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small stack of coconut flour pancakes topped with butter

Coconut Flour Pancakes (Keto, Low-Carb)

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 189
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.
Print Recipe


  • 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


  • 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!



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.


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
    [serving_size] => 2
    [calories] => 189
    [carbohydrates] => 6
    [protein] => 6
    [fat] => 16
    [saturated_fat] => 9
    [cholesterol] => 154
    [sodium] => 217
    [potassium] => 118
    [fiber] => 3
    [sugar] => 1
    [vitamin_a] => 562
    [calcium] => 62
    [iron] => 1
    [serving_unit] => pancakes

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