Gluten-Free Coconut Pancakes with Raw Date Syrup

Gluten-free, naturally sweet, and surprisingly satisfying

These pancakes are made with just a few real ingredients: coconut flour, eggs, butter, and raw date syrup. They’re completely gluten-free and sweetened only with date syrup, both in the batter and as a drizzle on top. The coconut flour gives them a soft, slightly cakey texture that holds together beautifully, especially when served warm with a few soft dates and a generous pour of syrup.

Unlike traditional pancakes that rely on wheat and refined sugar, these are rich in protein and naturally lower on the glycemic index compared to traditional pancakes. Raw date syrup is less likely to spike blood sugar than processed sweeteners, and the combination of fat and eggs helps keep energy steady for longer. Whether eaten plain or topped with yogurt, fruit, or nuts, these pancakes make for a satisfying breakfast or a quick dessert.

Ingredients (makes 6–8 pancakes)

• 60 g coconut flour
• ½ tsp gluten-free baking powder
• 1 pinch of salt
• Seeds from 1 vanilla pod (or ½ tsp vanilla extract)
• 4 eggs
• 100 ml milk of choice
• 50 g melted butter or ghee
• 2 tbsp raw date syrup (for the batter)
• Butter or ghee for frying

Optional Toppings: raw date syrup, 2–4 chopped dates, berries, yogurt, or nuts

Instructions

1. Mix the dry ingredients

In a mixing bowl, combine the coconut flour, baking powder, salt, and vanilla. Stir well to distribute everything evenly.

2. Whisk the wet ingredients

In a separate bowl, whisk together the eggs, milk, melted butter, and raw date syrup until smooth and slightly frothy.

3. Combine and rest the batter

Pour the wet ingredients into the dry and mix until a smooth batter forms. Let it sit for 10 minutes; the coconut flour will thicken as it absorbs the liquid.

4. Cook the pancakes

Heat a nonstick pan over medium heat and add a little butter or ghee. Spoon in the batter to form small pancakes (about 10 cm wide) and cook for 2-3 minutes per side, until golden and firm.

5. Serve and drizzle

Serve warm with a generous drizzle of raw date syrup, 2-4 chopped dates, and any toppings you like, yogurt, berries, or chopped nuts work well.

Storage Tips

These pancakes are best enjoyed fresh, but leftovers can be kept in the fridge for up to 2 days and reheated gently in a pan.

Variations

• Swap milk for dairy-free milk of choice for a dairy-free alternative.
• Swap butter/ghee with coconut oil for a dairy-free alternative.
• Adding some toppings of choice like dates, nuts, or berries, directly into the batter also makes for a delicious filled pancake!
• The coconut flour can also be replaced or split with almond flour for a nuttier pancake.

Side Note

As someone who’s made and eaten this recipe dozens of times, I’ve only had one pancake mishap when my stainless-steel pan wasn’t quite hot enough, and the batter stuck. Instead of pancakes, I ended up with “scrambled” pancakes that morning. Surprisingly, they tasted like sweet, fluffy eggs and weren’t half bad. So, if your pancakes don’t cooperate perfectly, don’t worry, sometimes happy accidents are meant to happen in the kitchen!

We’d love to see your creations! Share your coconut pancakes sweetened with our raw date syrup with us on Instagram @dattelmond or tag us using #dattelmond.
Date good, all good.