Grain Free Coconut Flour Pancakes

Hundreds of food bloggers have covered the grain free pancake—giving it their own spin. Here I follow suit with Grain Free Coconut Flour Pancakes


Grain Free Coconut Flour Pancakes

Summer mornings have gotten pretty predictable around here. We are on a breakfast rotation of Fried Breakfast Tomatoes with Eggs, Pumpkin Porridge (from this book) and Grain Free Coconut Flour Pancakes.

As with singers and the hymn Amazing Grace, hundreds of food bloggers have covered the grain free pancake—giving it their own spin. Here I follow suit.

Achieving Golden Pancake Perfection

In this rendition of Grain Free Coconut Flour Pancakes I have added a touch of cane sugar. Pure maple syrup works great, too. However, I don’t use honey in this recipe and here’s why.

Over the years I have observed that depending on the amount of egg in a pancake recipe, pancakes can benefit from the addition of specific sweeteners to the batter.

If you have a pancake recipe that just doesn’t achieve golden perfection, add a tablespoon or two of honey. If you have a recipe that browns too much, use cane sugar or maple syrup. In my experimentation, I have found that sugar and maple syrup just don’t caramelize as much as honey—and caramelization is what gives a pancake the golden kiss. Pancakes heavier on the egg, as in this recipe, achieve their golden hue in-part from the eggs.

Egg Free Pancake Recipes

Don’t do eggs? For many years my son couldn’t. Here are some trusted gluten free, dairy free and egg free pancakes I have made time and time again.

Hundreds of food bloggers have covered the grain free pancake. Here I am following suit with my perfected Grain Free Coconut Flour Pancakes.

Grain Free Pancakes

Serves: 20-24 3-inch pancakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


3/4 cup tapioca flour or starch
1/2 cup coconut flour
1/4 cup almond flour
3 tablespoons granulated sugar (or maple syrup for Paleo)
1/4 teaspoon salt
1 tablespoon baking powder (or 2 teaspoons baking soda for Paleo)
1 cup water
4 eggs
2 tablespoons cooking oil (I use avocado oil)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional but so tasty!)


Preheat griddle to 375F.
Whisk dry ingredients in large bowl.
Whisk wet ingredients in a medium bowl.
Add wet ingredient to dry ingredients and whisk just until smooth.
Let stand 5 minutes (coconut flour will absorb liquid and batter will thicken).
Gently scoop batter by 2 tablespoons full onto hot griddle and gently spread to form 3-inch pancakes (Tip: use a 2 tablespoon cookie dough scoop)
Cook 1-1/2 minutes on each side.

More Good Stuff


Amanda June 28, 2017 - 4:28 pm

These look delicious. I’ve never had much luck with coconut flour and pancakes, but these look so yummy I’m going to give it another try!

Alexa June 28, 2017 - 7:23 pm

Amanda, I hope you do. I was very pleased with these 🙂

Chrystal @ Gluten-Free Palate June 28, 2017 - 5:21 pm

Those pancakes look perfect and fluffy!

Alisa Fleming June 28, 2017 - 9:48 pm

Not only do these look amazingly fluffy, but I also love that beautiful light hue – so inviting. I’ve been leery with coconut flour after so many failed recipes (or I guess they weren’t failed – they just weren’t good!). But everything from your kitchen, Alexa, is always spot on, so I know these must be good!

Alexa June 29, 2017 - 2:41 pm

Coconut flour can be tricky. Eggs are typically a must. Probably why it works so well in this recipe and others like it.

Lindsay Cotter June 29, 2017 - 12:40 pm

These pancakes look so light and fluffy like they’ll just melt in your mouth! Great tips on achieving that golden pancake perfection! These would be a delicious breakfast to wake up to!

Alexa June 29, 2017 - 2:41 pm

Thanks Lindsay!

Katherine June 29, 2017 - 6:35 pm

These look so fluffy! I can’t wait to make them for my family 🙂

Alexa June 29, 2017 - 8:29 pm

I hope you do! 🙂

Jessica @Nutritioulicious June 29, 2017 - 7:00 pm

These look so light and fluffy! Never would have guessed they were grain free!

Alexa June 29, 2017 - 8:30 pm

Thanks you Jessica. Love your site!

Kristina @ Love & Zest June 29, 2017 - 9:25 pm

These look amazing! They look so light and fluffy! I would have never known they were grain free! I have to try this out this weekend for breakfast!

Sarah June 30, 2017 - 9:08 am

They look so fluffy! I can’t say I’ve ever seen grain free pancakes look so fluffy, can’t wait to try these.

Jordan July 1, 2017 - 10:26 am

I’m always looking for new pancake recipes to try. These seriously look next level. SO fluffy!

Whitney July 1, 2017 - 12:16 pm

Could you reduce the water amount and possibly use it for waffles?

Alexa July 2, 2017 - 9:42 pm

Hi Whitney, it is worth a try. I just may give it a go and will report back if I do 🙂

Andie Thueson July 3, 2017 - 4:19 pm

You had me at Pancakes! These look so like and fluffy – pure perfection! I cannot wait to try them 🙂

Alexa July 5, 2017 - 4:48 pm

Hi Andie, seeing these rise on the griddle and maintain that rise made me so happy!

Maria July 5, 2017 - 3:37 pm

I know cooking the coconut flour can be a bit tricky, these look so fluffy and delicious!

Alexa July 5, 2017 - 4:47 pm

Yes, it can be 🙂 But when it’s used right it can’t be beat. Love all the good fiber!

dawn July 9, 2017 - 4:31 pm

Came across this recipe this week and saved it. Today I made these. I’ve tried a fair number of “healthier” gluten free pancake recipes. These actually are fluffy. Which seems amazing. My husband said they were by far the best I’ve made thus far. “Not like those hockey pucks you used to make.” Hahaha. He puts up with a lot of food experiments. I could tell they had coconut flour and a higher egg count but it wasn’t overwhelming either. Thank you for the recipe! This is a keeper.

Alexa July 11, 2017 - 12:53 pm

Hi Dawn, I am so happy! Thank you for taking the time to share your success. I really appreciate it! I love that you are an experimenter. I bet you can’t make the same recipe twice, ha!. I can’t 🙂 … well except for this one.

Maggie July 19, 2017 - 6:33 am

We LOVE these! Thanks for a great recipe Lex. Hope you and the family are doing well. xo

Alexa July 20, 2017 - 12:53 pm

Love finding these kinds of comments in my inbox! Thank you Maggie!!

Michelle July 25, 2017 - 10:13 pm

Made these and loved them! The best part – I packaged the leftovers with a layer of parchment paper between each pancake and froze them. I have enjoyed a pancake with almond butter with my morning coffee break every day since – I toast them lightly in the toaster – on a low setting they thaw but don’t toast! Perfect! Thanks, Lex, for a recipe even my kids love!

Alexa July 26, 2017 - 7:03 pm

Thank you for this great tip, Michelle! I hope all is well in BC 🙂 Think of you often and will every time I toast one of these pancakes. xo

Sarah January 24, 2018 - 2:48 am

Thank you! Do I add the cooking oil to the wet ingredients or yo the hot griddle when cooking?


Alexa January 25, 2018 - 9:14 am

Hi Sarah, the oil is a wet ingredient and goes into the batter. I use a non-stick griddle (I know, tsk tsk), but oil your cooking surface if needed.

Sarah February 9, 2018 - 6:43 am

I adore these pancakes and they freeze well! I was curious why the paleo option has less baking powder? I leave out all sugar or use significantly less maple sugar. Thanks!!

Alexa February 11, 2018 - 1:52 pm

Hey Sarah, Great catch. The paleo version was meant to read “baking soda” … sorry about that. It has been fixed. Baking powder typically is not an approved ingredient among paleo purists for its cornstarch, etc. Looks like there are some paleo baking powder recipes out there though 🙂

Sarah Miller February 19, 2018 - 1:26 pm

Thank you! I have been using baking powder and using less instead of baking soda. It’s been turning out! Do you think there would be a way to use less wet ingredients and make this into pancake muffins?

Alexa February 22, 2018 - 10:04 am

Definitely worth a try 🙂

Alicia February 15, 2019 - 7:53 pm

Looks amazing! I can’t wait to try these!! Have you ever added fruit or beets- if so, do you think I need to alter any of the ingredients?

Marlene February 11, 2021 - 10:56 am

Made these for breakfast this morning and they were very good. I usually do not like ‘gluten free’ products, but I made these according to the recipe and chose to use cornstarch for the tapioca flour or starch item. In my opinion, I could tell very little difference from regular pancakes, but they were much healthier! Thank you, will definitely keep this recipe!


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