Grain-free, dairy-optional, and packed with nutrients, these fluffy coconut flour pancakes are perfect for anyone looking to fuel their morning without the sugar crash. Whether you're paleo, low-carb, gluten-free, or simply experimenting with better breakfast choices, this recipe is here to satisfy.

The coconut flour base adds fiber and healthy fats, while applesauce provides natural sweetness and moisture. With a prep time of just 10 minutes and a yield of 12 pancakes, it’s an ideal option for busy weekdays or relaxed weekend brunches.

Ingredients

  • 5 large eggs
  • 1 cup unsweetened applesauce
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon (optional)
  • 1 tsp vanilla extract (optional)
  • 2 tbsp honey (optional, can omit for low-carb)
  • Coconut oil or butter for greasing the skillet

Instructions

  1. In a mixing bowl, combine eggs, applesauce, coconut flour, baking soda, and any optional ingredients (cinnamon, vanilla, honey). Mix well using a whisk or immersion blender.
  2. Let the batter rest for 5–10 minutes to thicken slightly.
  3. Preheat a griddle or large skillet over medium heat and lightly grease with coconut oil or butter.
  4. Use a 1/4 cup measuring scoop to portion out batter. Pour onto the hot griddle and gently spread into a pancake shape.
  5. Cook for 3–4 minutes per side, or until golden brown and easy to flip. These cook slower than traditional pancakes—patience is key.
  6. Repeat with remaining batter, greasing the pan as needed between batches.
  7. Serve with grass-fed butter, ghee, or your favorite toppings. No syrup needed, thanks to the natural sweetness of the applesauce and honey!

Topping Ideas

  • Fresh blueberries or sliced bananas
  • Chopped walnuts or pecans
  • A smear of almond butter or sunflower seed butter
  • Wild blueberry maple syrup (omit honey in batter if using syrup)
  • Bacon and a fried egg for a sweet-and-savory breakfast sandwich

Nutritional Info (Per Pancake)

  • Calories: 64 kcal
  • Fat: 2g
  • Protein: 3g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Sugar: 4g
  • Cholesterol: 68mg
  • Sodium: 142mg

This recipe makes approximately twelve 4-inch pancakes. Double or triple the batch for meal prep or large families.

Why you'll love this recipe

These pancakes are a game-changer for anyone eating grain-free or just looking for healthier breakfast options. They’re fluffy, slightly sweet, and very satisfying thanks to the combination of coconut flour, eggs, and applesauce. They're filling without being heavy, and you won’t need a mountain of them to feel full. The batter comes together in minutes, and the pancakes store beautifully in the fridge for quick snacks or lunchbox additions. They’re also incredibly versatile—you can adjust flavors, mix-ins, and toppings to suit your tastes or dietary needs. Kids love them, adults crave them, and they fit just about any eating style.

Make-Ahead and Storage Tips

  • Refrigerator: Store cooled pancakes in an airtight container for up to 5 days.
  • Freezer: Place in layers separated by parchment and store in a freezer-safe bag for up to 2 months. Reheat in a toaster or skillet.
  • Meal Prep Tip: Make a double batch on Sunday and you’ll have breakfast ready all week.