Gluten Free Coconut Pancakes Recipe

Gluten Free Coconut Pancakes Recipe

by Carol Kicinski on September 26, 2013

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Gluten Free Coconut Pancakes Recipe

Breakfast is the most important meal of day. It can also be one of the most gluten filled meals of the day. I can’t tell you how many times I receive emails saying “I am new to gluten free, what should I eat for breakfast?”

My answer – pancakes!

Love coconut? If so, these are the pancakes for you! They have coconut in four ways: coconut oil, coconut flakes, coconut milk, and coconut sugar. Not only are they gluten free, they are also free of dairy and refined sugar. They are a snap to make and here’s a little trick for all you not-morning-people (like me!) – make them at night and then heat them up in the morning in the microwave. In less time than it takes to make a cup of coffee – they are done. You don’t even have to be fully awake to do it.

There is even a nice coconut sugar syrup that goes with them. Super simple, just gently boil water and coconut sugar together for about 10 minutes, stir in a little vanilla and that’s it! And the coconut sugar won’t send your blood levels soaring and crashing so you won’t be falling asleep at your desk at 10:00 after enjoying a stack of these babies.

Recipe notes: I used superfine brown rice flour for better texture and no grittiness, Asian tapioca starch (so much cheaper!), Wholesome Sweeteners Coconut Palm Sugar and Thai Kitchen organic full fat coconut milk. You could use light coconut milk as well. I live in Florida so my coconut oil is always liquid but if yours is solid just gently heat it up until liquid.

Here’s wishing you a very lovely day!

Click here to see my cooking demonstration of this Gluten Free Coconut Pancakes recipe on Daytime TV!


Gluten Free Coconut Pancakes Recipe


Coconut Pancakes

1½ cups brown rice flour
½ cup tapioca or corn starch
2 teaspoons baking powder
½ teaspoon kosher salt
2 large eggs
2 tablespoons coconut oil, melted, plus more for greasing the pan
3 tablespoons coconut palm sugar
1 ¼ cups coconut milk
2 teaspoons pure vanilla extract
1 cup coconut flakes (sweetened or unsweetened) – plus more for serving

Coconut syrup

1 cup Wholesome Sweeteners Coconut Palm Sugar
½ cup water
2 teaspoons pure vanilla extract


For the pancakes, whisk the flour, starch, baking powder, and salt together in a mixing bowl. Add the eggs, 2 tablespoons coconut oil, coconut sugar, coconut milk and vanilla and whisk to combine. Stir in the coconut flakes.

Heat a griddle over medium heat until a drop of water sizzles immediately. Brush with oil and ladle ¼ cup of batter per pancake onto the griddle. Let cook until the edges appear dry and the tops of the pancakes are filled with holes, about 7 minutes. Flip and cook until the other side is golden brown, about 2 minutes. Keep warm while preparing the rest of the pancakes.

For the syrup, bring the coconut sugar and water to a boil, reduce heat and gently boil for 10 minutes. Remove from the heat and stir in the vanilla.

Serve the pancakes with warm coconut syrup and a sprinkle of coconut flakes.


This Gluten Free Coconut Pancakes recipe makes 12 pancakes

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Breakfast & Brunch

{ 13 comments… read them below or add one }

Jennifer Lied September 29, 2013 at 5:42 am

These look super amazing. I would eat these over regular pancakes any day.

One question though what else could you use for the brown rice flour? All I have is coconut flour, oat flour, wheat flour and white whole wheat flour.

Thanks , Jennifer


CarolKicinski October 5, 2013 at 12:05 pm

If you can eat gluten my guess is that you could just replace both the brown rice flour and the tapioca starch with wheat flour. I can’t promise because I don’t cook with gluten but I see no reason why it wouldn’t work. Good luck!


Jennifer Lied October 5, 2013 at 2:12 pm

Thank you for getting back with me… Thanks for the infomation.


CarolKicinski October 8, 2013 at 5:36 am

My pleasure.


Miriam Bronkhorst October 3, 2013 at 9:39 am

These pancakes are absolutely delicious and healthy. Beautiful pictures as presentation. Makes you want to get up early!


CarolKicinski October 5, 2013 at 11:52 am

Thank you so much Miriam, enjoy!


Laurie M October 4, 2013 at 10:31 am

Wow, I never thought pancake and coconut were gluten free.

Your suggestion for coconut syrup with pancake for breakfast is a great time saver. Love these 2 combinations.


CarolKicinski October 5, 2013 at 11:49 am

Thanks so much Laurie – yep its all gluten free! Enjoy.


Heather Collins October 10, 2013 at 3:18 pm

Those look wonderful!


CarolKicinski October 23, 2013 at 9:06 pm

Thanks Heather!


Carrie October 21, 2015 at 2:47 pm

If I were going to substitute gluten-free flour, would I replace both the brown rice flour and the tapioca?


Carol Kicinski October 23, 2015 at 9:41 am

Hi Carrie,
Yes just add both of those ingredients together, and use that total amount. xo, Carol


Leuma April 20, 2017 at 11:53 pm

I’m so trying this tomorrow morning for the kids breakfast 😋


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