Name: Coconut Flour Pancakes (Keto, Low-Carb)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup unsalted butter (melted (see note for dairy-free)); 1/4 cup heavy cream (sour cream works too (see note for dairy-free)); 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)

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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.

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What do coconut flour pancakes taste like?
Step by step instructions
How to make fluffy pancakes
Tips for making low carb pancakes
Other recipes to try
Coconut Flour Pancakes (Keto, Low-Carb)

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.

Whisking eggs into cream and butter mixture

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.

Fork slice of the keto pancakes made with coconut flour

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!

Close-up of the fluffy low carb coconut flour pancakes

Other recipes to try

For more sweet keto breakfast ideas, take a look at some of these long time favorites:

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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small stack of coconut flour pancakes topped with butter

Coconut Flour Pancakes (Keto, Low-Carb)

Author: Lisa MarcAurele

4.43 from 225 votes

This easy recipe for fluffy gluten free pancakes is a tasty breakfast treat. Enjoy these keto pancakes with your favorite low carb syrup or eat them plain.

Recipe Video (Click on Image to Play)

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Print Pin Review Recipe

Servings

Calories 189

Ingredients

▢ 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

US Customary – Metric

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

Be sure to read the entire post along with these recipe notes and watch the tutorial video in this recipe card for more tips on making perfect pancakes. But note that an incorrect measurement is given for butter in the video so use the measurements provided in the ingredient list.

Original recipe called for 4 eggs, but experience has shown 3 is better and makes the pancakes less eggy. For an even less eggy taste, you can use just the whites for 2 of the eggs. Also, additional cream can be added if batter is too thick.

Makes eight coconut flour pancakes. You’ll get fewer if the size is bigger than 3-4 inches wide. Nutritional data is based on a 2 pancakes per serving assuming 8 total.

The batter should be thick and it will thicken as it sits. Because it’s a thick batter, after placing on the griddle, it should be flattened out a bit with the back of a spoon as needed.

If the outside browns up before the inside cooks, your cooking temperature is likely too high. Test with a small single pancake before adding more to ensure the temperature is right. This is also a good test to make adjustments to the batter if needed before cooking the entire batch.

For dairy-free use coconut oil instead of butter and almond milk (or coconut milk in carton) instead of the heavy cream. To prevent crumbling, add ¼ teaspoon xanthan gum.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Additional Info

Net Carbs: 3 g | % Carbs: 6.7 % | % Protein: 13.3 % | % Fat: 80 % | SmartPoints: 8

Values

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

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.

© LowCarbYum.com
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.

First Published: September 17, 2010…

Last Updated: September 20, 2019

Fluffy Coconut Flour Pancakes (Keto, Gluten-Free)

What do coconut flour pancakes taste like?

Step by step instructions

How to make fluffy pancakes

Tips for making low carb pancakes

Other recipes to try