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Additional Info
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.
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Coconut Flour Pancakes (Keto, Low-Carb)
Recipe Video (Click on Image to Play)
Ingredients
- 1/4 cup unsalted butter melted (salted can be used)
- 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.
Carol Walton
I made these pancakes yesterday and they were awesome! I like the coconut flour rather than almond. These are a winner. All your recipes are great. So glad I found you. Love the cookbook.
Nancy Smith
These are perfect! I was pleasantly surprised at the lack of coconut taste that I thought they would have. I used a small cookie scoop that worked very well and got 21 from this recipe. I’m figuring it would actually serve two people because I had no problem eating half of this! Thank you for a great recipe!
Keto novice
I am 2 days into my Keto plan and was literally dying for a nice desert. I have just made these and have to say they are top drawer! Had a spoon of low carb ice cream on top. I have saved the rest of the mix for breakfast tomorrow – i havent had breakfast for 2 days because i usually have sweet breakfasts (jam on toast) and had nothing like that to have until now! Thank you 🙂
Margaret
These were good.
Veronica
Can you use Monkfruit sweetner in this recipe? Instead of swerve?
Lisa MarcAurele
Yes, any sweetener can be used in the recipe. You can even leave the sweetener out if you prefer.
Robyn
Just made these using everything from the instructuons, but used two egg whites and one egg. The taste is pretty good but the texture is not good for me. I am finding this with ALOT of keto recipes so far.
Lisa MarcAurele
Coconut flour needs more egg to get the right texture and not be dry.
Kaila
I tried these this morning. I didn’t follow the directions so the texture was a bit off but all in all I liked them. I love coconut though so probably why they aren’t a family favorite. Question what is considered a serving size? One pancake, two? All 12 😅
Lisa MarcAurele
If you make the small ones, it’s 2-3 of them for a serving.
Ted Henn
Found a recipe yesterday that looked interesting, so went to the store to get everything we needed. Came home and couldn’t find the recipe online again, but came across yours. Followed the recipe perfectly (3 eggs), cooked then in coconut oil (the other recipe called for that), and they were delicious! My wife asked me to make more this morning, which I will gladly do, I just need to find a recipe that I can use this half gallon of coconut milk we now don’t need ( since I am not needing to find the other recipe for)…any hints how I can use it?
Lisa MarcAurele
You could make some pudding, soup, or smoothies.
Melissa Raulston
Excellent!
Lori
These were excellent! I used half and half vs heavy cream, and monk fruit sweetner vs stevia and that worked perfectly!
Tonia Watters
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
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
It is a little eggy. My kids ate them.
Shirley Clark
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
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
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
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
They should keep for a couple days, but I recommend refrigerating or freezing especially for longer storage.
Marie
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
Can you make these in a waffle iron
Lisa MarcAurele
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
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
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
Can coconut cream be used in place of the heavy cream?
Lisa MarcAurele
I haven’t tried it in this recipe, but it’s worked well in my other recipes.
Kerry
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
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
I haven’t tried making waffles with the batter. But typically, waffle batter needs more fat.
Danielle
I used the batter in my Dash mini waffle maker and it turned out awesome!
Lisa MarcAurele
Good to know! I just bought a mini Dash waffle maker to experiment with.
Diane MacKay
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
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
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
Please tell me how much stevia is in a packet.
Lisa MarcAurele
It depends on the brand. Most are equivalent to 1 or 2 teaspoons of sugar.
Judith Colella
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
Thanks so much for that tip!
Trudee
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
One packet for me is equal to about 1 teaspoon sugar (or low carb sweetener equivalent to sugar).
Mike McNaul
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
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
question: can I use buttermilk in the coconut flour pancake recipe instead of heavy cream or sour cream?
Tina
Lisa MarcAurele
It should work as it’s pretty thick like cream. However, I haven’t tried it.
Toya
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!