Coconut Flour Pancakes

Adapted from a recipe by Bruce Fife, N.D. Gluten Free, Low Cal, Low Carb, Low Sugar, Organic, Vegetarian.

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Votes: 380
Rating: 3.4
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Servings 8people
Prep Time 5minutes
Cook Time 10minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Adapted from a recipe by Bruce Fife, N.D.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 380
Rating: 3.4
You:
Rate this recipe!
Servings 8people
Prep Time 5minutes
Cook Time 10minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Adapted from a recipe by Bruce Fife, N.D.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat a skillet to medium or medium-high heat.
  2. In a large bowl whisk together eggs, oil and milk until well combined.
  3. In a separate bowl sift coconut flour, sugar, salt and baking powder.
  4. Add dry to wet and thoroughly mix until there are no lumps.
  5. Ladle 2 Tbsp to 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.
Products Used in this Recipe
Recipe Comments

47 thoughts on “Coconut Flour Pancakes

    1. Recipe Specialist

      Coconut Flour is unique in the sense that it absorbs a significant amount of liquid and requires many eggs to assist in binding. These pancakes will have a noticeable egg flavor and a texture that isn’t comparable to pancakes made with wheat flour.

      Reply
    2. Michele

      I added a little extra coconut flour (about a teaspoon) to thicken it a bit. Also added vanilla and cinnamon. To me they taste like French toast… which is lovely.

      Reply
  1. Cree tyler

    I found this to be very good. You definitely know there’s coconut in it. I used coconut oil to help bring out more coconut flavor. I didn’t need any syrup, they were good all by themselves.

    Reply
    1. Recipe Specialist

      Yes, you may use Stevia in place of the 1 Tbsp of sugar called for in this recipe. Keep in mind that you will only need to use 1/4 tsp or less in place of the sugar.

      Reply
  2. Amanda

    I only used 2 eggs, and added Almond Milk instead of real milk (used 1/2 cup). I also used coconut oil, and then Maple Sugar as the oil, sugar substitutes

    Reply
  3. Cathy

    Yum! I halved the recipe (not having 8 people for breakfast) and found that I needed to increase the amount of coconut flour by another tsp (maybe my eggs were larger). With the extra flour, these were quite pancake-like and not eggy. I’ll be making them regularly!

    Reply
    1. Recipe Specialist

      Our Coconut Flour should possess a creamy beige coloration and a fresh coconut aroma with no off odors present. If the Coconut Flour you have in your fridge does not match this description it is likely to have gone bad.

      Reply
  4. Yanira

    My daughter is allergic to egg and dairy. Do you think I can use the egg replacement for the egg and coconut milk instead of regular milk?

    Reply
    1. Recipe Specialist

      Yes, you may use coconut milk in place of regular milk in this recipe. Unfortunately, we have not tested a method to replace the eggs. In this recipe the eggs play a significant role in binding and texture. You may be able to use a powdered egg substitute to aid in binding, but the texture may be slightly different than intended.

      Reply
  5. Janet

    Thank you so much! I can’t eat grains, so this recipe is a blessing! I will also need to substitute nondairy milk and stevia. Thanks, again!!!

    Reply
  6. nydia

    These were really good. I halved the recipe but not sure how the entire one would’ve made enough for 8 people. Still, the flavor was good and probably coconut-enhanced, since I used coconut milk and cooked them in coconut oil. They were full, fluffy and tasty!

    Reply
    1. Recipe Specialist

      Yes, this recipe only requires the use of 1/4 cup of Coconut Flour. Coconut Flour has a significant amount of fiber and will expand significantly when wet.

      Reply
  7. Rai

    I made these this morning. It’s the best coconut flour recipe I’ve tried yet. I revised the recipe by substituting half of the eggs called for with egg whites, and I did not have the eggy taste. I also used coconut/almond milk In place of milk. I added a tsp. of vanilla extract. I did have to use more Almond coconut milk than called for because the batter was too thick. Bottom line, I will make these a lot.

    Reply
    1. Recipe Specialist

      Generally, pumpkin puree can be used as an egg and/or oil replacer. To replace eggs, use ¼ cup of pumpkin puree for each 1 large egg. To replace oil, use pumpkin puree in equal amounts of the oil. In the case of this recipe, eggs play a major role and you may only want to eliminate the use of 1 egg. However, you may replace all of the oil.

      Reply
  8. LisaC1973

    I make these with stevia 8g instead of sugar and use 1/8 cup double cream and 1/8 cup water instead of the milk per 4 eggs recipe and they come out fab. Even my 5 year old daughter loves this low carb version.

    Reply
  9. Alamazah

    Can I use apple sauce in replacement for the oil? And will vanilla almond milk work to replace the regular milk?

    Reply
    1. Recipe Specialist

      We have not tested this method of preparation, but it is likely that you can add up to 1/4 cup of unsweetened cocoa to the dry ingredients.

      Reply
  10. Daniel

    This is a good and tasty recipe, however the number of people it serves for is off. I would say that you need to quadruple the recipe for 8 people.

    Reply
  11. Jadranka

    This recipe isn’t good. I am a beginner, and I just wasted all these ingredients. It was an omlet, not a pancake.

    Reply
  12. Karina

    I was really excited to try this, but to my dismay, it was a very strange texture and not at all like a pancake. The batter wasnt even normal. It was thick and not pourable. I wasted all the ingredients and ended up throwing them away. This was stinky and foochy and tasted like cooked flour.

    Reply
    1. Jolyn

      You didn’t do it right then. Sifting the dry ingredients is a crucial step, and actually whisking the wet ingredients until they are very well mixed is important. Sifting requires the use of a sifter.

      Reply
  13. Esteban Proano

    This was definitely the best coconut pancake recipe I have come across. I added a little xanthan gum to give it a more glutenous texture, cinnamon, and vanilla extract and they were very tasty. Subbed splenda for the sugar and I was good to go.

    Reply
    1. Jolyn

      I didn’t add any xanthan gum as I don’t keep it on hand, but I also added some vanilla and cinnamon…and oh my! They taste like French toast flavored pancakes! Absolutely amazing. Big hit with the family as well.

      Reply
    1. recipe specialist

      Hi Jen,
      For best results the pancake batter should be used immediately. If stored overnight the pancakes will likely be very flat and may not have a good consistency when cooked.

      Reply
  14. Taryn

    First time maker of coconut flour pancakes. I followed the recipe and used coconut milk and coconut oil. I used 1/4 C of batter to make each pancake. This gave me about 6 pancakes (about 3-3.5 inches in diameter). This recipe is definitely a bit eggy tasting, which is not necessarily a bad thing unless you don’t want that for your pancakes. It is kind of like eating a coconut flavored omelet.
    For my first full pancake, I sprinkled semi-sweet chocolate baking chips, which was pretty good. On the next pancake I tried honey and cinnamon, which gave it more of a French toast flavor.
    Overall: eggy texture and eggy coconut flavor.

    Reply
  15. Malista

    Pancakes turned out good, tasted more like french toast. I used 1/4 cup sparkling water instead of milk and an additional tsp of flour and, 1 packet of stevia instead of sugar. I also added cardamon, cinnamon and vanilla

    Reply
  16. Vianney

    I used coconut milk, coconut sugar and coconut oil. I also added a dash of alcohol free vanilla extract and cinnamon. YUM!

    Reply
  17. These coconut flour pancakes are great I do agree the amount of servings is not for eight people also is there anything else you can use in place of all the eggs

    These coconut flour pancakes are great I do agree the amount of servings is not for eight people also is there anything else you can use in place of the eggs

    Reply
    1. recipe specialist

      Hello,
      Thank you for your feedback on this recipe. These pancakes rely heavily on eggs for binding and structure. We have not tried any substitutions, but because eggs are so important in this recipe, a substitution will likely not yield good results.

      Reply
  18. Richard

    Followed recipe made four small tasty pancakes.

    Used full fat coconut milk another time worked well.

    Broke up some walnuts used a little sugar and cream cheese as a topping.

    Reply

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