Fluffy coconut flour pancakes are the ultimate low carb pancakes!
We all NEED cravable low carb recipes to start the day with a bang. Well, there’s no need to look further with this low carb breakfast staple! My coconut flour pancakes are perfectly soft and fluffy, yet totally effortless to make. Whether it’s for one or for a whole family, coconut pancakes always taste like a party!
There are a few tips for coconut flour recipes, but no worries because I’ll walk you through them step by step!
Are you ready? Ditch that boring old box mix and let’s get started!
Wonderfully fluffy and light, these pancakes are an incredible treat to start the day! I love the smell of pancakes in the morning, and the way they melt in your mouth…
My coconut flour pancakes recipe is the best because it:
- Takes less than 20 minutes to make
- Is gluten and dairy-free
- Meets my sweet tooth every time!
In just a few steps, you can make delightful low carb pancakes that’re sure to knock your socks off!
Coconut flour is a great low carb flour substitute due to its high fiber content. A lot of low carb flours are nut-based, but coconut flour is a tasty nut-free option!
Cooking with coconut flour is a little different than wheat flour, as it absorbs moisture like crazy and tends to get clumpy when stored. It’s a good idea to sift the flour before using it.
I use low carb milk which makes the coconut flour pancakes dairy free! The flavor will change slightly based on different milks, so choose your favorite! I like to use almond milk or full fat coconut milk.
This recipe calls for 5 eggs, which may seem like a lot, but it helps to keep the pancakes moist due to how absorbent coconut flour is.
(Psst — If you’re interested in making vegan coconut flour pancakes, you’d have to experiment with adding more dairy free milk plus a binder to get a good batter consistency.)
For sweetener, I use my favorite keto sweetener, erythritol! It’s a diabetic friendly sugar substitute with 0 calories. But you can use any sweetener of your choice, like coconut sugar, brown sugar or honey.
Tools To Make
To make coconut flour pancakes, you’ll need a blender, a non-stick pan, and a spatula. Easy!
Pancakes are always best served fresh and warm! But if you accidentally make too many, don’t toss them! Just stick them in the fridge for 1-2 days, and throw them in the microwave to heat before eating.
Can You Freeze Them?
For hassle-free breakfasts, freeze pancakes ahead of time!
Make a batch of pancakes and allow them to cool. Then grab a baking sheet and lay the pancakes out, making sure they’re not touching each other. Use parchment paper between each layer of pancakes, and stick the tray in the freezer.
Once completely frozen, place you pancake stacks in a freezer safe bag or container. You’ll have a ready breakfast for weeks to come!
Meal Prepping Tips
Healthy breakfast is a must for an energized morning! The above freezing method is awesome when you’re making coconut flour pancakes for one because you can make a big batch at once and not have to worry about it for a while.
If you’re making pancakes for a family, though, freezing isn’t necessarily the most time-efficient method. If you anticipate a busy morning, you can mix the ingredients ahead of time to create the batter, then let it sit in the fridge overnight. All you’ll have to the do the next morning is cook them, and your whole kitchen will smell like coconut pancakes!
Breakfast foods can easily fall into the sugary and indulgent category, but not with these healthy pancakes! Gluten-free and high in protein, fat, and fiber, coconut flour is way better and yummier than regular old pancakes!
Can I Turn This Recipe Into a Premade Pancake Mix?
I’ve mentioned that you can meal prep pancakes by creating the batter the night before. Another option is to mix only the dry ingredients to make a low carb pancake mix! This way, it’ll stay good for a longer time and still give you an extra dose of convenience on busy days.
Can I Use Almond Flour?
Almond flour has less carbs and tastes most similar to regular wheat flour, so it’s possible to make almond flour pancakes. However, it’s not as dry as coconut flour, so the liquid to flour ratio is different. Coconut flour is super absorbent, so my recipe calls for a lot of eggs.
If you want to use almond flour, I’d recommend following an almond flour pancake recipe instead!
Can I Use Almond Meal?
Almond meal pancakes are absolutely a thing! The texture and look will be different from other flours, but they’ll still be nutty and delicious.
Like almond flour, I’d recommend using an almond meal pancake recipe specifically instead of trying to make swaps. (Unless you’re a pro, in which case do as you please!)
Can I Make These Without Flour?
If you’re trying to avoid flour all together, you can try cream cheese pancakes instead! You’ll swap flour for cream cheese — but again, find healthy recipes specific to this ingredient list.
Can I Make These Coconut Pancakes With Protein Powder?
When trying to incorporate more protein into your diet, protein pancakes are a great way to give yourself a boost!
You could try experimenting by adding protein powder into coconut pancakes. But I’d recommend checking out my recipe for best results!
Coconut Flour PancakesPrint Recipe Pin Recipe
- Add ingredients to a blender in the order listed above and blend until combined. You may need to stop the blender to scrape the ingredients off the sides (using a rubber spatula) to ensure everything combines thoroughly.
- Heat a nonstick over medium heat and add coconut oil.
- Wait until the pan is warm, then pour the batter into the pan, forming round pancakes**.
- Cook the pancakes for about 3-4 minutes on each side, or until they have a nice golden sear. Set cooked pancakes aside while you continue to cook the rest.
- Serve warm topped with your favorites (suggestions above) and enjoy!
Coconut flour pancakes are the perfect way to start any day of the week! Sweet and warm, it’ll satisfy your sweet tooth and fill your tummy!
Let me know your thoughts in the comments below! Have you tried cooking with coconut flour before? What’re your favorite pancake toppings?