These coconut flour pancakes are seriously fluffy and so easy to make! You’re going to love piling up a stack of these low-carb, grain-free pancakes, and the best part? They’re only 2 grams of net carbs each! Top them off with some butter and sugar-free syrup for the ultimate breakfast treat. Yum!
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 lazy childhood 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.
We’ve had the recipe for coconut flour pancakes on our blog since we launched it over 7 years ago. And let me tell you, it’s been a hit! We’ve received so many rave reviews from our readers, and it seems like everyone loves these pancakes just as much as our keto waffles recipe.
Why Are You Going To Love These Keto Coconut Flour 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 coconut flour pancakes
Are Pancakes Keto?
If you’re following a keto diet, traditional pancakes are not keto friendly as they are made with wheat flour and sugar, which are high in carbs.
But don’t worry, because our Keto Coconut Flour Pancakes recipe is here to save the day! Not only do they taste just as good (if not better!) than the real deal, but they also have a super fluffy texture and zero eggy taste. You can indulge in a delicious breakfast without sabotaging your keto goals!
Is Coconut Flour Keto?
Yes, coconut flour is considered keto-friendly because it is low in carbohydrates and high in fiber, making it a suitable option for those following a keto diet. It is also gluten-free and grain-free, which makes it a great alternative to traditional wheat flour.
Coconut flour can be used in a variety of keto-friendly recipes, including bread, pancakes, and muffins, to name a few.
However, it’s important to note that coconut flour is very absorbent and requires a different ratio of liquid to flour compared to wheat flour, so it may take some experimentation to get the right consistency in your recipes.
Ingredients For Coconut Flour Pancakes
These coconut flour pancakes need only gluten-free ingredients that are easy to find at any market. Everything you’ll need is listed below:
- Coconut Flour – This high fiber flour is made from dried coconut meat and keeps the pancakes low carb without adding too many carbs.
- 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.
- 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!
Here’s a helpful tip: if you’re in search of a paleo pancakes recipe, you can easily swap out dairy products for coconut-based alternatives. Use coconut cream, coconut milk, and coconut oil in your recipe instead of traditional dairy ingredients.
When it comes to making low-carb pancakes, using coconut flour is a great choice. Not only will it help keep the carb count low, but it’s also lower in calories compared to almond flour pancakes. So go ahead and enjoy a delicious breakfast without any guilt!
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-low heat and melt a pat of butter. Use about 1/4 cup of the batter for each pancake.
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 hot with your favorite low-carb toppings, such as sugar-free syrup, berries, or whipped cream.
Can I Use Almond Flour Instead of Coconut Flour?
If you need to swap out coconut flour for almond flour in a recipe, the general rule of thumb is to use four times the amount of almond flour. So, for every 1/4 cup of coconut flour, you’ll need 1 cup of almond flour. Keep in mind that almond flour is not as absorbent as coconut flour, so you may need to reduce the amount of liquid in your recipe. Experiment with the ingredients until you get a batter that has a thick, pancake-like consistency.
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 Butter
- 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).
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.
- Let the batter sit for a few minutes to allow the coconut flour to absorb the liquids. This will help the batter thicken up and make it easier to handle.
- 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.
- If you want to add some extra flavor to your pancakes, you can mix in spices like cinnamon, nutmeg, or vanilla extract into the batter.
- To make the pancakes even fluffier, you can separate the egg yolks from the egg whites, beat the egg whites until stiff peaks form, and then fold them into the batter before cooking.
How To Store
- 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.
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 Coconut Flour Pancakes
- 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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