Gluten-Free Coconut and Oat Flour Pancakes

coconut and oat flour pancakes

Pancakes for Breakfast Photo via Shutterstock

Makes approximately 8-10 coconut and oat flour pancakes


  • 1 cup (gluten-free) oat flour
  • ¾ cup of coconut flour (you can use the left over sheds from your homemade coconut milk)
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1/2 – 1 teaspoon agave (depending on how sweet you like your pancakes)
  • ¾ cup coconut milk
  • ¼ cup coconut cream (you can skim some off the top of your homemade coconut milk if you want to avoid canned coconut milk)
  • 1½ tablespoons coconut oil
  • 2 large eggs
  • ½ teaspoon vanilla


  • If using an electric griddle, preheat to 375 degrees.
  • Add dry ingredients to a small mixing bowl and sift together.
  • Add wet ingredients to a medium-sized bowl and whisk together.
  • Add dry ingredients to wet ingredient mixing bowl and stir until batter just comes together.
  • Lightly grease pan or griddle with coconut oil.
  • Use a ¼ measuring cup to scoop the pancake batter onto the pan or griddle.
  • Flip pancakes when tiny air pockets form at the top of the batter. Cook opposite side for 1 – 2 minutes.


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