Published: Aug 8, 2018 · Modified: Jul 9, 2022 by Carolyn

Coconut Flour Pancakes

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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!

A stack of keto coconut flour pancakes on a white plate, with berries on top.

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.

A stack of coconut flour pancakes on a cake stand with syrup being poured over top.

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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Top down image of labeled ingredients for keto coconut pancakes.

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.

Step 4: cooking the pancakes on both sides.

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.

A stack of coconut flour pancakes with a forkful taken out of it.

Frequently Asked Questions

Can you substitute coconut flour for regular flour in pancakes?

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.

Why do my coconut flour pancakes fall apart?

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.

Are coconut flour pancakes healthy?

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.

A small pitcher pouring sugar free syrup over keto coconut flour pancakes.

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

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!

4.82 from 66 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: coconut flour pancakes, low carb pancakes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: pancakes

Calories: 181kcal

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

US Customary – Metric

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.

Video

Notes

Cook’s Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tablespoon of coconut flour. If it’s too thick, add another tablespoon or two of water.

Storage Information: Store the pancakes in a covered container in the fridge for up to a week. They can also be frozen, tightly wrapped up, for several months.

Nutrition Facts

Coconut Flour Pancakes Recipe

Amount Per Serving (2 pancakes)

Calories 181 Calories from Fat 115

% Daily Value*

Fat 12.8g20%

Carbohydrates 5.9g2%

Fiber 3.3g13%

Protein 7.7g15%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

4.82 from 66 votes (15 ratings without comment)

Coconut Flour Pancakes

Why you need this recipe

Ingredients you need

Step by Step Directions