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
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This is one of the best pancake recipes I’ve tasted thus far. And I’ve had a few. I real comes very close to the real thing. It’s a keeper.
I made these this morning…Mine turned out really good, just like the picture…I only used 4 eggs instead of 6….the batter was thin when I first made it, but after a few minutes thickened to a pancake batter..I used stevia, but I think Splenda is best for cooking…Will definitely..make again…
just made these after seeing your FB post and they were REALLY delish! Thank you for another awesome recipe!
So happy to see a coconut flour pancake recipe with a decent amount of flour used, I’m hoping these won’t be as thin and eggy as most of the other recipes I’ve tried, the pictures sure make it look like these pancakes are more substantial.
Keep in mind that coconut flours do differ a bit. Have some extra on hand and also have some extra liquid. Do a test pancake and if it’s too thin, add another tbsp or two of coconut flour to the batter. If it’s too thick and hard to spread around the pan (I always use the side of my scoop to spread it into a circle), then add a tbsp or two more of almond milk.
Hi! I’m gonna try these this weekend 😉 I was wondering if U think I can switch the almond milk with heavy whipping cream?
I’d actually do have HWC and half water so they don’t get too dense!
I substitute buttermilk for the almond milk. We make them all the time and they are great.
Oh! I was looking to see if anyone tried these with buttermilk! I’m going to try that too!
Can you replace the butter with coconut oil?
Sure!
Oh my goodness! I made your pancakes tonight and they were fabulous. My guys were having waffles so I tried the mix there and success. Just used a little more batter than my waffle maker called for. The recipe made three big waffles and one 3-4″ pancake. I ate the pancake and one waffle and was full. I put the other two waffles in the frig to enjoy this weekend. Thank you, thank you! Oh, I used Walden Farms sugar free syrup.
I tried to make this using flax meal and water to sub eggs. I also subed butter with applesauce and coconut oil. I subbed milk with coconut milk. My son can’t have dairy eggs or most grains like rice and oats. My batter won’t hold up. It falls apart. I’ve thickened it and even added some starch. Still, no solid cakes. So I finally baked he rest of the batter and made a gooey not so tasty cake.
Does anyone have suggestions for me? I will try the recipe again using eggs to see if that’s my problem. But my son still won’t be able to eat it.
Thanks in advance.
I am sorry, I don’t have any suggestions. It doesn’t surprise me that with all those substitutions, it didn’t cook up properly.
I found a butter substitute by earth balance. It’s soy free but its a maragarine spread, so….I hear millet flour works well so I will try that as an oral food challenge next. The quinoa has a bitter aftertaste. Bobs red mill website has a lot of info for flour substitutes. 🙂
Maybe the Ogran Egg Replacer ?
I’ve also had a lot of success making banana pancakes. i use 5 or 6 very ripe bananas, whizz them up in a blender ( mashing doesn’t work), and then a couple of cups of almond meal and some coconut oil. You could sub in maybe 1/4 cup of coconut flour and half a cup of coconut oil. This might work better….
Good luck ! I know how hard it is cooking with very limited “allowed” foods.
One more hint I can give you – check out some raw vegan blogs 🙂 I know that’s an odd suggestion, but they are all grain free, egg free and dairy free, so should have loads of recipes you can use for your little boy. My “killer” brownie recipe is a raw vegan one made with hazelnuts, dates, cocoa, avocados and maple syrup. I can’t eat it cos I’m LCHF, but I love bringing it to parties 🙂
you could try adding some chickpea flour – it will help keep the batter together; chickpea flour is a great egg equivalent; of course the end result will be slightly different; but it`s obvious when you`re subbing some ingredients
I tried this recipe with coconut milk and subbed butter with applesauce and coconut oil and subbed eggs with flax meal and water. They didn’t work at all. My son can’t have dairy or eggs.
This is probably the 6th recipe I have tried with coconut flour and egg substitutes and the product won’t bind. If I can get the thickness right it just won’t bind so the pancake is just a mush…. Like a hot cereal.
Any suggestions?
Ryan, I’ve read that you can try using Psyllium husks as an egg substitute. Haven’t tried it, but a chef that invented a gluten free bread that everybody seems to like uses it in place of xanthan or guar gum. Try this recipe that way but start without the applesauce til you see what you get. you might have to experiment a few times to get it right. also, if he’s allowed try adding a tablespoon or two or starch, whatever he’s allowed. tapioka, sweet potato, pumpkin (from a can) potato or arrow root are a few I can think of. you’re a scientist. you need lots of ingredients for your experiments. LOL
I tried these this morning only I made them chocolate chocolate chip with good dutch processed cocoa and SF chocolate chips, then I topped them with cheesecake whipped cream. I made half as pancakes and half with my waffle stick maker. Mmmmmm, delicious!! The pancakes I just filled with topping like a taco and ate with my hands
These just might be my go-to weekend breakfast. I can’t wait to try other flavors. I’m thinking cinnamon with NSA peach jam will be next, or maybe blueberries & vanilla.
These are amazing! I added lemon zest, lemon extract, and topped the pancakes with fresh blueberries and raspberries. Also added about 1/8 teaspoon of xanthan gum to the dry ingredients. Delicious! Thanks for such a great recipe 🙂
Your version sounds wonderful!
Hello,
My daughter was just diagnosed with IBS and cannot have gluten or dairy. Wondering if there is a good substitution for butter?
Sure! Coconut oil is a great replacement for butter.
I’m not usually inclined to make comments..but I just HAD to say- theses are GREAT!! I’ve been a low carber for yrs now..so sick of eggs every morning I can’t even describe!! I just tried these..read all the comments first. I mixed all dry ingredients in one bowl..all the wet in my Ninja food processor…I didnt have almond milk, so I used light cream..added about 2 tbsps of sour cream for moisture ( on the spur of the moment, I added a good dollop of ricotta cheese too-not sure why) I pulsed the Ninja until it was blended very well, and then slowly added the coconut flour. I did end up adding a little more flour to thicken it up a bit ( I also used Nutresse sweetener instead of what the recipe calls for-again, thats what I had on hand) .. they came out awesome! I didnt use syrup on them as I havent found a sugar free one that I like..only had salted butter- that was too much- so I used just a VERY small amount of cream cheese spread on top- not enough so that you can actually taste it, just adds a little moisture that made them very nice. I got the brilliant idea when I had used about half of the batter to add coco powder to the mixture ( I added more nutresse too so as to offset the bitter unsweetened coco powder) ..in one word..DEVINE!!!!! I am one happy ( and FULL) woman right now!! Thank you SO SO much for sharing this recipe!!!
I have to say, I really like the idea of adding ricotta!
Sheri, have you ever tried Joseph’s Sugar Free Syrup? It’s the best syrop I’ve ever had, even including regular syrup. 9 gm of carbs and it’s all from Malitol (sweetener). It is so thick when it’s cold that you can hardly pour it, just the way I like it. Website, in case you’re interested is josephslitecookies.com.
These were incredible! I made them for my mom for Mother’s Day and it’s the best grain-free, low-carb pancake recipe I’ve ever tried (And I’ve tried many). I will definitely be saving this recipe.
These sound delish- I can’t wait to make them! What is a good sugar free syrup?
I really like Nature’s Hollow. That’s my favourite in terms of flavour and consistency.
This was the first time I had made a low carb non meat dish that turned out well. I’m amazed. I have a bit of a sweet tooth (probably what got me into trouble in the first place) so I added a bit more erythritol and cinnamon and they were absolutely fabulous!!! Thank you so much.
So glad to hear it!
These came out well and were easy to make. First pancake in a year! Thanks for a well thought out recipe.
Carolyn, thank you for this recipe, you’re such a wonderful LC cook, I’m enjoying recipes in LCing with Friends!!!
I subbed coconut milk (the milk cooler type, not canned) for almond milk and replaced 1-2 Tbsp of flaxmeal for some of the coconut flour and they came out wonderful, even held well in the refrigerator! Could probably work like crepes, if more liquid added.
thanks again!!!
Just made these pancakes for my mom and sister. I mashed one banana and put it in the batter, cut out the erythritol and used only 4 jumbo eggs. They were delicious and I had them with sausages! Thank you Carolyn! I used Bob’s Red Mill coconut flour and the consistency was perfect.
These came out just great-loved them! I’m off flour so I never thought I’d enjoy pancakes again. Thank you!!!
I am wondering if anyone has tried making this with egg substitutes? Flax or chia? I was told to stay away from any recipe that required more than 3 eggs when I sub but I would really like to try these.
I just did it with 3 eggs and 3 eggs worth of egg substitute and it worked just fine.