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Fluffy Coconut Flour Pancakes

Prep time
20 mins
Special Diets
Food Allergies
Gluten-free | Wheat-free | Celiac

Adapted from the wonderful


For those of us who don't eat grains, yummy pancakes are potentially a thing of the past, but no longer! Try adding blueberries or chocolate chips to the batter for an even more decadent treat.


4 eggs (at room temperature)
3⁄4 chalf-and-half
1⁄4 cmilk
2 tvanilla extract
1 Thoney
1⁄2 ccoconut flour
1 tbaking soda
1⁄2 tsalt
  coconut oil (or butter, for frying)


Preheat a griddle or cast-iron skillet over medium-low heat. Whisk eggs by hand or with a mixer until frothy. Stir in half-and-half, milk, vanilla, and honey.

In a medium mixing bowl, combine coconut flour, baking soda, and salt. Stir in 3/4 of the wet mixture into the dry mixture until incorporated, then allow to rest for 3-5 minutes. The batter should be thick, like brownie batter. Add the rest of the wet mixture *unless the batter is already quite moist*.

Grease the skillet with coconut oil or butter. Ladle the batter onto the skillet and with the back of a spoon, slightly spread them out into 2-3" pancakes. They'll be fairly thick. Cook for 2-3 minutes on each side until golden brown.

Serve piping hot with coconut oil, butter, maple syrup or fruit.


Keep these pancakes small, and watch them carefully to make sure they don't burn - they cook quickly!

Try substituting the half-and-half and milk with one cup of coconut milk for dairy-free pancakes.