These coconut flour pancakes are seriously fluffy, soft, and unbelievably easy to make! You’ll love stacking up a warm batch of these low carb, grain-free pancakes that are perfect for busy mornings or a relaxed weekend brunch. And the best part? Each pancake has only 2 grams of net carbs, making them ideal for a keto-friendly breakfast. Add a pat of butter and a drizzle of sugar-free syrup for the ultimate low carb breakfast treat. So good!
Try this easy low carb pancake recipe if you’re after something fluffy, grain-free, and packed with cozy breakfast vibes. These keto coconut flour pancakes have become my go-to when I want something sweet, warm, and on the table fast — whether it’s a weekday breakfast or a lazy Sunday brunch. The batter takes just 5 minutes to mix, and you’ll be flipping pancakes in under 15 minutes. Easy!
- Why I Love These Keto Coconut Flour Pancakes
- Are Pancakes Keto?
- Is Coconut Flour Keto?
- Ingredients For Coconut Flour Pancakes
- How To Make Keto Coconut Flour Pancakes
- Can I Use Almond Flour Instead of Coconut Flour?
- How To Serve Keto Pancakes
- Easy Keto Pancake Syrup Recipe
- Tips For Making The Best Keto Pancakes
- How To Store
- Other Keto Pancakes Recipes
- The Best Coconut Flour Pancakes
And let’s be real — who doesn’t love pancakes? A stack of warm pancakes with a pat of butter slowly melting into the golden tops, finished with a generous drizzle of sugar-free maple syrup… it takes me straight back to childhood.
Lazy weekend mornings, the smell of pancakes wafting through the kitchen — except now, it fits into my low carb, keto lifestyle. Same comfort, better ingredients.
I also love my almond flour pancakes and my go-to cottage cheese pancakes, but I know many of you have asked for a nut-free pancake recipe that’s still fluffy, tasty, and super easy to whip up. Well, coconut flour to the rescue!
I’m a big fan of using coconut flour — not just because it’s a budget-friendly low carb flour, but also because it gives keto recipes such a light texture and perfect cake-like crumb.
This coconut flour pancakes recipe has actually been on the blog since the very beginning — over 7 years ago when we first launched! And guess what? It’s been a reader favorite ever since. I’ve received so many kind messages and glowing reviews about how these pancakes have become a staple in your kitchens. Honestly, they’re right up there with our most-loved keto waffles recipe. If you haven’t tried them yet… you’re in for a treat!
Why I Love These Keto Coconut Flour Pancakes
- They taste just like classic pancakes – Soft, buttery, and full of that cozy pancake flavor we all love. Honestly, no one will guess they’re low carb.
- Thick, fluffy, and golden – These aren’t flat or eggy like some keto pancakes. They’ve got that perfect lift and texture — exactly how pancakes should be.
- Naturally nut-free and low carb – Made with coconut flour instead of almond flour, so it’s ideal if you’re after a nut-free keto pancake recipe.
- Great for keeping you full – Packed with healthy fats and protein, they’ll keep you satisfied through busy mornings.
- Quick and easy – The batter comes together in 5 minutes, and they’re ready to eat in under 15. Perfect for weekday breakfasts or lazy weekends.
Are Pancakes Keto?
Traditional pancakes? Sadly, not keto. They’re usually made with wheat flour and sugar — both of which are loaded with carbs and quickly kick you out of ketosis.
But don’t worry — that’s where these keto coconut flour pancakes come in! Made with low carb, grain-free ingredients and absolutely no sugar, they’re a game changer for your keto breakfast routine. Even better? They’re super fluffy, golden, and have zero eggy taste (because no one wants pancakes that taste like an omelet).
So yes — you can still enjoy pancakes on a keto diet… and they might just be better than the original!
Is Coconut Flour Keto?
Absolutely! Coconut flour is one of the best low carb flours for keto baking. It’s naturally gluten-free, grain-free, and low in net carbs, making it perfect for a keto or low carb lifestyle.
Not only is it packed with fiber, but it also gives baked goods a soft, moist texture without spiking your carbs. You’ll find coconut flour in all kinds of keto-friendly recipes — from pancakes and waffles to muffins and even bread.
Ingredients For Coconut Flour Pancakes
These fluffy coconut flour pancakes come together with simple, real-food ingredients — all low-carb, grain-free, and easy to find at any grocery store. Here’s everything you need:
- Coconut Flour – A keto staple! This high-fiber, gluten-free flour made from dried coconut meat is what keeps the pancakes low in carbs and naturally grain-free. It’s ultra-absorbent, so a little goes a long way.
- Butter – Adds richness and buttery flavor. For dairy-free or paleo-friendly pancakes, simply swap with coconut oil or ghee. (Bonus: ghee gives these pancakes a nutty, almost caramel-like flavor.)
- Heavy Cream – Helps make the batter smooth and silky. If you’re keeping things dairy-free, go with canned coconut milk instead — it works beautifully.
- Cream Cheese – Use full-fat cream cheese for the creamiest texture. Want a dairy-free version? Swap in thick coconut cream.
- Eggs – You’ll need three large eggs, at room temperature. Eggs are key here — they give the pancakes structure and fluff.
- Vanilla Extract – Adds warmth and depth. Use pure vanilla extract if you can — it makes a difference.
- Cinnamon – A cozy, warming touch that pairs perfectly with coconut and vanilla. Totally optional, but lovely.
- Sweetener – I used granulated erythritol for a keto-friendly option, but feel free to use your favorite low-carb sweetener — like monk fruit, allulose, or a blend.
- Baking Powder – Helps the pancakes rise and makes them light and fluffy. Don’t skip this!
Top your stack with a drizzle of sugar-free maple syrup, a pat of butter, or even fresh berries for a sweet, low-carb breakfast that feels like a treat.
How To Make Keto Coconut Flour Pancakes
One of the best things about these low carb coconut flour pancakes is how quick and easy they are to make. Once you’ve got your ingredients ready, it’s just a few minutes to perfect pancake batter and hot fluffy stacks!
Make the Pancake Batter
In a large mixing bowl, add all your ingredients. Use an electric hand mixer to whisk everything together until the batter is smooth, slightly bubbly, and lump-free.
Let the batter rest for 5 minutes — this is key! Coconut flour needs time to absorb the liquid. This step ensures your pancakes are fluffy and hold together when flipped.
Cook the Pancakes
Heat a non-stick skillet or pancake griddle over medium-low heat and melt a little butter (or coconut oil for dairy-free).
Scoop out about 1/4 cup of batter per pancake and gently spread into small 3-inch circles — they hold their shape best at this size.
Cook for 2–3 minutes, or until you see small bubbles forming on top and the edges start to firm up. Flip carefully with a spatula, then cook for another 1–2 minutes on the other side.
Repeat with the remaining batter, adjusting the heat as needed so they don’t brown too quickly.
Serve and Enjoy
Serve your pancakes hot off the griddle with your favorite low-carb toppings: sugar-free maple syrup, a dollop of whipped cream, fresh berries, or even a little peanut butter if you’re feeling indulgent.
Can I Use Almond Flour Instead of Coconut Flour?
I get this question a lot, and I totally get it — both almond flour and coconut flour are popular in low carb baking. But here’s the deal:
This particular pancake recipe was developed specifically for coconut flour, and it really doesn’t work the same way with almond flour.
Coconut flour is super absorbent and behaves completely differently than almond flour. Even small changes in the ratios can throw off the texture and structure of the pancakes. Almond flour just won’t soak up the liquid the same way, and you’ll likely end up with pancakes that are too wet or fall apart when flipped.
If you’re looking for a tried-and-true almond flour pancake recipe, I recommend checking out my fluffy almond flour pancakes instead — they’re designed to work with the unique properties of almond flour and are just as delicious!
So for this one? Stick with coconut flour for the best results. Trust me — these turn out perfectly fluffy and golden every time.
How To Serve Keto Pancakes
One of the best parts about making keto coconut flour pancakes is customizing them with your favorite toppings — sweet or savory. 🥞 Whether you’re making brunch for the family or meal-prepping a weekend breakfast, there are so many delicious ways to enjoy these low carb pancakes.
- Fresh Berries – A handful of raspberries, strawberries, or blueberries for a pop of natural sweetness.
- Homemade Whipped Cream – Light, fluffy, and sugar-free.
- Keto Nutella – Chocolate hazelnut spread, the low carb way.
- Nut Butters – Almond butter or peanut butter add healthy fats and flavor.
- Chia Jam – Naturally sweetened, low carb, and packed with fiber.
- Keto Caramel Sauce – Drizzle it on top for a decadent finish.
- Crispy Bacon – The salty crunch is a perfect contrast to soft pancakes.
- Breakfast Sausage – A classic savory pairing for a heartier plate.
- Burger Patty – Yep, I’ve done this! Think protein-packed breakfast sandwich.
- Fried Chicken – For a low-carb twist on chicken and waffles.
- Salsa or Guac – If you’re into savory brunch vibes, this combo works surprisingly well.
Easy Keto Pancake Syrup Recipe
If you’re looking for a quick and delicious sugar-free maple syrup alternative, this homemade keto syrup is the one to try! It takes just a few minutes to whip up, and the flavor is so much better than many store-bought versions.
Ingredients
To make this rich and buttery low carb pancake syrup, you’ll need just a handful of pantry staples:
- 2 tbsp coconut oil – Adds healthy fats and a light tropical hint.
- 3 tbsp butter – Gives the syrup that rich, creamy texture.
- Sweetener to taste – Use your favorite keto-friendly sweetener like erythritol, allulose, or monk fruit.
- 1/2 tsp maple extract – Adds that classic maple flavor without any sugar.
How to Make Keto Syrup
- Melt the coconut oil and butter in a small saucepan over low heat until smooth and fully combined.
- Stir in the sweetener and maple extract, mixing until everything is well incorporated and glossy.
- Taste and adjust the sweetness if needed.
- Serve warm — pour generously over your favorite keto pancakes, waffles, or low carb French toast!
Tips For Making The Best Keto Pancakes
- Blend for a Smooth Batter – Mixing the ingredients in a blender gives you a silky-smooth pancake batter with zero cream cheese lumps. It’s the quickest way to get perfect texture every time.
- Let the Batter Rest – Coconut flour absorbs liquid quickly. Let the batter sit for 5 minutes before cooking to thicken and make flipping easier.
- Use a Non-Stick Pan or Griddle – A good non-stick skillet (or griddle) makes a huge difference. Lightly grease with butter or coconut oil for golden edges and easy flipping.
- Know When to Flip – These pancakes don’t bubble like regular ones. Flip when the edges look set and a spatula slides under easily — if it sticks, it’s not ready yet.
- Reduce Eggy Flavor – Swap one whole egg for two egg whites if you’re sensitive to the egg taste. It keeps the pancakes fluffy while toning down the flavor.
- Always Use Room Temp Ingredients – Cold ingredients can cause the batter to seize or separate. Room temp eggs and cream cheese make the batter smoother and easier to mix.
- Add Flavor – A dash of cinnamon, nutmeg, or extra vanilla gives your pancakes that cozy, bakery-style flavor.
- Make Them Extra Fluffy – Separate the eggs, beat the whites to stiff peaks, and gently fold them in. It takes an extra minute but makes the pancakes beautifully airy.
How To Store
- Fridge – Store leftover low carb pancakes in an airtight container in the refrigerator for up to 7 days. They’re perfect for make-ahead keto breakfasts or easy snacks.
- Freezer – These keto coconut flour pancakes freeze beautifully. To keep them from sticking together, wrap each pancake in parchment paper, then place them in a freezer-safe bag or container. This way, you can grab just one or two when needed—no defrosting a whole batch.
- Reheating – Warm them in the microwave for 30–40 seconds, or pop them in the toaster or air fryer for crispy edges and a fresh-from-the-pan texture. So good!
Other Keto Pancakes Recipes
The Best Coconut Flour Pancakes
Description
Ingredients
- ¼ cup unsalted butter melted
- ¼ cup cream cheese softened
- ¼ cup heavy cream
- 3 large eggs room temperature
- ¼ cup coconut flour
- ½ tsp vanilla extract
- ½ tsp cinnamon optional
- 1 tbsp sweetener or more,to taste
- 1 tsp baking powder
- keto pancakes syrup for serving
Instructions
- In a large mixing bowl, add the eggs, melted butter, heavy whipping cream, cream cheese, and vanilla extract. Using an electric mixer, beat the mixture until frothy — about 1 minute.
- Sprinkle in the coconut flour, sweetener, baking powder, and cinnamon (if using). Mix until a smooth batter forms. Let the batter rest for 5 minutes to thicken slightly — this helps the coconut flour fully absorb the moisture.
- Heat a large non-stick skillet or griddle over medium heat and melt a little butter to coat the surface. Pour ¼ cup of the batter into the skillet and gently spread into a 3-inch circle. Cook for 2–3 minutes, or until bubbles form on the surface. Flip and cook for another 2 minutes, until golden and cooked through. Repeat with the remaining batter.
- Serve warm with your favorite keto-friendly toppings like sugar-free syrup, fresh berries, or a dollop of whipped cream.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Hi
Thanks for sharing this recipe, can you please clarify…2 pancakes is 4g NET carbs but what are the 22g is that the total carbs?
22g of fat
This recipe is so good! I've made them twice now and they've been amazing both times!
That's awesome. I am glad you liked our keto pancake recipe!
Step 2 includes salt… there is no salt in the ingredients…
You don't need to use salt in this recipe. My bad!
What other sweetener can we use?
You can use any keto approved sweetener like: Monk fruit powder, Stevia, Xylitol, Erythritol.
Tagatose
Can you substitute the coconut flour for moms flour?
Googled the mom's flours and the ingredients are: White Rice Flour, Potato Starch, Tapioca Flour, Xanthan Gum.These flours are not keto friendly at all.
They were very good and easy to make
Almond flour instead of coconut flour? I want these right now & only have almond flour?
You will need to use about 1 cup almond flour instead of the coconut flour.
Can’t wait, Thank You!
I loved the recipe, I changed the sweetener to Splenda brown sugar blend and I also made waffles. I used whipped cream for my topping,perfect !
Thank you, Debbie! That’s fantastic!
Just made these and INHALED them…soooooooo freaking good! (And super easy to throw together!) Highly recommend! Thanks for a great recipe. 🙂
That's amazing. I am really happy you liked the pancakes! Have a great week!
Could not get these to cook right! Even when edges were bubbling like a normal pancake couldn’t flip them without them coming apart
Maybe the batter was too watery. I've never had this problem before with the pancakes.
Mine did the same on a cast iron. 1/4 cup coconut flour may have to use a little more next time. No Stevia used, nor any sugar sub and tasted delicious without.
Mine were also very thiN and took a reallY long time to set up so they were firm enough to flip. First time i amde them so will def use more coconut flour next time. But they do taste very good!
If the batter is too thin, add more coconut flour. The eggs may have a different size.
What is the nutritional values of the keto syrup?
The one I use has 1 net carbs for 2 tablespoons.
I made these with the cinnamon and topped with Nudie non dairy coconut yoghurt, was a winner
These are so good! I've really missed pancakes and now I can have them. Just as good as the ones made with wheat flour. Thank you!
Absolutely fabulous! I've tried SO many recipes that all turned out like crepes….these were amazing!
That sounds awesome. I am really glad you liked the recipe!
I made these today and they are amazing!
I’ve done many recipe testing to find the ideal keto friendly pancakes and these are the best! No need to search anymore! Yum!
Hello, Veronica!
You made my day better. Thank you for the kind comment, and I am happy you liked my keto pancake recipe.
Trying to make these and the mixture is super thick. I’ve added extra heavy cream (a splash) and almost half a cup of water. I’m not sure they’ll be any good but I’m definitely hoping!
It really depends on the coconut flour brands. Some absorb more liquid than the others. In the end with the right adjustments made, the keto pancakes still taste great.
These pancakes are delicious! Thank you for this recipe! I am going to try banana extract next time instead of the vanilla! Woohoo!
What a great idea! I am super happy you liked the pancakes!!
I didnt have any cream cheese so I drained some sour cream and added a little more baking powder and a little more coconut flour. My non keto son even loved it with 1/4/cup heated berries mashed with butter. Made the breakfast muffins last night. He loved those too. Ps….. I loved them better!
I am so happy you liked the pancakes and breakfast muffins. What a great idea to heat berries and butter for the topping. Thank you so much for sharing.
Can't wait to make them! Can you freeze them? I would like to make a whole batch and freeze.
I have never tried freezing the pancakes. I like the keto pancakes fresh and hot. They are super easy to make, and it takes like 5 minutes to whip everything up and cook. If you try them, let me know how they turned out!
We freeze ours and they are perfect. We reheat for 1 min -1min 30 seconds and they are hot just like the day you made them! Wonderful addition to our keto!
I have tried so many keto pancake recipes. Mine never turn out like actual pancakes. Maybe it’s the brand coconut flour I use? Ugh they do taste and smell yummy. But mine came out more like bricks instead of fluffy
Hello Katina!
Your coconut flour is probably more absorbent than others. Add a little bit more liquid than the recipes requires. Also, try not to over bake them. Hope it helps!
Omg! Seriously so good! I’m not a pancake fan mainly because of how I feel after I eat them….bloated and gross.
I dont recommend making these when you are home alone, you may just eat them all! Don’t ask me how I know this.
I also added some cooked bacon bits to the batter and topped them with sugar free syrup and whipped cream. Love!
I used all same ingredients but when I put them into my calculator it gives me higher carb count then what you have listed just the 1/4 cup Anthony’s coconut flour is 11g of carbs I wonder what I’m doing wrong lol
Just check the fiber content and subtract it from the total carbs.
I just made these as I was craving some dessert… they were fantastic! I got six out of the mix, but only got to eat two before my family dived on the remaining… slice strawberries, grated dark choc and some double thick cream…
Sounds great, Cass! I am very happy you all loved the keto pancakes.
Good morning Ioana I am a first-time keto pancake maker. In fact, the only keto recipes I have used are
casseroles, I haven't ventured into breads. I decides to try your recipt. It look simple and photos, the outcome looks delicious Don't really want to take the time to take photos. Do I'll give you a description of my experience. PS They don't look horrible. The batter was unusually thick. I managed to cook 2 pancakes and they, of course, had to be spooned onto the hot surface. I tasted them. They fell apart and were super grainy. Now maybe this is normal, but mine sure didn't look like yours. I have eaten some and the keto "fullnes"s factor is there. The taste is tolerable, but will be throwing out my expensive batter. Would love to hear where I went so desperately wrong. And will possibly try again. Thanks for listening. Any help would be appreciated.
Hello Glenda! The coconut flour you used probably absorbed more liquid. Just add more water or almond milk until you get a pancake consistency. I should probably make a video showing exactly how to make them.
How many pancakes do these yield with the coconut flour.
Hey there. This recipe yields 6 coconut flour pancakes, perfect for 2 servings. If you want to make a bigger batch, you can double or triple the ingredients.
Hello Ioana,
I see in the article this recipe yields 6 decent sized pancakes and a serving is 3. In your comment answering a question you say this recipe yields 3 Pancakes. Also in the nutrition facts it says servings 3. So if you could clarify? I’m just trying to enter in the proper nutrition facts to my app.
Hello Aly. You are right. The recipe makes 2 servings of 3 pancakes.
So is a serving 2 pancakes or 3? Because in the nurtition facts it says a serving is 2 pancakes and im trying to figure out carbs, fat and protein to enter in my app. Ugh, Im so confused
The serving size is 3 pancakes or half of the number of pancakes you make. Hope this helps. Thank you for being here, Amberlee!
These pancakes are delicious! I've tried other keto pancake recipes and they don't compare to this one. I've made this recipe several times and wouldn't change a thing!
Could I make this recipe without the sour cream or hwc? I have been craving panckaes and I really want to make the coconut flour pancakes in the morning but I do not have sour cream or hwc? I need to go shopping but for now I sit ok if I omit them or is there another substitute I could use? Thanks in advance.
You can substitute the heavy whipping cream with cream cheese to get that delicious creamy texture.
Just made these this is my 5th different pancake recipe and this one is the final keeper ,wow did not taste eggy you can't taste the coconut flour it just tastes like a good pancake I opted for the softened cream cheese added just a hint of water because it looked a little bit thick maybe a tablespoon and they came out perfect. Thank you so much living this keto lifestyle one has to pick and choose the right recipes the ingredients are expensive so you want to make sure it's the right one in this is it
Can you freeze these?
Didn’t have heavy whipping cream so I tried 1/2 and 1/2. Also subbed in almond extract and hoped they would set up okay. They were absolutely amazing…so amazing that this is the first time in 53 years that I have reviewed someone’s recipe. Thank you for sharing and for saving me from another morning of scrambled eggs!
Wow, thank you so much, Susan. I am happy you liked the keto pancakes. I am sending you good thoughts.
These were delicious! I mixed everything up in a small blender (think Nutrabullet) and everything fit. Added a bit of flavored stevia liquid drops, and a dash more cinnamon! Mmm! I did not have the 3” rings, but this recipe produced 4 large pancakes (6” diameter) that still rose nicely – better than many cream cheese pancake recipes I have tried! Not sure if it was due to the baking powder or coconut flour? Any who, I will definitely purchase the rings because I can then use them for eggs! Definitely try this if you’re low carb/Keto and are longing for pancakes!!
Omg! Followed this recipe exactly and I’m completely blown away at how good it turned out. I ended up doubling the recipe so that my kids can enjoy and pleased that they loved it!! The only thing I noticed was that my cream cheese was kind of lumpy (although it was soft) BUT I ended up LOVING it because I had these little cheesecake like pieces throughout!! Mmm I didn’t even top them with anything, just ate them plain with coffee. They’re that good!!! Thank you for posting this gem! #ketolife #thankful
Better than Flour Pancakes! Was craving something cake or bread-like, my one weakness, and what I miss most on keto diet, but I'm down 30lbs, so I'm sticking to it. Used exact ingredients, but I separated the eggs and whipped the whites to fluffy clouds with 2 tsp of the monk/ erythritol. Mixed the rest of the ingredients, then folded in the whites for perfect batter. It made about 10 pancakes, SO GOOD. Tasted like madeleines cookies. They Do freeze well! Stored about 6 of them in freezer, Pulled 2 every morning before work, throw in the toaster oven 5 minutes. All that buttery goodness made them so soft again when warm. I could even say they were better the next day. I spread almond butter instead of syrup, pancakes were sweet enough. Making new batch today.
Hey there! Thank you for the kind comment. I am super happy you liked the recipe!! Your advice regarding freezing the keto pancakes may be very helpful to others!!!
Tasted wonderful !! Would use one less egg because it had a little bit too much of an eggy flavor for me .
Super awesome keto pancakes! No strong eggy taste and not heavy at all!!! The cinnamon and overall texture is more like French toast in my opinion but still fluffy like a pancake. The few batches we’ve made have turned out a bit darker than the picture but did not have a burnt taste at all. This recipe is a win!!
Can you make the pancake mix ahead of time and refrigerate it?
I just love this recipe, I make it once a week. Enough for 2 breakfast.❤️
I just made these pancakes.
I found that they were very thick so I added a little more heavy cream. I found them grainy and they fell apart easily. They were hard to flip and ended up a mess in the pan.
They tasted good and my husband ate them. He said he would eat them again. So I’ll try them again next weekend. Maybe I’ll try a difference brand of coconut flour.
I have tried several keto pancake recipes, and this was the best one by a long shot! It will replace all the other recipes I’ve tried.
I've tried soooo many low carb pancake recipes, and these are by far the best. No contest. They're amazing. I add a dash of maple extract and sometimes a drop of vanilla stevia, then they're perfect to eat on the go with no toppings at all (in case you can't leave the house without taking some with you, because they're so delicious.)
What type of Swerve did you use? Confectioners or granular?
In this keto pancakes recipe, I used granular sweetener.
Great recipe! Thank you for sharing! I found this on Pinterest. I really love the texture of these pancakes. I added ginger and nutmeg for a bit of festive flavor. Like you said, great with a pat of butter melting over the top!!!!!
Thank you, Natasha! I am really happy you liked the recipe. Adding those spices is a great idea.
I Don’t have heavy whipping cream, can I use coconut or almond milk?
Yes, you can use one of those milk instead.
Not bad! I doubled the recipe and it seemed a little thick so i just added water. It will DEFINITELY curb your craving for pancakes.
This one is a keeper.
I added Maple extract to the batter and served it with melted coconut oil and butter and berries. sooo good. Oh and coconut cream sweetened with stevia. It was very satisfying. Tasted like french toast to me. Thank you! Caps key Stuck. Sorry.
Sound incredible, Anne. I’m extremely happy you enjoyed my recipe!
Made these for the first time today they were close to the real thing! Thinking I might try to make a coffee cake out of this recipe. Do you think that would work?
You should probably double or triple the recipe.
So these are really really good !!!
Oh and I didn’t use any sweetener and they were still good. Topped with blueberries and tiny tiny bit of maple syrup. So good for Pancake Day !
Have made these several times and my whole family loves them, even the dogs, my moms 15 year old Shi Tzu can’t wait when she smells them, absolutely will not eat any other pancakes! Lol thank you for the recipe.
i am mixed up on the servings and how many carbs and sugar per pancake.
i have not made these yet but plan on doing it tomorrow.
thank you also for the syrup recipe.
I made these this morning they were easy and tasty, thank you!
Hi on the whipping cream..is that the one that is liquidy or the one thats fluffy? I m sorry im new to this stuff so I just want clarification..:)..
Hi there! You’ll need to use the heavy whipping cream that’s liquid and has no sugar added. Hope it helps! Keep up the good work!
After eating all kinds of low carb pancake recipes.. lol!! I found yours to be the best! Way tastier then almond flour pancakes!! I ate two this evening so This recipe is on my fridge!! It did not taste eggy, nor did I taste any coconut! It was very close to a regular pancake!! I’m happy I found u today!! Anna
Well, thank you! I love coconut flour pancakes better than then almond flour ones, but I’m still on the quest of finding a recipe worth sharing on the blog. Keep up the good work!
Just tried your pancake recipe and they were awesome. It’s the first time i’ve tried any pancake recipe and glad I chose this one. Thanks for sharing it.
That sounds fantastic! I am so happy you liked my keto pancakes recipe 🙂
I made these with almond flour , 1 cup EXCELLENT !
Thank you
Thanks so much… I have tried several Keto pancake recipes and they were not to my liking.. this is by far the best.. the texture is unlike the others with almond flour.. thanks for sharing
can you substitute almond milk for heavy cream ?
Yes, that would be tasty!
Great! I had to substitute whole milk ricotta instead of cream cheese. It worked. I enjoyed them.
Carb manager says its 9 net carbs and 602 calories for 3 pancakes.
These are delicious first ones I have really liked. Thanks for sharing your recipe ❤
So happy to hear you liked the recipe. Make sure your calculator excludes sugar alcohols too.
I just made these for the first time. They were delicious!! My batter was pretty thin, and after reading the comments, I will add a bit more coconut flour next time.
If you let the batter sit for a few minutes, the coconut flour will absorb some of the moisture and make the batter thicker. Of course, if your eggs were larger, adding more coconut flour is a great way to adjust the texture of the batter.
I have made these pancakes twice. The first time the batter was thin and so were the pancakes. The second time, I added more coconut flour and the batter itself was very thick, but as soon as it hit the pan, it spread out and got thin like a crepe. They were not fluffy at all, but boy were they good!! I freeze the other half and they are a breeze to reheat. I would like to find a way to get them a bit fluffier and not spread out so thin, though. I will definitely make these again and again!
Janet I let my batter relax for a few minutes and it thinken up on its own.
If I want to add pumpkin purée to make pumpkin flavored pancakes how much would you recommend? Would I need to adjust any other ingredients? Thanks for your advice.
You should use about 1/4 cup pumpkin puree and 2-3 tsp pumpkin spice to the batter. You can also find a keto pumpkin pancakes recipe on the blog.
Awesome, very delicate flavor. I topped them with slowly cooked peaches, plums, and blackberries. I will definitely be making them again.
These were awesome! I really missed pancakes. Thank you for the recipe.
Sounds delicious, but it is definitely not vegetarian, as indicated at the top of the page.
These keto pancakes are definitely vegetarian, as dairy products can be consumed by vegetarians.
Wow! Pleasantly surprised at how these tasted! I’m very new to this keto diet and was worried because my 3 year old son loves his pancakes but we both devoured these! There was a bit of trial and error as far as temperature and time to cook compared to regular pancakes but I eventually got the hang of it. Thanks for the recipe we will definitely be using this often!
I’m so glad to hear you and your son loved the pancakes! It’s great that you got the hang of cooking them—there’s definitely a little adjustment with keto pancakes, but it sounds like you nailed it. It’s awesome that you’ll be making them often, and I hope they continue to be a hit in your house! Let me know if you ever try any variations or other keto-friendly recipes!