Coconut Flour Apple Pancakes: Grain Free Breakfast
Coconut flour is the foundation of these coconut flour apple pancakes. Select a finely milled, neutral-coloured powder to ensure a smooth batter. Avoid any brand with a strong, artificial scent or clumps in the packaging, as these will ruin the consistency of your cakes.
You combine this flour with grated apple and cinnamon to create a high-fibre, protein-rich breakfast. Let the batter rest for 5 minutes so the flour can hydrate and thicken. This step prevents a gritty crumb. Cook them in a non-stick skillet over medium-low heat until the edges set and bubbles form. The result is a light, fluffy pancake that stays moist thanks to the apple. Serve these hot with maple syrup or honey for a savoury-sweet balance.
Coconut Flour Apple Pancakes: Grain Free Breakfast
Recipe cardIngredients
Watch how it's made
Instructions
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Mix wet ingredients
Whisk the eggs, melted butter, honey and milk in a small bowl. Mix them until well combined. This ensures the fats and sugars are evenly distributed.
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Sift dry ingredients
Sift the coconut flour, cinnamon and salt into a separate bowl. Stir until the spices are evenly mixed. Sifting removes lumps for a smoother batter.
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Combine and fold
Pour the wet mixture into the dry ingredients and whisk until no lumps remain. Gently fold in the grated apple. Use a light touch to avoid bruising the fruit.
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Rest the batter
Cover the bowl and let the batter rest. This allows the coconut flour to hydrate, which thickens the batter and prevents a gritty crumb.
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Heat the skillet
Pre-heat a non-stick skillet over medium-low heat. Grease the surface lightly with butter or a paper-towel-dipped brush. A steady heat prevents the pancakes from burning.
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Form the pancakes
Pour 60 ml (roughly 1 tablespoon) of batter onto the skillet. Use the back of a spoon to spread it into a 10 cm circle. This ensures an even thickness for consistent cooking.
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Cook and flip
Cook for 3–4 minutes until the edges set and bubbles form on top. Flip and cook for another 3 minutes. Stop when both sides are golden brown.
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Plate and garnish
Stack the hot pancakes on a plate. Drizzle with maple syrup or honey. You may add apple slices or toasted walnuts for extra texture.
Check the batter consistency after resting. If it is too thick to pour, add a splash of milk. If it is too runny, sprinkle in a teaspoon of coconut flour. Do not squish the batter while it rests, or you will lose the light, fluffy texture.
Coconut flour substitutes
Replace coconut flour with a blend of almond flour and a small amount of cornstarch. Coconut flour is highly absorbent, so using other flours will change the hydration levels. You must adjust the liquid ratio or the pancakes will be too runny to hold their shape in the skillet.
What to serve with it
Serve these pancakes with a swirl of maple syrup and fresh berries for a vibrant bowl. For extra protein, add a spoonful of Greek yoghurt and toasted walnuts. You can also garnish the stack with caramelised apple rings and a dusting of cinnamon to create a more indulgent breakfast presentation.
Storing and reheating
Store cooked pancakes in an airtight container in the fridge for up to 2 days. For longer storage, freeze them in a sealed bag for 2 weeks. Thaw them in the fridge overnight or microwave for 30 seconds to restore the texture before serving them warm.
Nutrition per serving
- Calories
- 142
- Protein
- 6.2 g
- Carbs
- 11.5 g
- Fat
- 7.1 g
- Fiber
- 3.8 g
- Sugar
- 5.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Does coconut flour work in pancakes?
Yes, it works well but requires more binder. Because coconut flour absorbs significantly more liquid than wheat flour, you must use more eggs and allow the batter to rest to avoid a dry or gritty texture.
Can you put apples in pancake batter?
Yes, you can. Grating the apple ensures the fruit distributes evenly throughout the batter, providing sweetness and moisture without creating large chunks that might break the pancake apart during flipping.
What happens if you use coconut flour instead of all-purpose flour?
The pancakes become gluten-free and denser. Coconut flour does not have the elastic properties of gluten, so the batter relies on eggs for structure and requires a resting period to hydrate the fibres properly.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
