Keto Coconut Flour Pancakes

Looking for a tasty low carb breakfast recipe? Look no further! Here is an easy recipe for keto-friendly delicious coconut flour pancakes. Enjoy them with your favorite keto-friendly syrup or eat them plain.

Pancakes are such a great weekend breakfast treat. And, it’s great that you don’t have to give them up on a low carb meal plan.

When deciding what kind of alternate low carb flour you are going to use to make pancakes, there is a couple of factors to consider. There are a lot of people with nut allergies who can’t have almonds, so almond flour is out. Sometimes, some of these packaged pancake flour mixes aren’t as keto-friendly as they could be. So it’s important to keep an eye on the ingredients (more on that below).

That’s why thee fluffy coconut flour pancakes are a terrific option for those who need a low carb breakfast recipe that’s also nut-free!

Using coconut flour also results in a lighter texture when compared to those made with almond flour. There also isn’t any nutty flavor from the almonds.

This coconut flour recipe for pancakes is one of my go-to recipes for a fun family Sunday breakfast!

Why Coconut Flour?

Coconut flour looks and feels like regular wheat flour, but that’s where the similarity ends.

It has an appealing coconut scent, and because it is very absorbent, it requires more liquids than you would use to make a regular pancake batter. 

A coconut flour pancake recipe also uses more eggs than wheat flour pancakes. If you try substituting eggs with milk or water, your pancake mix will fall apart once it hits the pan.

Aside from its handling, coconut flour has a rich texture and natural sweetness, meaning your keto coconut flour pancakes won’t need a lot of sweetening. It also has a lower glycemic index than traditional flours, making it ideal for keeping your blood sugar down.

Its lack of gluten and rich protein content makes it suitable for anyone on a grain-restrictive diet.

Ingredients

If you tend to bake a lot while on a low carb diet, you might have most of the ingredients on hand to make these coconut flour pancakes.

Scroll to the bottom of this post to find a printable recipe card that has the full list of ingredients you will need to make these fluffy keto pancakes.

Quick Tips:

• Want a less eggy flavor? Instead of using 3 eggs as the recipe calls, omit one egg and use 2 egg whites.
• This pancake batter will be thick. And, the longer it sits, the thicker the batter will get. If you need to thin it out, add a bit more heavy cream. If the batter is too thin, just add a little more coconut flour.
• Need dairy-free options? Use coconut oil instead of butter and almond milk (or coconut milk in carton) instead of heavy cream. To prevent crumbling, add ¼ teaspoon xanthan gum.

Recipe Instructions

When making keto pancakes with coconut flour, you need to add a bit more liquid and eggs. That’s because the coconut flour absorbs a lot of liquid. However, you don’t want to add too much liquid.

Some may prefer a thinner batter, but it tends to result in flatter pancakes. That’s why I keep my batter on the thick side of things.

I tried using almond milk, but the batter was too thin and resulted in flat hotcakes. However, adding in a thickener resolved that issue. So you can replace the heavy cream with either almond or coconut milk if you also add some xanthan gum for thickening.

Pro Tip: By adding some extra baking powder or a little sparkling water can also make the pancakes much fluffier.

Prepare the Batter

When you are making the batter for this pancake recipe, make sure to combine all of the wet ingredients in a bowl first. Once all of that is combined thoroughly, slowly mix in the dry ingredients. Doing it this way helps avoid nasty lumps in your batter!

The batter should become very thick as the flour absorbs the liquid. You may need to let the mix sit for several minutes before using it to allow it to hydrate first.

Prep Cooking

When it comes time to cook the pancakes, I recommend using an electric griddle with the temperature dial set at 325 °F (163 °C).

Try your best to drop equal amounts of batter onto the hot cooking surface. Use about 3-4 tablespoons of batter for each pancake so you will end up with 8 pancakes. The batter can be poured right onto the cooking surface from a spouted bowl using a rubber spatula to push it out. But if you don’t have a batter bowl, just use a spoon or a ladle.

Final Cooking

The pancakes should be ready to flip when the edges appear dry and the top is bubbling. Use a quick motion to slide the turner spatula under each pancake then give it a flip.

Be careful not to brown the sides too much!

Serving Suggestions

When I make these pancakes for breakfast, I like to serve them with a dollop of butter and some low carb maple-flavored syrup. If I have time and all of the ingredients, I will sometimes whip up a batch of sugar-free blueberry syrup to drizzle over the top. 

Quick Tips

• Make extra. If you want to make a large batch for quick breakfasts later, go ahead. I always double or triple the recipe since I already have the griddle out.
• Freeze the leftovers. These coconut flour pancakes freeze very well and there’s no need to thaw them. Just pop a frozen stack in the microwave to reheat any time you want!
• Use a pancake ring or ladle. For perfectly round pancakes, use an egg ring. It ensures that you get a perfect circle every time! However, I find just using a ladle results in well-formed circles too.
• Keep the pancake size small. This makes it easier to flip them! Making silver dollar sized pancakes that are about 2-3 inches in diameter are easy to cook.
• Make sure your pan isn’t too hot. If the outside of your pancake is quickly browning but the inside is still raw, your pan is too hot!

Recipe Card