Coconut flour pancakes are our favorite gluten-free, low-carb alternative to a traditional buttermilk shortstack. Pancakes with coconut flour cook up into fluffy, golden beauties—just remember to patient after ladling the batter onto the griddle. Because they don’t contain gluten, which gives classic pancakes their structure, these coconut flour pancakes take a little bit longer to firm up enough to be ready to flip. The second side, however, cooks quickly, and then you’re ready to plate them up and serve with the works—butter, maple syrup, fruit, coffee, orange juice, etc. For extra coconut flavor, serve with toasted coconut flakes on top.

Karen Rankin


Credit: Alison Miksch

Recipe Summary test

15 mins
15 mins
2 servings (4 pancakes per serving)


Ingredient Checklist


Instructions Checklist
  • Heat a large griddle or skillet to medium-high (about 375°F).

  • Whisk together white rice flour, coconut flour, sugar, tapioca starch, baking powder, baking soda, and salt in a medium bowl. Whisk together coconut milk and egg yolks in a small bowl. Add coconut milk mixture to flour mixture, and stir until smooth. Beat egg whites in a separate medium bowl with an electric hand mixer on high speed until stiff peaks form, 2 to 3 minutes. Fold beaten egg whites into flour mixture in 2 additions, stirring until just incorporated after each, taking care not to deflate the egg whites.

  • Melt 1½ teaspoons coconut oil on preheated griddle. Spoon ¼ cupfuls of batter onto griddle, making 4 pancakes at a time. Cook until tops are covered with bubbles, 3 to 4 minutes. Gently flip pancakes and cook until golden brown, about 2 minutes more. Repeat with remaining coconut oil and batter. Serve immediately with butter and maple syrup.