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 use coconut flour, but you can also try my popular almond flour pancakes recipe or any of my other low carb pancake and waffle recipes.
I decided to try a low carb pancakes recipe using coconut flour. There are a lot of people with nut allergies who can’t have almonds. Flour made from defatted coconut 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.
What do coconut flour pancakes taste like?
A lot of people shy away from coconut 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 low carb pancakes to have a strong coconut flavor.
The recipe includes vanilla extract and low carb 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 the pancakes with butter and low carb maple flavored syrup makes them taste just like regular ones!
How to make coconut flour pancakes
It’s super easy to make low carb pancakes with coconut flour. 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.
Need more help making the recipe? Watch my cooking video to see how easy it is to make these delicious coconut flour pancakes for you and your family. But note that an incorrect measurement is given for butter in the video so use the measurements provided in the printable recipe card on this page.
How to make low carb pancakes fluffy
When using coconut flour, you’ll need to add a bit more liquid and eggs. That’s because it 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 low carb pancakes fluffier.
Tips for the best coconut flour keto 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 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 in 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 pancake recipes along with more ways to use coconut flour
I’ve been eating the almond flour pancakes for a while, but I like the lighter texture of these low carb coconut flour pancakes. If you like restaurant style pancakes, you may want to try my oat fiber pancakes which use buttermilk. For keto pancakes with the least carbs, try the cream cheese pancakes or the flourless pancakes which have only 2 grams of net carbs for the whole batch.
Love coconut flour? Check out this low carb recipe collection using the flour. It’s got some fantastic bread, muffins, and cakes you can make. Or take a look at these recipes using coconut flour if you need more ideas. I’m always looking for new ways to use this amazing low carb ingredient. What’s your favorite coconut flour recipe? And, what do you like most about it? 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.
Low Carb 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
Nutrition
Additional Info
- Net Carbs 1g
- % Carbs: 5.6%
- % Protein: 5.6%
- % Fat: 88.7%
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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.
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Post updated in January 2019. Originally published September 2010.
Jen says
March 31, 2019 at 12:19 pmDelicious! I’ve only made a few items on Keto, and this was a winner. I added lemon zest to the batter and prepared a sweetened cinnamon cream cheese drizzle thinned with heavy cream to go on top. Yum!
Beth says
March 16, 2019 at 11:13 pmI made these yesterday and they were AWESOME! They tasted really good, which surprised me since I’m new to the whole coconut flour/low carb thing. I haven’t been able to find a good low carb syrup yet, but a dollop of sugar-free syrup was all it needed to make it taste even better.
I’m so glad I found this recipe so we can have something besides eggs on our low carb diet. Thank you!
Barry Doupe says
March 15, 2019 at 7:47 pmThese are just like the real thing we were very happy with the result we think that we will use the sour cream next time but there is nothing that i am wanting to change .
Thanks for the great recipe
Che N says
March 4, 2019 at 5:37 pmHello Lisa,
Thank you for creating a ketogenic pancake I could enjoy. This is a first for me commenting on a food site and I hope this will help others. I created these pancakes in the mist of carrying my 9 month baby and it was really quick to prepare. I substituted the stevia for 1 tbs of xylitol instead. I actually made 13 small pancakes and I toasted a couple to use in an egg salad. I fed some of it to my baby boy and we both enjoyed them :). Thank you, Thank you.
My only disclaimer is I usually go for a fluffy big carb loaded pancake with blueberries, whip cream and maple syrup. So if your into that sort of pancake you might not enjoy it at first. I have been on Keto for 1 week 10lbs down and primary fat loss and I loved the taste of these pancakes. I had extra to share and store away.
Thank you
Lisa MarcAurele says
March 5, 2019 at 8:10 amI’m so glad these coconut flour pancakes worked out for you!
Anna says
March 1, 2019 at 11:53 amCan you tell me if these will taste grainy, I made some almond flour pancakes last night and they were so grainy..i followed the recipe to the tee..however i didnt really like the texture or taste..so now im going to try your coconut flour recipe and i am hoping they are different..Thank you..Anna
Lisa MarcAurele says
March 2, 2019 at 8:33 amDid you use fine almond flour? I find that works best in pancakes. However, I do like the texture from coconut flour better as it’s a flour that’s more finely ground.
annette says
March 6, 2019 at 2:00 pmjust wanted to add that with almond flour, I’ve found the grainy taste is easily removed with sifting first – I just made Keto biscuits with almond flour + baking powder + a bit of coconut flour and I sifted it all together first – it makes a world of difference!
Lisa MarcAurele says
March 7, 2019 at 8:23 amThanks for the tip!
Pauline says
February 18, 2019 at 11:24 amI was recently diagnosed with an autoimmune condition, and the rheumatologist suggested I follow a Paleo diet – but I’ve never cooked with coconut flour before. I really didn’t mind the different texture ( it reminded me of wholewheat pancakes), and I followed the recipe exactly, except subbing in ghee for the butter. I cooked them low but had such difficulty turning them and they broke apart (but we ate them anyway lol). Could that have been because of the ghee?
On the second batch, I started them on the stove and put the pan in a hot oven and they browned on both sides and were much easier to serve. This is my first attempt so I’ll definitely try them again. My husband is following my diet and we both agreed that they made a nice change from omelettes, poached eggs, fried eggs, scrambled eggs, and frittattas . . . we’re kind of tired of straight up eggs!
Lisa MarcAurele says
February 18, 2019 at 6:43 pmIf you were told to go paleo, you’ll want to skip this recipe as it uses dairy. You are better off with a dairy free pancake like the almond flour ones here: https://lowcarbyum.com/fluffy-almond-meal-pancakes/
Nicole R Griffitts says
February 10, 2019 at 1:17 pmPerfect!! Made the Best pancakes! Tried making pancakes with carbquik did not work.
Lisa MarcAurele says
February 11, 2019 at 9:09 amAnd the added bonus is these are gluten-free!
cynthia brough says
February 3, 2019 at 12:33 amloved them .. i will be making this recipe more often … thanks for sharing this recipe
Aleksandra says
February 2, 2019 at 5:15 pmAwesome, thank you 🙂
Patricia says
February 2, 2019 at 8:33 amfirst time cooking with coconut flour. taste was good ..texture different but not unpleasant
Lisa MarcAurele says
February 2, 2019 at 9:45 amYou may want to try sifting the coconut flour first if you didn’t.
Ruby says
February 1, 2019 at 4:06 pmI would like to to have the recipe
Lisa MarcAurele says
February 2, 2019 at 10:09 amIt’s at the bottom of the post.
Sonuahua Compton says
January 30, 2019 at 2:47 pmvery yummy, I omitted the salt and used salted butter, and it was almost too salty, so next time I will try with unsalted butter other than that I followed the recipe, and did not seem as thick as you said it should be.. then again my house is cool and the butter was having trouble staying melted… they kept spreading into 4-5 inch thinner pancakes.. (weird) … but they cooked great and I loved the flavor and decided they will make a great “strawberry shortcake” kind of dessert. i quadrupled the recipe for extras. 🙂 thank you for sharing!
Lisa MarcAurele says
January 30, 2019 at 7:40 pmYour coconut flour may not have been as absorbent as mine. I’ve found that the absorbency of coconut flour can vary.
dorothy spinks says
January 28, 2019 at 11:36 amI have tried several different recipes and these are the best pancakes I have tasted.
Lisa MarcAurele says
January 28, 2019 at 1:36 pmThanks so much for writing in to let us know you much you enjoyed the coconut flour pancakes!
Eddi says
January 28, 2019 at 10:23 amThese were just perfect. I made them this morning, I was so tired of egg muffins and omelets!! These hit the spot. Hubby even liked them. We have Pancake Sunday once a month, we will be doing these for that now!! Thank you for sharing your recipes.
Lisa MarcAurele says
January 28, 2019 at 1:37 pmThese low carb pancakes are certainly a nice change from eggs!
Amy says
January 25, 2019 at 6:34 pmMy partner and I visited a cafe who had a keto menu for breakfast. He had a Canadian breakfast, whereas I just had the coconut pancakes. We paid $40 for our meal (including drinks), which inspired me to make my own. I found this recipe and had all the ingredients! My partner was disappointed we spent so much on brekkie yesterday when these pancakes were nicer and we had a bigger meal. Thanks so much!
Lisa MarcAurele says
January 26, 2019 at 7:11 amWow! Maybe I need to open a restaurant selling keto foods. That’s a high profit margin. It’s so simple (and cheaper) to make it yourself.
Sabrina says
January 23, 2019 at 9:08 pmLove it! I have been doing Atkins and these were such a treat. It is definitely a nice change from eggs and bacon.
Silvia Pesquera says
January 20, 2019 at 10:04 amI really enjoyed this recipe. Easy and yummy!
Lisa MarcAurele says
January 20, 2019 at 11:56 amThanks for letting us know how the low carb pancakes turned out!
Debbie says
January 15, 2019 at 2:21 pmGreat flavor with some changes based on comments. I used 2 whole eggs + 2 egg whites. I used coconut milk from the can, as I always have that on hand. I made his in the waffle maker and mine as pancakes. I think the pancakes are less eggy tasting, he liked the waffles and said they were better than the homemade ones I used to make him years ago. I have come to the conclusion, those of us that don’t care for French toast, will find these eggy. Always opt out of some of the yolk to decrease that egginess. This was a less filling meal for us 2 seniors. I’m going to tweak the recipe up by 1/2 next time and just add 2 more egg whites and no more yolks, thus reducing the egg taste even further.
Lisa MarcAurele says
January 16, 2019 at 4:25 pmThanks so much for sharing your experience and modifications!
Esther Vasquez says
January 14, 2019 at 10:08 amI made these this morning. They were delicious! I added melted coconut oil to batter in place of butter , because I love the flavor of coconut .
I got 13 silver dollar pancakes out of this batter!
Awesome and easy recipe…
Lisa MarcAurele says
January 14, 2019 at 2:33 pmThanks for letting us know how the low carb pancakes worked out!
Julie Earl says
January 11, 2019 at 5:10 pmI really need a break down of the carb, protein and fiber count on these recipes.
Am I missing where that info is located?
Lisa MarcAurele says
January 12, 2019 at 8:35 amIt’s located near the bottom of the recipe card.
Maria Pierce says
January 3, 2019 at 6:35 amDelicious! Thank you for this wonderful recipe. I like them better than regular pancakes.
Lisa MarcAurele says
January 3, 2019 at 9:44 amYou’re welcome Maria. I’m happy to hear you enjoyed these low carb pancakes better than regular ones.
Kelly says
November 30, 2018 at 7:51 pmJust started Keto. This recipe is delicious! I am excited to try more recipes.
Lisa MarcAurele says
November 30, 2018 at 9:15 pmThanks for the feedback! Wishing you much success on your keto journey.
Jennifer says
November 17, 2018 at 10:15 amI just made these pancakes. Delicious!!!! I Cooked a cup of frozen blueberries and added a packet of stevia. Very tasty!!! My husband even liked them. 😯
Geoff says
November 4, 2018 at 2:38 pmJust tried the recipe. Tasted great. Little gritty. Is that a side affect of yhe coconut flour itself? Any way to make it smoother?
Lisa says
November 5, 2018 at 7:48 amI’ve never had a gritty feel. However, if it’s the coconut flour, sifting it before using can help.
Tee says
December 21, 2018 at 12:50 amTry grinding it. Some brands of coconut flour are more coarse than others.
Vicky says
October 29, 2018 at 7:52 pmI’m on the Keto diet. I was craving for pancakes and found your recipe. I loved them. I didn’t have cream so I used cottage cheese. The batter was thick but it worked out great. I didn’t use salt either. They were moist due to the melted butter so I didn’t add extra oil to cook them. Definitely a keeper. Delicious!
Ryleig says
October 28, 2018 at 11:40 pmI’ve been back on LCHF for 2 weeks and I’ve been struggling to kick cravings for sweets. These pancakes are perfect. Even my fiance approves. Thank you.
Terri Allen says
October 27, 2018 at 5:16 pmWhat does HWC mean? Will be trying these tomorrow. 🙂
Lisa says
October 27, 2018 at 7:07 pmHeavy Whipping Cream
Francis says
October 21, 2018 at 9:16 amI am new at keto. Tryed the recipe with the ingredients I had. Put my coconut flakes in the processor (until they became flour) use almond milk (non dairy tolerant) and add 1 scoop of my 0carb whey protein. Came out awesome. Will be doing this whith couple of variants. Almond bitter and berries as topping .
Lisa says
October 21, 2018 at 10:58 amI’m glad it worked for you since ground coconut flakes aren’t the same as coconut flour.
AMY WEBB says
October 21, 2018 at 8:11 amI have made these before and are great. I might add a little maple extract to these next time. I wonder what is the best way to store leftovers, tightly wrapped or in a covered container?
Lisa says
October 21, 2018 at 11:13 amI store them covered in the fridge or freezer. But you can just wrap them and put in the fridge for at least a week.
Ryse says
October 20, 2018 at 12:35 pmThese were really good. Used salted butter so no need to add any salt. Added cinnamon and 1tbsp flax meal to increase the fiber and more HWC to compensate for the extra thickness. They came out great. Will definitely make them for my husband tomorrow!
Pamela says
October 20, 2018 at 12:02 pmGritty not as fluffy as the photo but edible. Still looking for a better pancake. No offense to anyone. the keto ingredients don’t allow for flour-like pancakes.
Angie says
October 18, 2018 at 10:12 amOh man, these are hands down the best keto-friendly pancakes I’ve ever had! And I’ve tried at least 5 pancake recipes…the only sub I made was using 1/4 cup Swerve instead of stevia. Only complaint is I’ve never gotten 12 pancakes out of this batter. Always 6. Maybe I make mine way too big 🤷🏽♀️ Anyway, this is a family favorite. Everyone from my 3 year old to my 80 year old grandma LOVES them!
Lisa says
October 18, 2018 at 11:00 amThanks so much for the feedback Angie! So glad they were enjoyed by the whole family.
Rosa M Rivera says
October 17, 2018 at 10:11 amI was looking for the best and easy recipe for keto pancakes and found this one. I just made this. This pancakes are awesome. I didn’t put salt because I have salted butter and I didn’t put any sugar. When I mix all the ingredients the consistency of the batter was fine for me, so I just use 3 eggs, no water and no more heavy whipped cream. These pancakes are so good that I don’t even need syrup. I put a little of cinnamon on my batter. Very fluffy and tasty. I made them bigger, so it was 9 pancakes. Thanks for this amazing recipe.
Lisa says
October 18, 2018 at 8:14 amI appreciate you taking the time to write in and share your experience with the recipe!
Michelle L. says
October 12, 2018 at 11:57 amLoved these – they are spot on and awesome for a keto pancake! For dairy free I use 1/2 up of canned coconut milk and omit the butter and cream. I also added chocolate chips for hubby (he loved them) and made some blueberry ones also. I quadrupled the recipe so I could have some to freeze. These are now my go to pancake recipe.
Lisa says
October 12, 2018 at 1:02 pmThanks for sharing how they worked out with dairy-free options!
Gloria says
October 6, 2018 at 1:05 pmMade these coconut flour pancakes today my batter looked a little lumpy not as smooth as yours. This is my second attempt at keto pancakes and so much better than my previous batch. How can I improve texture to not have that slight gritty cardboards taste.
Lisa says
October 6, 2018 at 6:35 pmTry sifting the coconut flour next time with the baking powder.
Britt says
September 20, 2018 at 1:12 pmThis recipe is the best coconut pancakes I’ve ever had! Thank you for sharing! This is the first recipe that isn’t eggy!!! I didn’t have vanilla extract so I added sugar free vanilla syrup to the recipe! It came out great!
Lisa says
September 21, 2018 at 7:53 amYou’re welcome Britt. Thanks so much for writing in to let us know how much you enjoyed the pancakes.
Sherrie Gillard says
September 16, 2018 at 10:39 pmI made these today, the batter was a little thick, I did add a little more cream and water, still a little thick, but just spread it in the pan a bit, cooked in a non-stick fry pan with a bit of coconut oil, they cooked very well, good thickness, nice and soft. I ate them with sugar free maple syrup and a dash of cream, very yummy, will definitely make these again, best recipes I have found, thanks for that, cheers 🙂
Lisa says
September 17, 2018 at 6:44 amGlad they turned out so well for you!
Heather says
September 16, 2018 at 5:38 pmThe first time i made them i found the batter too runny and they were gritty but someone old me when using coconut flower to let it rest. I usually wait at least 30 minutes after mixing the batter before i cook them or make the batter the night before and keep in the fridge. Now they come out perfect. My kids love these pancakes and they are better than any other recipe I’ve tried.
Lisa says
September 18, 2018 at 7:25 amThanks for sharing that tip Heather!
Andres says
October 23, 2018 at 12:17 amI wish I had read this before I made mine
Dot P. says
September 16, 2018 at 10:44 amThese are definitely a keeper. They were fluffy and a hit with my picky husband. Will serve over and over. I’e tried almond flour recipes and these are no comparison… these are SO much better!!!
Lisa says
September 18, 2018 at 7:29 amI agree! Coconut flour pancakes are my favorite too.
Laura says
September 3, 2018 at 6:22 pmAs a teacher who is always on the go, these pancakes are on point! I make a huge batch on Sunday, and I heat them up as need be. Great for breakfast or a small afternoon snack!
Lisa says
September 4, 2018 at 5:54 amWhen I was working as an engineer, I was doing the same. These are great to have stored in the refrigerator or freezer for a quick breakfast or snack.
Raul says
September 16, 2018 at 9:55 pmPeople these are the real deal. I had them this morning and they came out perfectly. My wife doesn’t do keto, but this recipe was perfect for me. I was able to make 2 6-7 inch size pancakes. Thank you for taking the time and sharing this recipe. 👍
Lisa says
September 18, 2018 at 7:23 amYou’re welcome Raul! So glad the recipe worked for you.
Jenna says
September 1, 2018 at 1:46 pmNot my favorite keto pancake. Unfortunately they were dry, boring, gritty, and cardboardy. I did follow the recipe. I like the almond flour and cream cheese recipe is better. Not that anything compares to real pancakes, but my guests really didn’t care for these.
Lisa says
September 2, 2018 at 6:47 amSometimes it’s the ingredients used. My family prefers this one to the almond flour one.
Nick says
September 10, 2018 at 12:09 pmMe too wonder why?
Kathy Girgenti says
August 27, 2018 at 12:57 pmI have been making these for awhile now and we love them. My husband just had to go off of all dairy and I substituted almond milk for the whipped cream/sour cream and it worked fine.
Lisa says
August 28, 2018 at 8:10 amThat’s good to know. I’d think almond milk would be too thin and extra coconut flour may be needed.
savita thakur says
August 22, 2018 at 3:24 amlooking very delicious and yummy ..Can’t wait to try it…thanks for this awesome recipe.Really appreciable.
Lisa says
August 22, 2018 at 3:43 pmI really hope you give these a try and enjoy the taste.
Rebekah says
August 14, 2018 at 1:59 pmMy daughter made these for her family and encouraged me to try them. I just made these for myself and my granddaughter. She is currently on her 5th pancake at 2 1/2 years old! LOL! I have been keto for 11 weeks now and these hit the spot! I made them exactly as the recipe states using the HWC. Then I did wind up adding more HWC to thin the batter a bit. Delicious!! Can’t wait to make these for my husband on Saturday!! 🙂
Lisa says
August 17, 2018 at 7:37 amI’m glad these worked out for you and your daughter. My daughter is five and she’s a super picky eater but she enjoys eating these pancakes too.
Deborah Melillo says
August 6, 2018 at 6:22 pmPlease confirm if you use 1/2 cup melted butter or 1/4 cup melted butter? Video says 1/2 and recipe says 1/4 cup?? Thanks!
Lisa says
August 7, 2018 at 6:52 amIt’s the amount listed in the recipe, 1/4 cup.
Sandie says
August 19, 2018 at 1:42 pmUnfortunately, I pulled all the ingredients out and followed the video and did the 1/2 cup butter. It bad for a thinner batter. They spread on the pan but I decided to try them anyways. No extra butter needed lol. They were edible but look forward to doing g it correctly next time. Lol
Lisa says
August 19, 2018 at 7:48 pmSorry about that.