Grain Free Coconut Flour Pancakes

This post was created in partnership with Stonyfield. All opinions are my own.

There is no doubt we are a pancake loving family. It’s not uncommon for us to have pancakes for breakfast, lunch or dinner at least multiple times a week. They are so versatile that the possibilities are endless. Savory, sweet, veggie, green smoothie, flour, oatmeal, grain free. You just can’t go wrong.

February 19th – 25th is National Pancake Week. In honor of this tasty week, I wanted to share a delicious recipe that my family has been loving lately: Grain Free Coconut Flour Pancakes.

Grain Free Coconut Flour Pancakes

I’m not a huge coconut flavor fan but I’ve been playing around with coconut flour a little bit more in baking and cooking just for a grain free option. Even though I’m not gluten or grain free all of the time, I like to try new foods.

My first attempt at coconut flour pancakes resulted in a yummy pancake but a crumbly mess. But then I got the genius idea to up the nutritional value and the “sticky” factor by adding plain Stonyfield Greek yogurt.

Stonyfield Greek Yogurt

It worked like a charm and made it even more delicious!

These pancakes are:



Moist (dislike that word but it’s the only word that I can think of to describe right now!)

Not over sweet

Smell heavenly


Grain Free Coconut Flour Pancakes 4

3.0 from 2 reviews
Grain Free Coconut Flour Pancakes
  • ½ cup coconut flour
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp sea salt
  • 4 eggs
  • 2 Tbsp coconut oil, melted
  • 1 Tbsp pure maple syrup
  • ½ Tbsp pure vanilla extract
  • 1 cup plain Greek Yogurt
  • Fresh or frozen fruit, maple syrup, additional Greek yogurt, nut or seed butter as toppings (optional)
  1. In a medium bowl, combine coconut flour, baking soda, cinnamon, nutmeg and sea salt. Set aside.
  2. In a separate large bowl, whisk eggs and cooled to the touch coconut oil plus maple syrup, vanilla, and Greek yogurt.
  3. Add dry ingredients to wet. Whisk so no lumps remain.
  4. Heat pan or griddle over medium heat. Coat with cooking spray or coconut oil.
  5. Pour batter onto pan/griddle and use back of a spoon to shape and flatten.
  6. Cook each pancake for 3-5 minutes then flip. Cook on the other side for 2-3 minutes.
  7. Enjoy immediately with toppings of your choice.


Are you a pancake lover?

What’s your favorite pancake topping?


39 comments on “Grain Free Coconut Flour Pancakes

  1. My kids love pancakes, and I like to make them for them on weekends or surprise them for breakfast on a school day when they have been good.
    I’ve yet to make coconut pancakes. I know coconut flour is finicky but I still like the texture of it, so I might give this one a go.
    Of course I will have to wait until after whole30 (2 more days yay!)
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  2. Ahhh Angellllaaaaaa, you have now made me want yet another flour, when I have like 15 in my cupboards already! This is the one flour I am missing, but that sounds wonderful, especially with the stonyfield.

    I have a greek yogurt pancake recipe that I use to fuel up after my progression runs (except I cant after todays 18 miler as I have to go straight to night class!), and they are so nutritional, but so good!!! My recipe was featured in a cookbook recently! So exciting!

    I wanna try this one now, always on the hunt for new pancake recipes! I suppose I had better go check out Vitacost and purchase some ๐Ÿ˜›
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  3. I love pancakes made with coconut flour, even if you need to get used to the texture. Pancakes with almond meal are yummy too. I always top them with almond butter and banana. I am a creature of habit.

  4. Love pancakes! They are a favorite in my family too. We pretty much stick with maple syrup…you don’t need much of the real stuff to make the pancakes yummy. We also like fruit…blueberries and strawberries.
    Side note…I also do not like the word “moist”. When I saw that in your post I was surprised to hear someone else doesn’t like it too!

  5. Hey,
    I tried many coconut flour pancake recipes and they all turned out to be ugly texture, and nothing like the ones in the pictures. This time they got unpleasantly dry ๐Ÿ™
    So just wondering, what’s the secret of making them nice, when even following the recipe and using good quality ingredients doesn’t help? And experimenting with these ended up in a total kitchen fiasco, ha ha ๐Ÿ™‚

  6. Hi! I just tried to make these and I have to say the flavor is great but your recipe calls for waaaaaaaay too much coconut flour! I wound up adding a full cup of milk to the mixture to get a batter-like consistency, as well as maintaining a strict low-heat temp and adding a crap ton of oil to the pan to avoid sticking/crumbling/burning. Coconut flour is like a sponge and will absorb EVERYTHING, which is great when it comes time for maple syrup, but proves vital to keep in mind while preparing ๐Ÿ˜‰

    1. Thanks for the heads up! It’s been awhile since I made these so I’ll have to re-test the recipe over the weekend and modify it as needed. Coconut flour is VERY temperamental!

  7. These pancakes completely fall apart on the grill and taste very eggy! I was really looking forward to them, but feel very disappointed. I read over the recipe several times sure that I forgot something. I have been cooking and baking paleo for years and even after adding several ingredients, these still fell apart.

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