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!

A stack of pancakes with maple syrup being drizzled on top, with slices of banana and fresh raspberries scattered on and around. Text overlay says"Coconut Flour Pancakes". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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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 is also dairy-free as it uses coconut milk instead of regular milk. It does contain eggs – both a whole egg and egg whites – so isn’t a vegan recipe.

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!

Coconut Flour Pancakes & Bananas

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.

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.,).

Coconut Flour Pancakes - Gluten-Free Recipe

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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.

Recipe for Coconut Flour Pancakes

Coconut Flour Pancakes

Yield: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

If you're looking for a gluten-free alternative to regular pancakes, these Coconut Flour Pancakes are the ones you need to make!


  • 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


  1. 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.
  2. Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.
  3. 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.
  4. 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.
  5. To serve, stack several pancakes and top with sliced banana, raspberries, and drizzle with real maple syrup if desired. Enjoy!

    Recipe for Coconut Flour Pancakes

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount 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.

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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)

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