My soft and fluffy coconut flour pancakes are so quick and easy to put together! You can make them using just 6 ingredients. This is a great low carb pancake recipe to make ahead. Prepare a big batch, then simply reheat and have pancakes ready for breakfast the entire week!
Many of you have tried my almond flour keto pancakes. They are one of the most popular recipes on my website. That's why I thought it was time to add a coconut flour recipe!
You might know that I already have a coconut flour pancakes recipe on my site, these coconut cinnamon pancakes. The secret to their fluffiness is that you beat the egg whites until stiff, which traps the air inside. They also contain a fair amount of fat (hello, fans of the Keto diet!).
Whilst I still love that recipe, I wanted to try an easier and lighter version this time. If you ever try both, I'd love to hear how you think they compare!
READER REVIEW: "I just made these pancakes and they are awesome! I used heavy cream vs. almond or coconut milk as I do not have either at the moment. They fluffed up beautifully and tasted great." (Richard)
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A Unique Low Carb Flour
The interesting thing about coconut flour is that is behaves totally different from other low carb flours. Almond flour, sesame flour or sunflower seed flour are pretty much interchangeable.
But coconut flour? No way. If you use too much, your end product is dry. Too little, and it ends up crumbly. Coconut flour likes lots of eggs, way more than other flours require. And you'll need a lot less of it, around ⅓ the amount of almond flour, because it soaks up liquid like the Sahara.
Basically, coconut flour is the diva amongst keto flours!
In terms of pancakes, coconut flour needs more than just eggs to be happy. Popular additions to coconut pancake batters are banana or applesauce, which both balance out the dryness of the flour. Of course, these are Paleo options and not low in carbs. Keto versions like to increase the amount of fat by using cream cheese, heavy cream or plenty of butter or coconut oil (as I did in my original recipe I mentioned above).
It took me a few tries to get this pancake recipe just right. I reduced the amount of fat to 2 tablespoons and added almond milk to the batter. The third time round I knew I had finally nailed it: Moist, fluffy, light pancakes - perfect for a weekend (or weekday!) breakfast!
Ingredients
A quick overview of the ingredients: We've got
- coconut flour
- eggs (large)
- coconut oil (or use butter)
- almond milk
- baking powder
- vanilla extract
- and a pinch of salt (optional).
Sweet Or Savoury?
You choose!
Add a pinch of salt if you're into savoury pancakes. I sometimes treat these like a sandwich bread and pack bacon, cheese and a lettuce leaf in the middle.
If you like a sweet pancake, add 1 tablespoon of powdered sweetener to the mix.
Instructions
It is easy to make coconut flour pancakes. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts and nutrition info.
STEP 1
Beat the eggs with a balloon whisk or with an electric mixer until frothy. Add the rest of the ingredients and beat until you have a smooth batter.
Let the batter sit for a couple of minutes so the coconut flour can absorb the liquids.
Troubleshooting Thick / Thin Batter
Coconut flour brands can differ in texture. If you feel your batter is too firm, add another splash of milk. If it's runny, add a sprinkle of coconut flour.
The batter should NOT be liquid like wheat flour pancake batter. You'll have to spoon it onto the frying pan.
STEP 2
Melt butter or coconut oil in a skillet or non-stick frying pan over low heat. Use 2 tablespoons of batter for 1 pancake and spread out using the back of the spoon. Use up to three pancakes per pan.
Pancakes should be approximately 4 inches / 10 cm in diameter.
STEP 3
Fry the pancakes on low heat until bubbles form on the top, about 3 minutes. Don't move them during this time.
STEP 4
Then flip and cook for a further minute until golden on both sides. The pancakes will puff up further once you have flipped them.
Katrin's Top Tips
#1 I recommend measuring the ingredients with a food scale. If you're using cups, DON'T pack the flour and be sure to level it with a knife.
#2 If you're using a balloon whisk, beat the eggs first and then add the coconut flour. If you put the coconut flour into the bowl first and add the wet ingredients on top, it will end up sticking to the bowl and be impossible to beat into a smooth batter.
#3 Don't rush frying the pancakes. Stick to a low heat! Coconut flour burns easily.
#4 For each new batch, use more coconut oil or butter to grease the pan.
Serving Ideas
This recipe works with both sweet and savoury toppings. Here are some ideas:
- - Sugar free syrup such as Lakanto Maple
- - a knob of butter
- - sour cream or Greek yoghurt / coconut yoghurt
- - berries such as blueberries, strawberries, raspberries
- - Sugar Free Lemon Curd
- - Keto Caramel Sauce
- - bacon
- - sauteed mushrooms, spinach and melted cheese
Recipe FAQs
I don't recommend it. Coconut flour does not contain any gluten. This means coconut flour pancakes are more fragile than wheat pancakes. The small size helps because you can fit the entire pancake onto the spatula when you flip them.
I recommend 2 pancakes per serving. Coconut flour is very filling. These pancakes may look small. But 2 pancakes are a breakfast that will keep you satiated until lunch.
Coconut flour is a flour made from dried coconut meat. Coconut is technically a fruit and not a nut, which means coconut flour is also safe for people with tree nut allergies. (Although, do check if you're cooking or baking for anyone with a nut allergy!)
Yes, coconut flour is keto friendly. It is low in carbs, high in fiber, gluten-free, grain-free and a good source of protein.
Actually, no. Another great thing about coconut flour is that a little goes a long way. Low carb baking ingredients can be expensive, but coconut flour is one of the less pricey options around.
Storage
This recipe can be made ahead and is GREAT for batch cooking. Once you have tried it out (and liked it), make a triple or quadruple batch and simply store the pancakes in an airtight container the fridge. They stay fresh for 4-5 days.
This way, all you have to do in the morning is pop a couple of pancakes in the microwave or in the toaster!
Can you freeze coconut flour pancakes?
These pancakes are great for freezing! Place them next to each other on a baking sheet and freeze until solid, about 2 hours. Then transfer them into a freezer bag. This way you ensure they don't stick together.
Freeze for up to 3 months.
More Keto Pancake Recipes
- Egg White Protein Crepes7 Minutes
- Keto Cinnamon Roll Pancakes16 Minutes
- Low Carb Crepes8 Minutes
- Egg White Wraps4 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Easy Low Carb Coconut Flour Pancakes
Video
Ingredients
- ¼ cup / 28g coconut flour
- 3 eggs large
- 2 tablespoon butter or coconut oil melted
- 6 tbsp / 84ml almond milk or coconut milk, unsweetened
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sweetener optional
- more melted butter / coconut oil for frying
Instructions
- Beat the eggs with a balloon whisk or with an electric mixer until frothy. Add the rest of the ingredients and beat until you have a smooth batter. Let the batter sit for a couple of minutes so the coconut flour can absorb the liquids.
- Melt butter or coconut oil in a skillet or non stick frying pan over a low heat. Use 2 tablespoon of batter for 1 pancake and spread out using the back of the spoon. Two to three pancakes per pan. Pancakes should be approximately 4 inch / 10 cm in diameter.
- Fry the pancakes on low heat until bubbles form on the top, about 3 minutes. Don't move them during this time. Then flip and cook for a further minute. Please don't be tempted to rush this and increase the heat or you risk burning them.
- Repeat until all batter is used up. The mix makes 8 pancakes.
Notes
- - Sugar free syrup
- - a knob of butter
- - sour cream or Greek yoghurt / coconut yoghurt
- - berries such as blueberries, strawberries, raspberries
- - Sugar Free Lemon Curd
- - Keto Caramel Sauce
- - bacon
- - sauteed mushrooms, spinach and melted cheese
MiXueli
Excellent! They were fluffy and not gritty. Had a good flavor.
Ray
I really like these pancakes, low carb and easy to make. Thanks
Pam cramer
Can I use heavy whipping cream instead of almond or coconut milk
Katrin Nürnberger
It will change the texture of the pancakes because you are adding more fat. But you will be able to make pancakes with that sub.