Coconut Flour Yogurt Pancakes: Grain-Free Breakfast
These coconut flour yogurt pancakes are a staple of American-style breakfasts. They provide a savoury balance of protein and fibre, resulting in a texture that is denser than wheat pancakes but remains soft. You get a mild coconut flavour combined with the tang of plain Greek yogurt. The result is a hearty, gluten-free option for a morning meal or a quick snack.
Let the batter rest for 5 minutes before you cook it. This step is essential because it allows the coconut flour to absorb the liquid, which prevents the pancakes from being dry. Use a low-medium heat of 155°C (311°F) in your skillet. If you use high heat, the exterior will brown too quickly and leave the centre undercooked.
Coconut Flour Yogurt Pancakes: Grain-Free Breakfast
Recipe cardIngredients
Watch how it's made
Instructions
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Heat the skillet
Pre-heat a non-stick skillet over low-medium heat at 155°C (311°F). Ensure the pan is evenly heated to prevent the batter from sticking.
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Mix the wet ingredients
Whisk the eggs, Greek yogurt, honey, vanilla extract and cinnamon in a mixing bowl. Combine them until the mixture is smooth and uniform.
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Combine the batter
Sift the coconut flour and baking powder into the wet mixture. Whisk until the batter is smooth and free of lumps.
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Rest the batter
Cover the bowl with cling film and let it sit. This allows the coconut flour to absorb the liquid, which prevents the pancakes from being dry.
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Prepare the surface
Lightly oil the hot skillet with coconut oil or a neutral-flavoured oil. Swipe the surface with a paper towel to remove excess oil for a clean finish.
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Fry the pancakes
Pour a 2 tbsp spoonful of batter onto the skillet and spread it to 5 cm. Cook for 2-3 minutes until bubbles form and edges set, then flip and cook for 1-2 minutes until golden brown.
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Keep the pancakes warm
Stack the finished pancakes on a plate. Cover them loosely with foil to maintain the heat while you cook the remaining batter.
Maintain a low-heat setting. If you use high heat, the exterior will brown too quickly and the inside will remain raw. If the batter feels too thick to pour, whisk in a splash of milk to reach the correct consistency.
What to serve with it
Top these pancakes with fresh berries and a drizzle of honey or maple syrup. You can add a dollop of plain Greek yogurt and chopped nuts for extra crunch. For a balanced meal, serve them with a side of scrambled eggs or a light salad to add more savoury elements.
Storing and reheating
Store any leftover pancakes in an airtight container in the fridge for up to 2 days. You can freeze them in a sealed bag or container for up to 3 months. Reheat the pancakes on a low skillet until they are warmed through to restore the soft texture.
Nutrition per serving
- Calories
- 215
- Protein
- 9.0 g
- Carbs
- 14.2 g
- Fat
- 12.8 g
- Fiber
- 7.0 g
- Sugar
- 6.5 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, coconut flour works well but requires more liquid than wheat flour. It absorbs moisture rapidly, which is why you must let the batter rest for 5 minutes to ensure the pancakes do not turn out dry.
What does putting yogurt in pancake batter do?
Yogurt adds acidity and moisture to the batter. This reacts with the baking powder to create a lift, resulting in a fluffier texture and extra tenderness in the finished pancake.
Can I use yogurt to make pancakes instead of milk?
Yes, you can use yogurt as a substitute for milk. It provides a thicker consistency and a slight tang that complements the coconut flour, while increasing the protein content of the breakfast.
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.
