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 fiber, gluten-free, grain-free 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 ⅓ to ½ 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 tablespoon 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 tablespoon 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 15% 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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Easy Low Carb Coconut Flour Pancakesfrom Sugar Free Londoner
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.
- 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
- 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.
- - Sugar free syrup such as Lakanto Maple (use code SUGARFREE for 15% 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
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Had a contest with my husband, he used a mix, I used this recipe and won!!
This recipe had less carbs and tasted better. Thanks for posting this!
These are delicious and enjoyed by the whole family suiting a low sugar diet, however every time I make them I am so confused by the quantity as you say should not be pourable... if I follow the above they are very much a liquid batter. Only if I triple the coconut flour do I get to the consistency you mention.... I'm using The Groovy food co organic coconut flour in the UK any advice welcome thanks a lot!
Hi Kiriana, this is curious! I have used the Groovy food company coconut flour as well. You really should be getting the same consistency whether you are making the recipe as written or whether you are tripling the amount. Do you measure the ingredients with scales?
Have made a lot of the recipes and they are excellent. Really offer you such a great choice when you are following a low carb diet. Thank you
Great recipe! These are soft and fluffy, and they hold together very nicely!
I made these coconut pancakes today and they turned out light, fluffy, and delicious. Thank you so much for posting this.
These coconut pancakes are wonderful! We made them twice this weekend.
Delicious and easy! The pancakes turned out great. Thank you - this will be my go-to pancake recipe from now on! Only change was that I used 2 eggs instead of 3 and added a bit more almond milk.
Hi ! I want to try them, but I wondered if I could freeze them?
Sure, you can freeze the pancakes.
Jill M Collins
I was wondering if you had the nutritional information for sodium for these pancakes?
215mg per serving.
Thank you so much for pointing this out! It's a typo. Should be 28 grams. I've fixed it 🙂
These were delicious! It’s pancake day in the UK and I was upset I couldn’t have pancakes with the rest of family because I’m on a low carb diet. I think these were better than the normal ones! Had sugar free maple syrup and cream with them. Just like Waffle House, amazing!
Do they taste of coconut?
Yes, of course! They have a gentle coconut taste.
This were a hit!! I made them into mini waffles instead and added blueberrie to them. Delicious, thank you for such a great recipe.
Woke up with a pancake craving and these hit the spot!
They are very fragile but worth it as they are not eggy.
I try to use coconut flour rather than almond because of cost and environmental impact. This one is definitely a keeper.
Love love love these !!!! I'm new to all this but these were so easy and delicious. I added a wee bit more almond milk next time I'm going to try them in the waffle iron. I have purchased all five of your books & looking forward to more delicious recipes.
So glad you like the pancakes! And thank you for your support. That means a lot to me!
I made these in my little waffle iron, added a bit more coconut flour. They were terrific! Cooked on medium setting and they browned beautifully and did not stick. It’s a keeper recipe. Thanks!
Can this recipe be used in a 4 inch waffle iron?
Yes, you can make waffles with this batter. Just make sure you grease the iron wel.
Really delicious pancakes. Thanks for the recipe!
Probably the best recipe I have found with coconut flour! Still a little eggy but it can be easily fixed by adding cinnamon and a sprinkle of sugar, or topped with strawberries and whipped cream
Glad you like the pancakes!
Can heavy whipping cream work be exchanged for the almond milk? Thank you!!
Yes you could, although my feeling is you would to need the additional butter or coconut oil for the batter. The texture of the pancakes may also be more moist and cake-like.
Thank you! Great recipe and I appreciated your tips and tricks as I haven't made a coconut flour pancake before. We had them with blueberries, banana and yoghurt.
That sounds delicious. Glad you liked the recipe!
Hi! Do you have to use Almond milk or can it be made with cow's milk?
You can use cow's milk as well. I use almond milk because it's lower in sugars and carbs.
These pancakes were delicious but didn't rise to fluffy pancakes like in the photo on the recipe. What did I do wrong ?
It's probably that your baking powder is not fresh. You can check by putting a little in cold water - it should fizz.