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Horizontal image of a stack of small pancakes on a white plate with fresh fruit.

Coconut Flour Pancakes

  • Author: Kelli McGrane
  • Total Time: 20 minutes
  • Yield: 4 servings; approximately 20 mini pancakes 1x


You don’t have to be gluten-free to enjoy these tender, melt-in-your-mouth coconut flour pancakes. 


  • 3 large eggs
  • 3 tablespoons melted coconut oil or unsalted butter, cooled slightly
  • 2 tablespoons milk 
  • 1 1/2 teaspoons honey or maple syrup
  • 1/4 teaspoon salt
  • 3 tablespoons coconut flour
  • 1/2 teaspoon baking powder


  1. In a medium-sized mixing bowl, whisk eggs until just slightly frothy. Add melted coconut oil, milk, and honey, and whisk until well combined.
  2. Add coconut flour, salt, and baking powder to liquid ingredients and stir until just combined. Set aside. 
  3. Heat a large skillet over a medium flame, or heat griddle to 325oF. 
  4. Once heated, lightly grease pan with extra coconut oil, butter, or cooking oil spray. 
  5. Drop 1 tablespoon of batter per pancake onto pan. Cook for 1 minute, or until the tops are bubbling and the bottoms are lightly browned. Flip and cook another 30-60 seconds. 
  6. Transfer to a plate and cover with foil. Repeat with remaining batter. 
  7. Serve with toppings of choice.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Pancakes
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: pancake, coconut flour, gluten-free