Light and Fluffy Coconut Flour Pancakes (Low Carb and Gluten-Free)


I am not sure I have any business calling anything made with coconut flour “light and fluffy”.  Really, have you ever worked with the stuff?  If you are used to wheat flour, you will find coconut flour to be very odd stuff indeed.  You’ve never seen the like, I can assure you.  Oh sure, it looks like flour, all powdery and off-white.  And when you open the bag and inhale that coconutty goodness, you will think it divine.  And then you set about trying to develop a recipe, and you begin to wonder what you’ve gotten yourself into.  If you’re smart, you don’t delve in without referencing some other coconut flour recipes first.  Because this isn’t like wheat flour.  Oh no, coconut flour is a different beast altogether and will take you for a wild ride if you try to treat it like regular flour.  It will soak up all your liquids and oils and stay as thick as porridge.  If you add more liquid, you might finally get what seems like a typical batter, but it will fall to pieces when you cook it or bake it or fry it.  It will resist you, simply out of  pure spite that you thought it was in any way similar to wheat flour.  Think again, my friend, it taunts you…think again.

Yes, apparently I  like to anthropomorphize my ingredients.  Weird.  Moving on…

One of the tricks to working with coconut flour is that you must use a lot of eggs.  It can be shocking to see a muffin recipe that takes 6 times the typical amount of eggs.  Yes, it’s true, you can often use up a whole dozen eggs when working with coconut flour.  And unlike some low carb, gluten free recipes that rely on a lot of eggs, your end result won’t be rubbery at all.  Coconut flour is like a sponge when it comes to eggs and other liquids, it just keeps on soaking them up.  If you add just oil or milk or water, you might get something that resembles a typical batter, but it won’t hold together at all.  But add more eggs and you might just get something that works.

I’ve made coconut flour pancakes before and they were rather ho-hum.  I wanted to attempt them again and make them better, simply as a gluten free breakfast option for my kids.  I am not a huge pancake fan, but my kids adore them.  So I consulted a number of different recipes, and then went with my gut.  I know the basics of working with coconut flour, so when my batter turned out too thick and porridge-y, I made sure to add more eggs along with more liquid.  Still, I added them to the pan with some trepidation, wondering if they would hold together well enough to flip over, always a risk with gluten free pancakes.

The Results:  Thankfully, they held together perfectly, although I did keep them on the small side (no more than 3 to 4 inches  in diameter).  I was also impressed with how well they browned and how they rose a little during cooking.  They ended up having a lightness in texture that surprised me.  They are still dense and filling as pancakes go, because coconut flour is mostly fiber and, as such, fills you up quickly.  But they were really good and my kids didn’t distinguish them at all from regular pancakes.  And I enjoyed them quite a bit too, with some butter and sugar free syrup.  I will tell you, this pancake recipe is a keeper.


Light and Fluffy Coconut Flour Pancakes (Low Carb and Gluten-Free)

Yield: 6


  • 1/2 cup coconut flour
  • 3 tbsp granulated erythritol (I used Swerve)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 large eggs, lightly beaten
  • 1/4 cup butter, melted
  • 1 cup almond milk
  • 1/2 tsp vanilla extract
  • Additional butter or oil for the pan


  1. Preheat oven to 200F.
  2. In a large bowl, whisk together coconut flour, erythritol, baking powder, and salt. In a medium bowl, whisk together eggs, melted butter, almond milk and vanilla extract. Add the egg mixture to the coconut flour mixture and stir well to combine.
  3. Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two heaping tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
  4. Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.


Serves 6 (about 12 pancakes, 2 per serving). Each serving has a total of 6.8 g of carbs and 3.3 g of fiber. Total NET CARBS = 3.5 g.


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    • Ryan Jacobson says

      I have started using teff flour and a blend of GF flours and have much better results than with coconut flour. Using Avocado oil and egg replacer, and they taste like normal buttermilk pancakes rather than coconut.

  1. says

    Coconut flour is really tricky to work with. Recently, I came up with a coconut cupcake recipe after talking with someone in Bob's Red Mill test kitchen and they gave me some tips. I mixed the coconut flour with almond flour and brown rice flour for a lighter texture. That way, you don't need as many eggs either.

    • Shanna says

      Could you tell me what the ratio was? How do the ingredients change when you add the almond and brown rice flour? How many eggs?

    • Rachel H says

      Just remember that brown rice flour is high glycemic load. Will raise blood sugars. I’d rather do straight coconut flour. That and eggs are much better for me than adding GRAINS.

      • Kitty says

        Tapioca is not a grain, neither is arrowroot. they both have starch so do raise blood sugar, but Arrowroot also has some fiber, I think. anyway, possible option for those avoiding grains. I find grains make me more hungry for more than does sweetpotato or arrowroot. just a thought. Kitty

  2. says

    Every time I read your posts I wish I lived closer to my family so I could make what you've made for them. My brother, who has been carb-free for over fifteen years, would flip for these and my mom, who's just been diagnosed with diabetes, NEEDS them.

  3. spiffycookie says

    I have never used coconut flour so thanks for the heads up! And I would love to make these pancakes once I find erythritol…

    • arleen says

      Spiffy, look for Truvia, it’s erythirol. i found it next to the splenda and stevia in the baking isle of my superstore, sobeys and wal-mart. it’s about $6 for a small container, but it says on it to use 1/3 the amount you would normally use. it’s really sweet. Sometimes when using a recipe calling for all splenda, i will replace a few tbsp with a few tsp of truvia, that way i don’t get that aftertaste.

  4. cravingsofalunatic says

    Oh wow, I must try these. So gorgeous and coconut is one of my faves. You did a wonderful job with these.

    • Merrilee says

      I was going to ask the same thing. Glad real sugar is OK. I make pancakes with 1/3 part almond flour, 1/3 part coconut flour and 1/3 part all-purpose wheat flour, plus some ground flax seed. I am going to try these for sure.

      • N. says

        Sorry, but why would you be reading these recipes if you want to substitute gluten-free and sugar-free ingredients with sugar and wheat?

        • M.C. says

          Coconut flour is loaded with fiber and has other great nutrition benefits, along with being an alternative to grains. So that’s why people might be reading these recipes, even if they aren’t strictly avoiding gluten or sugar. I found this recipe looking for ways to cook with coconut flour, not for ways to be gluten or sugar free. I will be putting syrup on these babies. :)

  5. Jane says

    I am making these now, but the batter is pretty runny…they are tasty, but are more like a crepe than a fluffy pancake.

  6. Catherine says

    Made these this morning and they are absolutely delicious! (Added one extra tablespoon of coconut flour to thicken the batter). I think these are the best low carb pancakes I have ever had :)

  7. Lisa says

    Thanks for asking/answering my question! I was wondering about erythritol myself! never heard of it. We have Stevia in our house, so I'll try it with that. I have all hte other ingredients. Just got coconut flour and am trying different things for low carb! Such a find!

  8. Gabriela says

    I've read that different coconut flour brands vary quite a bit in fiber content, by as much as 50%! Some cheaper, less reputable manufacturers will resort to this cheap "trick." Even if you watch your carbs, you don't want to go with one too high in fiber, else it will no longer behave like flour. A "typical" good quality coconut flour will have in the neighborhood of 1.5 – 2 carbs per tablespoon, roughly speaking. If you see some with one carb or less per tablespoon, you mostly have coconut fiber, which is fine -for the right application, but probably not for these delicious pancakes! Just my observation, based on trial and error(s!). Hope this helps. Gabriela

  9. food_dreamer says

    Hi Gabriela…I used Bob's Red Mill this time (I usually use Tropical Traditions but both are quality brands). It has 4 g of carbs per tbsp (8 per serving of 2 tbsp) and 2.5 g of fiber per tbsp. It worked beautifully in this. I think Tropical traditions may have more fiber per serving but I bet it works well too. Might have to adjust the liquid ratio. I should play with that one a bit!


    Blog: All Day I Dream About Food

  10. dream2013awaits says

    We had these for breakfast this morning and they are exactly as described and photographed! I no longer have to search for a pancake recipe, Carolyn. My very picky teenager asked what was different and I just said, 'oh, they are make using coconut flour'. He's had real maple syrup while husband and mine were with the Nature's Hollow Sugar Free Maple. Thank you. And I am experimenting with refrigerating the batter for the last four pancaked in the next few days. Can't wait to see if it works.

  11. Sylvie @ Gourmande in the Kitchen says

    I've been loving coconut flour lately too, but you're right it's not like wheat flour at all!

  12. anonymous says

    FYI, Bob's Red Mill has 4 carbs per TWO tablespoons, at least that's what my bag shows and what their website shows, for the organic.

  13. jamielifesafeast says

    Wow! Gorgeous pancakes and definitely light and fluffy – something my pancakes definitely are not! A wonderful healthfood store opened near my place and now I am going to see if I can pick up these ingredients.

  14. Erin@TexanerinBaking says

    I am so trying these on the weekend! They really do look fluffy. I've tried lots of coconut flour pancake recipes before but didn't really like them. The best I could do was part almond flour, part coconut flour. Those were yummy and I love that recipe but these need to be made! So fluffy looking. :)

  15. Erin@TexanerinBaking says

    I made them yesterday with some blueberries and normal cow's milk and they were very tasty! They were fluffy and had a nice texture, and although I think I'm still getting used to coconut flour, I really enjoyed them. Thanks for the recipe! :)

  16. suzie says

    Just made these and they were wonderful!! I left out the sweetener and the cakes were still yummy as pancakes and They work great for bread for my PB sandwiches.

  17. Trish says

    No joy for me. Not sure what's going on but my pancakes are flat. Oh well, I'll use them as wraps I suppose, maybe with Mexican style mince or salad…. :(

  18. Ann says

    Tried these today and they were a huge hit and really satisfied my pancake craving! Husband actually made them and said that while the batter started out thin, it thickened up as he let it set for a minute so there was no need to add more flour. There is a tiny hint of coconut flavor. For those starting out with CF. I hate coconut, but the hint of coconut I get when using the flour doesn't bother me at all and I have made several recipes with it.

  19. cookingrookie says

    Wonderful pancakes. Fluffy and light! And the photo is so bright and colorful! Thanks for sharing :-)

  20. Kess says

    Thanks for the great recipe! These are indeed light and fluffy, although it felt almost like eating a fluffy omelet. Is there a way to counteract the taste of eggs? Any tips?

  21. says

    These were awesome. I have worked with coconut flour and hated it most of the time! Until these. I use raw cows milk and added about an extra tablespoon of coconut flour to get them to be thicker and fluffy. Glad to finally have a low carb pancake!! My kids devoured them (age 2 & 5) and so did I, but my husband did ask what was different about them. He’s what we call a picky Pete haha. I made syrup by boiling 1/4 cup of water, whisk in 6 packets of Truvia until disolved then added maybe 1/4-1/2 tsp maple flavor and a pinch of xanthan gum. Such a treat!!
    Would you mind if I post this recipe under the recipe section of my forum? I’ll give you full credit of course just wanted to make sure before I did. I’ll add a link to your blog as well. Thanks!

  22. Marilyn says

    Made these this morning – happy to try a coconut flour recipe – I find almond meal too meal-y! These are much fluffier too. Used a combination of coconut milk/almond milk to use up what was in my fridge. Also found adding a wee bit more flour worked best. Best textured pancake I’ve found since going Paleo 10 months ago!

  23. Robyn Warnell says

    Made these today. Both my husband and I loved them! These are the first LC pancakes we’ve had! I used Coconut Secret flour and substituted sugar-free vanilla coconut milk for the almond milk since that’s what I had opened. I didn’t have to make any modifications to the recipe at all. Thanks for another great recipe!

  24. says

    Thank you very much for this recipe. I translated it in german. It smells really good and my daughter can even distinguished it from a really pancake.
    I write the german recipe on my facebook blog.

  25. Catherine Barber says

    Is there a difference between Coconut Powder and Coconut Flour ?

    For instance, is the Powder made from dried Coconut Milk, and the Coconut Flour from the flesh/meat ?

    And would the Powder be soluble and NOT be ‘defatted’ whereas the Coconut Flour IS defatted but would not be soluble ?

  26. Sandra says

    Just tried your wonderful coconut flour pancake recipe ,,never tasted anything so delicious cant wait to make another batch ,,

  27. Allicia says

    Just made these. Didn’t have baking soda, the sweetener specified or butter. Used honey and EVOO and these were great. Ended up adding TBS more coconut flour to make them thicker but that is a personal preference. Great recipe, thank you so much!

  28. Andrea says

    I have recently started transitioning my family from processed foods, GMO’s, sugar, grains, etc. They are not very happy about it so I am doing a LOT of searching for recipes. I was a little nervous trying this recipe because I do not have a lot of experience with coconut flour. My hubby was not impressed, but our nine year old daughter and I liked the pancakes (I put chocolate chips in hers)! I put fruit on mine and think these will be a great alternative to white/wheat flour. Thank you so much; I look forward to trying more recipes.

  29. Melanie says

    Just made these for supper on New Year’s Day. My hubby and I were tired of our meat-with-sauteed-veggies dinner, and this hit the spot. I used Bob’s Red Mill coconut flour and it was a very thick batter. It did need a lot of stirring to get the lumps out, but it performed wonderfully! I kept them small like silver dollar pancakes, using about 1 tbsp of batter. I got 12 of those size, and 4 big ones (2 tbsp of batter). These are really filling! I was also proud I didn’t ruin the first pancake like I normally do! haha

  30. Valerie says

    WOW. I am STUFFED! I just finished making and eating these – boy did I miss eating pancakes! I was diagnosed w/Type 2 a year ago.

    This was my first attempt at working with Coconut flour and I would say it was a definite success. After reading the comments I used regular whole milk (didn’t have anything else), and I used Splenda instead of the other sweetener listed (never heard of it), but halved the amount. I also doubled the vanilla amount. I definitely smelled that “eggy” smell when cooking them but to me they didn’t taste “eggy” and I didn’t taste coconut at all. Oh, and to successfully prevent lumping, I sifted the dry ingredients. I used Bob’s Red Mill Organic/High Fiber coconut flour and didn’t have to add any additional flour – the 1/2 C was just right.

    Ate them the way that I used to, smeared some peanut butter on them and topped off with syrup (now sugar free). AND these are so filling that I didn’t/couldn’t eat as many pancakes as I used to, lol.

    As someone commented before me, I too always mangle the first pancake, but didn’t with these 😉

    • Carolyn says

      Hi Thom…to whom is this comment addressed? This is a low carb blog, so most of my readers avoid sugar. If you research erythritol, you will find it’s a natural substance found in fruits and fermented foods. It’s no more processed than sugar and most of us are eating it without knowing it anyway. Yes, you can make these with sugar, but that would rather defeat the purpose.

  31. says

    You absolutely DO have the right to call these light and fluffy! They were amazing– my husband has been asking for pancakes, but I can’t eat gluten and am trying to stay very low carb. We enjoy the eggy-crepey cream cheese+ egg riff, but we wanted something more true to the classic American breakfast bread. These were so, so, SO good. I served them with a thin layer of cream cheese in the middle of two pancakes. Thanks so much for this recipe!

  32. Lola says

    I made these this morning and they are delicious! My batch however made 24! I used a smaller ice cream scoop to place them on a griddle. They’re still a decent size and I’m going to try freezing them to use as needed. I can’t wait to try some of your other pancake recipes! Thanks for the blog!

  33. Kim says

    Hi Carolyn, your blog is my first stop for low carb recipes. I love your style and I have learned so much! Anywho, I made there pancakes and love them. Mine were pretty thin. I am not sure where I went wrong. I live in Colorado so maybe the altitude? Thanks so much! Kim

    • Carolyn says

      Hmmm, might be. Might also be different types of coconut flour. I think next time, add another tbsp or so to see if you can thicken up the batter a bit.

  34. Jessica says

    I am wondering if anyone has tried making this with egg substitutes? Flax or chia? I was told to stay away from any recipe that required more than 3 eggs when I sub but I would really like to try these.

  35. Molly says

    These came out just great-loved them! I’m off flour so I never thought I’d enjoy pancakes again. Thank you!!!

  36. Lily Rose says

    Just made these pancakes for my mom and sister. I mashed one banana and put it in the batter, cut out the erythritol and used only 4 jumbo eggs. They were delicious and I had them with sausages! Thank you Carolyn! I used Bob’s Red Mill coconut flour and the consistency was perfect.

  37. says

    Carolyn, thank you for this recipe, you’re such a wonderful LC cook, I’m enjoying recipes in LCing with Friends!!!

    I subbed coconut milk (the milk cooler type, not canned) for almond milk and replaced 1-2 Tbsp of flaxmeal for some of the coconut flour and they came out wonderful, even held well in the refrigerator! Could probably work like crepes, if more liquid added.

    thanks again!!!

  38. Felecia says

    This was the first time I had made a low carb non meat dish that turned out well. I’m amazed. I have a bit of a sweet tooth (probably what got me into trouble in the first place) so I added a bit more erythritol and cinnamon and they were absolutely fabulous!!! Thank you so much.

    • Carolyn says

      I really like Nature’s Hollow. That’s my favourite in terms of flavour and consistency.

  39. Kayla says

    These were incredible! I made them for my mom for Mother’s Day and it’s the best grain-free, low-carb pancake recipe I’ve ever tried (And I’ve tried many). I will definitely be saving this recipe.

  40. Sheri Armstrong says

    I’m not usually inclined to make comments..but I just HAD to say- theses are GREAT!! I’ve been a low carber for yrs sick of eggs every morning I can’t even describe!! I just tried all the comments first. I mixed all dry ingredients in one bowl..all the wet in my Ninja food processor…I didnt have almond milk, so I used light cream..added about 2 tbsps of sour cream for moisture ( on the spur of the moment, I added a good dollop of ricotta cheese too-not sure why) I pulsed the Ninja until it was blended very well, and then slowly added the coconut flour. I did end up adding a little more flour to thicken it up a bit ( I also used Nutresse sweetener instead of what the recipe calls for-again, thats what I had on hand) .. they came out awesome! I didnt use syrup on them as I havent found a sugar free one that I like..only had salted butter- that was too much- so I used just a VERY small amount of cream cheese spread on top- not enough so that you can actually taste it, just adds a little moisture that made them very nice. I got the brilliant idea when I had used about half of the batter to add coco powder to the mixture ( I added more nutresse too so as to offset the bitter unsweetened coco powder) one word..DEVINE!!!!! I am one happy ( and FULL) woman right now!! Thank you SO SO much for sharing this recipe!!!

    • Annette says

      Sheri, have you ever tried Joseph’s Sugar Free Syrup? It’s the best syrop I’ve ever had, even including regular syrup. 9 gm of carbs and it’s all from Malitol (sweetener). It is so thick when it’s cold that you can hardly pour it, just the way I like it. Website, in case you’re interested is

  41. Tami Heinl says

    My daughter was just diagnosed with IBS and cannot have gluten or dairy. Wondering if there is a good substitution for butter?

  42. Devon says

    These are amazing! I added lemon zest, lemon extract, and topped the pancakes with fresh blueberries and raspberries. Also added about 1/8 teaspoon of xanthan gum to the dry ingredients. Delicious! Thanks for such a great recipe :)

  43. Diana says

    I tried these this morning only I made them chocolate chocolate chip with good dutch processed cocoa and SF chocolate chips, then I topped them with cheesecake whipped cream. I made half as pancakes and half with my waffle stick maker. Mmmmmm, delicious!! The pancakes I just filled with topping like a taco and ate with my hands

    These just might be my go-to weekend breakfast. I can’t wait to try other flavors. I’m thinking cinnamon with NSA peach jam will be next, or maybe blueberries & vanilla.

  44. Ryan says

    I tried this recipe with coconut milk and subbed butter with applesauce and coconut oil and subbed eggs with flax meal and water. They didn’t work at all. My son can’t have dairy or eggs.
    This is probably the 6th recipe I have tried with coconut flour and egg substitutes and the product won’t bind. If I can get the thickness right it just won’t bind so the pancake is just a mush…. Like a hot cereal.
    Any suggestions?

    • Kitty says

      Ryan, I’ve read that you can try using Psyllium husks as an egg substitute. Haven’t tried it, but a chef that invented a gluten free bread that everybody seems to like uses it in place of xanthan or guar gum. Try this recipe that way but start without the applesauce til you see what you get. you might have to experiment a few times to get it right. also, if he’s allowed try adding a tablespoon or two or starch, whatever he’s allowed. tapioka, sweet potato, pumpkin (from a can) potato or arrow root are a few I can think of. you’re a scientist. you need lots of ingredients for your experiments. LOL

  45. Ryan says

    I tried to make this using flax meal and water to sub eggs. I also subed butter with applesauce and coconut oil. I subbed milk with coconut milk. My son can’t have dairy eggs or most grains like rice and oats. My batter won’t hold up. It falls apart. I’ve thickened it and even added some starch. Still, no solid cakes. So I finally baked he rest of the batter and made a gooey not so tasty cake.
    Does anyone have suggestions for me? I will try the recipe again using eggs to see if that’s my problem. But my son still won’t be able to eat it.
    Thanks in advance.

    • Carolyn says

      I am sorry, I don’t have any suggestions. It doesn’t surprise me that with all those substitutions, it didn’t cook up properly.

      • Ryan says

        I found a butter substitute by earth balance. It’s soy free but its a maragarine spread, so….I hear millet flour works well so I will try that as an oral food challenge next. The quinoa has a bitter aftertaste. Bobs red mill website has a lot of info for flour substitutes. :)

    • Molly says

      Maybe the Ogran Egg Replacer ?

      I’ve also had a lot of success making banana pancakes. i use 5 or 6 very ripe bananas, whizz them up in a blender ( mashing doesn’t work), and then a couple of cups of almond meal and some coconut oil. You could sub in maybe 1/4 cup of coconut flour and half a cup of coconut oil. This might work better….

      Good luck ! I know how hard it is cooking with very limited “allowed” foods.

      One more hint I can give you – check out some raw vegan blogs :) I know that’s an odd suggestion, but they are all grain free, egg free and dairy free, so should have loads of recipes you can use for your little boy. My “killer” brownie recipe is a raw vegan one made with hazelnuts, dates, cocoa, avocados and maple syrup. I can’t eat it cos I’m LCHF, but I love bringing it to parties :)

  46. Sharon says

    Oh my goodness! I made your pancakes tonight and they were fabulous. My guys were having waffles so I tried the mix there and success. Just used a little more batter than my waffle maker called for. The recipe made three big waffles and one 3-4″ pancake. I ate the pancake and one waffle and was full. I put the other two waffles in the frig to enjoy this weekend. Thank you, thank you! Oh, I used Walden Farms sugar free syrup.

  47. Monaca says

    Hi! I’m gonna try these this weekend 😉 I was wondering if U think I can switch the almond milk with heavy whipping cream?

  48. says

    So happy to see a coconut flour pancake recipe with a decent amount of flour used, I’m hoping these won’t be as thin and eggy as most of the other recipes I’ve tried, the pictures sure make it look like these pancakes are more substantial.

    • Carolyn says

      Keep in mind that coconut flours do differ a bit. Have some extra on hand and also have some extra liquid. Do a test pancake and if it’s too thin, add another tbsp or two of coconut flour to the batter. If it’s too thick and hard to spread around the pan (I always use the side of my scoop to spread it into a circle), then add a tbsp or two more of almond milk.

  49. Kapu says

    This is one of the best pancake recipes I’ve tasted thus far. And I’ve had a few. I real comes very close to the real thing. It’s a keeper.

    • Shirley says

      I made these this morning…Mine turned out really good, just like the picture…I only used 4 eggs instead of 6….the batter was thin when I first made it, but after a few minutes thickened to a pancake batter..I used stevia, but I think Splenda is best for cooking…Will definitely..make again…

  50. Heather says

    Thank you for sharing this recipe. These were delicious! I was afraid they contained too much butter, but they turned out perfect. I didn’t need to butter the pan. Took a bit longer than regular pancakes to firm up before I could flip them.
    I added some cinnamon, topped with strawberries and whipped cream.

  51. Margaret says

    I recently started experimenting with different flours and coconut flour is a new one for me. These cooked up beautifully, fluffy and all but when I tasted them, I did not like them at all. The texture was very gritty and mealy and except for the blueberries that I put in them, rather flavorless :( I used Bob’s RedMill coconut flour and subbed coconut oil instead of butter. Other than that, I followed the recipe exactly. Are all coconut flour recipes like this texture-wise? Maybe I’m just not used to coconut flour? I’ve made lots of GF pancakes with other types of flour and they were actually better than the regular wheat flour versions. Nothing personal, but I won’t be making these again. Hopefully I’ll have more luck with other recipes! :)

    • Carolyn says

      Mine have never been gritty and I always use Bob’s so I really don’t know what the problem is here. What kind of sweetener did you use?

      • Margaret says

        Hi Carolyn,

        I used Stevia sweetener because I didn’t have Swerve. I thought it was strange too with all the glowing reviews.

        • Carolyn says

          I can’t imagine that stevia would make it gritty, but I can tell you that I don’t think going all stevia would taste very good! What kind of stevia was it?

          • Margaret says

            It was just the Stevia used for baking. The powdered form, not the liquid. I even offered one pancake to my roommate and he ate a couple of bites, looked at me strangely and threw the rest out and he’s not even a picky eater. Anyway, I’ll continue experimenting with coconut flour but will only use it together with other flours so that it’s not the “main flour” in the recipe. I’m very reluctant to waste expensive ingredients.

          • Carolyn says

            I think it’s got to be the stevia somehow, because the coconut flour pancakes are a favourite with everyone! They don’t taste off or feel gritty at all.

          • Margaret says

            OK. Maybe you’re right. I might venture another try when I’m feeling a little more courageous :)

            Thanks again Carolyn!

    • Jospry says

      Try them with another type of oil besides coconut. For some reason it does give pancakes a weird “mouth feel.” Go with canoloa or melted butter.

  52. says

    Very nice recipe. One of the best glutenfree ones I’ve tried. Really fluffy and not doughy in the middle. I used cream instead of almond milk, and didn’t melt the butter. I whipped those 2 ingredients together a bit and added the eggs. I used a teaspoon of coconut sugar instead of erythitol. Cooked 75% of the time on the first side then flipped and cooked the remaining 25%.
    Thanks for a great recipe!

  53. mary beth brown says

    We’re back to carb watching after the indulgent holidays. But I wanted to make a special treat for Sunday morning breakfast. When I saw this recipe, I was so excited. The excitement was well founded, I made these pancakes this morning and they are wonderful !! Light, fluffy and coconutty. Can’t wait to have them again !!

  54. Wanda says

    I tried these this morning. They are so much better than almond flour pancakes. My problem is no matter how long I allow them to cook, they end up slightly doughy. I have tried lowering heat as well as raising heat. What am I doing wrong? Your pancakes look fluffy.

    • Carolyn says

      Doughy in the center? Hmmmm. What brand of coconut flour are you using? That might be it. You could also try reducing the eggs by one but I wouldn’t reduce more than that or they won’t hold together very well.

  55. Minuet says

    I want to tell you I’ve made tons of low carb pancakes and these are by far the best pancakes I’ve ever tasted. They were so good I could eat them all by themselves. I will now throw out all my other low carb pancake recipes!! LOVE!!! :)

  56. Nguyễn Bảo Trân says

    Coconut flour is very cheap in my country, about $2.5/ 2lbs, but almond is hard to find. Can I use coconut milk instead of almond milk? :(

  57. Mechille says

    New to coconut flour. Made these and they looked beautiful…but the young one asked me why I was feeding him egg cakes after tasting them. Added a few tbs fava bean flour-new to that too.(Idk why…I just like the texture it lends) another .5 tsp vanilla and several pinches of cinnamon. The adapted recipie got an “ehh” from the bottmless-pit-teen-child. Which does count as a win. I can’t wait to try them with some homemade strawberry sauce!

    • Pc says

      Most of the low carb recipes for pancakes I’ve tried taste real eggy…These for me didn’t come out that way…Maybe my eggs were smaller, don’t know :(

  58. Mrs h says

    I really did not like these apart from the strong coconut flavour which I could get used too if I was really needing a treat on my low carb diet, but the saltiness is really hard to stomach! I even used less than the above receipe requires and it was still too salty! I’m devastated as it’s Pancake Tuesday and I was looking forward to them ;(

    • Sylvia says

      If you used salted butter, that might have made them taste saltier. Also, if you use baking soda instead of baking powder that can make things taste saltier.

      • FrenchSophie says

        Yeah ! for the first time I baked something with coconut flour that did not turn as a spongy dry disaster kinda cake. Thanks for the recipe !

        Any suggestions on pancake toppings that would be low carb ?
        Thanks again for your fantastic recipes !!!

    • Carolyn says

      I’ve never tried it with just whites. You’d have to add more to make up for the difference in volume.

  59. Leslie Gooding says

    I made these for supper tonight and they were awesome. My husband said they taste like cake and didn’t need even syrup. Lol

  60. Molly says

    Well I. Itially accidently used half the coconut flour and the pancakes I made werer beautiful and delicate. Then I added in the other half when I realised my mistake and the mixture curdled !! So I panicked and threw in another 4 eggs …… And its stayed curdled !!

    So I cooked it up anyway 😀 Tasted FABULOUS – thumbs up from DH and three hungry boys.

    I’ve been looking for something I can put into school lunches which is tatsty and grain free and I’ve experimented with flax meal, cream cheese pancakes, oopsie rolls, psyllium bread etc etc and the were all either euw or hideously expensive, or both. But these pancakes are perfect 😀 I’m going to fill them with butter and Vegemite(a yeast spread, most people apart from Australians think its disgusting) and roll them up to make scrolls..

    I’m SOOOOO happy this recipe popped up on Pinterest ! Thankyou so much for posting it :)

    • Carolyn says

      Not sure what you mean by curdled? I assume you mean it got thick and clumpy, which I suppose would happen if you added the coconut flour at the end.

      • Molly says

        No, it actually curdled – wheat flour cakes do this sometimes too – the mixture split… Cooked and tasted just fine though ! Such a fab recipe :)

  61. says

    Wow this is fascinating! I love coconut but have never seen the flour…I do work at Whole Foods so I’ll check next time I’m I love your introduction..and your persistence to make it the best you can!

  62. Jennifer says

    I finally found time to make these and we loved them! We have tried 2-3 other recipes over the last year or so and we don’t need to look anymore. My 7 year old told me to “never lose the recipe” and “make them all the time”. High praise from him since he hasn’t liked many of the low carb recipes I’ve tried. Now that I think of it, the ones he has liked have been from you! :) Thank you!!

  63. Deborah says

    I saw an earlier thread where someone used Stevia and found it gritty. Is there another sweetner that you recommend besides Swerve? I’ve never heard of it/used it. Can I use Splenda or even regular sugar?

  64. Kari says

    Carolyn, your blog is a fantastic playground of temptations! I want to make these soon and would like to make a sauce or syrup to complement them; I didn’t comb the whole thread, and a quick site search doesn’t seem to turn up any syrup recipes; have you tried making a syrup such as the one in the following link with Swerve instead of sugar? Do you think it will work??

    • Carolyn says

      With just Swerve, it will harden up again as it cools. You could probably sub in some xylitol to keep it more liquid, but as long as you serve it warm, it would be good.

  65. Nancy says

    Carolyn, thank you so much for this recipe! I’ve switched to the low carb lifestyle 3 weeks ago and haven’t looked back. I’m amazed at all the delicious low carb recipes available. I’m eating more delicious foods than I’ve ever eaten and feeling myself becoming leaner and healthier in the process. Sadly, I was about to give up on low carb pancakes because I had tried a couple recipes that promised yummy results only to be very disappointed. Your recipe, however, proved to me I don’t have to give up pancakes to eat low carb. These turned out better than any pancakes I’ve ever made, including the high carb ones!!! I made sugar free syrup and added in some cream cheese just to thicken it up a bit and these were like eating an evil dessert!!! All I can say is…OMG!!!! You are a GENIUS!!!!

  66. Christa says

    I wasn’t a fan of these pancakes. They seemed too runny, and flat. The flavor wasn’t great to me either. I tried them a second time with a little more coconut flour, and blueberries… Still didn’t enjoy the taste/texture. I really wish I would have liked them

  67. Elisa says

    I tried you recipe today and didn’t like how the pancakes came out … Don’t know if I did anything wrong. It tasted very eggy … almost looked like a coconut tasting omelette. Is it supposed to be that way ? It wasn’t as fluffy as yours either, it was even very flat. I did everything like you said, just used a different granulated sweetener … Any advice, idea on what went wrong ?

      • Elisa says

        I was wondering if that could be the coconut flour brand too … Unfortunately I only managed to find this one. It’s not very easy to find coconut flour here in Belgium. What brand would you recommend ? Maybe I can find it on Amazon ? Thanks for you answer anyway !

  68. Lin says

    Just about to try these as my first ever attempt with coconut flour. Just wondering if anyone knows how long the batter will last in the fridge for? With wheat flour pancakes I will make a large batch of batter and use over a couple of days. I’m thinking maybe this coconut flour would need the addition of a bit more liquid the next day? I am sure someone knows!

    • Carolyn says

      I think it will thicken a lot and you will need to thin it out. I don’t know how long it will last but as long as it’s refrigerated, it should be okay for a day or two.

  69. S M says

    I made these pancakes yesterday to the approval of my family, who are, unfortunately, harsh critics now that I’ve started making LC foods due to a Pre-D diagnosis. They’re still used to sweetness, so I cut the erythritol in half and substituted some Splenda for the other half. It was a bit too sweet for me, so I’ll cut down on the Splenda next time. I also substituted skim milk for almond milk since I had that on hand. The pancakes did smell eggy, as previously mentioned in other comments, but didn’t taste like eggs. Overall, these turned out very well! The only problem I had was when I attempted to flip the pancakes; it was difficult to gauge how “done” the pancake was and fell apart when I flipped too early or was a little too brown when I flipped a little too late. Still, not bad for the first time using coconut flour.

    • Carolyn says

      Glad they were liked well enough! If you keep them on the smaller side (no larger than 3 or 4 inches), they are easier to flip.

  70. Joy Thorne says

    I made these this morning, they made the kitchen smell beautiful, tasted great and leave me with a happy glow that my boys have had a nourishing breakfast ( while they thought they were having a treat) . thank you.

  71. says

    This recipe may have saved me from Atkins diet disaster….SO good. We used about 1.5tsps Stevia and spread almond butter on top. Yum. Wish I could find the whole nutritional value but I am sooooo full and happy this morning!! Pathans you!!

    • Carolyn says

      No, the amounts would definitely not be the same and I am not sure how much. what kind of stevia do you use? Powdered or liquid?

  72. Staci says

    Things you probably should have mentioned: ROOM TEMP EGGS, otherwise butter congeals and you get get lumps, and letting the coconut flour batter rest before you try to cook it, otherwise it’s thin.

  73. Shannon says

    I’m just starting my low carb journey and decided to try these out. I have coconut flour on hand but have no idea how to use it. I only had 2 eggs so I used 4 egg replacer eggs in addition. So, those changes in mind, they were horrible. I am going to make them again with all the eggs as I’m sure that’s what made them inedible. But the texture was… strange. Mealy and bizarre. Flavor, not so bad, but would have been much better had I used butter instead of oil in the pan. This recipe doesn’t lend itself to an oil flavor. I also thought that the erythritol did nothing for me in the sweetness category. I think I’ll have to try stevia or something else next time. All that being said, I am going to try it again exactly as its supposed to be and I will have better feedback about the exact recipe. What I learned is that you really can’t mess with the original much, if at all. :/

  74. says

    I was SO excited to find this recipe! My daughter LOVES to make waffles and pancakes, and I just can’t have wheat flour in the house. I’m going to try these with her and see what happens. I really like the Swerve sweetener. I like that it looks, feels, and measures cup for cup just like sugar. It even has a confectioner’s sugar version. I have been using it for a couple weeks, and it’s great. No after taste like most artificial sugars, and no digestive problems. It cooks really well. It will even caramelize if you want to make an apple dip :) So glad to find this blog. I can’t wait to try more recipes!

  75. Lindsay says

    Thank you, a million times over. This recipe just saved “breakfast-for-dinner” night. I have gestational diabetes that has gotten ridiculously hard to control in this last trimester. Basically if I look at a carbohydrate, my blood sugar spikes way out of range (and that’s with insulin). I had a pity party all day today knowing tonight was breakfast night and that I wasn’t going to get to eat pancakes with my family. I found this recipe, whipped it up, and had 6 little pancakes, some eggs, and a small greek yogurt (and a relatively small amount of insulin). 2 hours later, I just tested my blood sugar and it is exactly on target. You have no idea how happy I am….and the bonus is that my super picky, texture averse daughter preferred these over the “regular” pancakes! Double win! I did make a small change: instead of the sweetener you suggested, I did 1 TBSP Splenda and 2 TBSP vanilla whey powder. They were super easy and very yummy! Thank you for saving dinner (and probably breakfast tomorrow)!

    • Carolyn says

      Hi Lindsay, I am sorry to hear you have GD. I had it too and that’s how I ended up here as a pre-diabetic and writing a low carb food blog. But so glad my pancakes could save “Brinner”!

  76. Mary says

    I want to try this, but I have a question. Do you use sweetened or unsweetened almond milk?
    If you use sweetened, and I want to use unsweetened, I presume I will need to up the sweetener a bit.


  77. G says

    I didn’t have almond milk so I added tablespoon of heavy cream to @ cup of water and it worked out fine. They were good, good, good! Thank you for the recipe!

  78. says

    Tried these today. Followed the recipe exactly and, it’s not the the results were bad, but these weren’t pancakes. They were omelets. Taste and texture were exactly like a giant omelet. I use a high quality organic coconut flour (Anthony’s coconuts). I had better luck using a low-carb pancake recipe with peanut butter and sour cream. Flavor was much more like a pancake. Like some others here, I let the batter sit for just a bit and it started to thicken. Otherwise it ran to every corner of my medium-high pan. I’m glad others enjoyed this recipe, but wanted to pass along my experience. If I want omelets, I’ll make them without the added carbs.

    • Carolyn says

      Hi Mindy. I’ have never used Anthony’s coconuts but they should not turn out at all like omelettes. I suspect it’s the coconut flour that’s the issue here. Most readers love these and find them to be exactly like real pancakes!

  79. Helena Angelina says

    Hi Caroline,

    I’ve been admiring your beautiful blog for some time now, and this morning I made your fluffy coconut pancakes: a revelation indeed! I’ve tried many a low-carb pancake recipe, and I’ve always been quietly miffed at the results. These, on the other hand, were spectacular! They looked, acted, smelled and tasted just like regular pancakes. Thank you so much!
    I’m from Australia, and we don’t always have access to the ingredients you have in the states, but I will be going to town with your other recipes after such a success!


  80. Heidi says

    Just made these and they look great, but I’m wondering , how can I counteract that sponge feel? If you squeeze them you can even see water seeping from the pancakes? (cut them in half then squeeze and you’ll see what I mean)
    Do you think using real milk instead of almond milk would help, or is it just the nature of the beast with all those eggs?

    Thanks for any input and your hard work creating everything!

    • Carolyn says

      Not sure, I’ve never tried to squeeze mine, I just eat them! Could be your brand of coconut flour. But feel free to try real milk instead of almond milk.

  81. Kris R says

    I made these this morning. I had everything except sweetener so I just left it out. The pancakes not only stayed together (yay!) they are so delicious!

    Best low carb recipe! Thank you

  82. Anna says

    Made these for dinner tonight. Thumbs up from the kids! They couldn’t stop eating them; when I asked, “You’re not full yet? These are supposed to be very filling,” one of my kids replied, “No! These are light and fluffy! I need more!” So I laughed because he had no idea the recipe is called just that! But I have one question. In order to get these cooked enough to flip over, they get very dark, much darker than I would like and way darker than in the picture above. What am I doing wrong? I tried cooking on lower heat, cooking with more butter/less butter, but can’t figure it out. BTW, I’m making them silver dollar size, so quite small already. It gives the pancakes an almost burnt taste I’d like to avoid. TIA for any ideas.

  83. Allysa Gilbreath says

    Could I use regular whole milk or coconut milk instead of almond milk? And honey instead of granulated erythritol?

  84. Ian says

    Hey, so yeah….

    This recipe does NOT work. I’m sitting here making crepes now and what I REALLY wanted was “LIGHT FLUFFY PANCAKES”! This is a disaster and my whole family is starving here as I flail around mushy, thin, piles of batter in a pan. This was a mistake, and your recipe is terrible.

    • Carolyn says

      Hi Ian. Have you read the comments? Most people had a great deal of success with this recipe so I suspect you must have altered something or possibly made an error.

    • Penney says

      I have made these a dozen times or more. I think these are better than any low carb pancake recipe by a mile. Bubbles as they were cooking and all. I followed the recipe to the letter. You must have made a mistake somewhere. Sorry :(

  85. cathy says

    Hi there, I was wondering if this recipe could be used as is to make waffles or is there something that would have to be increased/decreased to make that work. Don’t want to waste all those eggs on a test run :). Hoping it has been attempted already :)…….

    • Carolyn says

      I haven’t tried to make waffles with it but I do believe some other people have and it has worked.

  86. says

    Loved these! Soooo fluffy and yummy, and we topped them with crunchy peanut butter, Lily’s stevia-sweetened chocolate chips, and sugar free whipped cream. Pics on my instagram <3 Thank you for posting!

  87. Joy says

    I made a half batch this morning for me and the hubby. I’ve found that when I’m trying a new grain-free recipe to keep in mind that it will not taste like the regular version. This recipe has a bit different texture but the taste is so very close. Adding 100% pure maple syrup made it even closer. This recipe is definitely a keeper. Does anyone have a recipe for sugar-free syrup made with natural sweetener?

  88. Lena says

    No false advertisement there! These are the best! I’ve tried a lot of keto friendly pancake recipe and they never delivered, but this one sure did! Thanks a lot! Smooth, filling yet not too heavy! Did I say I love them!?!

  89. jolena says

    Tried these today substituted coconut milk for almond milk they were good but a little more eggie tasting than what i had hoped for

  90. Tracy says

    Thank you, Carolyn! These were the BEST low-carb pancakes. My kids had no idea anything was different. I feel like my life has been changed. =)

  91. Jasmin says

    Tried these this morning, indeed very fluffy however taste more like French toast and a bit eggy. Still delicious with sugarfree maple and whipped cream.

  92. Heather says

    If I can’t have gluten or dairy, would you say that coconut oil is ok to use in place of the melted butter? Do you think it would make a big difference in the texture?

  93. Pamela says

    I made these tonight for supper and they were delicious. My only problem was flipping them, any suggestions?

  94. says

    So crazy this works! I followed the directions to the letter and kept shaking my head at all the eggs. I saw the batter when it was all mixed together and thought, “Well, there’s a lot of wasted time and ingredients,” because i was sure it would never work. “Clearly she accidentally left a cup of some dry ingredient or another off the recipe. Then I spooned the first round into the pan and even then though I was making scrambled egg cakes rather than pan cakes. Then, as if by magic, they cooked into decently fluffy pancakes. Ingenious. Need to be careful on the cooking because I found they went from golden brown to black in about a nanosecond. A medium low heat worked better for me. Delicious, nutritious, amazing. Five stars.


  1. […] this with you today. Under the pictures below you will find the recipe that I used. I found it on All Day I Dream About Food blog but I changed it up a little bit. I doubled the Vanilla Extract and added one Extra tablespoon […]

  2. […] In a large bowl, whisk together coconut flour, baking powder, and salt. In a medium bowl, whisk together eggs, melted butter, almond milk and vanilla extract. Add the egg mixture to the coconut flour mixture and stir well to combine. Heat a large skillet over medium high heat and brush with coconut oil or melted butter. Scoop two heaping tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Cook until bottom is golden and top is set around the edges. Flip carefully and continue to cook until second side is golden brown.  […]

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