Fluffy Coconut Pancakes Recipe with Tropical Maple Syrup

These light, fluffy coconut pancakes taste like vanilla cake while remaining gluten-free, dairy-free, and low in added sugar.

My kids call these “vanilla cake pancakes” because of their tender, cake-like texture.

They are packed with coconut flavor: coconut flour, grated coconut, coconut milk, and coconut sugar are all part of the batter.

Frying them in coconut oil enhances that coconut aroma and keeps the recipe dairy-free.

This pancake recipe is a great option for families managing common allergies — it’s simple, versatile, and delicious.

Ingredients needed

• Brown rice flour
• Coconut flour – Coconut flours vary in absorbency; the author uses Bob’s Red Mill for this recipe.
• Baking powder
• Sea salt
• Coconut sugar
• Grated coconut (optional for texture)
• Coconut milk – whole, light, or homemade coconut milk will work.
• Eggs
• Vanilla extract

Recipe steps

Step 1

Gather all your ingredients before you begin.

Step 2

In a medium bowl, whisk together the dry ingredients: brown rice flour, coconut flour, baking powder, sea salt, coconut sugar, and grated coconut if using. In a separate bowl or measuring pitcher, whisk the coconut milk, eggs, and vanilla.

Pour the wet mixture into the dry ingredients and stir until just combined. Let the batter rest for a minute; if it seems very thick, add 1–2 tablespoons of coconut milk to loosen it.

Step 3

Heat a 10–12 inch non-stick or cast-iron skillet over medium heat and add a little coconut oil or butter. Use about 2–3 tablespoons of batter per pancake; you should be able to cook three at a time in most skillets.

Cook until small bubbles appear on the surface and the edges begin to look set, about 30–60 seconds. Flip and cook the second side for another 20–30 seconds, or until lightly browned and cooked through. Cooking time will vary with your stove and pan.

Step 4

Repeat with the remaining batter, adjusting the heat if the pan browns too quickly. Serve warm with your choice of toppings.

Recipe notes

If you prefer a smooth pancake without bits, omit the grated coconut. The batter keeps its coconut flavor even without the added texture.

Coconut Pancakes

Fluffy, gluten-free coconut pancakes that taste like vanilla cake!

Prep Time
5 mins

Cook Time
15 mins

Total Time
20 mins

Servings: 12 pancakes

Author: Lauren Goslin

Ingredients

• ¾ cup brown rice flour
• 2 Tablespoons coconut flour
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 2 teaspoons coconut sugar
• 2 Tablespoons grated coconut
• 1 cup coconut milk plus 1–2 Tbsp more, if needed
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions

• Stir the dry ingredients (brown rice flour, coconut flour, baking powder, salt, coconut sugar, and grated coconut) in a medium bowl.
• Whisk the wet ingredients (coconut milk, eggs, vanilla) in a separate bowl or measuring pitcher.
• Add the wet mixture to the dry ingredients and whisk until just combined. Let the batter rest briefly and add a tablespoon or two of milk if it seems too thick.
• Heat a 10–12 inch non-stick or cast-iron skillet over medium heat and add coconut oil or butter.
• When the pan is hot, drop 2–3 tablespoons of batter per pancake onto the skillet.
• Cook until bubbles form and the edges look set (about 30–60 seconds). Flip and cook the other side until golden (20–30 seconds).
• Repeat with remaining batter. Serve warm with your preferred toppings.

Notes

Nutrition facts are estimates based on using one cup of full-fat coconut milk.

Weight Watchers points: 4

Nutrition

Calories: 96kcal
Carbohydrates: 9.8g
Protein: 1.7g
Fat: 5.8g
Fiber: 1g
Sugar: 1.4g

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If you try this recipe, please leave a star rating and a comment below to let me know how it turned out!