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Low Carb Coconut Flour Pancakes (Keto, Gluten Free)

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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.

Coconut flour pancake recipe

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!

Whisking eggs into cream and butter mixture

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.

Adding coconut flour and baking powder

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.

Cooking coconut flour keto pancakes on griddle

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.

Fork slice of the keto pancakes made with coconut flour

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!

Close-up of the fluffy low carb coconut flour pancakes

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.

Coconut Flour Pancakes
Print Pin Review
4.49 from 152 votes

Low Carb Coconut Flour Pancakes

This easy recipe for fluffy gluten free pancakes is a tasty breakfast treat. Enjoy these low carb pancakes with your favorite low carb syrup or eat them plain.
Course Breakfast
Cuisine American
Keyword low carb pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 pancakes
Calories 77kcal
Author Lisa | Low Carb Yum

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
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!

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Notes

Original recipe called for 4 eggs, but experience has shown 3 is better and makes the pancakes less eggy. Also, additional cream can be added if batter is too thick.
Makes 12 small silver dollar sized pancakes. You'll get fewer pancakes if the size is bigger than 2-3 inches wide.
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 the temperature is right. This is also a good test to make adjustments to the batter if needed before cooking the entire batch.
Be sure to read the text and watch the tutorial video above the recipe card for more tips on making perfect pancakes.

Nutrition

Nutrition Facts
Low Carb Coconut Flour Pancakes
Amount Per Serving (1 pancake)
Calories 77 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 57mg 19%
Sodium 71mg 3%
Potassium 35mg 1%
Total Carbohydrates 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 1g 2%
Vitamin A 5%
Calcium 1.8%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Tried this recipe?Mention @lowcarbyum or tag #lowcarbyum!

About Lisa

Lisa at Low Carb Yum
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

© LowCarbYum.com

Unauthorized use and/or duplication of this material without express and written permission from this site’s owner, Lisa MarcAurele, is strictly prohibited.

Excerpts, single photos, and links may be used, provided that full and clear credit is given to LowCarbYum.com with appropriate and specific link back to the original content.

Post updated in January 2019. Originally published September 2010.

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Comments

  6. very 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!

    Reply


  8. These 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.

    Reply


  9. My 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!

    Reply


  10. Love it! I have been doing Atkins and these were such a treat. It is definitely a nice change from eggs and bacon.

    Reply


  12. Great 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.

    Reply


  13. I 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…

    Reply

  14. I really need a break down of the carb, protein and fiber count on these recipes.
    Am I missing where that info is located?

    Reply

  17. I 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. 😯

    Reply


  18. Just tried the recipe. Tasted great. Little gritty. Is that a side affect of yhe coconut flour itself? Any way to make it smoother?

    Reply


  19. I’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!

    Reply


  20. I’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.

    Reply


  22. I 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 .

    Reply


  23. I 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?

    Reply

  24. These 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!

    Reply


  25. Gritty 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.

    Reply


  26. Oh 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!

    Reply


  27. I 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.

    Reply

  28. Loved 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.

    Reply

  29. Made 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.

    Reply


  30. This 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!

    Reply


  31. I 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 🙂

    Reply


  32. The 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.

    Reply


  33. These 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!!!

    Reply


  34. As 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!

    Reply

    • When 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.

      Reply


    • People 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. 👍

      Reply


  35. Not 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.

    Reply


  36. I 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.

    Reply


  38. My 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!! 🙂

    Reply

    • I’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.

      Reply

  39. Please 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!

    Reply


  40. New follower here, I have made another pancake recipe using almond flour & they were good but thought I should try a coconut flour recipe too. Sure glad I did cause we much prefer this one. The texture was very close to regular pancakes & we both like the taste better. This one is a keeper! Thanks, I’ll be checking out your other recipes too.

    Reply


  41. OMG these were Sooo delicious. I only had half of the vanilla extract so added banana extract for the remainder with 2 small packets of Monk fruit sweetner and it was to die for! Thanks for the recipe .

    Reply


  42. this is by far the best tasting coconut flour pancakes ive ever tried. They don’t taste egg and have the closest to a normal pancake texture. My only complaint (and I’m wondering if we could all brainstorm here) how can we make it less crumbly and stick together better (without having to add an extra egg). Im wondering about flax? Hmm

    Reply

  43. This was my first low carb pancake recipe I tried, and I loved it! So delicious. I used monk fruit sweetener in batter and monk fruit syrup and butter in top. This entire batch was two filling servings for me. I ended up making 8 pancakes of slightly varying sizes.

    Reply


  44. Have to say, these are best alternative pancakes I’ve came across! I’m not a fan of coconut flour due to the texture, but it really didn’t bother me here. I made it exactly as is and this is th first time I have not thrown the batter away after cooking one pancake. The only additions I might try in the future is maybe a touch more salt and add some cinnamon to the batter. I cooked bacon and let the batter sit while I did that. It was perfect. Mine did not turn out as fluffy as yours did, but I also didn’t use the pancake ring and mine came out about 1.5 times your size (calculated on amount of servings), due to the running in the pan. Can see where the ring will come in handy next time! Thank you for this great recipe!

    Reply


  46. Thank you Soooooo much! I have started a diet that my dietitian has recommended, low carb/high protein. I love pancakes and so does my family. I have tried other pancake reciepies…..blah. I tried these pancakes this morning and the kids and I love them. I didn’t have coconut flour, I used Almond flour (that’s what I had on hand). I will do this recipe again, after I get some coconut flour. If they taste this wonderful with almond flour, I can imagine how great they’ll taste with coconut flour. This recipe is a keeper…….YUMMMMM!!!!

    Reply


      • I cant stand the taste of coconut flour because I just dont care for it. I used almond flour instead, cut the recipe in half and made one giant pancake. It was only 4 carbs! I used two eggs and that made it too eggy, next time I’ll cut it down to one. It was very delicious and I had no issues cooking it. Wish I could upload a picture at the awesomeness.

        Reply


  47. Hi… when I saw the picture of these pancakes, I just knew I had to give them a try. I woke up this morning craving blueberry pancakes and because I cannot eat wheat I went on search for fluffy coconut flour pancakes and yours came up.

    So I made them and I have to say I have tried several other recipes only to have them dumped in the trash. The batter’s that I made came out quite sick however when I place it on my griddle they did send out and we’re much thinner than yours. But in comparison to all of the other coconut flour recipes I have tried these are by far superior!

    I made my mother’s homemade blueberry maple syrup sauce slice up some bananas because between you and I I was also craving blueberry banana bread … LOL… SO I KILLED TWO BIRDS WITH ONE STONE!

    Mom’s blueberry sausage made with fresh blueberries and I just dumped one pint container into a small saucepan with a little bit of water maybe not even halfway cover them and simmer them until they just start to pop so you have to watch him cuz it will happen quickly. then you add maple syrup the real stuff not the store bought fake maple syrup, a little bit of butter I choose to use ghee, and I second it with kuzu root but you can use whatever thickener of choice you prefer like cornstarch. I like the kuzu root because it will thicken as it cooking sometimes you have to remove the pan from the stove cuz it will get too thick to quickly he has to watch it but let me tell you these are AMAZING!

    OH,. one other detail I subbed out the heavy cream for Greek yogurt!

    Reply


      • I made a variation today. I love blueberry banana bread. A friend of mine gave me her recipe & I will say, it is always a hit. Basically add a cup of fresh berries to your banana bread batter and bake.

        For the pancakes I doubled the amount of baking powder, and I used condensed coconut milk in place of cream this time.

        While the batter was set aside to thicken I mashed 1/2 of a ripe banana, then mixed that into the batter. I folded in fresh blueberries, and made the pancakes.

        I also made the same blueberry sauce again.

        With the other half of the banana, I separated it into the three natural sections that bananas have and cut these into small chunks

        I put some of the banana chunks on top of the cooked pancakes, added the homemade blueberry sauce… And it was quite good!

        Reply

    • I used 2 eggs instead of three. I also used Perrier mineral water and ½ tsp baking powder, Swerve sweetener, and coconut milk. You may even want to increase the extract you use. With all that, the pancakes will have the consistency of a blintz or crepe. It was trail and error with the heat as well. I burned the 1st one. The type of range/stove you have and altitude will also be a variable. They take longer to flip. I wonder if milling the coconut flour again, to the consistency of matcha tea, will give a more silky texture? Has anyone tried that? I’m going to try aramanth to see if it changes the texture and heavy cream next time. As is, they are a welcome change from the sterile diet for diabetics. I had mine with a piece of beef sausage and Smucker’s diet maple syrup. I was given really bad pancakes with this syrup, while in the hospital, but the syrup and butter made them edible. No bad after taste. I called the dietician for the brand. They work well with this recipe.
      Good luck…

      Reply


  48. I have stalked LC recipes for years and this is the first time I simply HAD to comment. WOW! And first time something made with coconut flour didn’t taste like I made something with coconut flour!
    I may be eating all the pancakes so I hope your recipe was serving size=1!!!!!!

    Warning: if you keep the batter thick, you increase the slight burn probability waiting for it to cook enough to flip…

    THANK YOU FOR SAVING BREAKFAST TIME FOR ME!

    Reply

    • It’s best to smooth out the pancakes on the griddle or pan to flatten out the batter a bit. I just made a video that I’ll be posting soon showing exactly how I make this recipe at home.

      Reply


      • Hi, I loved the taste and consistency, but I didn’t flatten out the batter and tried to flip to soon. Most of the pancakes fell apart. My baking powder was probably too old. I’m not sure what happened, but I will definitely try them again. How many servings are in this recipe?

        Thanks for the recipe!

        Reply

  49. Fabulous!!! Used monkfruit sweetener instead of stevia. Letting the batter sit for minimally 20 minutes will make a big difference. It lets it thicken a bit. I made the pancakes not to big so the would flip easier. No issues.
    My husband and I truly miss stuff like this on a keto diet and these pancakes really hit the spot. These will be our go to recipe for sure.

    Reply

  50. This was absolutely fantastic! I loved it! The only thing is I had to use heavy whipping cream instead of heavy cream, but it was perfect!

    Reply

  52. I followed this recipe almost exactly except I used almond flour instead of coconut flour. For those of you that were commenting that the gritty texture was unpleasant I highly recommend trying this! The only difference was, I added more flour and a bit more vanilla. Try it!! Delish!!!

    Reply


  53. I loved these and so did my toddler. I substituted 1 Tbsp of Golden Lakanto for the stevia packet. You should definitely try with the Lakanto maple syrup. I mixed the batter very well until there were no clumps at all and let it sit to thicken. Not all coconut flours are made the same. I used an organic coconut flour that I keep fresh (and moist) in the fridge. They tasted buttery.

    Reply

  54. Wow, loved these! First Keto style pancakes I’ve really liked, thank you so much for the recipe!

    Reply


  55. These were just ok. The pancakes, while they rise were pretty gritty. When I hear something described as “fluffy” I think “soft” this are not. Also, the nutritional are off. If you use 1/4 c batter for each pancake (which is a regular size) it makes 7 pancakes (not 12). For each pancake 127 calories, 3.5g carbs 10.9g fat 3.6g protein. This matters if your counting calories or macros. Maybe this recipe was making half dollars sized? I may try it again and fuss with the recipe using suggestions by others.

    Reply

    • The recipe does count a serving as three small pancakes. There can be variations in coconut flour that requires some adjusting.

      Reply

  56. First time using coconut flour and first keto pancake recipe! Topped with butter and Walden’s syrup. My tastebuds are very happy. Thank you!!!!!

    Reply


  57. I agree with everyone who said this was eggy. It tasted like an egg omelet. I followed the instructions exactly and they were barely edible to me. Maybe I will try to tweak it next time but these definitely weren’t like real pancakes. Not even close.

    Reply


    • I found the same eggy issue. They were not fluffy and took forever to cook on each side without bubbles. Because they were turning quite brown, I flipped them before ready and they fell to mush. I lowered the temp for next batch and still over browned before I could flip. This is pretty much the first recipe fail I’ve ever had. I can’t figure out what I did wrong!!

      Reply

      • Was your batter really thick? It should be thick before putting on the griddle or skillet. So thick that you will need to spread it out a bit with a rubber spatula or spoon. I also set my griddle to 325°F and they do not brown too quickly. So your cooking temperature may be off if the inside isn’t cooking with the outside being browned.

        Reply


  58. I just made these this morning. We started the Keto diet about 2 weeks ago and it’s been an amazing change for us, but we were getting tired of bacon and eggs or smoothies for breakfast. This was a delicious, welcome change. I boiled some frozen, sliced, unsweetened strawberries with stevia for the syrup and my daughter said it tasted like Christmas!

    Reply


  59. I made them today. My family loved them but we couldn’t get them to be fluffy and in order for them to not burn we had to flip them before we should have so they’d fall apart which isn’t a big deal because they’re gonna get cut up anyways but they tasted great and I ate them as is. And some strawberries on the side.

    Reply


  60. I made these this morning almost exactly as listed. I didn’t have heavy cream so I used some Silk coconut milk instead. They turned out wonderful! Thanks for a great recipe!

    Reply


  62. I added 1tbsp milled flax to heighten the fibre and it added a lovely nutty flavour!
    These are brilliant and a life saver on my 4th day on Keto – the cravings are killing me

    Reply


  63. Not sure if I did anything wrong — followed the recipe exactly as it said, although I had to add heavy cream because it was too thick.

    In the end, it tasted just like an omelette. The egg was overwhelming. Even with a little peanut butter or jam on top wasn’t enough to override the egginess, it just made it a bad combo.

    Reply


  64. Followed recipe using sour cream, added juice and zest from half a lemon: DELISH! Topped with sugar free raspberry compote.

    Reply


  65. These were quite yummy! Nice texture! I liked them better than the carb quick I just started using! Will be making them again. Thanks for sharing.

    Reply


  67. I enjoyed this recipe, thanks for sharing! Modifications I made were no sweetener, added cinnamon, and for fat – used what I had on hand – 1/8 c full fat yogurt and 1-8 c half and half.
    For those who commented these were gritty and eggy – a few thoughts:
    First, you are making a coconut flour pancake – in no way should you expect that coconut flour will mimic the texture of wheat flour perfectly. Coconut flour is not wheat flour – different entirely. Wheat has gluten; Coconut flour is gluten free, therefore needing more binding agents (eggs) to help hold it together. That is part of the trade off. Embrace the crepe-like egginess. Adjust your expectations.
    Regarding grit – I have found that coconut flour performs best when sifted first. So, if you don’t sift, give it a whirl!

    Reply


  68. I am wondering if you can use half & half instead of heavy cream?

    also about how long did you cook them on each side?

    Reply


    • I used what i had in the fridge- Mexican table cream which is a thicker than heavy cream. I also added 1 table spoon of water and let the batter sit for a while while the griddle heated. I got perfectly fluffy pancakes! I like to tweak recipes to adjust to my taste but this was a great recipe to begin with.

      Reply


  70. These are delicious! And so easy to make. They’re fluffy just like regular pancakes….and if you thin the batter with too much water (like I sometimes do, oops!), they come out a little more crepe-like, but still delicious. I even like the leftovers cold with a little whipped cream cheese. Made a double batch this morning to have non-egg breakfasts for a few days. May try freezing some. Thanks!

    Reply


  71. I made these pancakes this morning for the first time and they were delicious!
    I followed the recipe exactly as it was written and they turned out fluffy and light.
    (I did add additional heavy whipping cream as they recipe suggested, to thin the batter a little.)
    We put a little Smuckers Sugar-Free Breakfast syrup on them, but honestly,
    they would have been yummy without it!
    I will definitely be making these again!
    Thanks for the recipe!

    Reply


  72. These were yummy, but only made four pancakes at 5” diameter. I ate 3, and that totals 718 calories. Quite a huge difference from the calories listed!! 😳

    Reply

  73. Thank you for sharing this and other recipes. Our family is moving towards a healthier eating regimine and these are helping us to enjoy along the way!

    Reply


  74. The first time I made these they were delicious!!! I followed the recipe exactly then thinned the batter with cream.
    Today when I made them, I thinned the batter with water because I was low on cream. The batter instantly changed in appearance and became curdled looking! When cooked, they had an odd gritty texture. All cream from now on for us!

    Reply


  76. This recipe was the best low carb pancake recipe I’ve tried so far and I’ve tried about 5. It was easy to make and the pancakes cooked up great. Unfortunately I did not like them, but I think that is just me. I think I’ve come to the realization from trying to bake / cook with coconut flour that I just don’t care for it. These were less eggy and more buttery and fluffier than other pancake recipes I’ve tried so that was great but I just can’t get past the coconut flour I guess. 4 stars for a great recipe though. Thanks! I look forward to trying more of your recipes!!

    Reply

  77. First time trying anything with coconut flour, and it was good! I used three eggs and I felt it was still a bit eggy, but I think it’s really a good substitute for regular pancakes.

    Reply


      • Made this recipe today and I used strained low fat Greek yogurt, just because. They where really hard to keep together they kept falling apart. What that my fault ? And also made my stomach kinda off . Do you think it’s because of all the fiber?. Or did I just eat my pancakes raw , because the consistency was more or like a angel cake

        Reply

        • I find the pancakes are best when made with heavy cream, but some have been successful using sour cream. It’s never been tried with yogurt.

          Reply

  80. Can I use just two eggs instead of 4 because I don’t like the eggy taste? Or does it not have the eggy taste? Because I am really sensitive to that eggy taste?

    Reply

    • The recipe calls for 3 eggs and an additional one if too thick. You could try adding more cream to thin the batter, but the batter should be somewhat thick. Coconut flour does require a lot of eggs so without testing, I can’t say for sure if it would be okay. I personally don’t find the pancakes eggy.

      Reply


  81. Can’t handle how good these are. The sweetness from the coconut especially when you cook them with spray coconut oil is awesome doesn’t even need syrup. Some fresh strawberries on top really makes it! If you use low fat sour cream and unsweetened applesauce instead of butter you can get the calorie count down to 40 cal a pancake. That’s o can’t handle how good these are. The sweetness from the coconut especially when you cook them with spray coconut oil is awesome doesn’t even need syrup. Some fresh strawberries on top really makes it! I used low fat sour cream, instead of heavy cream…and 1/8 cup unsweetened applesauce instead of butter it brought the calorie count down to 40 cal a pancake and bigger pancakes too. That about 1 SP per pancake!!!! If you follow WW.

    Reply

    • Lol the idea is to keep them low carb. Using low fat sour cream and applesauce would increase the carb count significantly. Definitely wouldn’t be okay for a keto diet.
      Fat is not the enemy on these diets!
      Also I used a sugar free maple syrup sweetened with sucralose. Super good! 🙂

      Reply


  82. I made these today and I loved them! I’ve tried other recipes, but didn’t care for them. This one is a keeper! Thank you!

    Reply


  85. Just tried this for my first attempt at any pancakes using something other than regular flour. I have Wild Harvest coconut flour, and so I wantes to make pancakes.

    I doubled the heavy cream, baking powder and vanilla. I skipped stevia. Not a fan of it. I just used 1 tsp of sugar since this will be an every once in a great while thing for me. Everything else I kept the same.

    Cooks up well. Used butter in the frying pan. Tasted great. I got 7 pancakes from the batter. Even my son loves them!

    Thanks for posting!!! ❤️

    Reply


  86. Made these today but with sour cream instead of heavy cream (altho
    I did use a little heavy cream to help thin it out a little at the end) and using 1 1/2 tsp Pyure for the stevia. Turned out yummy!

    Reply


  88. Hi Lisa,
    I have made these a ton of times now and adore them. My question is on carb count. I put the 8 carb for coconut flour, but everything else says 0 carb… heavy cream, eggs too. How do you come up with the carb count? Please and thank you.

    Tina

    Reply

    • There is carbohydrates in eggs and heavy cream. Whatever your using to track may not be adding the “trace carbs” in. For instance 2 tablespoons of heavy cream has 0.8 carbs.

      Reply


      • I am assuming that you would take the total carb count for recipe and divide by the number of pancakes you come up to determine per pancake carb count.

        Reply

  89. Hey Lisa!
    I must say this is the BEST lchf pancake recipe I have ever had. I’ve had plenty and thrown it out. My son and hubby ate them and went back for more. Thank you, thank you, thank you!!!

    Reply


  90. As the old saying goes, just because it walks like a duck doesn’t mean it’s a duck. I tried these this morning, added some blueberries for a sweeter taste. While cooking they looked just like regular pancakes, that’s where the similarity stopped. This is the second recipe I have tried using coconut flour the first went into the garbage, this one made it to the plate.. I guess i’m not a fan of coconut flour, the pancakes were a bit gritty, half way through the stack the plate leaned toward the waste basket and they slid in…end of story!

    Reply


  91. Made these today & YUM!!!! My kids were jealous of my low carb pancakes and wanted to try them. They said these are their new favorites. Thanks for the great recipe!

    Reply


  92. I have a serious sweet tooth, my boyfriend does not. I didn’t enjoy these pancakes on their own but my boyfriend really liked them. He eats them with cheese melted on top! The texture was similar to a wet, slightly gritty pancake, maybe even french toast. I cooked mine in butter so they did have a nice butter flavor but the egginess was still there. They did get the nice crispy brown edges like pancakes and were “spongey” like a pancake. I think if I make them again, I will add more sugar substitute, maybe some cream cheese, and use one less egg. Thank you for the recipe!

    Reply


  94. Looks like a great recipe! Inwant to try it. But I’m allergic to stevia, do you think I could use Whey-Low instead? (wheylow dot com)

    Reply


  95. Great recipe!! Type2 diabetic here. Great to have a pancake again with out all the carbs!! THANK YOU for sharing this! BRAVO ZULU! Well Done!

    Reply


  96. Made these today. Let me tell you, these ARE GREAT!! TYPE2 diabetic, and it was do good to eat a pancake again without all the carbs!! THANK YOU THANK YOU!! Wonderful!! Can’t tell the difference between these and regular high carb pancakes! Great!!!!

    Reply


  97. I have tried several coconut flour pancake recipes and this one is a keeper! The best I ever tried! I used sour cream and used 1 tsp. vanilla and 1 tsp. baking powder. Also added 1 1/2 pkg. stevia. The other recipes were not fluffy and tasted terrible. This one is actually delicious! Thank you!

    Reply

  98. I made these, first off delish. But my question is the serving size for this recipe is 12? So basically that’s 1 tablespoon per pancake? So about a sandollar size pancake?

    Reply


  99. I thought these were great! I’m on Keto and I just love sweets in the morning . I was so sick of eggs. They reminded me a little of French toast which is a plus.

    Reply


  100. Hi, I made these pancakes this morning and the taste was good but the texture is gritty and they kinda just fall apart in your mouth. Should I have done something different

    Reply

    • It could be your ingredients. The coconut flour should be very fine so it isn’t gritty. I’m not sure why you’re getting a gritty texture. I’ve used Anthony’s and Better Body coconut flour without issue.

      Reply

  102. I have been searching for a great coconut flour pancake recipe because my son loves pancakes but we’re trying to go gluten free. My oldest son is allergic to eggs however , sorry if this has already been asked but, does anyone know if there is a way to substitute the eggs? I suppose it wouldn’t be good if they were left out?

    Reply


  103. Hi! Mine did not turn out too well. BUT, I am new to trying to bake low carb substitutes. I usually just go without anything remotely like bread. I also didn’t have heavy cream so I used 1/2 and 1/2. The batter was lumpy and grainy and didn’t hold together. However, I read through the comments and saw many areas where I could improve my technique. I also think I cooked them too hot. So many fails for this newbie. I am going to try them again with sour cream and overall just being more careful. The best part was that I was going to manually add the recipe to my calorie tracking app but it was already in there! So great. Thank you.

    Reply

    • Sour cream is a better sub than half and half. The pancakes don’t work so well if you use a thinner liquid. And, definitely cook at a lower griddle temp.

      Reply


  104. Ok. So I’ve really missed pancakes (and grits) since going keto a few months ago. I’ve tried several pancake recipes that said “the best!” Not. 🙄 But this one? The best. Texture is the closest to flour pancakes. Not eggy. And I like to brown and crispy the outside of pancakes. This is the first keto one that has allowed this! Yay. I also discovered that the batter will stay nicely a few days in the frig. This is a keeper that I’ve shared with others. ☺️ Now if you could just give this southern girl some keto grits! 🤣 Thanks so much! ❤️🎁

    Reply


  105. Finally a coconut flour recipe that worked! I tried 3-4 before yours and the end result was never anything that looked like pancakes. Yours was good though. Topped them with fruit, very satisfying.

    Reply


  106. I saw this recipe online and decided that we were having pancakes for dinner. These came out great and so much better than the other coconut flour pancakes I have made! My kids loved them. I doubled the recipe, but only had 5 eggs, so I used some extra cream and water to thin the batter. I wasn’t sure how that would affect the pancakes, but they still came out light and fluffy. Definitely keeping this recipe in rotation! Thanks!

    Reply

      • These didn’t work for me. It was a big pile of broken pieces of pancakes. The batter consistency was not right either, very thick. I had to water down with a mixture of cup of water and coconut milk. Although in hindsight if I left it that thick maybe it would not have fallen apart upon flipping. I did sub the eggs for flax eggs, that’s the only thing I changed. I feel coconut flour pancakes are not meant to be. I have looked at many other recipe’s reviews and they all had similar problems with consistency.

        Reply

          • I had a grand son that allergy for eggs so I use Knox unflavored gelatine when ever bake or cook any thing with eggs I use the gelatine olga

          • Thanks Olga. I’ve had mixed results with gelatin. But, I have been successful baking eggless pancakes using gelatin. Maybe I just need more experimenting.


  107. YUM! I love that these use coconut flour as I always find almond flour so dense in pancakes. Huge hit with the fam, and everyone is exited to now have a fluffy, true-to-life pancake!

    Reply


  109. This is sooo goood
    You should try it with some melted chocolate and whipping cream
    I ate with some no bake cheesecake . Such a random combination but i made it in the same day . So i do eat it together 🙂

    Reply


  110. Just made these! Color/shape was spot on, and the texture was nice. However, most of them were quite flat. Should i up the baking powder a bit? Also, has anyone tried subbing in some oat fiber (maybe 1/3 of total flour) to lower the net carbs a bit and taste a bit less coconut-ey?
    Thanks again!

    Reply

    • Oat fiber is a great add. But, you’ll need about 3-4 times as much to replace part of the coconut flour. Also, more baking powder should give a better rise.

      Reply


  111. Sorry if it has already been asked but I noticed you mentioned that a serving size is 3 small pancakes. Does the 74 calories apply to all 3 pancakes or 74 calories for each individual pancake?

    Reply


  112. Wonderful flavour and texture!! I do wish each serving made a larger pancake, but 3 small pancakes does satisfy. I used Lakanto (monk fruit) instead of stevia because I prefer the taste, and it turned out wonderfully!! The rest of the batch will go into the freezer for future breakfasts!

    Reply


  113. I used half coconut flour and half almond flour. I reduced the eggs to two. The pancakes were so light and fluffy and didn’t have that “eggy” taste. I’ve made these several times. So good.

    Reply


  114. I never comment on recipes I try but I had to comment on this one.

    I made these last night for the first time. Never cooked with coconut flour before so did not know what to expect in regards to taste. I am new to the whole low carb or Keto diet.

    But holy cow they were fantastic!! I was able to find some sugar free syrup in my local grocery store. And man were they good.

    Going to have to buy the big bag of Coconut flour as I will be having these for breakfast for now on!

    Thanks for the great recipe

    Rich

    Reply

    • Thanks for commenting! It means a lot that you took the time to let us know how the recipe worked out. I prefer this recipe over the almond flour one.

      Reply


  115. I haven’t made or eaten much in terms of strict keto or paleo recipes, so I question my own appraisal in terms of how reasonable my expectations are when using limited and alternative ingredients. But I like to experiment in the kitchen, so my repetoire frequently includes “fringe” ingredients like matcha, nut butters and various untraditional flours, and I look for recipes that let me try them.
    I used 3 eggs and a smidge of fresh buttermilk with my cream, and I still found the recipe to be a little bit eggy. I noticed this more when I tried to hurry up the process and cranked the heat to medium. Whoops! Can’t do that with these. I singed the delicate egg and tasted that crisp burned egg flavor. It was a little messy for a first timer trying to learn the ropes of grittier flour and egg forward flapjacks, but I still ended up with an empty plate of crumbs and maple syrup so I have to give it 4 stars instead of 3 🙂

    Reply

    • It is best to lower the heat for these pancakes so it cooks well inside without burning the inside. Thanks for sharing your experience with the recipe!

      Reply


  116. Does anyone know the amount for a sing serving? I tried my best but .1 cups of everything doesn’t give me much to go on. it tasted good, however… It didn’t stay together. it just turned into nothing but crumbles. it’s not dry, that’s for sure, and it tastes amazing with the syrup I made, buttt…. yeah, crumbly. kinda feels liek I made a pie crust.

    Reply

    • It sounds like there wasn’t enough liquid. You may need to add in another egg or reduce the amount of coconut flour. A serving is 3 small pancakes or 1-2 larger ones.

      Reply

      • I live at sea level. I read through the commend and added a squirt of lemon juice to the whipping cream and a half teaspoon of soda and an 8th teaspoon of Xantham gum. I beat the batter up and it was too thick. Added one more egg and it was perfect
        Using a 1/8 measure I was able to get 12 pancakes. They looked on the small side from what I was used to eating but ate 3 with a strip of bacon (I could always get more ). Wow it was enough and I will have 3 more meals in the freezer. Happy happy!

        Reply


  117. Thank you so much for this recipe! They were so good that I doubted they could possibly be low carb, lol. I did add a 1/4 tsp of Xantham Gum, and used salted butter instead of unsalted as I didn’t have any on hand. They weren’t as pretty as yours, but I prefer misshapen pancakes😜.

    Reply

  118. I’ve made these twice and really really like them. They were so fluffy! Thank you so much, Lisa! I’ve had SUCH a craving for pancakes since I’ve been keto and needed this so badly! 🙂 I never have unsalted butter around, so I used regular butter and just a tiny pinch of added salt. They were perfect! The second time I made them, I wanted to play with flavor, so I added orange essential oil and it was so delicious! I also don’t have sugar free syrups around, so I sprinkled mine with erythritol and cinnamon.

    For those complaining about the coarseness of coconut flour, it’s the brand of coconut flour you’re using. A finer grind is what you need. I use Coconut Secret Raw Coconut Flour, it’s ground to a powder. In the past, I’ve had coarse coconut flour too, but found that grinding it in a coffee grinder fixed the problem. Next time I just bought better coconut flour. (Coconut flour will never be as silky as wheat flour, but if you have to give up wheat, it’s a true blessing to have a good, fine coconut flour on hand.)

    Reply

    • Great tip on the coconut flour. I have been using Anthony’s and Better Body. I usually use salted butter, but others may think it’s too salty.

      Reply


  119. Oh my goodness these are soooo yummy! I love cream cheese so I used 2 tablespoons of butter and 2 tablespoons of cream cheese. Delicious! These are my new go-to pancakes!!!!!

    Reply


  120. Yum! These were good. Used sour cream. Silicone ring would have made close to 12. Just putting in pan I got 9. Great texture and pancake like. Cook on really low heat and don’t flip till slightly set on topside. Thanks for recipe!

    Reply


  121. these were pretty darn good. we are doing the atkins diet and was looking for something different for breakfast. made half a recipe to see how they came out. the little pancakes filled the bill nicely.

    Reply

  122. Wouldn’t these be carb free? The amount of fiber outnumbers the amount of carbs, by quite a bit in coconut flour

    Reply


      • Do you know approx how many carbs are in one pancake? Even a wild guess??
        I made them for the whole family- big winner!
        I added half a tsp of Maple extract and another of Hazelnut extract (didint have Vanilla). Please respond about the Carb count so I can add it to my calculator! Cuz I’ll be having these every week!

        Reply


  123. I followed the recipe exactly as it was listed. I really enjoyed them. Thank you so much for sharing this recipe.

    Reply


  124. The recipe only made three pancakes. It must make twelve if you make very small pancakes. The texture is somewhat dry and crumbly in your mouth. I suppose the solution is an extra egg, but this recipe is already loaded with eggs and other fats. The amount of flour is nominal compared to all the dairy. Low carb is great, but not when it results in pancakes that have over ten grams of fat per pancake (unless you make very small pancakes and only eat one, which doesn’t sound filling at all).

    Reply

    • It may have been your coconut flour. Some is more absorbant than others. And, if the batter was thick, it’s best to add in more liquid. I prefer making small silver dollar pancakes and I typically get 10-12 of which 3 is a filling serving that is equivalent to one large pancake.

      Reply

    • Many who follow a low carb diet are also trying to get more good fats in their diet, so this recipe with the eggs and butter is perfect. For health reasons, my doctor has me following a ketogenic diet and these fit perfectly into that. Fat is good for the body and brain and health.

      Also, she did say the recipe makes 12 2-3 inch pancakes. That means you were supposed to make them small.

      Reply


      • I tried them last night . I got 8 & yes they were small but after 2, I was full. I used coconut sugar, 2% milk as I didn’t have sour cream, no water, added some chocolate chips & a thawed frozen banana. Made them lower in carbs. Careful not have fire high. Med is kinda high.
        After months of doing w/o flour, Yum.

        Reply

  127. I should have used 4 eggs instead of 3. They were thick. I added a little more cream. They were hard to flip over. Made a mess. Tasted good though. I ate them with marscapone cream cheese and strawberries.

    Reply


  128. These were yum. For the people who find them flat, maybe use a little lemon juice in the cream and then add 1/2 teaspoon of baking soda in addition to the baking powder to the dry ingredients. Plus I used the tinest bit of xantham gum also. Had to add a little water to the batter for second batch but I usually have to thin down regular pancakes also. Mine had plenty of lift while cooking. I didn’t expect them to be like regular pancakes but they sure are are a treat when you are low carbing. Thanks for the recipe!

    Reply


  129. These are awesome !! I used an egg ring (about 6 in wide) purchased from BB&B… loved it ! Made them thicker than the first time I tried this recipe . Thanks Lisa !!

    Reply

  130. These were great! I only got eight pancakes out of the batch, but so worth it. I also substituted 1/4 cup applesauce instead of the butter to cut calories, they were still great! And I substituted stevia for 3/4 teaspoon Agave. Will definitely make these again!

    Reply

  131. These pancakes are seriously delicious. I ate them all. The entire batch… in one sitting. No way you can eat just one. I’m going to make them again now, but might only make a half batch because I have NO SELF CONTROL 😬

    Reply

    • I eat 3 at a time, and they are small. But, I used to have trouble eating just a few. That’s why I freeze them in 3 piece servings so I don’t overeat them.

      Reply


  132. Made these this morning and enjoyed them! I’ve been doing keto x 6 1/2 weeks, so this was a really nice “sweet” treat. I did add a tad more cream because my batter looked too thick. Maybe 1 or 2 Tbsp more. I was thinking I could try it next time with a little toasted unsweetened coconut flakes added. Do you think that could/would be good or even work? The texture, of course, is different because of the change in flour, but I’m very happy to have found your recipe! Thank you. Was also thinking of adding a little ricotta cheese or softened cream cheese to the batter. Soooo many possibilities!!! Can’t wait for next time. Great idea to make a big batch n save in freezer for easy breakfast or snacks. I like the idea of the peanut powder to switch it up a little, too. #happygirl

    Reply


      • This is my second time making them. They remind me of my mom’s pancakes. I used ricotta instead of cream this time around. Also added a bit of bubbly mineral water to thin out the batter and help with the rise . Omitted the sweetner because I don’t think it makes a difference, plus I use Lakanto syrup for afterwards. Yummy, yummy.

        Reply

        • It definitely doesn’t need the sweetener, but I find it enhances the taste. Coconut flour is a bit sweet. I’ve got some ricotta in the fridge so may give that a try.

          Reply


  133. I remember making these a few months back and the salt was too much, I knew it would be too much but I went against my baking instinct.
    Tried them and gain with far less salt and they’re a hit with the family. They’re great absolutely among the top 2 best recipes I’ve used.

    Reply

    • I have received that comment a lot so I adjusted the recipe to use less salt (it’s only 1/4 teaspoon whereas it used to be 1/2).

      Reply


  135. Unfortunately these are no for me. I’m new to keto and never used alternative flours before. I think my coconut flour is too coarse? Its almost like dessicated coconut but smaller pieces . I used only 2 large eggs and its very eggy more than French toast which is sorta the consistency of my pancakes! Not fluffy and soft as pictured. I used whipping cream. The batter was thick at first then I added the flour and it separated I had to keep mixing each spoonful. I had to use double the flour to get it thick enough to spoon as in the video. They do cook and hold together and are edible but I am very dissatisfied with my outcome. Maybe I did something wrong or my ingredients but 😢

    Reply

    • It sounds like your flour wasn’t true coconut flour. Sometimes ground up dessicated coconut is sold as coconut flour, but it’s not the same thing.

      Reply

    • Agreed! Made these today & they were awful. Used all ingredients mentioned & they all but crumbled in the pan when trying to flip over. Will search more recipes. This one is thumbs down.

      Reply


      • I made these exactly as the recipe reads, except less salt and more cream. Didn’t have any trouble with texture, crumbling, or taste. I could have eaten the entire dozen!
        Maybe you should try again. Or, altitude can play a role. Do you live at a high altitude?

        Reply

        • I was worried that My batter was too thick and it appeared as if the butter was separating but I went ahead and tried to cook them anyway without thinning. I dropped a large spoonful of batter in the pan since it was too thick to pour and as the pancake cooked the batter got smoother and they cooked up great.

          Reply


  136. Made these today. They were perfect. I have to find the little round things to make the perfectly round pancakes. I used mine for a vehicle for my taco meat ,cheese ,and sour cream. I will use it for its true purpose this Saturday. This is a keeper.

    Reply


  137. These are the best low carb pancakes I’ve come across so far. I didn’t have low carb syrup so I just used a little cream cheese. Delicious! Thanks for the recipe 🙂

    Reply


  138. Delicious and easy to make. I never keep salted butter, so there was no salt taste to me at all. I sprinkled cinnamon, and I added my own no sugar peanut butter for more protein. I also used Pyure as my sweetener. I made them “low and slow” on my griddle sprayed with coconut oil (about 250 degrees.) If you’re using to low carb recipes, these are a cinch! Would pair perfectly with collagen coffee for a breakfast meal. This recipe is a keeper. I’ll be stocking my freezer for when baby comes in 2 weeks!

    Reply

  139. I’m going to use Costco extra large eggs because that’s what we buy.. should I reduce to 2? Or still use 3?

    Reply


  140. I just made these pancake..They’re pretty good !..They kinda taste like french toast too which I find yummy and they were fluffy ^^ ..I used salted butter and didn’t add the salt & they came out well..Thank you for this recipe. This is my first low carb pancake recipe I’ve tried and I will make it again♥

    Reply


  141. These were easy to make, quite fluffy, and decent texture for a true pancake substitute. They weren’t too eggy or coconut flavored, BUT they were EXTREMELY salty. I should have read the comments before, but noticed you mentioned to use unsalted butter. You probably should put that in the actual recipe. I’ll be making these again, but with half the salt and unsalted butter.

    Reply


  142. Wow! After many, MANY ATROCIOUS low carb anything recipies, I must say that these were delicious! ❤️ I have thought about giving up many times despite good losses because the recipies are so awful, plus I can’t stand Stevia! The only tweak I did was use a single Splenda pack and add cinnamon. I will be following since you are one of the only ones I’ve liked ! Thanks for posting this!

    Reply


  143. Mine had quite a coarse texture. Plus they turned out way darker than yours, even on very low heat. I would also second all those who say it’s too much salt. It was way too much!

    Reply


  144. Thanks for sharing this recipe, I just tried it. Delicious:) I so used to regular pancakes, so I was not sure what to expect. It’s different, but has the same feel and it is yummy.

    Reply


  145. I made these this morning from the exact recipe except I added the cars for a little extra protein, and I think they were fabulous! Will make them again !!!

    Reply


  147. These are sooooo good! I’ve made half a dozen low carb pancake recipes over the last year, but none of them were very good. I had almost given up, but decided to give these a try, and boy I’m glad that I did! The texture reminded me of a real whole grain pancake. Yummy!

    Reply

    • So glad you like them. They are one of my favorites and I usually have some frozen in the freezer. In fact, I reheated a couple for breakfast this morning.

      Reply

  148. Just curious if you think you could sub Greek yogurt or yogurt for the heavy cream … I have some I need to use up and I was thinking to do it with this on Saturday …

    Reply

  149. Hi Lisa,

    Just made these this morning, they taste really good but they are very salty, I used sour cream instead, and 1/2 tsp stevia as I did not have a packet is that the reason?

    Thanks for the recipe Lisa.

    Reply


  150. Hi Lisa,

    Thanks for sharing this wonderful recipe of your’s.
    I’m not really fan of pancakes. But now I am.

    I’ve posted it on my site for reference.

    Thanks for sharing!

    Chad

    Reply


  151. These were good! Mine fluffed up just fine. Use a hot iron skilled sprayed with some coconut oil. I would back off on the salt, though. They have a salty after-taste to me. They reminded me of French toast, so I sprinkled lots of cinnamon on them and used my friend’s homemade maple syrup from his trees. Next I’ll try the almond flour recipe. Thanks.

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  152. I was wondering in order to keep it low carb but add more protein how much protein powder could I add to mix or should I sub the Almond flour out and replace it with a protein powder?

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  154. Im going to try these tomorrow and replace half of the coconut flour with ground flax seed, should bring the carb count down to just about zero but up the protein quite a bit.

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  155. I made these today but baked them in woopie pie pan (350 degrees for 12 mins) and added blueberries before cooking. Yum!

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  156. I tried iT , i am from THE netherlands. I didnt get no fluff and iT tasted eggy 😪 Is that picture from the pancakes yours ? I was so excited to make them 🙄

    Reply

    • I had the same problem except mine also smelled horrible! I followed this recipe to the letter and it tasted like coconut eggs, and smelled like feet. Not even smothering them in my homemade syrup could take the taste/smell away. Threw out the whole batch. Next time I’ll read the comments before wasting ingredients.

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      • What brand of coconut flour are you using? Are you also making it with large sized eggs? I’ve made this recipe numerous times without issue.

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  157. Came home starving & made this recipe. Don’t know what I did wrong but my batter looked like brick mortar. It wasn’t even useable. So sad

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      • Did you ever end up making these with the xantham gum?
        I have some on hand and trying to decide if i should add it or not.. how much did you/would you add?

        Thanks! Pancakes are my addiction and it’s so hard to find keto-style ones that taste like actual pancakes. Excited to try these!

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          • Sara if these didn’t work try this one

            In a counter mixer (i cant afford a bukket i got a 9 dollar walmart one) add 1 egg, 2oz cream cheese, 1/4 cup heavy whipping cream, dash salt, dash vanilla, 1/2 teaspoon baking powder and 1 scoop protein powder and blend. I mix mine up with Quest peanut butter powder and add cocoa powder. Or I do 1/4 cup no sugar added canned apples and cinnamon and pecans and then mix with quest salted caramel protein powder. Quest is sweet enough I never add sweetener but depends on your powder you use. Best pancakes ever cooked in butter. Eat with bacon and you will never miss regular pancakes!


    • I had to add more liquid to mine after it sat for a bit and came out incredible. Will be stocking these in the freezer.

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      • I find that coconut flour does vary a bit and if you let it sit, it will thicken. Good to know they came out okay adding in more liquid!

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  158. These were delicious! Followed the recipe exactly and topped with a homemade sugar free blueberry compote. Thank you!!

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  160. Hey there, this looks like a nice recipe. I’m wondering, if I wanted to add 3 scoops of Quest Protein Powder, do you think it could work? Would what I need to omit in order to accommodate the extra protein?

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    • From my experience, protein powder can be used in place of some flour. 3 scoops seems like a lot so you’d have to up some of the other ingredients until you got a batter that works.

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  161. I love these!! I left out the stevia & vanilla & made waffles for a bacon & tomato grilled cheese. Delicious. Thank you!!!

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  162. I made these and they were fantastic! I used Heavy Cream and doubled the vanilla. They were fluffy & tasty!! They just didn’t make 12 servings. My spouse and I both had 3 pancakes a piece and I even sprinkled some flaky coconut on top 😉 We are both on a low carb diet and I used sugar-free syrup in moderation.

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  163. Just made these exactly according to the recipe and they were perfect! Even fed them to my 11 year old grandson who hates coconut but I didn’t tell him what they were made of and he loved them! No coconut taste whatsoever. They just tasted like soft fluffy delicious pancakes. You have made my keto life a little better and I will definitely make these again (and again). 👍

    Reply

  164. Hi I tried the recipe and followed it exactly I had everything on hand. However my pancakes came out extremely thin and I’m trying to figure out what I might have done wrong. I checked my baking powder and it’s not expired has a whole year left but it is called double acting do you think that’s a problem? I trust your recipe is good as I’ve tried several others of yours and they’ve all been good so I’m trying to figure out what I did LOL.

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  165. The best pancake ever. My husband said he never wants another kind of pancake. I cooked them in coconut oil. Definitely a staple at our house.

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  169. These pancakes are AMAZING!! My whole family loved them, even my pickiest eaters. Like another commenter, I used only 3 eggs. They turned out perfect and the closest I’ve had to flour pancakes. Thank you for this great recipe!! 😀

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  170. OMG i made this and it is delish! I did not follow the entire recipe but still turned up great. I made a bacon and egg sandwich with tomatoes and avocado. It is very filling!

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  171. Could these be made with egg whites only (I’m allergic to egg yolks)? Would probably need to use more egg white to equal what is missing by leaving out the yolk. I wasn’t sure if it would change the overall texture of the pancakes

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      • I’ll be the test case and let you know how they turn out. Unfortunately, I won’t be able to make a comparison the original version which uses the yolks, too.

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        • We tried these this morning using all egg whites rather than whole eggs. I thought they were good but my husband didn’t care for them (he doesn’t like change of any kind). When I make them again, I would use less salt because they tasted quite salty to me — assuming that might be from using all egg whites, but not sure. Thank you for sharing the recipe!

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  172. Excellent!!! Very tasty and fluffly pancakes!! Love it! 🙂 (but i just got 6 of them 🙁 maybe i made them too big or fluffly hahaha) thanks for the recipe!! For next time I will try to make some homemade syrup! <3

    Reply

    • Only 6 for me too! The taste is deeeelicious and reminds me of pancake house pancakes. I just looked up and noticed you made them silver dollar size which would explain the quantity difference but non the less…a home run for our house. 2 of us are low carb enthusiasts and always on the look out for different type of breakfast foods.
      I just made these and will double the batch tomorrow and freeze some. Thank you so much. Happy dancing going on here. Priscilla C

      Reply


    • I loved loved loved these. My go to recipe from here forward. Light, fluffy, golden. Perfect! I too only got 7 pancakes, about 3″ in size. I didnt notice them to be salty, however I used unsalted butter. If I use salted butter next time, could I omit the addition of 1/2 tsp. Salt? Thanks, Diane

      Reply


  174. Marisela from ☆ Texas: preparandolos ahorita, deliciosos!! resultaron casi 10 pancakes, use solo 3 huevos, imitation hazelnut extract, no muy esponjaditos, pero si ligeros, buen sabor y muy facil de preparar…Gracias por compartir recetas sin gluten. Feliz Navidad! !♡♡

    Reply

  176. Hi. I would like to try these. I am a little confused. In the directions it says to mix coconut flour with baking powder but the ingredients does not list baking powder?

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  179. I made these today and I must say they came out very moist! I also just used 3 eggs instead of 4. Thanks for the recipe! I will definitely use it often in my low carb lifestyle.

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  180. I just tried these yesterday and they are the best recipe I’ve tried yet. They look and taste like real pancakes to me. IMO-far superior to almond flour pancakes. Thanks!

    Reply


  181. These tasted like omlettes to me! Yuck, with a sweetness to them. I found them unpallettable, until I smeared gobs of peanut butter all over them to get them down the hatch. I used nutiva butter flavored coconut oil in place of butter, but nothing masked the egginess.

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    • Heavy Cream and Heavy Whipping Cream are virtually the same thing and are interchangeable in any recipe. The only difference is the amount of milk fat in them. The Heavy Cream has slightly more milk fat. So it produces a thicker whipped cream that holds up longer once whipped. The Whipping Cream makes a lighter whipped cream and it breaks down faster. As far as recipes go, it cooks the same, just adds or reduces the total fat content shown in the Nutritional Information.

      Reply

  186. Can you keep the batter in the refrigerator for a few days?

    I have been making the egg/cream cheese pancakes. They just taste a bit eggy for me. I like this idea of coconut flour ones.

    Reply

  187. I just made these pancakes and they were delicious; a little dry but had a lot of flavor. I topped them with sugar-free honey that I found in Walmart. Any suggestions so that they are not so dry?

    Reply

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