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An easy recipe for fluffy gluten free low carb coconut flour pancakes. Such a tasty breakfast treat! Enjoy them with your favorite syrup or eat them plain.
Pancakes are such a great weekend breakfast treat. And, it’s great that you don’t have to give them up on a low carb diet. These pancakes are a great nut-free alternative to my popular keto almond flour pancakes if you’re looking for similar breakfast ideas.
I decided to try a pancake recipe using coconut flour. There are a lot of people with nut allergies who can’t have almonds. That’s why this keto-friendly flour is a terrific option for those who need a nut-free recipe.
These gluten free low carb coconut flour pancakes turned out lighter than the almond flour ones. And, they don’t have the nutty flavor of the almonds.
Do they taste good?
A lot of people shy away from this flour because they feel it gives things a coconut flavor. If you are very sensitive to certain tastes, I suppose that could be true, but I didn’t find these pancakes to have a strong coconut flavor.
The recipe includes vanilla extract and sweetener. Both of these can mask any coconut taste. Adding a little cinnamon can do the same.
I typically use four eggs in the recipe, but the batter can be made with only 3 eggs if you find it has an eggy taste. However, some coconut flour tends to be more absorbent than others so I recommend adding in another egg if that’s the case. But, if you feel it would give a strong egg taste, you can try adding in some water or additional cream.
And serving these pancakes with butter and keto-friendly maple flavored syrup makes them taste just like regular ones!
How to make the recipe
It’s super easy to make these coconut flour pancakes. My recipe starts by whisking together melted butter, cream, stevia, salt, eggs, and vanilla extract in a medium bowl. Then, I add in coconut flour and baking powder. A little sparkling water can be used as well. The batter should be thick.
It’s best to cook the pancakes on a griddle or in a large skillet. I like using an electric griddle with the temperature dial set at 325°F.
About 3-4 tablespoons of batter are used for each pancake. The batter can be poured right onto the cooking surface from a spouted bowl using a rubber spatula to push it out. But if you don’t have a batter bowl, just use a spoon or a ladle along with a small rubber spatula.
The pancakes should be ready to flip when the edges appear dry and the top is bubbling. Use a quick motion to slide the turner spatula under each pancake then give it a flip. Be careful not to brown the sides too much.
How to make low carb pancakes fluffy
When making coconut flour pancakes, you’ll need to add a bit more liquid and eggs. That’s because the flour acts like a thickener and can absorb a lot of liquid. However, you don’t want a thin batter that pours easily from a ladle or batter bowl.
Some may prefer a thinner batter, but it tends to result in flatter pancakes. That’s why I keep my batter thick.
I tried using almond milk, but the batter was way too thin and resulted in flat hotcakes. So be sure to use heavy cream or sour cream for the fluffiest pancakes.
Additional baking powder or using a little sparkling water can also make pancakes fluffier.
Tips for the BEST pancakes
- If you want to make a large batch for quick breakfasts later, go ahead. I always double or triple the recipe since I already have the griddle out.
- My easy coconut flour pancakes freeze very well. And when you are ready to eat them, there’s no need to thaw. Just pop a frozen stack in the microwave to reheat any time you want!
- Want perfectly round pancakes? Then use a round pancake ring. It’s ensures that you get a perfect circle every time! However, I find just using a ladle results in pretty even circles.
- Keep the pancake size small. This makes it easier to flip them. Making silver dollar sized pancakes that are about 2-3 inches in diameter work best.
- The batter should be thick and not pour easily. If it’s too thick, an extra egg can be added or more liquid such as heavy cream or water. If the batter is too thin, just add a little more coconut flour.
And be sure to keep an eye on the pancakes when they are cooking so they don’t burn!
Other keto pancakes to try
I’ve been eating almond flour pancakes for a while, but I like the lighter texture of these coconut flour pancakes. If you like restaurant style pancakes, you may want to try my oat fiber recipe which use buttermilk.
For keto pancakes with the least carbs, try the keto cream cheese pancakes or my egg fast pancakes which have only 2 grams of net carbs for the whole batch.
Or check out some of these other low carb pancake recipes for more options.
And if you’d rather have waffles, check out these:
Coconut Flour Recipes
Love using coconut flour? Check out this recipe collection. It’s got some fantastic bread, muffins, and cakes you can make with the flour.
I’m always looking for new ways to use this amazing ingredient. What’s your favorite coconut flour recipe? For me, it’s my low carb chocolate cake. I make it for all the family birthday celebrations.
If you try these pancakes, I’d love to know what you think about them in the comments. Or, if you end up making changes for better or worse, I’d like to hear those too.
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Keto Coconut Flour Pancakes
Ingredients
- 1/4 cup unsalted butter melted
- 1/4 cup heavy cream sour cream works too
- 1 packet stevia
- 1/4 teaspoon salt or more to taste
- 3 eggs add another if batter is too thick
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut flour about 25g
- 1/2 teaspoon baking powder
- water optional
Instructions
- Whisk together butter, cream, stevia, salt, eggs and vanilla extract.
- In another bowl, combine coconut flour and baking powder.
- Mix dry ingredients into the wet ingredients.
- Let batter sit to thicken (15-30 minutes may be needed).
- Lightly oil skillet and heat over medium heat.
- Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter.
- Flatten out the thick batter a bit with the back of a spoon to form flatter rounds.
- Be sure to check out the recipe video on YouTube for more useful tips on the recipe!
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Lori says
These were excellent! I used half and half vs heavy cream, and monk fruit sweetner vs stevia and that worked perfectly!
Tonia Watters says
Delicious. We are new to keto. This satisfies the crave for the bread texture. I like this better than almond flour. It doesn’t seem as dry.
Tina says
I’m not a fan of almond flour so was excited to see this one. Mine did not turn out thick and fluffy but it was really good!! My husband found he is type 2 diabetic so I have completely changed his diet, and mine. He said this is amazing and I need to keep this recipe! Thank you!
C says
It is a little eggy. My kids ate them.
Shirley Clark says
On the coconut flour pancakes csn I use monk fruit instead of stevia. I don’t like the taste of anything but monk fruit . If so how much.
Lisa MarcAurele says
You can but the amount may vary by brand. Check out my sweetener conversion chart. There’s an online calculator there as well but not all brands convert the same.
Grammy says
I made these and did have to add 3 T of additional flour. The flavor was OK but I didn’t care for the texture. My grandson (4 yrs old) did gobble them up.
Chris says
I want to make these for a good friend but cannot get to her right away how long will these last in a storage container?
Lisa MarcAurele says
They should keep for a couple days, but I recommend refrigerating or freezing especially for longer storage.
Marie says
I made these pancakes for the first time yesterday and was blown away!! Absolutley delicious! My grandson, who had just finished off a plate of traditional flour pancakes, tried one and declared the low carb ones to be better! I’m impressed!
Jamie says
Can you make these in a waffle iron
Lisa MarcAurele says
It might need a little adjusting for waffles, but you could give it a try. I do have a coconut flour waffle recipe.
Jennifer S says
I have made this recipe probably at least 10 times and I’ll share the modifications that have brought me the most success and gives me a pancake very similar to a traditional hearty pancake, while being dairy free. I melt the butter/ butter sub, and add the rest of the liquid ingredients including almond milk instead of cream. If the fat hardens too much, I pop it in the microwave for about 15 seconds, because otherwise it will separate funny from the coconut flour once it’s added. Then I add the coconut flour and about a half a teaspoon of guar or xanthan gum. I don’t know what the original recipe is like with cream since I can’t have dairy, but when making it with almond milk, it tends not to hold together when flipping and falls apart, but adding a gum helps it hold together and it gets beautifully fluffy. I also usually add one extra egg and about 2-3x the milk because otherwise it’s insanely thick and dry. I use Vitasoul (I think that’s what it’s called) coconut flour and it’s more absorbent than others, so I always have to increase the liquids in every recipe I use it in, so it probably just depends on the coconut flour. The nice thing is, it ends up making a lot more pancakes so I can have extra the next day. Anyway, not eggy at all, the vanilla flavor is lovely, and the taste and texture are wonderful. I make a side of Keto syrup with water, guar gum, Lankanto sweetener, stevia, and ACV with a dash of baking soda, cinnamon, dash of salt, and a few drops of Mapleine for an amazing apple cinnamon syrup. It’s our go-to Saturday breakfast served with eggs over easy, and I recommends giving these pancakes a few minutes to settle before having seconds, because the coconut flour is incredibly filling but sometimes takes a few minutes to kick in.
Lisa MarcAurele says
Wow! Thanks for sharing all those details. I’ve found that when using almond milk in place of heavy cream a thickener is needed as it’s much thinner without the fat. I haven’t had time to test this recipe dairy-free so I’m excited to try your tips. That syrup sounds wonderful too!
Chip says
Can coconut cream be used in place of the heavy cream?
Lisa MarcAurele says
I haven’t tried it in this recipe, but it’s worked well in my other recipes.
Kerry says
I’ve tried it with dairy free sour cream and dairy free cream cheese both have a large amount of coconut and they were delicious.
KJ says
5 STARS ALL THE WAY!!
Thank you Lisa for another amazing recipe. These turned out absolutely delicious. My slight tweaks were I sifted the coconut flour, added a bit more vanilla and used just under a TBSP of Erythitol.
I made 3 little pancakes plain which were yummy. Then for the next 3 I simply added some blueberries on top after pouring the batter in. These were AMAZING. Final pancakes I added some Cinnamon to the last of the batter and those were equally delicious. I was wondering if I can also use this recipe to make waffles?
Thank you!
Lisa MarcAurele says
I haven’t tried making waffles with the batter. But typically, waffle batter needs more fat.
Danielle says
I used the batter in my Dash mini waffle maker and it turned out awesome!
Lisa MarcAurele says
Good to know! I just bought a mini Dash waffle maker to experiment with.
Diane MacKay says
Not good! I just tried this recipe and filled it step by step. I served the pancakes to my 10 year old granddaughter without telling her the pancakes were made from a keto recipe. When asking her if they tasted good, she replied that they tasted like eggs. I had to agree and can’t recommend this recipe. I will continue to look for a better one.
Lisa MarcAurele says
My six year old doesn’t have any issues with these pancakes. She’ll eat them plain or with butter on them. You do need to use a little more egg with coconut flour, but we don’t find these to have any strong egg taste.
Cheryl F. Breville says
Yummmy!!! This is indeed the very best coconut flour pancake recipe. My husband and I truly enjoyed their good taste and fluffy texture, as well as being so very nutritious ! Can’t wait to try this on our grandchildren! Thanks so much!
By the way, I used organic plain whole milk yoghurt instead of sour cream in the batter, and made a side dish of berries and kiwi fruit with stevia. It was so delicious!
Cheryl and Dave
Krista L Fletcher says
Please tell me how much stevia is in a packet.
Lisa MarcAurele says
It depends on the brand. Most are equivalent to 1 or 2 teaspoons of sugar.
Judith Colella says
Loved these! I decided to experiment after the first time I made them, and used the waffle method: I separated the eggs, whisked the whites into soft peaks, and folded them into the batter. The result was fantastic! They were slightly crispy outside and high and fluffy inside like waffles. Both ways work great, depending on what you’re in the mood for, I guess. But either way, your recipe rocks! Thank you!
Lisa MarcAurele says
Thanks so much for that tip!
Trudee says
Thanks for the great recipe! It would be helpful if you provided the amount of Stevia used, instead of just saying “1 packet.” (People who don’t use Stevia are likely to know how much is in one packet.) This would make it possible for those of us using a different sugar substitute to know what amount to use (thanks to your conversion link, though it doesn’t include info on the packet amount either).
Lisa MarcAurele says
One packet for me is equal to about 1 teaspoon sugar (or low carb sweetener equivalent to sugar).
Mike McNaul says
Just made these pancakes they are awesome added a few lilys choc chips to them with a little butter and sweetener over the top …….YUMMMM
Bartley Mccourt says
these are awsome, I use sour cream and I like the batter a little on the thin side,Makes 5in. pancakes and there great with the walden farms maple syrup from payless
Tina J. Smith says
question: can I use buttermilk in the coconut flour pancake recipe instead of heavy cream or sour cream?
Tina
Lisa MarcAurele says
It should work as it’s pretty thick like cream. However, I haven’t tried it.
Toya says
I really enjoyed this! It was good even without the syrup. I put eggs and bacon between two to make a breakfast sandwich. Thanks for the recipe!