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
- 1/2 cup (60 g) coconut flour
- 1/4 cup (3 tbsp) Swerve Granular
- 1 tsp (0.5 tsp) baking powder
- 1/4 tsp (0.5 tsp) salt
- 6 large (6) eggs
- 1/4 cup (56.75 g) butter, melted
- 1 tsp (0.5 tsp) vanilla extract
- 1/3 to 3/4 cup (177.44 g) 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 1/3 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
Nutrition
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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Just tried your wonderful coconut flour pancake recipe ,,never tasted anything so delicious cant wait to make another batch ,,
Is there a difference between Coconut Powder and Coconut Flour ?
For instance, is the Powder made from dried Coconut Milk, and the Coconut Flour from the flesh/meat ?
And would the Powder be soluble and NOT be ‘defatted’ whereas the Coconut Flour IS defatted but would not be soluble ?
These look perfect. I can’t remember the last time I had a pancake. This low carb diet made me forget about them. Thanks!
Thank you very much for this recipe. I translated it in german. It smells really good and my daughter can even distinguished it from a really pancake.
I write the german recipe on my facebook blog.
Made these today. Both my husband and I loved them! These are the first LC pancakes we’ve had! I used Coconut Secret flour and substituted sugar-free vanilla coconut milk for the almond milk since that’s what I had opened. I didn’t have to make any modifications to the recipe at all. Thanks for another great recipe!
Made these this morning – happy to try a coconut flour recipe – I find almond meal too meal-y! These are much fluffier too. Used a combination of coconut milk/almond milk to use up what was in my fridge. Also found adding a wee bit more flour worked best. Best textured pancake I’ve found since going Paleo 10 months ago!
These were awesome. I have worked with coconut flour and hated it most of the time! Until these. I use raw cows milk and added about an extra tablespoon of coconut flour to get them to be thicker and fluffy. Glad to finally have a low carb pancake!! My kids devoured them (age 2 & 5) and so did I, but my husband did ask what was different about them. He’s what we call a picky Pete haha. I made syrup by boiling 1/4 cup of water, whisk in 6 packets of Truvia until disolved then added maybe 1/4-1/2 tsp maple flavor and a pinch of xanthan gum. Such a treat!!
Would you mind if I post this recipe under the recipe section of my forum? I’ll give you full credit of course just wanted to make sure before I did. I’ll add a link to your blog as well. Thanks!
Thanks for the great recipe! These are indeed light and fluffy, although it felt almost like eating a fluffy omelet. Is there a way to counteract the taste of eggs? Any tips?
Try adding a tsp of lemon or lime juice.
Wonderful pancakes. Fluffy and light! And the photo is so bright and colorful! Thanks for sharing 🙂
Tried these today and they were a huge hit and really satisfied my pancake craving! Husband actually made them and said that while the batter started out thin, it thickened up as he let it set for a minute so there was no need to add more flour. There is a tiny hint of coconut flavor. For those starting out with CF. I hate coconut, but the hint of coconut I get when using the flour doesn't bother me at all and I have made several recipes with it.
No joy for me. Not sure what's going on but my pancakes are flat. Oh well, I'll use them as wraps I suppose, maybe with Mexican style mince or salad…. 🙁
Just made these and they were wonderful!! I left out the sweetener and the cakes were still yummy as pancakes and They work great for bread for my PB sandwiches.
I made them yesterday with some blueberries and normal cow's milk and they were very tasty! They were fluffy and had a nice texture, and although I think I'm still getting used to coconut flour, I really enjoyed them. Thanks for the recipe! 🙂
These pancakes look so fluffy, will have to get my hands on some coconut flour and give them a go
I have been getting up the nerve to work with coconut flour. These look perfect!
Nice thank you! Gluten-free pancakes were the first thing I learned to make when I went GF. Without guidance it took 2 tries to get it right, wish I had known about your blog before I attempted them.