These keto pancakes with coconut flour are super fluffy and easy to make. Enjoy a stalk of low carb pancakes that are grain-free and have only 2 grams of net carbs each. Top the best keto pancakes with butter and sugar-free syrup for a perfect breakfast treat.
Try this easy low carb pancake recipe if you’re looking for a grain-free alternative.
Keto pancakes are my go-to keto breakfast (or dessert) when I want to indulge in something sweet, flavourful, and effortless to make. It only takes 5 minutes to prepare the pancake batter and 10-15 minutes to cook these low carb keto pancakes recipes.
Everybody all over the world loves pancakes. A pat of butter slowly melting on a stack of pancakes with some sweet sugar-free (maple) syrup. This sounds like a childhood lazy Sunday morning when the smell of fresh and buttery pancakes was the wake-up alarm. Oh, the great memories?
I also love almond flour pancakes and my high-protein pancakes, but some of you required a nut-free pancake recipe that’s also delicious and easy to make. I’m a huge fan of using coconut flour in my recipes as it’s a cheaper alternative and makes the keto desserts perfect every time.
The recipe for coconut flour pancakes has been on the blog ever since we launched it 7 years ago. It got rave reviews and everyone seems to love it, just as much as our keto waffles recipe.
- Why Are You Going To Love These Keto Pancakes Recipe
- Watch the step-by-step video below to learn how you can make these keto pancakes
- Are Pancakes Keto?
- Ingredients For Keto Pancakes
- How To Make Keto Coconut Flour Pancakes
- Can I Use Almond Flour Instead of Coconut Flour?
- How To Serve Keto Pancakes
- Keto Pancakes Syrup Recipe
- How To Store Keto Pancakes
- Tips For Making The Best Keto Pancakes
- Other Keto Pancakes Recipes
- The best Keto Pancakes | Low Carb & High Fat
Why Are You Going To Love These Keto Pancakes Recipe
- They taste exactly like real pancakes.
- They are fluffy, thick, and buttery, just like any pancakes should be.
- Full of good fats to keep you full.
- Easy to make in just 10 minutes
- Made with coconut flour, so if you have a nut allergy this recipe is perfect for you.
Watch the step-by-step video below to learn how you can make these keto pancakes
Are Pancakes Keto?
No, pancakes are not keto-friendly as they are made using wheat flour and sugar meaning they are super high in carbs. No worries though these pancakes taste just richer than the real ones with an extra fluffy texture and zero eggy taste.
Ingredients For Keto Pancakes
These Keto Pancakes need only gluten-free ingredients that are easy to find at any market. Everything you’ll need is listed below:
- Butter – A little melted butter goes a long way in giving these pancakes a wonderful taste. If you’re not a dairy-free eater, be sure to use ghee because it gives these pancakes their genuine flavor!
- Heavy Cream – if you are looking for a dairy-free recipe, you can use canned coconut milk instead.
- Cream Cheese – In this recipe, make sure to use full-fat cream cheese. Replace with coconut cream for a paleo version.
- Eggs – you have to use large room-temperature eggs.
- Coconut Flour – This high fiber flour helps the pancakes to be low carb and ketogenic friendly without adding too many carbs.
- Vanilla Extract – vanilla is a must in this recipe. Use one of the highest quality vanilla extracts you can get.
- Cinnamon – this ingredient is optional but adds great flavor.
- Sweetener – In this recipe, I used granulated erythritol. But you can use your favorite granulated sweetener.
- Baking powder – makes these keto pancakes extremely fluffy.
To serve: sugar-free keto pancake maple syrup!
TIP: If you are looking for a paleo pancakes recipe you can use coconut cream, coconut milk, and coconut oil to replace dairy products.
Using coconut flour will yield pancakes that are very low in carbs, but also pretty low in calories compared with the almond flour pancakes.
How To Make Keto Coconut Flour Pancakes
What’s also impressive is how quickly you can mix all the ingredients for the low carb pancakes to make the perfect batter. After you gather all you need it’s a matter of minutes.
- Make the pancake batter – Whisk all the ingredients in a large bowl using an electric hand mixer until smooth and bubbly. Let the batter sit for about 5 minutes to allow the coconut flour to absorb some liquid.
- Cook the keto pancakes – Place a pancake skillet over medium heat and melt a pat of butter. Use about 1/4 cup of the mixture. Spread into 3-inch circles and flip when bubbles start to form on top. Cook on the other side for 2 more minutes and continue until you have no batter left.
- Serve them with your favorite low carb berries and keto syrup.
Can I Use Almond Flour Instead of Coconut Flour?
To substitute 1/4 cup coconut flour, you will 1 cup almond flour. You should probably reduce the liquids too since almond flour is not as absorbent as coconut flour. Just play with the ingredients until you get a thick pancake-like consistency. You can try my keto blueberry almond flour pancakes recipe that’s also incredibly easy to make.
How To Serve Keto Pancakes
Lately, I have been using a homemade keto sugar-free syrup that is absolutely delicious, easy to make, and has almost zero carbs.
I know that on the market you can find lots of sugar-free syrups and some of them are actually really tasty. You can definitely go for it, but here’s an easy and quick recipe for my favorite keto pancake syrup.
Here are a few of my all-time favorite toppings for keto low carb pancakes:
- Fresh berries such as raspberries, strawberries, or blueberries,
- Homemade whipped cream
- Keto Nutella
- Nut Butters
- Chia Jam
- Keto Caramel
- Bacon – You can make oven baked bacon that’s super crispy and pairs perfectly with pancakes.
- Sausage – for some extra protein.
- Burger Patty
- Fried Chicken
Keto Pancakes Syrup Recipe
To make an easy keto pancakes syrup that’s ready in just a few minutes you’ll need:
- 2 tbsp coconut oil
- 3 tbsp butter
- Sweetener to taste
- 1/2 tsp maple extract
How to make:
- Melt the coconut oil and the butter.
- Add the sweetener, and maple extract, and mix.
- Pour over the hot pancakes and enjoy.
Make the keto pancakes, and you will end up eating a lightly vanilla-scented dessert with a subtle sweet cinnamon flavor (which you can omit).
How To Store Keto Pancakes
- Fridge – These keto pancakes can be stored in a fridge for about seven days in an airtight container.
- Freezer – If you choose to store them in a freezer, I recommend wrapping them individually in parchment paper, so they don’t stick together when frozen, and you can take as many as you need at any time.
- Reheating – When you want to reheat them, just place them in the microwave for about 40 seconds. Another great choice to reheat them is using a toaster or air fryer.
Tips For Making The Best Keto Pancakes
- I prefer to combine the batter ingredients in a blender to make this keto pancake recipe incredibly simple. It also provides a silky smooth batter with no cream cheese clumps.
- When they’re ready to flip, these won’t bubble nearly as much as regular pancakes. When you can easily slide a thin spatula beneath the pancake, it’s ready to flip. If you have to force it, the pancake is not ready yet.
- When preparing pancakes, I recommend using a non-stick griddle or a high-quality non-stick skillet.
- If you want a less eggy taste, you can replace one egg with two egg whites. Always use room temperature ingredients.
Other Keto Pancakes Recipes
- 2 Ingredients Cream Cheese Pancakes
- Thick and Fluffy Flourless Pumpkin Pancakes
- Keto Sheet Pan Pancakes
- Thick and Fluffy Flourless Pumpkin Pancakes (Low Carb, Keto, Paleo)
- Super Moist Double Chocolate Keto Pound Cake
The best Keto Pancakes | Low Carb & High Fat
- In a large mixing bowl add the eggs, the melted butter, the heavy whipping cream, the cream cheese, and vanilla extract. Mix using an electric mixer until frothy for about one minutes.
- Add coconut flour, sweetener, baking powder, cinnamon. Continue mixing until a smooth batter forms. Allow to rest for 5 mintues.
- Heat a large non-stick skillet (or use griddle) over medium heat. Melt some butter.
- Pour 1/4 cup of the pancake batter and spread into 3-inch circles. Cook the pancakes for 2-3 minutes on each side or until bubbles start to appear. Flip and cook on the other side for 2 minutes. Repeat until there's no pancakes batter left.
- Serve the pancakes with your favorite toppings.
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.
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