this is the best one yet. My husband said he couldn’t tell the difference between these and regular pancakes! Thank you for sharing this!
Amazing! So happy to hear that.
Hi there! The batter smelled delicious and the ingredients list is right up my ally. I doubled the recipe to make a good amount of pancakes, but that is where everything went south. It was too much baking soda when I doubled the recipe and I had to throw it all out. Any idea what the measurements should be when wanting to make more pancakes?
That’s odd! I’m sorry you had an issue when you doubled the recipe. Perhaps try to leave the baking soda amount as is when doubling the recipe. Let me know how it goes next time!
These are great! I have tried several variations of coconut flour pancakes over the years, but they were always too heavy and eggy. I love that you used banana and didn’t need coconut oil in the actual pancake. I substituted water for almond milk. Turned out wonderfully!
Perfect! So glad you found these – one of my fav coconut flour recipes.
Mine were a flop…I could t get them to stay in pancake form … and they were super grainy 🙁 sounded like a good idea
Sorry to hear that! I would double check your ingredient ratios in here.
Mine turned out pretty good. I used peanut butter, plus I added about 1/3 c PB powder. I had to add additional milk to thin the batter and I made small pancakes as recommended. Also, Monique was right, you do have to watch the heat. I normally make pancakes at 350, but these need around 300 and you need to let them cook on one side until they hold together when flipped which seemed longer than regular pancakes. Thank you for the recipe!
Glad those additions worked out! Perfect breakfast.
Hi! I tried this recipe, but with flax seed to replace the egg (according to the flax seed bag recommendation) and it was a colossal flop. Any suggestions for success for a vegan recipe? Thank you!
Hi Celeste! I wouldn’t recommend subbing flax eggs in this recipe because they won’t hold up well (as you probably experienced). Try this vegan pancake recipe instead 🙂
Hello, this recipe looks delicious, could you make all the batter, and leave half to make in the fridge for a second day? Or will it not keep that long?
Hi! I haven’t tried it. My guess is that it would get very thick so you may need to add some additional milk (a tablespoon maybe)
These are absolutely incredible. Thank you!!!
Amazing! Glad you enjoyed 🙂
So good!!
I was so pleasantly surprised by the fluffiness of the pancakes! They weren’t overly sweet because of the nut butter. I altered the blueberries to raspberries and the result was equally as delicious 🙂
I used a whole banana, and added blueberries to the mix. The nut butter in this recipe makes it a new favorite, for a change in taste and texture.
Perfect! Glad it’s a new favorite 🙂
Substituted almond/cashew milk for more fat and a green banana cause that’s what was available and they turned out good. Paired with a big glass of almond/cashew milk blended with 1 tsp turmeric, 1/2 tsp cinnamon, little twist of pink salt and pepper and a few drops of stevia.
I am always in search of healthy, real ingredients pancakes for my family. I have a few favorite recipes but wanted to give this one a try to use coconut flour I had at hand. I decided to make it because of the great reviews. I made it exactly as the recipe but I didn’t like the flavor of these pancakes or the texture. Also you do not need to add syrup to the blueberries to make a delicious topping. Just the blueberries and a little lime is all you need for a delicious topping
Sorry to hear that you didn’t like these! Coconut flour does have both a unique texture and flavor, so if you’re not a fan of coconut these might not be for you. You can always feel free to top with whatever you’d like 🙂
Thanks for this pancake recipe. I made two different cocanut flour pancakes this morning. The first one taste like powder eggs because it called for mostly eggs. Then I tried yours. Omg they are so fluffy and bursting with flavor. I don’t need syrup!I’m trying to eat healthy foods and exploring new things. Theses are something I’ll make again and again.
Amazing! So happy you gave these a try. One of my favs!
This recipe was great. The syrup really made the dish. I’m not sure I would have loved the pancakes without the syrup. I also loved how I didn’t feel to heavy after this breakfast.
The syrup is delicious! These are great with some pure maple syrup as well. Glad you enjoyed!
Mmm. Perfect to make ahead and have for grab and go. I doubled the milk right off. Did not use the syrup. Used regular Kraft peanut butter.
Glad those swaps worked out well! Such a great breakfast.
Wow! I usually never comment online, but I had to considering how AMAZING and easy this recipe was! The pancakes were fluffly yet firm enough to easily flip them and the taste was delicious. Thank you!
So happy you loved them!! Thank you for the comment 🙂
Thank you so much! These pancakes are delicious!
Absolutely! Glad you loved them!
These pancakes were so moist and fluffy!! Love that they have some healthy fats to keep you full. I put a little brown sugar and the rest of the banana in a pan to caramelize since I didn’t have and blueberries for a syrup. 🙂
Delicious! Glad you enjoyed!
This is actually the second coconut flour pancake recipe I have tried today with lots of my hands during quanratine both with similar poor results.
I followed the instructions precisely, and these pancakes simply do not hold together upon cooking and resemble something closer to potato cakes.
Not pleasant texture or taste at all – crumble and just do not hold together.
Sorry to hear that! With the banana and nut butter, they should taste great! Did you pack your coconut flour because it sounds like that may be the issue with the texture.
These are great! I ended up adding Skinny Syrup instead of honey and it worked fine! I’ll be making theses again for sure! Thank you so much!!
I’m glad that worked out well! Such a great breakfast.
So good!!!
Glad you loved these!
Here’s my honestly honest rating of this recipe. I cook with coconut flour all the time. But-This is my Third time making pancakes with it. What do I think? Not worth the fuss. The batter is tedious to make. Flipping them is annoying to be expected. They burn easily and don’t get bubbles, so when they are able to be flipped, almost all of them are kinda burnt. And I’m using an amazing high end plant based non stick coated pan. Cutting them is very easy. (I’m used to cutting gummy or wet oat, gluten free grain free flour pancakes) the smell is gross-you know when you just slightly brown eggs and they have that wet dog smell. Yeah that one. The taste is dry, like coconut flour is. It’s nothing special. FOR some, this recipe will Be perfect. But I know coconut flour well and it’s flaws. Sorry but it’s not making it into my cookbook… that being said, the flavor is made better by putting real butter on top and serving it with soft fried bananas… not for me, but don’t take my word for it, try it yourself, you just might love it.
Thanks for your opinion on these! Coconut flour definitely has a distinct flavor and texture, which isn’t for everyone when it comes to pancakes. I hope you find other recipes here that you like!
These are yummy! I doubled the batch and added chocolate chips 😉 Thanks for another easy, healthy recipe!
Delicious! Glad you enjoyed!
So fluffy and delicious! New favorite pancake recipe
Glad you love them!!
Hello!!! Thanks for a great recipe idea for me to try!!!
I was wondering, should one ALWAYS use a new box of baking soda when baking soda is called in a recipe?
Hi! No need to open a new box each time, but just make sure your baking soda is fresh 🙂
This is the best coconut flour pancake recipe I’ve ever made! By far the closest thing to flour pancakes. We have allergies in the house and are gluten & dairy free and everyone loves pancakes. This will definitely be my go to recipe for pancakes.
I’m so glad you found this one! Perfect recipe for food allergies.
I just made these only couple things different I added coconut palm sugar but I didn’t add the banana added sugar free whip cream on top with one cut up strawberry on top! Yum 😋
Perfect! Sounds delicious!
I have been gluten free for years and LOVED Pamela’s pancake mix. I had to tighten my diet further for health reasons, so I have a sort of combo between keto and AIP. No sugar at all like keto, but no coconut either, dairy, legumes, niteshades or grains – high fiber and low saturated fat. I usually use BRM Paleo flour mix for pancakes but not loving it as I did the Pamela’s (that had buttermilk in the mix). THESE PANCAKES were the best! Since I avoid any sugar, most fruit is out and usually eat green bananas. I do eat berries though. So for me I used yellow bananas and heated them in the microwave for about a minute before mashing. I used date lady syrup instead of honey or maple syrup using a bit less and added some vanilla. I used almond butter and unsweetened almond milk. I used frozen wild blueberries again with date lady syrup and vanilla. I added about a tablespoon of swerve to the blueberry syrup. I like the combo of still having the small blueberries plus liquid that isn’t too think so the pancakes soak it up. I made 4 batches and kept warm in the oven as suggested and now I have some freezing. The other mixes I’ve used were far too firm and eggy and these were Sooo moist. I miss my pure maple syrup terribly, but I could eat this topping. I put all of my subs into MyFitnessPal app and I was in range! Sugar was not too high, fiber was good and I used just a smidge of avocado oil for my pan. I usually don’t add any oil, but these are tender pancakes, so you have to get under them in 1 quick motion and they did brown a bit. They were a tad more difficult to flip but the moistness is worth it! Oh another trick if you are not used to using coconut flour is to let it sit for about 15 minutes after combing with the wet ingredients. Don’t add extra almond milk too quickly as coconut flour absorbs a ton of moisture (hence you use far less). It was very lumpy at first, but after sitting, I just needed to add about 1 tablespoon of extra almond milk. The additions of banana and nut better are PERFECT as I have never found a grain free pancake recipe this good! I will be coming back to this and trying more recipes. I have comfort food craving during this pandemic, but I can’t sacrifice my eating plan! Thanks so much! Even several hours now after eating the pancakes and I feel great! I get concerned even about eating natural sugar in fruit. My husband Loved these too and the only other pancakes he liked were the Pamela’s gluten free (not grain free). Hasn’t liked anything else I have made (me either – cassava, etc) and those ingredients and expensive!
Amazing! So happy those swaps worked out for you and that you found this recipe 🙂 such a great breakfast!
I tried this recipe because of the picture. It looked the pancakes would be fluffy. The title said they would be fluffy. They actually were flatter than any pancake I’ve ever seen. However, they were surprisingly delicious. I would definitely make these pancakes again.
I did not have the blueberries instead I drizzled a little bit of honey on top. Perfect!
Glad you liked them. Sorry to hear they weren’t fluffy for you! Is your baking soda fresh?
I’m not going to give it a one star, because I know that coconut flour is difficult to make work… but these pancakes were more like trying to eat a stack of napkins. The texture is far from fluffy. I’m very good in the kitchen and followed the instructions and recipe exactly. They look nice but the texture is that typical eggy coconut flour crumbly weirdness. I might try them again sometime with less coconut flour and more banana and almond butter instead.
So sorry you had trouble with these. Mine always turn out perfectly fluffy and so do plenty of others so I’m not sure what went wrong!
This recipe is incredible. I substituted heavy cream for the almond milk (1/8 cup) and added some keto dark chocolate.
I have to admit, when I saw the recipe I said to myself, no way this will be enough for a meal. Boy oh boy, was I wrong. Thank you so much for sharing this.
I’m glad that worked out well! Great breakfast 🙂
I have struggled in the past using coconut flour, but these pancakes were amazing! The flavor was great, and the pancakes were so fluffy. I’m excited to make more in the future! Thank you!
So happy to hear that! Coconut flour can be tricky to work with but I’m glad you found these ones 🙂 Try out these recipes next! https://www.ambitiouskitchen.com/coconut-flour-recipes/
These were amazing! I added some chocolate chips as well. Super easy to put together and fluffy.
Perfect! Glad you enjoyed 🙂
Unfortunately this recipe came out too dense, would not recommend
Sorry to hear that, Flora! I wish I could troubleshoot for you. Did you by chance pack the coconut flour?
Great tried it with oat flour!
I’m glad that worked out well!
Thank you!
Das sind die besten gluten-free pancakes die ich bis jetzt gebacken habe. Mega Rezept! 🥰
Glad you loved them!
this recipe failed
Sorry to hear that! I wish I could help troubleshoot for you!
This recipe is so tasty! I used cashew milk instead because that’s what I had, and added dashes of vanilla, salt and cinnamon. The batter is dense so make sure to cook it low and slow so that the inside is fully cooked.
Perfect! And yes, great tip for cooking. Glad you enjoyed!
I love them! They’re so fluffy and delicious!
I didn’t use any maple syrup or honey and they were still pleasently sweet.
The recipe worked also with just one egg.
Thanks a lot! ♥️😊
I love your website, keep it up!
Claudia
Amazing! So happy to hear that!
I made these pancakes this morning! I was amazed by how fluffy they were. I didn’t add either of honey or maple syrup, but it was sweet and flavourful enough thanks to bananas and PB (and delicious toppings, yes!).
My batter was a bit loose so I added a couple of tbsp of coconut flour, which tuned out fine. The eggs I used were not really fresh and egg whites were quite runny, I guess that was the cause of it. Thank you for sharing a yummy recipe!
Perfect! I’m glad a little extra coconut flour worked out well 🙂
Muito bomm parabéns.
Hi this was such an amazing pancake recipe. I also added a dollop of coconut cream which was amazing. Dessert for breakfast 🙂 I just wanted to let you know that I included it in my roundup of my favorite healthy breakfast recipes.
This is the link if you want to have a look: https://www.happierwithtea.com/easy-healthy-breakfast-recipes/
Thanks for sharing your recipe!
That sounds delicious! And thanks so much for linking! 🙂
I made these with blueberries, and they were delicious! I’ve never cooked with coconut flour before so I was a little nervous, but they turned out great.
Perfect! Glad you loved them!
These are so delicious! I used peanut butter and they turned out great. Only thing I’m not sure of, mine did not fluff up. I put baking soda like it calls for and had it at a good temperature. Not sure what else would have kept them thin. The taste was AMAZING! Made them for a friend and her daughter who is gluten intolerant 💜
Hmmm maybe next time try a little less liquid. And of course, make sure your baking soda is fresh 🙂 Glad you enjoyed regardless!
So I tried this recipe this morning 9/3/2020…We usually have bananas in the house but after I already started mixing everything realized we didn’t. So I had seen some other recipes that called for cream cheese and as a cheesecake baker I ALWAYS have cream cheese so I substituted the cream cheese for the banana. The pancakes didn’t turn out bad. But it was my first time ever using coconut flour. The peanut butter I used gave it an over whelming scent of peanut butter…but I didn’t really taste it in the batter itself. (I’m wondering if there could’ve been something else that could be used instead of peanut butter. or maybe even adding in Vanilla extract, of course maybe the vanilla almond milk was suppose to give it that vanilla flavor and I used regular 2% milk).
The texture was a little grainy for me, however I was trying to keep a straight face as my picky kid who I was trying to get to eat them was watching me. Overall, it wasn’t bad however I preferred them to be thinner than thicker as the batter was very difficult to flip if I left them thicker.
Hi! I’d recommend sticking with the recipe and using the banana so that the texture turns out 🙂 let me know if you try them again!
These look amazing however when I tried making them they were too fluffy I couldn’t even flip them. 🙁 No pancakes for me today
Sorry to hear that! Next time try spreading the batter out a bit after scooping it and cook them on medium or medium-low so that the middle cooks well.
Great recipe for coconut flour pancakes. I’m starting new eating habits and got all these flours etc from nuts.com, but you have blessed me with the delicious recipes to use them. I didn’t make the blueberry syrup but I will. Thanks so much for your shared skills. Crystal
Love that! Glad you enjoyed!
This is my first, non-wheat flour pancake that actually came out well. The fluffiness factor was amazing! I will use another butter next time as the peanut butter taste was a little too much for me. Thanks for the recipe!
Perfect! And let me know how you like them with a different nut butter 🙂
I made these this morning. The batter was too thin, not too thick as the recipe would indicate as a possibility. I had to add a tablespoon of additional coconut flour and the batter got thick enough to use. The result was a nice looking pancake but not a great flavor. They might be fine for some, but I didn’t care for the texture or the flavor.
The name of this recipe is no joke! I have tried several different coconut flour pancake recipes and was always disappointed by the texture. I will never make another one after I found this recipe! They are so soft and fluffy – I swap chocolate chips for the blueberry sauce bc I have young kids and know that sauce would end up in more places than their mouths. I’ve also swapped almond butter for the PB and added a half teaspoon of cinnamon as well. All so very delicious.
So happy this one’s a hit! Perfect breakfast and easy for customizing 🙂
This recipe is amazing! They are fluffy and moist and delicious. I only did 1tbsp or peanut butter instead of 2 because I don’t like them to taste too much like peanut butter. Thank you for sharing this recipe!!
Perfect! So glad you loved them!
Came out really flat and not fluffy at all like in the picture.
Sorry to hear that! I wish I could help troubleshoot. Did you follow the recipe exactly?
Mine aren’t working well. Not sure what’s happening made them twice now. First time used frozen banana and blueberries, wouldn’t stick together at all when flipping.
Second round didn’t use any bananas since I don’t have any, but the batter now is very very liquidy not sure how to rectify these! HELP
Hi! I’d recommend using fresh banana and following the recipe as-is. Let me know if you give it another try!
Update*
Added 3 Tbsp more coconut flour and they held up and raised very well. Much better.
The only thing is that tasted a bit grainy, made about 6 and 1/2 small pancakes.
I’m glad that worked out better!
These are amazing – whole family (inc a fussy toddler) agreed. We’ve just started trying to cut out gluten, so really delighted to find such a delicious recipe.
So glad these were a hit!
Really flavoursome pancakes! I used coconut milk as thats all i had. I did have to use some extra milk in the recipe for desired consistency. They were honestly so yummy!
Perfect! Glad you enjoyed!
Converted cups to grams (FAR more convenient) turns out 30g of coconut flour should be used. even BEFORE adding milk the batter was water-like.. no way could make pancakes from that. very disappointed.
Sorry to hear that these didn’t work out! The batter should be nice and thick so I wonder if the conversion was incorrect.
If i leave out the mashed banana, will it make a difference to the outcome?. Can you suggest a keto friendly replacement? Please.
If you leave out the mashed banana, they won’t be as flavorful, nor will they have the same texture. I’m not super familiar with keto subs, sorry, but any fruit puree should work.
These are my go to pancake recipe! they are soft and delicious and healthy!
What happens if I dont use any nut butter? I have all the ingredients for these pancakes in my pantry but I dont have nut butter but since it is only 2 tablespoons that you need, maybe you can skip the butter?
The nut butter provides flavor and texture so I haven’t tested it without! Let me know if you do. Or perhaps sub in 1 tablespoon oil.
I had a really tough time trying to flip these, no matter how small I made them. I got two to stay together but no more, so I put the batter on a sheet pan and baked them. Great flavor.
Did you make them on the smaller size? That’s always best for these pancakes as they can be somewhat fragile! Also try using a flexible rubber/silicone spatula. 🙂
These pancakes were absolutely amazing! I served them up with some back bacon for the Mrs. for dinner tonight. This recipe is a definite keeper.
Love it! Perfect breakfast 🙂
I made this recipe with all the ingredients listed, BUT i used crunchy peanut butter and i added in little blueberries when they were finishing cooking at these are so fluffy and delicious! Because of the eggs mixture it tastes a little different (obviously) but other than that this recipe is delicious, and explained very well!
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!
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 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 🙂
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!
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! 🙂
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 🙂
You’re a fantastic cook
Thank you! 🙂
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 🙂
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!
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 🙂
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.
Easy and delicious! Loved that it wasn’t eggy and enjoyed the texture. Thank you for a lovely recipe that I will use again.
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!
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?! 🙂
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!
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?
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
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!
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.
yummy recipe
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!
These were great! I just added the blueberries to the batter, and they were a hit! 💕
I’m so glad you loved them! Yay!
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 🙂
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 🙂
Delicious and quick!
So happy to hear that! Thanks, Jessica!
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 🙂
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.
Holy blueberry galore! These pancakes are fuhmazing! Tony is a lucky taste tester!
Love this! So glad you are enjoying this 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!
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?
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?
kitchen lover must read this blog….thank 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.
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!
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?
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!
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!
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 🙂
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!
You might want to add how long it takes to cook