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5 from 15 votes

Coconut Flour Pancakes

Light, fluffy and naturally gluten free and low carb, these Coconut Flour Pancakes make a delicious and easy breakfast!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, brunch, Main Course, vegetarian
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 3 servings (2 pancakes per serving)
Calories: 307kcal
Author: Lauren Kelly


  • 2 Whole eggs and 2 egg whites
  • 3 Tablespoons melted coconut oil or you can use melted butter
  • 3 Tablespoons coconut milk or reduced fat or whole milk
  • 2 tablespoons monk fruit or 3 tablespoons 100% maple syrup if not low carb
  • 1 tsp sea salt
  • 3 Tablespoons coconut flour
  • ½ teaspoon wheat-free baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon all spice
  • cup ground flax
  • 1 teaspoon vanilla


  • Using a wire whisk, mix together eggs, coconut oil (or melted butter), milk, maple syrup and sea salt.
  • Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed. Add the cinnamon, allspice, flax and vanilla. Stir to combine.
  • Heat 1 tablespoon of butter (or coconut oil or you can use cooking spray) in a skillet on a medium flame.
  • Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.
  • Turn over to make sure each side is thoroughly cooked.


To store in the refrigerator: Place in an airtight container in the refrigerator for up to 5 days.
To store in the freezer: Place in an airtight container in the freezer for up to 3 months. Defrosting is simple, leave on the counter for 30-60 minutes and toast in the toaster.


Calories: 307kcal | Carbohydrates: 11g | Protein: 8g | Fat: 22g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 840mg | Potassium: 230mg | Fiber: 8g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg