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.
Ching
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!
Lisa
The breakfast sandwich is a great idea!
Phyl
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
Lisa
I've never used all egg whites. But, it's worth a try. The standard sub is 2 egg whites for a whole egg.
Phyl
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.
Phyl
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!
Gordana Minovska
I agree about the salt. It is too much for me too.
Moon
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
Lisa
I make mine very small, almost silver dollar sized.
Priscilla Ciochetto
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
Diane Cuc
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
Lisa
I'd omit the salt. I must really like salt because I'm okay with the recipe as is.
LSS
Can I use eggbeater for part of the eggs? Just thinking cholesterol!!
Lisa
Nothing wrong with eating cholesterol, but you can sub if desired.
Marisela
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! !♡♡
Lisa
Me encanta la idea de añadir extracto de avellana Marisela! ¡Disfrute sus vacaciones!
Debbie
These are really good! Have you tried using Ghee instead of butter and if so do they turn out as good?
Lisa
I haven't tried ghee, but I'm thinking it would work okay.
Judy G
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?
Lisa
It's below the ad (sorry, they pop up in the recipe box). The amount is 1/2 teaspoon.
Jessica Ureña
Hi I want to cook but my daughter has problems with dairy how I can sustitute butter and heavy cream
Thanks
Lisa
You could try coconut cream and coconut oil. The heavy cream helps give a fluffy pancake so you'd need a similar ingredient like coconut cream.
Janet
I didn't use heavy cream but sour cream and it worked really well.
Lisa
Thanks for the note!
Lydia
Is there a substitute for stevia? Or maybe how much is 1 packet?
I have stevia in like a jar.
Lisa
A packet is equal to about 1 teaspoon of sugar if you want to do the conversion.
Ray
Goggle it. There will be a few answers and go with the most common. I find that is usually more reliable than a conversion.
Priscilla
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.
Lisa
Thanks for the note! I was going to try using less eggs to see if it improved taste.
txgrandma
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!
Lisa
Glad the recipe worked out for you. There does seem to be some variations with coconut flour that may need adjusting.
Rachel
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.
Lisa
I'll be reworking this recipe to see if I can tone down the egg taste.
Sylvia
I loved these pancakes. Very filling. But the nutrition info changed when I put into Bigoven.
Lisa
I need to recalculate some of these older recipes. They were done from label information with the brand of ingredients used.
Beverly
I have heavy whipping cream. Can I substitute for the heavy cream?
Kathy Prince
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.
Lisa
Great info! Thanks for sharing.
D. Copeland
I made these and they were very good . I only used 3 eggs tho and they turned out great !
Lisa
Good to know 3 eggs work. Thanks!
Anna
This recipe has worked out very well for me. It is definitely a keeper.
Lisa
Great to know! Thanks so much for the comment!
Rochelle
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.
Lisa
You should be able to keep it in the fridge. If it gets flat, jut whip it back up. It may get thick sitting. If that happens, add a bit more liquid.
DeeDee
I make mine all up, then pop 2 into the toaster to warm up when needed. I've even froze them. Works great!
Lisa
I've never tried the toaster. Good idea!
Angela
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?
Lisa
Adding more butter or oil should get rid of any dryness.
Pj
Sugar free honey?? How could that be and what the heck is in it?? Got to research that one...LOL
Lisa
There isn't sugar free honey, but there is Sukrin Gold Syrup which is the closest thing that I've found to honey. It can be subbed one for one, but it may cause insulin to spike due to all the fiber.
Brandy
https://www.walmart.com/ip/MALTITOL-SYRUP-NATURAL-AND-ARTIFICIAL-FLAVOR-ACESULFAME-K-MALIC-ACID./10448151?wmlspartner=wlpa&selectedSellerId=4225&adid=22222222228010383609&wl0=&wl1=g&wl2=m&wl3=40888834712&wl4=pla-76748963963&wl5=9014897&wl6=&wl7=9015024&wl8=&wl9=pla&wl10=113510098&wl11=online&wl12=10448151&wl13=&veh=sem
I don't know that I would try it but that is what they were referring to.
Laura tucker
I use trivia nectar...looks and tastes like honey but made with stevia. You only use half what you would honey and very low carb! Gestational diabetic here and have to really watch carbs!
Lisa
I have seen that, but it does have a bit more carbs than some people allow.
Karin MARSHALL
What kind of sirup do you use?
Lisa
I like the pancake syrup made by Walden Farms because it is carb and calorie free.
Melodie
I puree either strawberries, raspberries or blueberries to top my pancakes....very good !
Lisa
That sounds like a great way to top them off. Yum!
Retiredwithnoregrets
A friend on MixingBowl.com shared a coconut pancake recipe with me some time ago. I loved it! So I know these are very good.