Coconut Flour Pancakes

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Coconut flour pancakesCoconut flour pancakes were an item I tried to put off, but then a friend made them, and they were a special treat. I had to have the recipe. This is an adaptation of that recipe. We serve it with berries, bananas and pure maple syrup, but I’m sure you have your own favorite toppings. 

Pancakes have always been our family’s Saturday morning staple. My dad was a firefighter, and when he was home, we had pancakes, otherwise my mom was smart and gave us cereal for breakfast. Less work for her. Though my dad did expect me and my sister to cook, and pancakes were something we could handle from an early age. I’m pretty sure it took twice as long and double the clean up, but my mom got to just supervise. If I think about it now, she’d likely rather have just cooked the darn pancakes herself. 

I don’t remember every having fresh fruit with our pancakes, but I did get my favorite apricot syrup. That syrup is impossible to find these days. 

Coconut flour pancakes

Coconut Flour Pancakes

Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes


  • 1 large egg
  • 2 egg whites1
  • ½ T. pure maple syrup
  • 3 T. very mild olive oil
  • 1 t. pure vanilla extract
  • ½ c. coconut milk
  • 1/3 c. coconut flour, sifted
  • ½ t. baking powder
  • Pinch salt
  • 3 T. coconut oil, divided
  • 1 large banana, sliced
  • 2 c. fresh raspberries
  • Real maple syrup, for serving


1.    In a large mixing bowl, whisk the egg, egg whites, maple syrup, olive oil, and vanilla extract until smooth. Pour in the coconut milk and whisk to combine.

2.    Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.

3.    Melt about a teaspoon of coconut oil in a large, hot non-stick skillet or griddle and pour 2-3 tablespoons of batter per pancake. Cook until the pancakes are set and the edges turn a deeper golden color, around 1-2 minutes.

4.    Flip and cook the remaining side another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.

5.    To serve, stack several pancakes and top with sliced banana, raspberries, and drizzle with real maple syrup, if desired. Enjoy!


For avoid lumps, sift the coconut flour before adding to the batter. If you don’t have a sifter, pour flour into a fine-mesh sieve and gently shake over the bowl.

Did you make this recipe?

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