Fluffy Coconut Flour Pancakes
Fluffy Coconut Flour Pancakes (Simple, Nourishing & Naturally Gluten-Free)
There’s something comforting about a warm stack of pancakes—but this version keeps things simple, light, and nourishing. These coconut flour pancakes are naturally gluten-free, made with minimal ingredients, and come together quickly in one bowl. They’re perfect for slow mornings, easy meal prep, or a cozy weekend brunch at home.
Because coconut flour is highly absorbent, a little goes a long way, resulting in pancakes that are fluffy on the inside with a lightly golden exterior. Dress them up with berries, coconut flakes, or nuts—or enjoy them just as they are.
Ingredients
¼ cup coconut flour
3 large free‑range eggs
2 tablespoons olive oil
1–2 tablespoons coconut oil (for greasing the skillet)
1 teaspoon baking powder
1 teaspoon vanilla extract
⅛ teaspoon fine sea salt
Blueberries (optional, for mixing into the batter)
Coconut flakes, berries, or nuts (optional, for topping)
Method
Step 1
In a large bowl, whisk together the coconut flour, eggs, olive oil, baking powder, vanilla extract, and sea salt until the batter is completely smooth and free of clumps. Let the batter rest for 1–2 minutes to allow the coconut flour to fully absorb the liquid.
Step 2
Heat a large skillet over medium‑low heat and lightly grease it with coconut oil.
Step 3
Scoop about 2 tablespoons of batter into the skillet for each pancake. Cook for approximately 4 minutes, or until bubbles begin to form on the surface and the edges look set. Flip carefully and cook the second side for another 4 minutes, or until golden brown.
Step 4
Repeat with the remaining batter. Serve warm and top with berries, coconut flakes, or nuts if desired.
Tips for Best Results
Keep the heat on medium‑low. Coconut flour pancakes cook more slowly and can brown quickly if the pan is too hot.
Use small pancakes for easier flipping.
If adding blueberries to the batter, gently press them into the pancakes once they’re in the skillet rather than mixing them directly into the bowl.
Storage
Leftover pancakes can be stored in an airtight container in the refrigerator for up to five days. Reheat gently in a skillet or toaster oven until warmed through.
These pancakes are a great example of how simple ingredients can still feel special. Whether you’re making them for yourself or sharing with family, they’re an easy, feel‑good breakfast you’ll want to come back to again and again.