Looking for a tasty low carb breakfast recipe? Look no further! Here is an easy recipe for keto-friendly delicious coconut flour pancakes. Enjoy them with your favorite keto-friendly syrup or eat them plain.
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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 meal plan.
When deciding what kind of alternate low carb flour you are going to use to make pancakes, there is a couple of factors to consider. There are a lot of people with nut allergies who can’t have almonds, so almond flour is out. Sometimes, some of these packaged pancake flour mixes aren’t as keto-friendly as they could be. So it’s important to keep an eye on the ingredients (more on that below).
That’s why thee fluffy coconut flour pancakes are a terrific option for those who need a low carb breakfast recipe that’s also nut-free!
Using coconut 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.
This coconut flour recipe for pancakes is one of my go-to recipes for a fun family Sunday breakfast!
Why Coconut Flour?
Coconut flour looks and feels like regular wheat flour, but that’s where the similarity ends.
It has an appealing coconut scent, and because it is very absorbent, it requires more liquids than you would use to make a regular pancake batter.
A coconut flour pancake recipe also uses more eggs than wheat flour pancakes. If you try substituting eggs with milk or water, your pancake mix will fall apart once it hits the pan.
Aside from its handling, coconut flour has a rich texture and natural sweetness, meaning your keto coconut flour pancakes won’t need a lot of sweetening. It also has a lower glycemic index than traditional flours, making it ideal for keeping your blood sugar down.
Its lack of gluten and rich protein content makes it suitable for anyone on a grain-restrictive diet.
Ingredients
If you tend to bake a lot while on a low carb diet, you might have most of the ingredients on hand to make these coconut flour pancakes.
Scroll to the bottom of this post to find a printable recipe card that has the full list of ingredients you will need to make these fluffy keto pancakes.
Quick Tips:
- Want a less eggy flavor? Instead of using 3 eggs as the recipe calls, omit one egg and use 2 egg whites.
- This pancake batter will be thick. And, the longer it sits, the thicker the batter will get. If you need to thin it out, add a bit more heavy cream. If the batter is too thin, just add a little more coconut flour.
- Need dairy-free options? Use coconut oil instead of butter and almond milk (or coconut milk in carton) instead of heavy cream. To prevent crumbling, add ¼ teaspoon xanthan gum.
Video Tutorial
Here is a quick video tutorial I put together so you all can follow along and we can make these fluffy keto pancakes together! But note that an incorrect measurement is given for butter in the video so use the measurements provided in the ingredient list.
Recipe Instructions
When making keto pancakes with coconut flour, you need to add a bit more liquid and eggs. That’s because the coconut 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 on the thick side of things.
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 either almond or coconut milk if you also add some xanthan gum for thickening.
Pro Tip: By adding some extra baking powder or a little sparkling water can also make the pancakes much fluffier.
Prepare the Batter
When you are making the batter for this pancake recipe, make sure to combine all of the wet ingredients in a bowl first. Once all of that is combined thoroughly, slowly mix in the dry ingredients. Doing it this way helps avoid nasty lumps in your batter!
The batter should become very thick as the flour absorbs the liquid. You may need to let the mix sit for several minutes before using it to allow it to hydrate first.
Prep Cooking
When it comes time to cook the pancakes, I recommend using an electric griddle with the temperature dial set at 325 °F (163 °C).
Try your best to drop equal amounts of batter onto the hot cooking surface. Use about 3-4 tablespoons of batter for each pancake so you will end up with 8 pancakes. 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.
Final Cooking
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!
Serving Suggestions
When I make these pancakes for breakfast, I like to serve them with a dollop of butter and some low carb maple-flavored syrup. If I have time and all of the ingredients, I will sometimes whip up a batch of sugar-free blueberry syrup to drizzle over the top.
Quick Tips
- 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 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.
- Make sure your pan isn’t too hot. If the outside of your pancake is quickly browning but the inside is still raw, your pan is too hot!
FAQs
The entire recipe and instructions are at the bottom of this post. First, I want to answer some common questions about them.
Coconut flour pancakes are ideal for anyone on a low-carb, grain-free diet. You get just 4 grams of net carbs for every two tablespoons of coconut flour. Also, because the flour is slightly sweet, making sugar-free coconut flour pancakes is easier.
If you store coconut flour correctly, it can last for over 12 months. Make sure to store it in a cold, dark place where no moisture can get in. Regular flour has a shelf life of six to eight months, which makes coconut flour more economical.
The recipe includes vanilla extract and sweetener. Adding a little cinnamon can do the same. All of these ingredients can mask any coconut taste but these keto pancakes don’t have a strong coconut flavor anyway.
With my recipe, two fluffy, delicious keto coconut flour pancakes will deliver about 6 grams of carbs. A regular wheat flour pancake contains about 28 grams of carbs per pancake, which equals over 50 grams of carbs for two pancakes.
Packaged keto pancake mixes are available, but you can never know for sure what’s in them. Eliminate the mystery by making your pancakes from scratch!
Related recipes
Are you searching for more sweet keto breakfast ideas? Take a look at some of these long time favorites:
- Low Carb Almond Flour Pancakes is a great alternative to coconut flour. If you don’t have a nut allergy, I recommend trying this delicious recipe.
- Keto Fat Head Bagels is a great low-carb substitute for traditional bread if you are not in the mood for pancakes.
- Coconut Flour Waffles is another great breakfast recipe to make with coconut flour. Just dump all of the ingredients into a blender and pour the batter into a waffle maker.
- Low Carb Biscuits and Gravy is a brunch favorite! A warm biscuit topped with creamy, salty gravy? So yummy!
- Keto Cinnamon Rolls is the perfect breakfast recipe for a cold winter morning. Pair it with a cup of Starbucks apple spice drink to really bring out the cinnamon flavor.
Recipe
Coconut Flour Pancakes (Keto, Low-Carb)
Video
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
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
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
Updated on November 12, 2020, with clearer photos and recipe information. Originally published on September 17, 2010.
Janiya
OMG! These were amazing! After three other failed coconut flour pancakes recipes, I finally found the holy grail! Thank you for this lovely, easy to follow recipe. It’s genius that you explained about separating the dry batter from the wet ingredients, stirring together then letting the batter sit. That was the magic of this recipe! I omitted Stevia with almost 2 tbsp of honey, used almond milk instead of heavy cream, and added banana to the batter after letting it sit for thirty minutes. These pancakes came out so fluffy, cooked perfectly, and delicious! This is my only pancake mix moving forward. Thank you again! 🙂
Keith
Finally, a coconut flour recipe that does not suck. I read the notes and decided to do 2 whole eggs plus 2 egg whites. I also went savory and added a pinch more salt and no sweeteners. I also used sour cream as noted in the recipe. Kept them about 3 inches and cooked them very low and much longer than a normal pancake. Walla!
So good I am making another batch just 3 days later and will keep on hand to creating little hand sadwiches with my adobe spiced fall apart pulled beef pot roast. Yum. Thanks for the recipe it is top notch.
Cynthia
These have turned out to be my ABSOLUTE FAVORITE PANCAKES. I still make my Mom's homemade Blueberry Sauce... PLUS I add the berries to the mix. Wild berries are the best choice since they are A LOT more nutritious than the cultivated berries. Just found large size bags of frozen Wild Berries at Walmart... and it is WORTH the investment for my health.
Carla L
This is one of the better recipes. I accidentally added to much coconut flower, so I watered it down with a little more cream, they came out fluffy and tasty. I’m sharing with my friends. Thanks.
Agnes
Can I replace the 1/4 teaspoon of xanthan gum for thickening with Acacia gum (aka gum arabic)?
Lisa MarcAurele
Any thickener should be fine. You'll just have to test to determine the correct amount.
Mary
Can the batter be refrigerated overnight? If so, does it need to be in an airtight container? Also, if the batter is refrigerated, should I wait for the batter to come to room temperature before cooking?
Lisa MarcAurele
It should be okay but coconut flour does absorb liquid as it sits. You may need to add additional liquid if your batter is too thick after sitting in the refrigerator. The batter should also be fine to cook right from the refrigerator.
Samantha
When you say you can do 2 egg whites, do you mean in addition to one whole egg? I like my pancakes thin so I may do half sour cream half lactaid milk, hope they hold up
Ms. S
This is truly 5 stars and more!
Ms. S
Wow!
These are very tasty…
Thanks!
Frank
Tastes amazing! But...
Tried two times and breaks apart when flipping. Is there a way to stop this from happening? Followed your recipe
Lisa MarcAurele
You could try making the pancakes smaller as they cook faster and are easier to flip if they are only a few inches in diameter.
Wendy
I used 4 large eggs and they came out perfectly. I also enjoyed them without any maple syrup!
Don Ennis
Any modifications needed to use batter in a waffle maker?
Lisa MarcAurele
I think this one should work as is. I've used the batter successfully in a 4-inch waffle maker.
Steph
I added a little more flour this time & there’s not falling apart when I flip them.
Paco
Will this recipe still work if I substitute melted margarine for melted butter? How about olive oil instead of melted butter?
Lisa MarcAurele
It should work as you just need a fat in the batter but I haven't tried it myself to say for sure.
Paco
Thanks!
Michelle c
To start I do not do the Keto life style. I am watching my carbs and cutting out dairy - because I don't want to live in the bathroom anymore and have rashes- I am learning to cook and bake with nut flours and nut milk. . I am loving the new tastes. . Weekends are pancake and bacon days at my house. I googled a recipe for coconut flour pancakes and this popped up. Noticed it could be thicker if I wanted , so I added a Tablespoon of chia seeds to the dry ingredients and a mashed banana to the wet ingredients then let it sit 15 min . The thickness was perfect for my liking. The pancakes were delicious! Topped them with blueberries and pure maple syrup.
Follow the "flipping" instructions or the pancake will not flip over nicely without becoming a mess! It only happened on the first pancake. So happy I found this recipe and this site. I will be trying other recipes. Thank you for a wonderful brunch .
Lisa MarcAurele
Thanks for sharing! I'll have to try adding some chia seeds next time.
Grace
I love these pancakes!! They’re tender, light and fluffy.
When I first started keto I missed pancakes. So much tried the first coconut flour pancake recipe I came across and they were horrible. I haven’t tried again until today and your recipe will be my go to for pancakes. So delicious. Thank you.
Alexx
These were amazing ! I used almond milk, olive oil instead of butter, I didn't have any coconut oil on hand. I added the xantham gum and these were the PERFECT texture and flavor. Very happy to have this recipe in my back pocket now.
Cindy
Outstanding!!!!
I would make these if I was not on keto! These were better than the almond flour with coconut flour recipe.
I used Queen sugar free maple syrup, outstanding!!!!