Coconut Flour Pancake Recipe

I find that a hearty breakfast sets the tone for the entire day, and this recipe delivers that perfectly.

If you’re craving a light, fluffy pancake stack that’s also gluten-free and filling, this easy coconut flour pancake recipe is exactly what you need. These pancakes have a wonderfully soft texture and a satisfying bite, making them a hearty start to the day. To make them truly special, we’ve added a vibrant Ube Coconut Cream Drizzle, perfect for turning a simple breakfast into something extraordinary. This recipe uses minimal ingredients and a quick preparation time, letting you surprise your family with a beautiful, hearty breakfast that looks complex but is incredibly simple to make.

Ingredients

• 60 g (1/2 cup) Coconut Flour: The core of this recipe; provides a gluten-free structure. Do not substitute with almond flour or all-purpose flour, as the ratios are completely different. Ensure it’s fresh and properly measured.
• 4 large Eggs: Provide binding and structure, helping to compensate for the lack of gluten. They also add richness and protein. Use large eggs for consistent results in this specific coconut flour pancake recipe.
• 240 ml (1 cup) Full-fat Coconut Milk: Adds moisture and richness to prevent the coconut flour from drying out. Use full-fat, canned coconut milk (not beverage cartons) for the best results. Make sure to shake the can before opening to combine the cream and water.
• 30 ml (2 tbsp) Maple Syrup: Adds a touch of sweetness to the pancakes and enhances the flavor. Use pure maple syrup; you can omit or reduce this if you prefer less sweetness in the base pancake. (Swap: You can use honey or agave syrup if that’s what you have on hand.)
• 5 g (1 tsp) Baking Powder: The leavening agent that helps lift the heavy coconut flour. Use fresh baking powder to ensure good rise. Make sure it’s gluten-free if strict dietary needs require it.
• 5 ml (1 tsp) Alcohol-free Vanilla Extract: Enhances the flavor profile of both the pancakes and the drizzle. Use high-quality extract for better taste.
• 2 g (1/4 tsp) Fine Sea Salt: Balances the sweetness in the pancakes and deepens the flavor. Use fine sea salt for easy dissolving; a small amount is crucial for preventing a bland taste.
• 15-30 ml (1-2 tbsp) Coconut Oil, for cooking: Provides a high smoke point fat for pan-frying the pancakes. Use refined coconut oil for a neutral flavor. (Swap: Butter or ghee can be substituted if you don’t need to be dairy-free.)
• 120 ml (1/2 cup) Full-fat Coconut Cream (thick part from a chilled can): Forms the rich base for the Ube Drizzle. Chill the can of coconut milk overnight, then scoop out only the thick cream layer at the top to create a luscious, thick sauce.
• 5-10 ml (1-2 tsp) Ube Extract: Adds the vibrant purple color and unique yam flavor to the drizzle. Adjust to your desired color intensity. Find this in Asian supermarkets or specialty baking stores.
• 5 g (1 tbsp) Toasted Shredded Coconut: Used as a final garnish to add texture and visual appeal. Toast it lightly in a dry pan until golden brown for best results. This step is optional but highly recommended for presentation.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the 60 g (1/2 cup) coconut flour, 5 g (1 tsp) baking powder, and 2 g (1/4 tsp) fine sea salt until well combined. Ensure there are no clumps in the coconut flour before adding the wet ingredients. Whisk thoroughly to distribute the leavening agent evenly.
2. Prepare Wet Ingredients: In a separate large bowl, whisk the 4 large eggs, 240 ml (1 cup) coconut milk, 30 ml (2 tbsp) maple syrup, and 5 ml (1 tsp) vanilla extract until smooth. Whisk well until fully incorporated, breaking up the egg yolks. The goal is a uniform liquid mixture for your coconut flour pancake recipe.
3. Mix Batter and Rest: Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter will be thick. Let the batter rest for 5 minutes; this allows the coconut flour to absorb the liquid, preventing grainy pancakes. If the batter seems too thick after resting, stir in 1 more tablespoon of coconut milk to achieve a manageable consistency.
4. Prepare the Ube Drizzle: While the batter rests, prepare the Ube Coconut Cream Drizzle. In a small saucepan, combine the 120 ml (1/2 cup) full-fat coconut cream, 5-10 ml (1-2 tsp) ube extract, 30 ml (2 tbsp) maple syrup, 2.5 ml (1/2 tsp) vanilla extract, and a pinch of fine sea salt. Heat over low heat, whisking constantly, until warmed through and smooth (about 2-3 minutes). Remove from heat immediately; do not let it boil or scorch.
5. Cook Pancakes: Heat a large non-stick griddle or frying pan over medium heat. Add 15 ml (1 tbsp) of coconut oil. Once hot, pour about 60 ml (1/4 cup) of batter per pancake onto the griddle, spreading slightly to form a round shape. Cook for 3-4 minutes per side, or until golden brown and cooked through; repeat with the remaining batter, adding more coconut oil as needed for a perfect stack of coconut flour pancakes.
6. Serve and Garnish: Arrange a stack of 2-3 warm pancakes on a light-colored, rustic ceramic plate. Generously drizzle the warm Ube Coconut Cream Drizzle over the top and down the sides, allowing it to pool slightly at the base. Finish with a light sprinkling of toasted shredded coconut over the drizzle and around the plate for added texture and visual contrast.

Tips for Fluffy Coconut Flour Pancakes

Making a delicious coconut flour pancake recipe requires adjusting techniques used for wheat pancakes. The biggest factor in achieving fluffiness with coconut flour is hydration. Resting the batter for 5 minutes is essential to allow the flour to fully absorb the liquid and prevent a dry, crumbly result.

• The Importance of Resting: Coconut flour is extremely absorbent; resting the batter for 5 minutes allows it to hydrate properly. Skipping this step results in dry, crumbly pancakes.
• Don’t Over-thicken: If your batter seems overly thick after resting, add a tablespoon of coconut milk at a time until you reach a consistency just slightly thicker than traditional pancake batter.
• Control Your Heat: Cook over medium heat, not high heat. High heat will burn the outside before the inside cooks through. Look for bubbles on the surface before flipping.

Understanding Coconut Flour

Coconut flour is very high in fiber and absorbs much more liquid than wheat or almond flour. This means you need significantly less coconut flour than other flours for the same volume of liquid. Do not attempt to substitute other flours 1:1, or you will end up with a dense, inedible mess.

FAQs

Can I make these pancakes ahead of time?

Yes, prepare the pancakes as directed, let them cool completely, then store them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a toaster or pan for a quick meal prep breakfast.

Where can I find ube extract?

Ube extract is available in Asian grocery stores, specialty online food retailers, or international sections of larger supermarkets. A little goes a long way for color and flavor in this coconut flour pancake recipe.

Can I make this recipe without the ube extract?

Yes, you can omit the ube extract entirely from the drizzle. The result will be a simple coconut cream sauce that is still delicious over the coconut flour pancakes. This is a great variation for a less colorful meal.

Why did my coconut flour pancakes fall flat?

This often happens if the baking powder is old (check the expiration date) or if the batter wasn’t rested long enough for the coconut flour to fully absorb the liquid and activate the leavening. A quick check of the baking powder freshness can solve this issue for your next coconut flour pancake recipe attempt.

Can I substitute almond milk for coconut milk?

While you technically can, full-fat canned coconut milk provides necessary fat and richness for a tender result in coconut flour recipes. Unsweetened almond milk may result in a slightly drier pancake texture, so I recommend sticking to the canned coconut milk if possible for this high-protein breakfast.

Can I use a different sweetener instead of maple syrup?

Yes, you can use honey or agave syrup in place of maple syrup, but avoid granulated sweeteners as they can affect the final texture. This helps maintain the overall consistency of the coconut flour pancake recipe.

Conclusion

This easy coconut flour pancake recipe proves that gluten-free doesn’t mean boring or flavorless. The combination of light, hearty pancakes and the vibrant ube drizzle creates a truly unique and comforting breakfast experience for the family. Make this special recipe this weekend and start your day with something truly delightful. Save this recipe to Pinterest so you can find this amazing coconut flour pancake recipe later!

coconut flour pancake recipe

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• Author: Isabella Rossi
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Dairy-Free

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Description

Make fluffy, hearty gluten-free pancakes with coconut flour. This recipe features a vibrant ube coconut cream drizzle for a beautiful presentation and unique flavor, perfect for a special breakfast.

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Ingredients

Scale 1x2x3x

• 60 g (1/2 cup) coconut flour
• 4 large eggs
• 240 ml (1 cup) full-fat coconut milk
• 60 ml (4 tbsp) maple syrup, divided
• 7.5 ml (1.5 tsp) vanilla extract, divided
• 5 g (1 tsp) baking powder
• 2 g (1/4 tsp) fine sea salt, plus a pinch
• 15–30 ml (1–2 tbsp) coconut oil, for cooking
• 120 ml (1/2 cup) full-fat coconut cream, thick part
• 5–10 ml (1–2 tsp) ube extract
• 5 g (1 tbsp) toasted shredded coconut, for garnish

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Combine Dry Ingredients: Whisk together coconut flour, baking powder, and sea salt in a medium bowl.
2. Combine Wet Ingredients: In a separate bowl, whisk the eggs, coconut milk, 30 ml (2 tbsp) of maple syrup, and 5 ml (1 tsp) of vanilla extract until smooth.
3. Prepare Batter and Rest: Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter will be thick; let it rest for 5 minutes to allow proper hydration. If necessary, stir in a little more coconut milk after resting to reach desired consistency.
4. Prepare Ube Drizzle: While the batter rests, combine the coconut cream, remaining 30 ml (2 tbsp) maple syrup, remaining 2.5 ml (1/2 tsp) vanilla extract, ube extract, and a pinch of salt in a small saucepan. Heat gently over low heat, whisking until smooth and warm, then remove from heat.
5. Cook Pancakes: Heat a non-stick pan over medium heat with coconut oil. Pour about 60 ml (1/4 cup) of batter per pancake onto the pan. Cook for 3-4 minutes per side, until golden brown. Repeat with remaining batter.
6. Serve and Garnish: Stack warm pancakes on a plate, generously drizzle with ube coconut cream sauce, and sprinkle with toasted coconut.

Notes

Allowing the batter to rest for 5 minutes is crucial for these coconut flour pancakes to achieve a fluffy, non-crumbly texture. The baking powder must be fresh, as old baking powder will result in flat pancakes. Cook over medium heat for even cooking and avoid high heat, which can burn the outsides before the inside cooks through.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Griddle
• Cuisine: General

Nutrition

• Serving Size: 2 pancakes
• Calories: 380 kcal
• Sugar: 8 g
• Sodium: 40 mg
• Fat: 22 g
• Saturated Fat: 15 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 8 g
• Cholesterol: 185 mg