Looking for low carb, gluten free ideas? These Coconut Flour Pancakes cook up light and fluffy with just a few basic ingredients. If you have never worked with coconut flour before you may be a little surprised as it is very different than traditional flour. Ground from the dried pulp of the coconut fruit, coconut flour is extraordinarily absorbent and needs to combined with not just moisture but protein to give it structure. Eggs are the solution. In many recipes with 2 eggs or less, egg replacers are often successful, that is not the case with this recipe. Eggs are a requirement and can not be substituted without changing the end result, sorry vegans, this one is not for you.

The trick to most coconut flour pancakes is getting the ratio righ, without it your pancakes will take a whole lot more like omelette (which isn’t necessarily bad, but not what we are going for) This recipe has been proven to get the ratio perfect!



1 cup milk of your choice (almond, oat, coconut, real dairy)

4 tablespoons coconut oil, melted but not hot

4 eggs, ideally at room temperature

2 tablespoons honey  (agave would likely work too)

1/2 cup + 2 tablespoons coconut flour

1/2 cup tapioca flour

1/8 teaspoon salt

2 teaspoons baking powder


  • In a blender or food processor fitted with the blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine. In a separate, small bowl, combine the coconut flour, tapioca flour, salt and baking powder. Add the dry ingredients to the wet ingredients in 2 batches, pulsing to combine after each addition. Once all of the dry ingredients have been added, blend or process until very smooth. Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend or process again until smooth. The batter will be thick.

  • Heat your favourite pancake pan or griddle over medium-low heat. Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4-inch round, just less than 1/4-inch thick. Repeat with as many pancakes as can fit comfortably at one time, without touching, on the skillet. Allow the pancakes to cook for less than 2 minutes, or until the underside is evenly browned. Not many bubbles will break through the surface during cooking as they would with conventional pancakes. With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about another 45 seconds). Remove from the skillet, and repeat with the remaining batter.

  • Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’

original recipe form www.glutenfreeonashoestring.com