Tired of coconut flour recipes crumbling into a million pieces? That taste like eggs? That require 10 other flours?
These keto coconut flour pancakes are just what you’re looking for. They’re: Soft + fluffy, sweet + decadent, and PAINLESSLY easy!!
I’m a proud pancake gal. But not just any kinda pancake gal. A healthy pancake gal, who expects them to be everything we love in traditional pancakes, disguised in low carb/healthy form.
And these keto coconut flour pancakes? Pass. The. Test!
My pancake relationship started at a young age — every morning my Dad would come up with a creative new recipe to get my brother and me out of bed and onto the school bus. The one meal he could always count on? Pancakes.
The instant we smelled his perfected batter hit a buttered skillet, we were up and at ’em!
Needless to say, I take a lot of pride in my pancake game, and now use this keto coconut flour pancakes recipe as a tool to get my household going in the morning!
Because seriously y’all, is there anything better than the smell of freshly made pancakes in the morning? No way!
Here’s what to expect before whipping up these keto coconut flour pancakes:
- LEGIT FLUFFY!
- Decadent (tasting)
- Ready in less than 20 minutes
- Perfectly sweet
In just a few steps, you can make delightful low carb pancakes that are sure to knock your socks off!
Cooking with coconut flour is a little different than wheat flour, as it:
- Needs a lot of liquid for optimal texture
- Tends to clump when stored. It’s a good idea to sift coconut flour before using it.
Milk – I prefer almond milk or coconut milk to keep these keto coconut flour pancakes dairy free. You can use whatever you prefer.
Eggs – 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.
Sweetener – Any granular sweetener will do here, for keto coconut flour pancakes, opt for sugar substitutes such as erythritol (my fave!) or allulose.
How to Freeze?
For hassle-free breakfasts, freeze these keto 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 your pancake stacks in a freezer-safe bag or container. You’ll have a ready breakfast for weeks to come!
Meal Prepping Tips
Mix the keto pancakes ingredients ahead of time to create the batter, then let it sit in the fridge overnight. All you’ll have to do the next morning is to cook them!
You can also make a homemade coconut flour pancake mix by combining the dry ingredients ahead of time.
- Why do my coconut flour pancakes fall apart? Coconut flour is extremely dry and needs more liquid than wheat flour. It’s also gluten free and needs an alternative binding agent. The recipe below includes 5 eggs, which takes care of both the binding and liquid!
- Can I use coconut flour instead of all purpose flour in my favorite recipe? No, for the same reason above, coconut flour is a unique flour with its own baking characteristics.
- Does coconut flour go bad? Like all flours, coconut flour does go bad. I store mine in the freezer for optimal freshness and sift it (to remove any clumps) before adding it to recipes.
- Can I skip the eggs for vegan coconut flour pancakes? I haven’t tested this, but would suggest experimenting with flaxseed eggs in lieu of eggs.
Keto Coconut Flour PancakesPrint Recipe Pin Recipe
- 5 Eggs
- 1 1/2 Cup Almond Milk or low carb milk of choice
- 2 Teaspoons Vanilla Extract
- 3/4 Cup Coconut Flour
- 4 Tablespoons Swerve or Lakanto (see sweetener notes below) coconut sugar or any granular sweetener
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 Teaspoon Xanthan Gum
- Coconut Oil butter or ghee for cooking
- 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!
Fans Also Made These Low Carb Recipes:
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Milk. I swap between unsweetened light almond or coconut milk.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- Nutritional information is based on 2 pancakes, if you divide this recipe into 16 medium pancakes.
- I prefer erythritol, which is a sugar alcohol, and a great low carb sweetener. If you aren’t keto/low carb, swap this with any granular sweetener.
- For prettier pancakes, use a griddle, or pour your batter 1 at a time into the center of your pan.