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
Pat Chelin
Thank you! These were amazing and surprisingly I got quite a lot out of it. I made a yoghurt, date, betroot and banana wizzed up to pour over them. Just super Yummy!
Katrin Nürnberger
That sounds like a delicious topping!
Jill
Yum! Absolutely delicious and so easy to make. This is my third batch now and they go so well with any low carb fruit.
They also freeze very well. Thank you for such a great recipe!
Constance
I accidentally over poured 39g into the eggs, so I added 4 extra TBL of milk (coconut milk mixed from powdered) and the pancakes still came out great. Thank you so much for this recipe!
Tricia
Made this recipe this morning for breakfast and froze the remaining portion in 2 pancake servings. I was concerned about my coconut flour as I found it in the back of the cupboard over the weekend. Don't really know how long it was there, but let me tell you it did its job the pancakes were/are amazing! I used oat milk, because I was to lazy to go into the cellar the get the coconut milk, but hey it still taste wonderful! I am a new diabetic and was really getting tired of so many eggs plus the are really expensive. Thank you for the many wonderful recipes, so grateful for your web site. GOD bless and have an amazing Easter!
Amanda
Great coconut flavor! Although they do not taste like traditional pancakes, my kids and husband ate them. I made them larger than suggested and they took quite a while to cook. So plan for double-triple the time for cooking. I used coconut sugar as the 1 Tbsp of sweetener. I'll make these again sometime!
Ania
They are really good. It is a nice thing to have something to share with carb-oriented friends 🙂 Or a portable breakfast, which scrambled eggs is definitely not 😀
As I am not strictly low-carb, I think I am going to try and add some shredded apple inside.
Elinor
I like these but don't love love them I confess. At first I thought they seemed a bit dry but then I realized that the texture in my mind seems associated with the idea of dry but maybe they aren't if that makes any sense at all? I feel like I've had the same sense with other coconut flour recipes so it may be a texture thing for me I think? I also think that had I not 'cheated' & had normal/non keto baked goods recently, that I may very well have been thrilled w/these because they do seem very fluff & pancakey. I will try them again after a good long stretch on keto when I've forgotten what normal ones taste like a bit. I do wonder if I could add a bit of cream cheese to them, perhaps that would counter the texture a bit. I made these instead of the cream cheese ones because I like to eat the entire egg, not just egg whites. This made me finally buy a sugar free maple syrup to try with them, so that was fun to try as well.
Katrin Nürnberger
Hi Elinor, thank you for your comment. It is true that coconut flour pancakes do not taste like wheat pancakes and therefore 1:1 comparisons are not useful. It's like being disappointed that nut milk does not taste of dairy. If you go back on keto, please come back to this comment and share your thoughts!
richard
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. Have replaced my old pancake recipe with this one.
GK Morris
I love these! On my 2nd try, they came out thin and pourable but we loved the crispy edges and folding the thin pancakes. I never make pancakes otherwise as we consider them doughy and bland; uninteresting. But these are great. We love all things coconut and this has three iterations of coconut. We used our new carbon-steel skillet on fairly high heat and they came out great. So, don't worry if your batter is thin--they will still be terrific. This recipe is going into my regular rotation. Good thing eggs are still cheap here, lol.
Kelly
I just made this recipie. It was okay, maybe good, but I ate the pancaks up anyway. As I was cleaning up, I found the little bowl of almond milk ( 6 TB ) worth, that was buried on a small work space. Ahhh...a huge missing ingredient!!! I am positive that the milk would have made them amazing. This recipie was still good without the milk. LOL A+