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Fluffy Coconut Flour Pancakes (Gluten-Free and Naturally Delicious)

Coconut Flour Pancakes

Light, tender pancakes made with coconut flour for a naturally gluten-free breakfast option. Slightly sweet with a hint of vanilla, these pancakes pair beautifully with fresh fruit and warm maple syrup.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine Gluten-Free, Modern Comfort
Servings 2
Calories 370 kcal

Equipment

  • Mixing bowls
  • Whisk
  • nonstick skillet or griddle
  • Fine mesh sieve

Ingredients
  

  • 1 large egg
  • 2 egg whites
  • 1½ tablespoons pure maple syrup
  • 3 tablespoons mild olive oil
  • 1 teaspoon vanilla extract
  • ½ cup coconut milk
  • ⅓ cup coconut flour, sifted
  • ½ teaspoon baking powder
  • Small pinch of salt
  • 3 tablespoons coconut oil, divided
  • 1 large banana, sliced
  • 2 cups fresh raspberries
  • Maple syrup, for serving

Instructions
 

  • Mix the Wet Ingredients
    In a large bowl, whisk together the egg, egg whites, maple syrup, olive oil, and vanilla until smooth. Add the coconut milk and whisk again to create an even mixture.
  • Incorporate the Dry Ingredients
    Sift the coconut flour into the bowl to prevent lumps. Add the baking powder and a pinch of salt. Gently fold the dry ingredients into the wet mixture until the batter is fully combined. Avoid overmixing, as coconut flour absorbs liquid quickly.
  • Cook the Pancakes
    Warm a nonstick skillet or griddle over medium heat. Add about a teaspoon of coconut oil.Spoon 2 to 3 tablespoons of batter per pancake onto the hot surface. Cook until the bottoms are golden and the edges begin to set, about 1 to 2 minutes.
  • Flip and Finish
    Turn the pancakes carefully and cook the second side for another 1 to 2 minutes or until both sides are golden. Remove from the pan and repeat with remaining batter, adding more coconut oil as needed.
  • Serve
    Stack the pancakes and top with banana slices, fresh raspberries, and a drizzle of real maple syrup.

Notes

Pro Tips & Variations

  • Prevent lumps: Always sift the coconut flour, or shake it through a fine-mesh sieve if you do not have a sifter.
  • Thicker pancakes: Let the batter sit for 2 to 3 minutes so the coconut flour absorbs more liquid.
  • Fruit swaps: Strawberries, blueberries, or mango also pair beautifully.
  • Extra richness: Add 1–2 tablespoons of melted butter to the batter for a richer flavor.
  • Dairy-free: Use canned coconut milk for a creamier, fully dairy-free result.
Keyword coconut flour pancakes, coconut pancakes, gluten-free breakfast, healthy pancakes