No Fuss Coconut Flour Pancakes – Gluten-Free, Proper Tasty!

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My goal was to create easy to make everyday Coconut Flour Pancakes. Not an easy task as it turned out. But my relentless testing eventually paid off.
Let’s dive into the nitty gritty of Coconut Flour Pancake making:
1. Coconut flour is “dusty” – so, if you use too much of it your pancake becomes crumbly and you get a “sick” tummy feeling.
2. Coconut Milk vs No Coconut Milk – I thought it would be nice to go the full throttle coconut flavour, but using coconut milk is just too overwhelming → “sick” tummy feeling again.
Plus, if you just make pancakes for two, you’ll end up with an open coconut milk can that goes bad within one or two days. Not good, unless you’ve planned to make a coconut curry or something.
3. I saw some recipes calling for almond milk. While it’s surely fine to use I think it’s super expensive.
Coconut flour isn’t already the cheapest ingredient in the world and I didn’t want to make these pancakes more valuable than an ounce of gold. Everyday pancakes – remember?
4. Do you know the book The Flavor Bible? It’s basically a list explaining which food pairings go really well together.
After making a quick investigation my Coconut Flour Pancakes finally went from okay to awesome. These are the two pairings I made use of:
- Coconut – Banana
- Coconut – Cardamom

It really made all the difference, honestly.
And since we have a reputation to lose (all our other pancake creations have been humongous successes, eg. the Cottage Cheese Pancakes or Cream Cheese Pancakes), I really couldn’t settle for less with these Coconut Flour Pancakes.

A note about cardamom: you can replace it with cinnamon if you don’t have any of the former and would like to save a few cents.
Coconut Flour Pancakes – Health Benefits
The star of the show is clearly coconut flour. And that’s what we want to focus on in this part.
Coconut flour gained popularity because it’s actually not “flour” as we think of and therefore doesn’t contain any wheat or nuts.
Instead, coconut flour is 100% ground coconut meat making it ideal for anybody with a gluten- or nut-intolerance.
But on top of that and for everyone else coconut flour offers these awesome health benefits:
1. It’s high in fiber, like really high. In 100g it contains around 35g of fiber. Wheat flour clocks in at 3g, maximum.
That’s pretty awesome, because most people get only half of the recommended daily intake of that indigestible carb in their body.
It’s a shame because fiber helps you feel full (excellent for weight loss), and improves colon health (1). And you want to have a healthy colon!
2. Coconut flour is a great source of iron. Did you know around 3 Million people in the US suffer from iron deficiency per year?
It’s often because of an unhealthy diet. Symptoms are dizziness and fatigue – not good if you want to tackle your day with full force (2)!
3. I should also mention coconut flour is high in protein and healthy fats in comparison to regular flour, which is a nice addition too.
See this post by Dr. Axe for an easy nutrition break down of coconut flour.
Alrighty, that’s it from my side. So let me make way for this tasty as recipe:

Ingredients
- 2 banana (medium, ideally with spots)
- ½ cup coconut flour (½ cup = 1.8 oz = 50 g)
- 1 tsp cardamom, ground
- Salt to taste
- 4 eggs
- 1 cup soy milk (you can use any kind of milk. Almond milk would go well too. Just keep it gluten-free if needed)
Instructions
- Peel and mash the banana in a bowl. Add the coconut flour, cardamom, salt and eggs and start whisking away. You can keep using the fork for this. Now slowly add the milk and keep whisking until all lumps in the batter are dissolved. The texture should be similar to a yogurt.2 banana, ½ cup coconut flour, 1 tsp cardamom, ground, Salt to taste, 4 eggs, 1 cup soy milk
- Heat up some fat, butter or coconut oil are ideal, and make sure it’s spread evenly in the pan.
- Pour in half of the batter. Best is to pop a lid on and let the pancake cook for about 3-4 minutes on low to middle heat.
- Time to flip! A spatula is easiest.
- Let the other side cook for a minute or two. Then have a peek at the underside using the spatula. When it’s nice and brown your lovely coconut pancake is ready. Woo!
- I recommend serving the pancake with hot blueberries. But the options are endless.
- Que aproveche!
NOTES
Then you definitely need to try out our other very popular pancake recipes. How about these Cottage Cheese Pancakes (37.5g of protein per batter) or these Vegan Banana Pancakes that are actually incredibly and unbelievably good? Or, of course, our world famous 2 Ingredient Banana Egg Pancakes!
Made these this morning. The flavors are really good. The coconut, banana, cardamon is just delicious. The texture of the pancakes though were very strange. The batter was runny so I added more flour to make the consistency more like yogurt, but I was worried about adding too much flour after reading the other comments. The batter still looked more like applesauce. I cooked it anyway and they came out chewy and flat instead of soft and fluffy. Not sure what I did wrong!
Hi Lindsey!
Sorry to hear the batter didn’t turn out so well. Yes, you stumbled right into the “problem” of coconut flour. If you use too much of it the pancakes tasty “dusty” or “chewy”. In comparison to wheat flour you’ll need much less. Rather keep the batter runny. Due to the eggs they’ll still turn out firm, no worries. 🙂
I tried this recipe and the pancakes totally fell apart. It would be useful to have the banana amount in measurement such as 1/4 cup instead of 1 banana which can be quite large or quite small. Or indicate how thick should the batter be? Give more details to help this recipe work for those who have never used coconut flour before such as myself.
Thats’s good feedback, thanks! You’ll need a medium sized banana, I’ll add this to the recipe 🙂
About the batter: it should be a similar texture to a natural yogurt. Let me add that as well!
Hi!
Is there any way I could make these vegan? And do I need to use cardamom?
Hi Bibi!
Cardamom deffo make these more tasty, because it pairs great with coconut and banana, but I’s not for everybody I know. Nope. These would be very difficult to make vegan because the egg is super necessary to hold everything together. And coconut flour at the same time is quite “dusty”, which doesn’t help at all if you want to make them vegan.
Hi there. .. awesome site 🙂 I want to make these for my 1yr old but she doesn’t seen to tolerate eggs very well. What would be best to replace the eggs with?
Thanks in advance!
Hi Lena! Thanks for the props 😀
Hmmmm, eggs are super essential for these pancakes. I wouldn’t know how to do a workaround without egg that doesn’t fall apart and tastes well, especially because coconut flour is very “dusty”. I’d go with a whole different recipe: https://hurrythefoodup.com/vegan-banana-pancakes/
These Banana Pancakes are vegan and got very good reviews too 🙂
Maybe they work for you.
I love the idea of coconut flour pancakes. You’ve made me want to experiment with a vegan version!
Might get tricky, but I’m sure you’ve got a couple of tricks up your sleeve to make it work!
I’ve made these vegan with a standard baking soda + vinegar replacement for eggs (I used apple cider vinegar). I had to fiddle with the batter for the replacement but after the first two pancakes it worked. It may sound like a dubious/weird adaption but my non-vegan, non-gf friend loved them and now requests them!
Wow, that sounds like an interesting combo, Anna! Never tried it before, but will have to try out. And they didn’t fall apart at all?
I am going to try this. The one time I cooked with coconut flour, it was not a huge success. And yes, love The Flvor Bible and it is my go-to when I am stumped for flavor combos. And they are absolutely spot on with coconut+banana+cardamom. I come from Kerala, Southern India – the land of coconut trees, so I have basically grown up eating coconut all the time. If you make this another time, grate some jaggery into the batter, it makes it sweet, so you wont need any syrup or even the blueberries. Coconut+Jaggery+Banana+Caramom is a killer combo! We make a fried dumplings of sort with that combination.
Jaggery?! I’m off to google and check what it is. Yeess, the Flavor Bible is great, glad you approve the coconout, banana, cardamom combo – it really tastes right 😀
Nice, I’ve been wanting to try coconut flour!