These Coconut Flour Pancakes are delightfully fluffy and incredibly easy to make. And with less than 3g net carbs per serving, they make an ideal keto breakfast!
I often joke that working with coconut flour is like entering an alternate universe. If you’re used to wheat flour, you will find that this common keto ingredient defies all expectations.
But once you get the hang of it, you realize that it can be incredibly useful. It works well in both sweet and savory recipes, everything from Keto Bagels to my famous sugar free Chantilly Cake.
For the uninitiated, these Keto Coconut Flour Pancakes are a very good place to start. It’s an easy recipe that provides you with a good sense of the ingredients. And it doesn’t hurt that you get some tasty keto breakfast out of the deal!
If you prefer other flours, I have some great keto pancakes with almond flour too.
Why you need this recipe
This was one of the first keto pancake recipes I ever created and it’s been a fan favorite ever since. But over the years, I’ve tinkered with it and perfected it to make them truly light and fluffy.
One of the best tricks I discovered was the addition of sparkling water rather than still water. The carbonation adds air to the batter, which in turn makes the pancakes lighter. Since coconut flour can often be dense and heavy, you need all the added lightness you can get.
Coconut flour pancakes require a surprising amount of eggs. But, done correctly, they don’t end up eggy or rubbery at all. And with some added vanilla, you don’t taste don’t get an overpowering coconut flavor.
One reader says: “This was my first time using coconut flour, and my pancakes turned out delicious! They are very buttery, which is just the way I like them.”
It’s also a fabulous make-ahead recipe. The pancakes can be refrigerated for up to a week or frozen for several months. So you can make a big batch and enjoy a healthy breakfast for days.
Ingredients you need
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- Coconut flour: Coconut flour varies a great deal brand to brand and some are more absorbent than others. I recommend using Bob’s Red Mill or King Arthur Baking for consistency, but if you use a different brand, you may need to adjust. If the batter is very thin, add another tablespoon or two of flour. Read my tutorial on baking with coconut flour for more information.
- Swerve Sweetener: I recommend using erythritol-based sweeteners, such as Swerve, for this recipe. Using another sweetener may change the texture and consistency. Allulose is not a good choice, as it tends to make things brown more on the outside, which will leave your pancakes looking and tasting burnt. Learn more about keto sweeteners here.
- Eggs: Make sure to bring the eggs to room temperature before adding them, otherwise they will cause the butter to clump up.
- Butter: You can use salted or unsalted, as you prefer.
- Sparkling water: The carbonation gives the pancakes a lighter, fluffier texture. But you can just use regular water instead, if you don’t have any sparkling.
- Oil/butter for the pan
- Pantry staples: baking powder, salt, vanilla extract.
Step by Step Directions
1. Whisk the dry ingredients: Whisk together the coconut flour, sweetener, baking powder, and salt. Break up any clumps in the coconut flour.
2. Add the wet ingredients: Add the eggs, butter, and vanilla and stir to combine. Add the sparkling water and whisk until smooth, then let the batter rest a few minutes to thicken.
3. Add the batter: Heat the skillet and lightly grease with oil or butter. Scoop two or three tablespoons of batter onto the hot skillet and spread into a 3 to 4 inch circle. Keep them small so that they are easier to flip.
4. Cook until golden: Cook the pancakes until the bottoms are golden brown and the edges are set and dry. Flip carefully and continue to cook until second side is golden brown, then remove to a plate. Repeat with remaining pancake batter.
Expert Tips and FAQ
If you’re new to coconut flour, you may find it a bit tricky to work with. Here are some added tips for success:
- Keep them on the small side for easier flipping. 3 to 4 inches in diameter is about perfect.
- Just like regular pancakes, you want to see some little bubbles appear in the top before you try to flip them. Then carefully wiggle your flipper under the bottom side and flip over in one quick motion.
- Different brands of coconut flour vary in absorbency so it can be tricky to know if your batter is right. Try one mini pancake before you go and do them all. The batter shouldn’t be so thin that you can pour it. You should have to scoop it onto the skillet and then spread it into a circle.
- If your batter is too thin, simply add another tablespoon of coconut flour. If it’s too thick, add another tablespoon or two of water.
Frequently Asked Questions
Coconut flour makes excellent pancakes but it’s not as simple as replacing regular wheat flour cup-for-cup. It is extremely absorbent and requires a lot of eggs, fat, and liquids to make good pancakes. You also use significantly less coconut flour than regular flour. I recommend following this coconut flour pancake recipe as written.
Coconut flour requires a lot of eggs to hold together properly. Most coconut flour recipes take at least 6 eggs per half cup of flour. Resist the urge to skimp on the eggs or to thin the batter with another liquid, as you will end up with a goopy mess that won’t cook through properly.
These coconut flour pancakes are a deliciously healthy option for keto breakfast. They have 5.9g of carbs and 3.3g of fiber, so they come out to 2.6g net carbs per serving. They also have more protein than regular pancakes, so they will keep you feeling satisfied for much longer.
What to serve with coconut flour pancakes
So now that you’ve made a big stack of these delicious pancakes, how do you serve them? You’ve got many great options!
- I love them with a smear of peanut butter or my Keto Nutella as a quick on-the-go breakfast.
- For a decadent brunch, try topping the pancakes with Pecan Praline Syrup or Wild Blueberry Syrup.
- All-U-Lose maple-flavored syrup is my top choice for store-bought pancake toppings.
- ChocZero has a wonderful collection of flavored syrups, everything from caramel to peach!
Coconut Flour Pancakes Recipe
Ingredients
- ½ cup coconut flour
- ¼ cup Swerve Granular
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 large eggs
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- ⅓ to ¾ cup sparkling water (or regular water)
- Additional butter or oil for the pan
Instructions
- In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt. Break up any clumps in the coconut flour.
- Add the eggs, butter, and vanilla and stir to combine. Add ⅓ cup of the sparkling water and whisk until smooth. Add more water, a little at a time, as needed. Let the batter rest a few minutes so the coconut flour absorbs the moisture.
- Heat a large skillet over medium heat and brush lightly with oil or butter. Using about 3 tablespoons of batter at a time, scoop onto the skillet and spread into a 3 inch circle.
- Cook until the bottoms are golden brown, the top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until the second side is golden brown.
- Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
food_dreamer says
Plain stevia will work fine as a sweetener, but it does have a little bit of a licorice-y aftertaste. Just FYI. I don't mind it but some people do.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Gabriela says
I've read that different coconut flour brands vary quite a bit in fiber content, by as much as 50%! Some cheaper, less reputable manufacturers will resort to this cheap "trick." Even if you watch your carbs, you don't want to go with one too high in fiber, else it will no longer behave like flour. A "typical" good quality coconut flour will have in the neighborhood of 1.5 – 2 carbs per tablespoon, roughly speaking. If you see some with one carb or less per tablespoon, you mostly have coconut fiber, which is fine -for the right application, but probably not for these delicious pancakes! Just my observation, based on trial and error(s!). Hope this helps. Gabriela
Lisa says
Thanks for asking/answering my question! I was wondering about erythritol myself! never heard of it. We have Stevia in our house, so I'll try it with that. I have all hte other ingredients. Just got coconut flour and am trying different things for low carb! Such a find!
Parsley Sage says
I often think my coconut flour is spiteful 🙂
Awesome pancakes, darling! Buzzed!
Foodness Gracious says
Awesome looking pancakes, just how I like them..Never used coconut flour, only oil which I love!
Thanks..
Marjie Vowles says
Your recipes are amazing! Thank you for all you do. Do you think club soda would work in place of seltzer? Thank you!
Carolyn says
Yep, any fizzy water will do.
food_dreamer says
Oh yay, so glad you liked them. I wonder if different brands of coconut flour behave differently?
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
food_dreamer says
We might be using different brands of coconut flour. What did you use? Sometimes that makes a difference, I think.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Catherine says
Made these this morning and they are absolutely delicious! (Added one extra tablespoon of coconut flour to thicken the batter). I think these are the best low carb pancakes I have ever had 🙂
Jane says
Added a bit more flour and now they are behaving. They are great!
Rita says
I made them and they were so watery! Adding flour to the next batch 🙂
Carolyn says
The batter is supposed to be thin, but not watery. I think it may be the brand of coconut flour you are using.
Joi says
I just tried them and had the same problem: very thin batter and the pancakes are flat like crepes. Delicious; but it must be the coconut flour. I’m using Bob’s Red Mill coconut flour. The longer the better sits, the thicker it gets, but it still makes very thin cakes. Delicious, though!
Joi says
Batter, not better. 🙂
Carolyn says
There’s something else going on here, it’s not the Bob’s coconut because that’s what I use. Are your eggs extra large? Hard to know but next time simply add another tbsp or two of coconut flour.
Jane says
I am making these now, but the batter is pretty runny…they are tasty, but are more like a crepe than a fluffy pancake.
Erin says
Ok great! Didn't realize that was a sugar substitute. Out of the loop.
food_dreamer says
Hey Erin, you can make the pancakes with sugar if you like! That would work just fine.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Merrilee says
I was going to ask the same thing. Glad real sugar is OK. I make pancakes with 1/3 part almond flour, 1/3 part coconut flour and 1/3 part all-purpose wheat flour, plus some ground flax seed. I am going to try these for sure.
N. says
Sorry, but why would you be reading these recipes if you want to substitute gluten-free and sugar-free ingredients with sugar and wheat?
M.C. says
Coconut flour is loaded with fiber and has other great nutrition benefits, along with being an alternative to grains. So that’s why people might be reading these recipes, even if they aren’t strictly avoiding gluten or sugar. I found this recipe looking for ways to cook with coconut flour, not for ways to be gluten or sugar free. I will be putting syrup on these babies. 🙂
Inky says
I’m sorry, N, is there a law against reading a recipe that is gluten free if one eats grains? I and many others eat grains, all be it, only healthy grains but I personally use many types of flour and interesting healthy options and alternatives, enduring that I stay away from processed food-stuffs. It is rude and arrogant to tell someone, and on a lovely and positive public forum that they have not business reading a recipe. The author of this site is evidently a passionate cook and cares about food. She clearly puts a lot of care and effort into it and I am sure is absolutely thrilled that it is accessible to and enjoyed by many. Inclusion goes both ways, remember that. Your choice of diet is your right, and it is your business, and I and others would not ban you for reading a recipe. We all share the right to make choices. Please think before posting negative comments.
Carolyn says
Well said. While I don’t espouse grains or sugars, I figure my readers are all adults and can choose for themselves.
cravingsofalunatic says
Oh wow, I must try these. So gorgeous and coconut is one of my faves. You did a wonderful job with these.
Cucina49 says
Oh, but they do look light and fluffy! Those are truly gorgeous pancakes.
spiffycookie says
I have never used coconut flour so thanks for the heads up! And I would love to make these pancakes once I find erythritol…
arleen says
Spiffy, look for Truvia, it’s erythirol. i found it next to the splenda and stevia in the baking isle of my superstore, sobeys and wal-mart. it’s about $6 for a small container, but it says on it to use 1/3 the amount you would normally use. it’s really sweet. Sometimes when using a recipe calling for all splenda, i will replace a few tbsp with a few tsp of truvia, that way i don’t get that aftertaste.
arleen says
PS: you don’t want the blend, that one is half sugar. it’s also cheaper.
Danielle says
I am super impressed. Hubby and I have been on keto for a little over a year and haven’t had pancakes that were both low-carb and tasty till now! I was doubtful about the coconut flower at first because I have made more than one dense inedible disaster using it before, but these pancakes are actually light and fluffy! Can’t wait to try it again using seltzer instead of regular water… Thanks so much!
Miriah Baxter says
Splenda isn’t Keto. It artificial and causes inflammation! It doesn’t leave any aftertaste and was what I always used to use until going Keto. Stevia and the one alcohol sweetner, erythritol have an aftertaste or cooling effect to me and the other one, xylitol can cause diarrhea! Truvia has stevia in it too. I use erythritol in Swerve. It’s blended with oligosaccharides which lessen it’s cooling sensation and work as probiotics. Mostly I use Boca Sweet-it’s natural, fits my digestion well and has no aftertaste. You really have to try each of the sweeteners to see how they taste to you and affect you. I used to think monk fruit had an aftertaste but I used it for a while when out of Boca Sweet and now I don’t notice an aftertaste at all. And allulose works well for me too! Carolyn often blends a few sweeteners in recipes to combine some of the different ones properties.
Meghan says
These look perfect Carolyn! Great job on figuring out what sound like an incredible recipe!
Alison Lewis says
i can't wait to try these!
The_Mom_Chef says
Every time I read your posts I wish I lived closer to my family so I could make what you've made for them. My brother, who has been carb-free for over fifteen years, would flip for these and my mom, who's just been diagnosed with diabetes, NEEDS them.
Sophia says
I have tried so many keto pancake recipes, I really hoped this one would work, it didn’t. The flavour was so eggy, as with everything keto. Didn’t really like it.
Carolyn says
What brand of coconut flour are you using? I suspect that’s the issue.
Jeanette says
Coconut flour is really tricky to work with. Recently, I came up with a coconut cupcake recipe after talking with someone in Bob's Red Mill test kitchen and they gave me some tips. I mixed the coconut flour with almond flour and brown rice flour for a lighter texture. That way, you don't need as many eggs either.
Shanna says
Could you tell me what the ratio was? How do the ingredients change when you add the almond and brown rice flour? How many eggs?
Paul says
I have been using an equal amount of raw sunflower flour in place of almond flour because of my son’s allergies
Rachel H says
Just remember that brown rice flour is high glycemic load. Will raise blood sugars. I’d rather do straight coconut flour. That and eggs are much better for me than adding GRAINS.
Kitty says
Tapioca is not a grain, neither is arrowroot. they both have starch so do raise blood sugar, but Arrowroot also has some fiber, I think. anyway, possible option for those avoiding grains. I find grains make me more hungry for more than does sweetpotato or arrowroot. just a thought. Kitty
amcken3 says
Jeanette, I’m sure it tastes GREAT with rice flour but that jacks up the CARBS and this is a LOW CARB site. SMH Also, some of us are looking for NUT FREE recipes (I don’t want the phytic acid ALL the nut flours contain but there are also people with nut allergies). This recipe is formulated exactly the way its presented for good reason!
Ilde says
Recipe please, thx.
Holly says
The best low glycemic coconut flour pancake recipe!
Grace says
I've never worked with coconut flour before but I'm willing to give it a shot! These DO look very fluffy and delicious 🙂
Ryan Jacobson says
I have started using teff flour and a blend of GF flours and have much better results than with coconut flour. Using Avocado oil and egg replacer, and they taste like normal buttermilk pancakes rather than coconut.
Mary says
Recipe? Sounds yummy!
Kristin Schlentz says
where do you buy your teff flower
norma says
walmart
Rachel says
Unfortunately, teff is NOT low carb. Not for meeeee! I use coconut flour because low carb, NOT GRAIN.
Rachel says
Teff an GF flours are high carb. Coconut flour is not.
Ang B says
Whats gf?
Lisa says
Gluten free
Luiza says
Send the recipe please!
RachelH says
@ryan –
Why did you come on a keto recipe, and complain that it must have carbs? Anyone who wants high varb crap can get it anywhere.
K?ThxBai.
This recipe makes great *keto*/low carb pancakes! Thanks!
Sil H says
Delicious! Considerably less gritty than other coconut flour recipes. The seltzer really improves fluffiness too, not super dense. My kids arent too crazy about them as pancake substitute (were new to keto) but LOVE them as “buns” for nut butter sandwiches. Thank you!
Carolyn says
That’s a great idea!
Victheart says
Thank you so much for this recipe…a real low-carb keeper. I didn’t have butter, so I used canola oil instead, but only 2 T. I also increased the vanilla. I have eaten them both with strawberries and sugar-free syrup. Either way, delicious and very filling. I froze the extras, and then just pop them in the microwave for a minute and a half as needed. Thank you again.