Dairy-Free & Gluten-Free Coconut Flour Pancakes for Breakfast
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If you’re looking for a gluten-free alternative to regular pancakes, these Coconut Flour Pancakes are the ones you need to make! Made with coconut milk too, they’re also dairy-free and make a great breakfast or brunch. Top with your favorite fruits and some maple syrup – yum!
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Coconut Flour Pancakes
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
If you have recently become gluten-free, or need to cook for someone who is, you may think that pancakes are off the menu. But not if you use coconut flour…
Yes! Bring those fluffy pancakes back on the breakfast or brunch menu with this coconut flour pancakes recipe and serve them up with your favorite toppings – whether that’s bananas and raspberries with maple syrup like we did, or with something else entirely!
This recipe is not only gluten-free but also dairy-free as it uses coconut milk instead of regular milk. It does contain eggs – both a whole egg and egg whites – so it isn’t a vegan recipe.
If you’re looking for a protein-packed breakfast, try these Chocolate Protein Pancakes.
The pancake batter is simple to make – it may use more unusual ingredients than you are used to, but they are cooked in the same way as regular pancakes, and you are going to love them!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Pure Maple Syrup – buy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
- Mild Olive Oil – you want to use mild or light olive oil, rather than an Extra-Virgin oil, as the mild version does not have that strong olive oil flavor.
- Pure Vanilla Extract – always buy the best you can afford, it really does make a difference.
- Coconut Milk
- Coconut Flour
- Gluten-Free Baking Powder
- Coconut Oil
- Fresh Produce: Banana, Raspberries, or your favorite fruit topping- for serving.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Coconut Flour
One of the hero ingredients in this dish is XXX, so here are some more recipes using the same:
- Chocolate Hazelnut Truffles – A Delicious Homemade Gift!
- Quick & Easy Pumpkin Spice Pancakes – A Yummy Fall Breakfast!
- Gluten Free + Paleo Spiced Apple Loaf
More Gluten-free Recipes
Looking for more gluten-free recipe inspo? Check these out next:
- Gluten-Free Baked Coconut Shrimp with Avocado-Lime Dip
- Almond Macaroons – Gluten-Free & Dairy-Free for Passover
- Gluten-Free Gazpacho Recipe with Chickpea “Croutons”
How Do I Make Coconut Flour Pancakes?
Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Coconut Flour Pancakes
If you're looking for a gluten-free alternative to regular pancakes, these Coconut Flour Pancakes are the ones you need to make!
Ingredients
- 1 large egg
- 2 egg whites
- 1½ Tbsp pure maple syrup
- 3 Tbsp very mild olive oil
- 1 tsp pure vanilla extract
- ½ cup coconut milk
- ⅓ cup coconut flour, sifted
- ½ t. baking powder
- Pinch salt
- 3 Tbsp coconut oil, divided
- 1 large banana, sliced
- 2 cups fresh raspberries
- Real maple syrup, for serving
Instructions
- Place the egg, egg whites, maple syrup, olive oil, and vanilla extract into a large mixing bowl and whisk until smooth. Pour in the coconut milk and whisk to combine.
- Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.
- Melt about a teaspoon of coconut oil in a large, hot non-stick skillet, frying pan, or griddle and pour 2-3 tablespoons of batter per pancake. Cook for 1-2 minutes on one side until the pancakes are set and the edges turn a deeper golden color.
- Flip and cook the remaining side for another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.
- To serve, stack several pancakes and top with sliced banana, raspberries, and drizzle with real maple syrup if desired. Enjoy!
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1237Total Fat: 60gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 93mgSodium: 322mgCarbohydrates: 168gFiber: 13gSugar: 128gProtein: 15g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
These pancakes would be great as part of a brunch spread!
Here are additional recipes to make a full meal! (Not all may be gluten-free)
- Appetizer: Healthy & Delicious Stuffed Papaya Breakfast Bowls – 3 Ways!
- Main Dish: Low Carb Egg and Pork Cups
- Side Salad: Iceberg Lettuce Wedge Salad with Bacon & Blue Cheese Dressing
- Beverage: A Delicious Prosecco Cocktail with Blackberry, Elderflower & Basil
- Dessert: Delicious Cranberry Orange Scones Brunch or Afternoon Tea!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!