Coconut Flour Pancakes Recipe
Have you ever made pancakes that weren’t from a box? I hope you have, because they are so easy to make and taste so good. Pancakes can turn an OK morning into a great morning — they’re the perfect way to kick off a day.
But if you’ve steered clear from them because gluten is an issue or because you weren’t quite sure how to make a healthy version, you’re in luck.
These Coconut Flour Pancakes are prepared with nutrition-rich coconut flour, with not a grain in sight. The coconut sugar and applesauce give the coconut flour pancakes a little added sweetness the all-natural way. In fact, you likely have everything on hand to make these right now!
By the way, these pancakes also qualify as Paleo, low-carb and gluten-free. Enjoy!
How to Make Coconut Flour Pancakes
In a large bowl, whisk together all the wet ingredients and set aside. In a smaller bowl, whisk all the dry ingredients. Add the dry ingredients to the wet and whisk together until no lumps remain.
Then let the bowl sit for 5 minutes.
Serve these coconut flour pancakes warm loaded with your favorite toppings. Maple syrup, fresh fruit or my coconut whipped cream all taste fantastic.
Make your mornings a little more special — or have the best “breakfast at dinner” ever — with these coconut flour pancakes.
Coconut Flour Pancakes Recipe
- Total Time: 20 minutes
- Yield: 2 (4 small pancakes each) 1x
- Diet: Gluten Free
Description
These Coconut Flour Pancakes are prepared with nutrition-rich coconut flour, with not a grain in sight. The coconut sugar and applesauce give these pancakes a little added sweetness the all-natural way. In fact, you likely have everything on hand to make these right now!
Ingredients
- 4 eggs
- ¼ cup plus 2 tablespoons full-fat, canned coconut milk
- 3 tablespoons melted coconut oil
- 3 tablespoons applesauce
- ½ cup coconut flour
- 1 tablespoon coconut sugar
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
Instructions
- In a large mixing bowl, whisk together the eggs, applesauce, coconut milk and coconut oil and set aside.
- In a smaller bowl, whisk the coconut flour, baking powder, cinnamon and salt until well combined.
- Add the dry ingredients to the wet ingredients and whisk until no lumps remain and allow mixture to sit for 5 minutes.
- Heat a large skilled over medium heat.
- Add coconut oil to skillet and fry pancakes, flipping after about 3 minutes.
- Serve topped with your favorite pancake toppings.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfasts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 small pancakes
- Calories: 482
- Sugar: 10g
- Sodium: 290mg
- Fat: 43.4g
- Saturated Fat: 33.9g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 14.2g
- Fiber: 2.3g
- Protein: 12.5g
- Cholesterol: 327mg
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19 Comments
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Hi, I tried the recipe this morning, and boy, they turned out great, tasty, fluffy and yummy! After reading that some of you had issues with the consistency, I used 1/2 cup homemade coconut milk instead, and honey instead of applesauce (i didn’t have any and wanted to tried the recipe). Topped them with farm bough cream and strawberries! Bravo Dr. Axe!
Thank you, Gilliane! I am happy to hear you enjoyed this recipe.
I was gung-ho when I saw this recipe – pancakes! And healthy ones, too! But I encountered the same issue as Chere – the batter turned out to be dough, and its dry consistency resulted in the cakes crumbling when I tried to flip them, unless, of course, they were sized quite small, unlike a pancake. Did I do something incorrect? I mixed all ingredients per the instructions, but it simply didn’t turn out well at all. In fact, it was fairly a disaster. I live in the state of Washington; I wonder if the higher altitude had something to do with it?
Just add a little more coconut milk. The coconut flour does absorb A LOT of moisture. You could even try an additional egg. :)
Loved these! Will throw in blueberries or other fruit next time
I am so glad to hear that you enjoyed this recipe! That sounds like a great idea.
Hello Dr. axe,
if you’d please add the nutritional content I would
be much obliged. Thank you, Elisabeth
Hi Elisabeth, one pancake has 117 calories, 8.8 g fat, 46.5 g sodium, 6.2 g carbs, 2.1 g fiber, 2.2 g sugar and 3.5 g protein. We are currently working on adding the nutritional information to all recipes for convenience.
Thank you for this lovely recipe!
Connie, I’m glad to hear you enjoyed this recipe.
Any idea on the carb vs. fiber content on these? Or the glycemic load?
My husband is prediabetic and I’d love to make these for him if they’re not going to shock his system!
Hi Rachel, each pancake has 6.2 g carbs and 2.1 g fiber. The net carb for this recipe is 4.1 g. You can calculate this by subtracting the fiber from the carbs. I hope this helps. We will be adding nutritional facts to all of the recipes soon for convenience. Blessings!
Is there a way to make this without eggs and use an egg replacer?
Hi Rachel, yes, here are some different egg replacement options you can try: one egg = 1/2 mashed banana, 1/4 cup applesauce, 1 tablespoon ground flaxseed meal + 3 tablespoon water; 1 tablespoon chia + 3 tablespoon water (allow both to sit for 10-15 minutes to thicken).
I’m always on the hunt for new coconut flour pancakes recipes and look forward to trying this one. In the instructions, I don’t see the step of adding the applesauce (although, I plan to use smashed banana instead). Am I correct in assuming that it goes in with the eggs, coconut milk, and oil?
Thanks!
Lori
Lori, thank you for pointing that out. It has been updated. You are correct. Add the applesauce in the first step of the directions.
Using canned coconut is best, since it is full-fat and has the right amount of thickness for the recipe!
That’s right, Sarah! Canned coconut is full of healthy, medium-chain fatty acids. Check out this article to learn more about the many great health benefits of coconut milk: https://draxe.com/nutrition/coconut-milk-nutrition/
I am thinking the same thing! I have a can of full fat coconut milk. Can I use that?