Photo of Coconut pancakes by WW

Coconut pancakes

Points® value
Total Time
30 min
10 min
20 min
These coconut flour pancakes are quick and easy and soft and fluffy, what more could you ask for from a breakfast and brunch staple. They are naturally gluten-free and thanks to the use of coconut flour, they pack a high-fibre punch. Customize these pancakes by serving them with some of your favourite add-ons like fruit, honey, or even yogurt.


Coconut flour


Baking powder

1¼ tsp(s)


4 large, lightly beaten

Fat-free skim milk

1 cup(s)

Packed brown sugar

¼ cup(s)

Vanilla extract

¼ tsp(s)

Coconut oil

1 tbsp(s), melted


  1. Whisk coconut flour, baking powder and ¼ tsp salt in a small bowl. Whisk together eggs, milk, sugar, vanilla and 3 teaspoons oil in a medium bowl. Whisk in flour mixture. Let batter stand for 5 minutes to thicken slightly.
  2. Heat a large non-stick frying pan over medium heat. Lightly pour some of the remaining oil in the pan and once warmed, pour ¼ cup of pancake batter into pan. Cook for 3 minutes or until pancakes are browned on the base and tops begin to set. Flip pancakes and cook 2-3 minutes or until browned. Reduce heat if pancakes brown too quickly. Lightly pour more oil to make 12 pancakes.
  3. Serving size: 1 pancake per serving