These 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 cream cheese 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 fluffy coconut 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!). This means they also work very well in a waffle maker.
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!
Is coconut flour Keto friendly?
Coconut flour is a flour made from dried coconut meat. It is low in carbs, high in fibre and a good source of protein. This means it’s a perfect grain free flour and suitable for the keto diet.
Coconut is technically a fruit and not a nut, which means coconut flour is also generally safe for people with tree nut allergies. (Although, do check if you’re cooking or baking for anyone with a nut allergy!)
Another great thing about coconut flour is that a little goes a long way. Low carb baking ingredients can be expensive, and coconut flour is one of the less pricey options around.
A unique low carb flour
The funny 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, between 1/3 to 1/2 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!
How to make coconut flour pancakes from scratch:
A quick overview of the ingredients: We’ve got coconut flour, eggs, coconut oil, almond milk, baking powder, vanilla extract and a pinch of salt.
Use coconut oil if you want dairy free pancakes, or substitute with butter for a buttery taste. Eggs need to be LARGE.
The salt is totally optional. Add a pinch if you’re into savoury pancakes. I sometimes use these like a sandwich bread and pack bacon, cheese and a lettuce leaf in the middle.
If you like a sweet pancake, consider adding 1 tbsp of powdered sweetener to the mix.
TIP: If you can, measure your ingredients using a food scale. If you’re using cups, DON’T pack the flour and be sure to level it with a knife.
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.
Tip: If you’re using a balloon whisk be sure to 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 bet into a smooth batter.
Coconut flour bands 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.
2.) Melt butter or coconut oil in a skillet or non stick frying pan over a low heat. Use 2 tbsp of batter for 1 pancake and spread out using the back of the spoon. You can use up 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. The pancakes will puff up further once you have flipped them.
TIP: Please don’t be tempted to rush this process and increase the heat! Coconut flour burns easily. Take your time and enjoy the journey 😉
For each new batch, use more coconut oil or butter to grease the pan.
Can I make larger pancakes?
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 your spatula when you need to flip them.
It also means you can re-heat them in the toaster!
Also, don’t forget that coconut flour is very filling. These pancakes may look small. But 2 make for a breakfast that will keep you satiated until lunch.
This recipe works with both sweet and savoury toppings. Here are some ideas:
– Sugar free syrup such as Lakanto Maple (use my code SUGARFREE for 20% off)
– a knob of butter
– sour cream or Greek yoghurt / coconut yoghurt
– berries such as blueberries, strawberries, raspberries
– sauteed mushrooms, spinach and melted cheese
How to store low carb pancakes
This recipe can be made ahead and is GREAT for batch cooking. Once you have tried it out once (and liked it), I recommend that you make a triple or quadruple batch and simply store the pancakes in an air-tight 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.
Check out my other pancake recipes:
- Low Carb Cinnamon Roll Pancakes
- Fluffy Coconut Pancakes
- Almond Cream Cheese Keto Pancakes
- 3 Ingredient Low Carb Crepes
Tried this recipe? Give it a star rating below!
Easy Low Carb Coconut Flour Pancakes
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 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 tbsp 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.
- - Sugar free syrup such as Lakanto Maple (use code SUGARFREE for 20% off***)
- - 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
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