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+ servings
Stack of coconut flour pancakes

Keto Coconut Flour Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 Large Pancakes
Calories 98kcal



  • 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!


  • 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.


Calories: 98kcal | Carbohydrates: 7g | Protein: 5g | Fat: 5g | Cholesterol: 102mg | Fiber: 4g | Sugar: 1g | Net Carbs: 3g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com