An easy recipe for fluffy keto coconut flour pancakes. They make a tasty low carb breakfast treat! Enjoy them with your favorite keto-friendly 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 eating plan.
There are a lot of people with nut allergies who can’t have almonds. That’s why coconut flour pancakes are a terrific option for those who need a nut-free recipe.
This flour also results in a lighter texture when compared to those made with almond flour. There also isn’t any nutty flavor from the almonds.
What do coconut flour pancakes taste like?
The recipe includes vanilla extract and sweetener. Both of these can mask any coconut taste. These keto pancakes don’t have a strong coconut flavor. Adding a little cinnamon can do the same.
When using coconut flour, extra eggs are typically needed because the flour absorbs liquid. Any eggy taste can be lessened by adding in additional cream or sprinkling in cinnamon.
You can also serve these pancakes with butter and low carb maple flavored syrup to hide undesirable taste. Adding these toppings make them taste just like regular ones!
Step by step instructions
It’s super easy to make these coconut flour pancakes. Just follow these simple instructions to whip up the batter and cook on a hot griddle.
- Combine the wet ingredients. Whisk together melted butter, cream, stevia, salt, eggs, and vanilla extract in a medium bowl. A little sparkling water can be used as well.
- Add in the dry ingredients. Mix in coconut flour and baking powder. The batter should become very thick as the flour absorbs the liquid. You may need to let it sit for several minutes before using.
- Heat the griddle or skillet. I recommend using an electric griddle with the temperature dial set at 325°F.
- Drop equal amounts of batter onto the hot cooking surface. Use about 3-4 tablespoons of batter 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.
- Brown both sides. 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 fluffy pancakes
When making keto pancakes with coconut flour, you need to add a bit more liquid and eggs. That’s because the flour absorbs a lot of liquid. However, you don’t want to add too much liquid.
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 too thin and resulted in flat hotcakes. However, adding in a thickener resolved that issue. So you can replace the heavy cream with almond or coconut milk if you add some xanthan gum.
Additional baking powder or adding a little sparkling water can also make the pancakes fluffier.
Tips for making low carb pancakes
- Make extra. 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.
- Freeze the leftovers. These coconut flour pancakes freeze very well and there’s no need to thaw them. Just pop a frozen stack in the microwave to reheat any time you want!
- Use a pancake ring or ladle. For perfectly round pancakes use an egg ring. It’s ensures that you get a perfect circle every time! However, I find just using a ladle results in well formed circles too.
- 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 are easy to cook.
- The batter should be thick. But if it’s too thick, an extra egg or more liquid can be added. 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 recipes to try
For more sweet keto breakfast ideas, take a look at some of these long time favorites:
- Almond Flour Pancakes
- Coconut Flour Waffles
- Carrot Cake Muffins
- Almond Flour Waffles
- Keto Cinnamon Rolls
Once you give these coconut flour pancakes a try, you’ll want to use the flour in other recipes. So check out this recipe collection to see some fantastic bread, muffins, and cakes you can make with the flour.
Coconut Flour Pancakes (Keto, Low-Carb)
Recipe Video (Click on Image to Play)
- ¼ cup unsalted butter melted (see note for dairy-free)
- ¼ cup heavy cream sour cream works too (see note for dairy-free)
- 1 packet stevia
- ¼ teaspoon salt or more to taste
- 3 eggs add another if batter is too thick
- ½ teaspoon vanilla extract
- ¼ cup coconut flour about 25g
- ½ teaspoon baking powder
- water optional
- 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!
Array ( [serving_size] => 2 [calories] => 189 [carbohydrates] => 6 [protein] => 6 [fat] => 16 [saturated_fat] => 9 [cholesterol] => 154 [sodium] => 217 [potassium] => 118 [fiber] => 3 [sugar] => 1 [vitamin_a] => 562 [calcium] => 62 [iron] => 1 [serving_unit] => pancakes )
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Note on Nutritional Information
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