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.
Crystal Meadows
Using only 1/4 cup of coconut flour, the 3 eggs are most of the batter's substance. This recipe makes a very small amount if batter. It barely made 4 pancakes with a 6 inch diameter. But, they tasted ok.
Adomas
A good recipe, but it just felt like a scrambled egg shaped in a pancake with a touch of coconut. Still very tasty, but maybe a tad underwhelming
Heidi
Just made these and thought they were pretty good. I substituted 2 tsp of maple syrup for stevia since I have have a life threatening allergy to splenda and am afraid to use any other sweeteners but think I will omit the salt next time. Thank you for sharing!
Heather
Tasted great used sour cream and added 1tbsp of water as sour cream was very thick
Tanya
I made these today & they turned out really nice! I used coconut oil & coconut cream for dairy free & only egg yolks & they still worked. Thank you.
Ann
Best Keto Pancake recipe that I have tried.
Thank you so much.
cece
I'm dairy free. Can I use coconut milk or something else?
Lisa MarcAurele
Yes! I actually make these dairy-free by using coconut oil instead of butter and almond milk (or coconut milk in carton) instead of the heavy cream. However, I find that the texture is less crumbly if you add a small amount of xanthan gum (like 1/4 teaspoon).
Martin
The 15-30 minutes sit time should be added to the 10 minute prep time.
Lisa MarcAurele
You really don't have to let it sit but a couple minutes.
Helen Lane
So yummy and my non-low-carb family loves them too. Easy to remember measurements for foggy-minded mornings.
Wondering, however, if they are really 156000 calories each - that's what 156 kcal would be. A typo? A misunderstanding? It doesn't add up.
Lisa MarcAurele
The "kcal" label should be calories.
Laurel
I absolutely love these Coconut Flour Pancakes thank you for having them in your site.
Sandra
The Video was brilliant the best pancakes I have made and been on Keto for two years, thanks!!
Lisa MarcAurele
You're welcome! I'm so glad you enjoyed the pancakes!
Carol Walton
I made these pancakes yesterday and they were awesome! I like the coconut flour rather than almond. These are a winner. All your recipes are great. So glad I found you. Love the cookbook.
Nancy Smith
These are perfect! I was pleasantly surprised at the lack of coconut taste that I thought they would have. I used a small cookie scoop that worked very well and got 21 from this recipe. I'm figuring it would actually serve two people because I had no problem eating half of this! Thank you for a great recipe!
Keto novice
I am 2 days into my Keto plan and was literally dying for a nice desert. I have just made these and have to say they are top drawer! Had a spoon of low carb ice cream on top. I have saved the rest of the mix for breakfast tomorrow - i havent had breakfast for 2 days because i usually have sweet breakfasts (jam on toast) and had nothing like that to have until now! Thank you 🙂
Margaret
These were good.
Veronica
Can you use Monkfruit sweetner in this recipe? Instead of swerve?
Lisa MarcAurele
Yes, any sweetener can be used in the recipe. You can even leave the sweetener out if you prefer.
Robyn
Just made these using everything from the instructuons, but used two egg whites and one egg. The taste is pretty good but the texture is not good for me. I am finding this with ALOT of keto recipes so far.
Lisa MarcAurele
Coconut flour needs more egg to get the right texture and not be dry.
Kaila
I tried these this morning. I didn’t follow the directions so the texture was a bit off but all in all I liked them. I love coconut though so probably why they aren’t a family favorite. Question what is considered a serving size? One pancake, two? All 12 ????
Lisa MarcAurele
If you make the small ones, it's 2-3 of them for a serving.
Ted Henn
Found a recipe yesterday that looked interesting, so went to the store to get everything we needed. Came home and couldn’t find the recipe online again, but came across yours. Followed the recipe perfectly (3 eggs), cooked then in coconut oil (the other recipe called for that), and they were delicious! My wife asked me to make more this morning, which I will gladly do, I just need to find a recipe that I can use this half gallon of coconut milk we now don’t need ( since I am not needing to find the other recipe for)...any hints how I can use it?
Lisa MarcAurele
You could make some pudding, soup, or smoothies.
Melissa Raulston
Excellent!
Lori
These were excellent! I used half and half vs heavy cream, and monk fruit sweetner vs stevia and that worked perfectly!
Robert Gater
Hi. what is the sweetener packet size???
Lisa MarcAurele
It's a single serving packet.
Deibra
If I don’t have the packets how much sweetener do I use?
Lisa MarcAurele
Each packet is 1 teaspoon granular.