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!
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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
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These were great! I also tried adding 1 tsp of nutmeg and 1 tsp cinnamon to the batter, then tiny pieces of banana to each pancake while it was on the griddle. My kids liked it alot!
Brilliant pancakes, though realised later that I got the measurements wrong. I was working on metric and changed the Qty from 1 to 2 to make a batch of 8 pancakes and realised that it changed everything except the grams and milligrams. I’ll remember for next time, though they still tasted great!
I don’t know why but mine tasted eggy.
What have I done wrong? But they were still ok too.
Hi Jane, I used large eggs foe my recipe. If you use extra large eggs, this would make the egg taste more pronounced. Also, not measuring the other ingredients with a scale and using less coconut flour, for example, could alter the taste.
Love this recipe! I used my Ninja bullet blender to whip the eggs and then mix in the rest of the ingredients. Otherwise, made the recipe as written. My new favorite for pancakes!
Made these twice already! They're Super! Thanks!
Thank you very much for your detailed guidance. I have tried these before with a different recipe and rushed them with the pan too hot. These were delicious. I needed the treat this morning.
So glad you like the pancakes! Coconut flour burns easily, so it's best to treat it gently.
Just made these for pancake day and they come out really lovely, they are on the savoury side so if you want a more sweet one you might want to put in more vanilla and more sweetener or top it with some keto friendly syrup
I'm confused it says 1.6g carbs per 2 pancakes then at the bottom 3.6g carbs per serving?
It's total carbs minus the fibre that gives you the net carbs 🙂
These were easy, and great tasting. I used a non stick spray in skillet to cut down on the fat. Will definitely make these again. Looking forward to trying more recipes.
These were great! Definitely making it again!!
tryed these was easy to make.taste yummy
Distinct coconut taste but that's fine for a pancake. Husband liked them. Bonus! I'm low carb but not keto so I had a double serving for dinner and still didn't have the carb count of most pancakes. This is a keeper recipe.
Good texture and good taste
Was wondering if you could use buttermilk instead of almond milk!
Yes, that would probably make them even fluffier
Well, I made these this weekend, and these were my official first low-carb recipe that I've tried! I did sub cow's milk for the nut milk, and canola oil for the butter. These cooked up beautifully and looked exactly like pancakes. This being my first taste of coconut flour or low carb bread-ish recipe, the texture was a little bit of a letdown. I can't say they tasted exactly like pancakes, but they will get you there in a pinch. The coconut flour almost reminded me of cornmeal or eating cornbread. My hubby loved them and will eat the leftovers this week! I can totally see these with a savory application, say, a pancake sandwich? Tonight I'm trying your pumpkin brownies! I feel as I distance myself from wheat I will like the alternate flours more and more.
I eyeballed this. Read it, re-read it....and I thought hrmmmm..
I put all of the ingredients for it into myfitnesspal. I had calories to be eaten. It fitted my macros.
I thought, I will just make two larger pancakes in my pancake pan and eat both.
Truly the best recipe for keto pancakes. I just put some butter on top! The only problem with doing this was I could only eat one! lol! So the calories were not to be fully had!
I am so full, eye poppingly so.
I am going to make more (right sized ones this time) for my daughter who is dairy and gluten free.
I can also see how they make a really good bread substitute.
Thank you so much!
Result! So glad you like them!!
This is a delicious light and fluffy coconut flour pancake. It's easy to make. Did I say delicious!
This pancake recipe is so good! I forgot to let it sit so I added a bit of coconut flour because I thought it was runny but the results is still very good. I tried several pancake recipes and this is the best one for me.
So glad you like it!!
Could the eggs be substituted with "flax eggs" and still work. Needing low carb pancakes in my life but they need to be egg, nut, and dairy free.
Yes, that should work! Make sure you let the dough sit for 10 minutes or so, this way the flax can absorb the liquid.
hey, I was just wondering if the flaxseed egg replacement worked? thinking of trying it with chia seed egg.
The is the best pancake recipe ever! And I have tried loads.
Thank you so much
So glad you like the pancakes!!!
I love your recipes, thank you for sharing and creating them! I had one question regarding the use of coconut flour in general- is it possible to work around the need for more eggs? Like instead of 3 eggs in this recipes can I use 2 whole eggs and one egg white?
I ask because I’m trying to keep my yolk intake low.
Thanks again and stay safe!
hi Tarana, you can definitely give that a go. I think it should work. Keep me posted!
This is definitely the best keto pancake recipe I have tried so delicious. Easy to do, the secret is to cook them slowly as it says in the recipe.
Would definitely recommend.
Hi Katrin - I love your blog; everything you suggest is delicious and the recipes just work.
I'm in the UK and really struggling to find low carb & low sugar chocolate to make desserts with. Which brand do you recommend? Am happy to buy it online!
I use either the unsweetened Montezuma's (I get it from Sainsbury's) or the Lindy 90%. You can melt and sweeten with powdered erythritol if you want
Brunella D Brunet
made some this morning for breakfast. made 1/2 of recipe. best pancakes yet.
Thank you Brunella!!!
I just prepared a batch of these all-round coconut flour pancakes. I made the first batch the way you recommended like a sandwich, packed with bacon, cheese and a lettuce leaf in the middle. I used curd cheese and also added some tomato slices, topping the filling up with some sprinkles of chives.
They look so appetizing and taste really delicious and freshly.
For breakfast tomorrow I've just ready another batch. Everyone can fill his pancake with the ingredients he likes most. I recommend slathering first a layer of fresh cheese and then sweeten them with some self-made sugar-free jam. For making them even more salubriously, we'll give some soft fruits to the filling. I always have portions frozen.
Thanks a lot for this healthy, versatile and easy to prepare coconut flour pancake recipe.
I'm looking forward with curiosity to checking out the other pancake recipes offered on this site, Ruth
Haha, I'm glad I'm not the only one who thinks pancakes as a sandwich works!! Maybe this recipe will start a new trend 😉
That very well may be!
I'm sure there are scores of savoury pancake lovers among your blog followers.
Looking forward to discovering further luscious pancake recipes on your Web, Ruth
Can I make waffles with this recipe? Do I need to change anything?
Hi Sally, I have not yet tried to make waffles with this particular recipe. But I have made waffles with all my other pancakes recipes with no problems. It should work. I would make sure that you grease the waffle iron very well though to avoid the batter sticking.
I'm confused. Does the butter to into pancake mix of used in pan?
Hi there, it goes into the batter. You need more for the pan. I'll clarify in the post 🙂