Coconut Flour Pancakes Recipe
Start your morning with these fluffy Coconut Flour Pancakes Recipe – they’re so good that you won’t miss regular pancakes!
I’m always looking for healthy breakfast recipes, and these pancakes bring something fresh to the breakfast table. The subtle coconut flavor adds a tropical touch to this breakfast classic, making it light and nutritious.
When they’re cooking on the griddle, my kitchen fills with a warm, sweet aroma that reminds me of mornings at a beachside café.
Nothing beats watching maple syrup drip down a fresh stack of these pancakes.
The texture is just right—lightly crispy on the outside but soft and fluffy inside. I love watching the little bubbles form around the edges as they cook. These bubbles are the perfect signal for when to flip them, giving you golden-brown pancakes every time.
Coconut Flour Pancakes Recipe
These pancakes come together beautifully because of how the ingredients blend. Coconut flour is different from regular flour – it quickly absorbs liquid, which helps create tender pancakes. I add maple syrup to the batter to bring in just enough sweetness while letting the gentle coconut flavor shine.
The recipe is pretty simple to follow. Like any pancake, your first one might not look perfect, but you’ll quickly get the hang of it. I use coconut milk in the batter, which makes these pancakes rich and moist.
The coconut flour gives these pancakes a lovely golden-brown color as they cook. They’re satisfying and filling, but they won’t weigh you down—I can enjoy them and still feel energetic all morning.
Why do my coconut flour pancakes fall apart?
I often hear this question about coconut flour pancakes, and it’s essential to understand why. As I said, coconut flour works differently from regular flour, so it needs special handling.
The main thing to remember is that coconut flour needs more liquid than regular flour – it soaks up moisture like a sponge! That’s why we use both whole eggs and egg whites in this recipe. The eggs hold everything together and make the pancakes fluffy simultaneously.
Adding coconut cream or other fats like cream cheese or ghee also helps keep them from breaking apart.
Here’s a helpful tip: let it sit for a few minutes after mixing your batter. This gives the coconut flour time to soak up all the liquid. When the flour is adequately hydrated, your pancakes will stay together much better when you flip them.
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Specialty Ingredients:
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Tropical Coconut Flapjacks Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
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Must Have Resources:
When making these Tropical Breakfast Pancakes at home, you really need to have the following Amazon affiliate tools on hand.
- Non-stick griddle or large skillet
- Flour sifter or fine-mesh sieve
- Whisk
Make it a Meal:
Meal planning doesn’t mean you have to eat bland food all week. These pancakes work great for a larger breakfast spread or a fun breakfast-for-dinner option. The key is pairing them with foods that have different textures and flavors that go well together.
Main Dish: Flavorful Thai Coconut Curry Chicken Soup
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Vegetable Side: Crunchy Cool Cabbage Slaw
Starch Side: Brown Rice using White Rice
Refreshing Drink: Frozen Mango Slushy Recipe
Don’t forget Dessert: Instant Pot Chocolate Coconut Cheesecake Recipe
Best Breakfast Recipes:
These coconut-based pancakes are just the beginning of your breakfast adventure! Here are some other morning favorites that’ll make getting out of bed much more effortless.
Start your day with layers of crunchy goodness in this Strawberry Banana Granola Parfaits Recipe!
Who says you can’t have chocolate for breakfast? Try this fantastic Chocolate Cake Mix Waffles Recipe!
Nothing beats the simplicity of a perfectly made Classic French Toast!
Wake up to a treat with these Overnight Cookie Dough Oats!
Watch this Dutch Baby (Puffy Skillet Pancake) puff up like magic in your oven!
Feed the whole family with this hearty Potato Sausage Breakfast Casserole Recipe!
Get your greens in with this creamy Spinach Quiche Vegetarian Recipe!
Can I make the batter ahead of time?
I also get this question a lot, especially from parents looking to save time in the morning. While making the batter ahead is tempting, coconut flour pancakes work best when you make them fresh.
Here’s why: Coconut flour absorbs liquid over time, making the batter too thick if you make it ahead. You’d need to add more liquid later, which can affect the texture.
Instead, mix your dry ingredients the night before, then add the wet ingredients in the morning. This will save you time while giving you the best possible pancakes.
Can coconut flour pancakes be made dairy-free?
Yes! These coconut flour pancakes are easy to make and are dairy-free. Since the recipe already uses coconut milk, you’re halfway there.
You can use coconut oil to grease your pan instead of butter for the rest of the recipe. The maple syrup adds richness; the eggs keep the pancakes fluffy and light. Thus, you’ll get delicious pancakes without any dairy products at all.
Shop My Printables
These printables are great for meal planning and organizing! Simply click the image to check out my shop products!
More Coconut Flour Recipes:
- Baked Coconut Shrimp Recipe
- Banana Chocolate Chunk Muffins Recipe
- Coconut Flour and Psyllium Pizza
- Coconut Flour Tortillas
- Coconut Flour Bread
Coconut Flour Pancakes Recipe
Equipment
Ingredients
- 1 large egg
- 2 egg whites
- 1½ Tablespoons pure maple syrup
- 3 Tablespoons very mild olive oil
- 1 teaspoon pure vanilla extract
- ½ Cup(s) of coconut milk
- ⅓ Cup(s) of coconut flour sifted
- ½ teaspoon baking powder
- A pinch of salt
- 3 Tablespoons of coconut oil divided
- 1 large banana sliced
- 2 Cup(s) of fresh raspberries
- Real maple syrup as a topping
Instructions
- Whisk the egg, egg whites, maple syrup, olive oil, and vanilla extract until it is smooth and there are no lumps.
- Add the coconut milk to the mixture and whisk.
- Sift and add the coconut flour, baking powder, and a pinch of salt.
- Carefully fold in the dry ingredients to the mixture, but don’t overwork into the batter.
- Malt a tablespoon of the coconut oil in a skillet (nonstick) or on the griddle and add 2-3 tablespoons of the pancake batter. Cook the batter until the edges darken, which takes about 1-2 minutes.
- Flip and repeat for the other side.
- Take the pancakes off the heat and repeat for the rest of the batter.
- Stack as many pancakes as you want, and top with fresh fruit. Drizzle with a bit of maple syrup – and enjoy!
Nutrition
These coconut flour pancakes are perfect when you want a different breakfast option. They’re gluten-free, high in fiber, and delicious. I love how the coconut’s subtle sweetness pairs well with fresh fruit and maple syrup.
My family enjoys these pancakes regularly, and yours will, too! Just take your time while cooking them – this helps you get that perfect golden color and fluffy texture every time.
