Make these coconut flour pancakes for your best batch yet. They use only 4 main ingredients plus a small amount of coconut oil, so they stay grain-free, dairy-free, and refined sugar free.

Have I ever mentioned how much I LOVE recipe creation day in the Culinary Hill Kitchen? Since Linley joined Team Fit Foodie, recipe creation day feels even better. We turn on the jams and start working right away. I expected these coconut flour pancakes to be difficult to get right, but I made them only 3 times before I found the perfect ratio of ingredients.

Why you’ll love these Paleo Coconut Flour Pancakes!

My family and I made these Paleo coconut flour pancakes this morning, and they went so quickly I had to prepare a second batch immediately. My daughter was literally scraping the plate clean. That is when we realized this recipe was a success. 🥞🍯

What sets these pancakes apart is the balance. Coconut flour and eggs make them more filling than standard pancakes, providing healthy fats and protein so they truly serve as a complete meal, not just a quick bite. The ripe bananas add natural sweetness and moisture, while a touch of maple syrup gives them a subtle golden hue and warm flavor.

We consider this a foundational recipe for a wholesome breakfast you can easily modify. Try adding blueberries, cinnamon, vanilla extract, nut butter, or shredded coconut. Just maintain the ratio of coconut flour, eggs, and banana for that ideal fluffy texture each time. 🥥

P.S. If you prefer a simpler pancake, try our coconut flour banana pancakes. For a nut-free version, see our coconut flour pancakes with no almond milk.

Lee Harsh

You know what that means…3 full batches of pancakes, all for me. MWAHAHA.

Honestly, whether you make them grain-filled or grain-free, this will be my new go-to pancake recipe.

They cook evenly, stay moist, and come out super fluffy. I also like how yellow mine looked, because it makes the difference between store-bought eggs and farm eggs obvious. Farm eggs are SOOOOO much yellower. I know I have repeated this time and time again, but I really enjoy examining each and every egg I bring home from Blake’s Dad’s farm. Each one looks different and cute, and the speckled ones are my fav.

You only need 4 main ingredients for these, and you do not need oil or butter:

coconut flour
eggs
Almond Breeze Almondmilk Coconutmilk Blend
honey

If you’re egg free, I’m sorry, but the egg is crucial for these pancakes to work. You can swap honey for a different sweetener, or even banana, and keep it at a 1 to 1 ratio.

Because these are coconut flour pancakes, I decided to lean into the coconutty flavor and use Blue Diamond’s new Unsweetened Almondmilk Coconumilk Blend. Yum num num. I like how light and creamy this stuff is.

Tips

Coconut flour: use small measured amounts—it absorbs a lot; let batter sit 3–5 minutes to thicken before adjusting
Eggs are key: coconut flour pancakes usually need more eggs for structure; room-temp eggs mix smoother
Add moisture: include coconut milk/almond milk and a little fat (coconut oil/ghee) to prevent dryness
Don’t overmix: stir just until combined; overmixing can make them dense
Batter consistency: it should be thicker than regular pancake batter but still spoonable
too thick → add milk 1 tbsp at a time
too thin → add a tiny sprinkle of coconut flour and wait 2 minutes
Low-medium heat: cook slower than wheat pancakes; high heat browns outside before inside sets
Pan prep: use a well-greased nonstick or cast iron (coconut flour sticks easily)
Small pancakes: make 3–4 inch pancakes—easier to flip and less likely to break
Flip timing: flip only when edges look set and bubbles/steam holes appear; flip gently
Rest after cooking: let pancakes sit 1–2 minutes—centers finish setting
Flavor boosts: vanilla + cinnamon + a pinch of salt improve flavor without sugar
Serving: top with berries, almond butter, or a little maple/honey (if your paleo style allows)

FAQs

Why are my coconut flour pancakes dry or crumbly?

Coconut flour is extremely absorbent. If the batter is too thick, add more eggs or a splash of non-dairy milk (almond/coconut) a little at a time. Also let the batter rest 2–3 minutes so it fully hydrates before adjusting.

Can I substitute almond flour for coconut flour (or vice versa)?

Not 1:1. Coconut flour absorbs much more liquid. If swapping coconut flour → almond flour, you’ll generally need more flour and fewer eggs/liquid changes. If swapping almond flour → coconut flour, use much less coconut flour and increase eggs/liquid to prevent dryness.

Why won’t my pancakes cook through in the middle?

Coconut flour pancakes often need lower heat and more time. Cook on medium-low, keep pancakes smaller, and wait until edges look set before flipping. If they brown too fast, your pan is too hot.

Are Paleo coconut flour pancakes keto or low-carb?

They’re often lower carb than regular pancakes, but not always keto depending on ingredients (banana, honey/maple syrup, chocolate chips). For a more keto-friendly version, use a keto-approved sweetener and skip higher-carb add-ins.

Can I make Paleo coconut flour pancakes ahead of time and freeze them?

Yes. Cool completely, then freeze with parchment between pancakes in an airtight container for up to 2–3 months. Reheat in a toaster oven, skillet, or microwave until warmed through.