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
- 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
- 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.
Norma J Smith says
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.
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!!
Can these be made ahead of time and frozen?
Absolutely! I highly recommend that.
Great! Thank you! This is a delicious recipe.
So glad you enjoyed them!
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.
I love making pancakes out of coconut flour! makes every pancake feel like you are somewhere tropical!
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!
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.
It’s a strange flour and takes some getting used to. Are you using my recipe or a different one?
Mary Skelton says
My husband and I LOVE these pancakes. There is only a faint coconut taste.
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!
My hubs and I absolutely loved these. Have you tried baking these? I wondered if they would still rise up.
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.
Grace Stanphill says
Why do you heat the oven?
Read the full recipe! 🙂
My husband and I really liked these pancakes. They taste really good.
Wendy Potter says
Loved the recipe! Thank you for sharing. I added some cinnamon and a few blueberries. Delicious!
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!
How would thee work in the waffle Iron?
They’re good but they don’t really get crisp.
Steph K says
Great recipe as written!
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!
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!
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.
Jerry Mata says
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!