Keto Coconut Flour Pancakes

Looking for a tasty low carb breakfast recipe? Look no further! Here is an easy recipe for fluffy keto coconut flour pancakes. 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 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 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 pancake recipe 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 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.

Instructions

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.

Prepare batter

When you are making the batter for this pancake recipe, make sure to combine all of the wet inherits in a bowl first. Once all of that is combined, slowly add in the dry ingredients. This helps avoid lumps in your batter!

The batter should become very thick as the flour absorbs the liquid. You may need to let it sit for several minutes before using it.

Initial cooking

When it comes time to cook the pancakes, I recommend using an electric griddle with the temperature dial set at 325°F.

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.

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)

4.49 from 258 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.

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Course: Breakfast

Cuisine: American

Print Pin Review Recipe Save Recipe View Collections

Servings: 4

Calories: 189

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

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 within the post for more tips on making perfect pancakes. But note that an incorrect measurement is given for butter in the tutorial 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

Serving: 2pancakes | Calories: 189 | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 154mg | Sodium: 217mg | Potassium: 118mg | Fiber: 3g | Sugar: 1g | Vitamin A: 562IU | Calcium: 62mg | Iron: 1mg

Additional Info

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

Values

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(
    [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
)

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 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.

Updated on November 12, 2020, with clearer photos and recipe information. Originally published on September 17, 2010.