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    Home » Keto Breakfast » Coconut Flour Pancakes

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

    Coconut Flour Pancakes

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    110.2K shares
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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

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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

    Step 1: Whisking the dry ingredients.

    1. Whisk the dry ingredients: Whisk together the coconut flour, sweetener, baking powder, and salt. Break up any clumps in the coconut flour.

    Step 2: Adding the wet ingredients.

    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.

    Step 3: Add the batter to the pan.

    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!

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

    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!
    4.80 from 58 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: coconut flour pancakes, low carb pancakes
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 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.
    110.2K shares

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    Nutritional Disclaimer

    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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      Recipe Rating




    1. Norma J Smith says

      July 10, 2022 at 7:23 pm

      I made your Almond Flour Pancakes and cooked them in a Dash Waffle Maker. If I remember correctly I cooked them for 2 minutes 20 deconds. They cooked to perfection on both sides with no need to flip. They were perfectly round and the same height all around. The Dash Griddle does not work you must use the Waffle Maker. I am sure this would work just as well for the coconut panckes.

      Reply
    2. Brandy says

      June 18, 2022 at 8:00 am

      5 stars
      I’ve been on keto’ing for years and this is by far the BEST pancake recipe I’ve found! I added a full teaspoon of vanilla because I love vanilla, but would’ve been just as good with a half. After I made them I put cream cheese on top. Delicious!!

      Reply
    3. Sara says

      May 20, 2022 at 12:57 pm

      Can these be made ahead of time and frozen?

      Reply
      • Carolyn says

        May 20, 2022 at 1:01 pm

        Absolutely! I highly recommend that.

        Reply
        • Sara says

          May 21, 2022 at 8:25 am

          Great! Thank you! This is a delicious recipe.

          Reply
          • Carolyn says

            May 21, 2022 at 10:01 am

            So glad you enjoyed them!

            Reply
    4. Erin says

      March 07, 2022 at 1:47 pm

      5 stars
      You’re so right! The addition of sparkling water does help keep them light and fluffy. I added a little bit more vanilla because that’s the way we like them.

      Reply
    5. ava says

      March 07, 2022 at 12:41 pm

      5 stars
      I love making pancakes out of coconut flour! makes every pancake feel like you are somewhere tropical!

      Reply
    6. Taylor says

      March 07, 2022 at 9:08 am

      5 stars
      These were so light and fluffy, with the perfect subtle amount of coconut flavor. We paired them with a homemade blueberry compote and some unsweetened coconut flakes for the ultimate breakfast. SO YUMMY!

      Reply
    7. Lucinda says

      March 04, 2022 at 5:19 pm

      I am beginning to understand Coconut Flour. My pancake batter is so thick. I’ve added water, but not to that level. And, I will be sure I use enough eggs. Many thanks.

      Reply
      • Carolyn says

        March 04, 2022 at 5:49 pm

        It’s a strange flour and takes some getting used to. Are you using my recipe or a different one?

        Reply
    8. Mary Skelton says

      November 18, 2021 at 9:42 pm

      5 stars
      My husband and I LOVE these pancakes. There is only a faint coconut taste.

      Reply
    9. Jessica says

      September 27, 2021 at 11:27 am

      5 stars
      I absolutely love this recipe! It is my favorite pancake recipe! I was afraid it was going to be too eggy but it wasn’t. It tastes like a delicious banana pancake. I definitely recommend this recipe and your almond pancakes. Thank you so much!

      Reply
    10. Melissa says

      August 19, 2021 at 5:01 am

      5 stars
      My hubs and I absolutely loved these. Have you tried baking these? I wondered if they would still rise up.

      Reply
      • Carolyn says

        August 19, 2021 at 8:00 am

        They would be fine but they get more rubbery in the oven. I have a baked version in my cookbook, Easy Keto Breakfasts, and I found it needed more flour, fewer eggs.

        Reply
    11. Grace Stanphill says

      August 15, 2021 at 9:49 am

      Why do you heat the oven?

      Reply
      • Carolyn says

        August 15, 2021 at 2:22 pm

        Read the full recipe! 🙂

        Reply
    12. Leila says

      March 21, 2021 at 8:59 am

      5 stars
      My husband and I really liked these pancakes. They taste really good.

      Reply
    13. Wendy Potter says

      January 31, 2021 at 6:39 pm

      Loved the recipe! Thank you for sharing. I added some cinnamon and a few blueberries. Delicious!

      Reply
    14. Stephanie says

      November 03, 2020 at 9:28 pm

      5 stars
      Thanks for your great recipes! I made this one today and I like it better than regular pancakes!
      I also made the blueberry bread and it came out perfect!

      Reply
    15. Jean says

      August 30, 2020 at 6:59 am

      How would thee work in the waffle Iron?

      Reply
      • Carolyn says

        August 30, 2020 at 1:12 pm

        They’re good but they don’t really get crisp.

        Reply
    16. Steph K says

      August 11, 2020 at 8:29 pm

      5 stars
      Great recipe as written!

      Reply
    17. Erika says

      June 11, 2020 at 9:12 pm

      5 stars
      I made mine using 25 grams of the coconut flour and I used unsweetened dairy free coconut milk instead of the cream and they were great! I will not miss regular pancakes!

      Reply
    18. Heidi says

      May 25, 2020 at 2:50 pm

      5 stars
      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. I substituted 1.5 TBSP of raw can sugar for the 2 TBSP honey, and it turned out really good!

      Reply
    19. Laura says

      February 25, 2020 at 8:40 pm

      5 stars
      These were great! I made them tonight for Fat Tuesday and they were a big hit. I used avocado oil and the blender method from the almond flour pancake recipe so they were super easy and mess free to boot. Will definitely make them again. Thanks, Carolyn.

      Reply
    20. Jerry Mata says

      July 21, 2019 at 1:58 pm

      Wow!! These are fantastic! I’ve been making almond flour pancakes, which I also like, but these blow them out of the water! Thank you!

      Reply
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