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Silver Dollar Coconut Flour Pancakes

Easy coconut flour pancakes. Gluten-free. Grain-free. Dairy-free (if dairy-free milk and coconut oil are used)

Prep Time 5 minutes
Cook Time 3 minutes
Servings 16 small pancakes


  • cup coconut flour (1 ⅓ ounces; 38 grams)
  • ¼ teaspoon baking powder, homemade or store-bought, grain-free
  • ¼ teaspoon salt
  • 4 large eggs 200 grams out of shell
  • 4 to 6 tablespoons milk dairy-free or traditional
  • 1 tablespoon coconut oil ghee, or unsalted butter, melted
  • 1 teaspoon vanilla extract
  • nonstick cooking spray, coconut oil, ghee, or butter for greasing the griddle

For Serving

  • maple syrup


  1. Whisk the coconut flour, baking powder, and salt together in a medium mixing bowl. Add the eggs, 4 tablespoons milk, melted coconut oil, and vanilla extract. Whisk until smooth. If batter is too thick, add the additional two tablespoons milk.
  2. Heat a flat griddle over medium-high heat. Lightly grease with coconut oil, or nonstick cooking spray.
  3. Drop batter, about one tablespoon per pancake, onto hot griddle with a soup spoon. Use the back of the spoon to spread the batter out a little. Cook until bubbles appear on the surface of the pancake and edges set. Flip and cook an additional minute. Repeat with the remaining batter.

  4. Serve warm with maple syrup.