Home » Keto Breakfast Recipes » Coconut Flour Pancakes
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
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Of all my pancake recipes, these coconut flour pancakes are the closest to traditional ones.
They are fluffy and delicious; you can't even taste the coconut! They are perfect with butter and syrup.
Like protein pancakes, cream cheese pancakes, and ricotta pancakes, these coconut flour pancakes are a real treat. In fact, they are my favorite pancake recipe because they are so close in flavor and texture to traditional pancakes.
They're appropriate even for someone who isn't fond of coconut because the coconut flavor is very faint; once you add butter and syrup, it's hardly noticeable.
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- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Pancake Recipes
- Foodie Newsletter
- Recipe Card
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Ingredients
You'll only need a few simple ingredients to make these coconut flour pancakes. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, this one included.
- Whole milk: It's best to use whole milk and avoid low-fat milk in this recipe.
- Vanilla extract: Please use the real thing - pure vanilla extract.
- Sweetener: I use stevia. A granulated sweetener will work, too.
- Kosher salt: Just a pinch to highlight the other flavors.
- Coconut flour: Since it's so absorbent, it's best to measure it by weight and not by volume.
- Baking powder: Helps the pancakes rise. Ensure it's not expired, and (if needed) make sure it's gluten-free.
- Avocado oil spray: I use it for the skillet. Unsalted butter is another option, but it tends to brown too much during cooking.
Variations
- Use well-blended canned coconut milk instead of whole milk.
- Use a teaspoon of coconut extract instead of a tablespoon of vanilla extract.
- Add a tablespoon of grated orange or lemon zest to the batter.
- Cook the pancakes in virgin coconut oil. I love the coconut flavor it adds.
Instructions
It's easy to make these coconut flour pancakes! The only challenging part is flipping them because they are fairly delicate. The detailed instructions for making this recipe can be found in the recipe card below. Here's an overview of the steps:
Mix the liquid ingredients, followed by the dry.
Grease a nonstick 12-inch skillet and heat it over medium-low heat.
Measure a scant ¼ cup per pancake and pour 2-4 mounds (depending on your skillet's size) onto the skillet. Top them with blueberries if desired.
Cook the pancakes until they are puffed, and when you carefully lift an edge with a spatula, the bottom is cooked. This should take 3-4 minutes over medium-low heat. Flip the pancakes carefully using two wide spatulas.
Transfer the cooked pancakes to a plate. Cover them with foil or keep them in a 170°F oven to keep them warm while you cook more batches. Carefully wipe the skillet clean with paper towels, grease it again, and repeat the process twice with the remaining batter.
Serve the pancakes with your favorite toppings. Look how fluffy they are!
Expert Tips
- Coconut flour is highly absorbent, so each extra gram can make a big difference. That's why measuring it by weight, not volume, is best.
- After adding the coconut flour to the batter, mix it in thoroughly. Gluten-free flours are often lumpy, and you want to eliminate any lumps.
- You can start cooking the pancakes over medium heat, but in my experience, they tend to brown too quickly, and it's better to cook them over medium-low heat.
Recipe FAQs
How should I sweeten coconut flour pancakes?
I sweeten these pancakes with a small amount of stevia. You can use any granulated sweetener instead - about 2 tablespoons should do it. I don't recommend using liquid sweeteners other than stevia, as they will affect the consistency of the batter.
Can I substitute almond flour for coconut flour?
No, unfortunately, you can't. These flours are not interchangeable. If you prefer almond flour, try this excellent recipe for almond flour pancakes.
Can I use almond milk?
Almond milk should work, but it's a bit too watery. It's better to use thicker plant-based milk such as well-blended canned coconut milk, unsweetened soymilk, or plant-based heavy cream.
Can you taste the coconut?
Surprisingly, you cannot, especially after topping the pancakes with butter and syrup.
Serving Suggestions
Here are a few ideas for how to serve these pancakes:
- Topped with butter and syrup. That's the obvious way to serve them.
- Topped with blueberry compote, strawberry compote, or (if you can handle the carbs) fried bananas.
- Try spreading them with walnut butter, peanut butter, or almond butter. It's so good!
- My kids like to make a sandwich with two of these pancakes and a layer of chocolate hazelnut spread in between.
- Sometimes, we go all about and layer a few of them with keto whipped cream, chocolate whipped cream, or keto chocolate mousse and sliced strawberries!
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them in the microwave.
These pancakes freeze well. Cool them completely before placing them into freezer bags in a single layer. If you'd like to stack them, separate them with wax paper.
More Pancake Recipes
- Pannenkoeken (Dutch Pancakes)
- Keto Cream Cheese Pancakes
- Almond Flour Pancakes
- Protein Pancakes
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Recipe Card
4.97 from 361 votes
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Coconut Flour Pancakes
Of all my pancake recipes, these fluffy coconut flour pancakes are the closest to traditional ones.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 187kcal
Author: Vered DeLeeuw
Ingredients
- 4 large eggs
- ½ cup whole milk
- 1 tablespoon vanilla extract
- ½ teaspoon stevia glycerite (or 2 tablespoons of granulated sweetener)
- ⅛ teaspoon Diamond Crystal kosher salt
- ½ cup coconut flour (2 ounces, 56 grams)
- 2 teaspoons baking powder fresh; gluten-free if needed
- avocado oil spray for the skillet
Instructions
In a small bowl, use a hand whisk to beat the eggs until frothy. Whisk in the milk, vanilla, stevia, and salt.
Whisk in the coconut flour, mixing until the batter is smooth and free of lumps. Stir in the baking powder. The batter will be thick.
Spray a 12-inch nonstick skillet with avocado oil. Heat it over medium-low heat for about 4 minutes. The pancakes brown quickly, so medium-low is best.
While the skillet heats up, the batter will thicken as the coconut flour absorbs the liquids. Give it another mix. If it seems very dry, stir in a tablespoon of milk or water. Keep in mind that the batter is supposed to be thick, as shown in the photo.
Measure a scant ¼ cup per pancake (I use an ice cream scoop), and pour mounds of the batter into the skillet.You can cook between 2-4 pancakes at a time, depending on the size of your skillet. Or use a double-burner griddle and cook all eight.
You can scatter 5-6 blueberries on top of each pancake at this point.
Cook the pancakes until they are puffed, and when you carefully lift an edge with a spatula, the bottom is cooked. This should take 3-4 minutes over medium-low heat. Flip the pancakes carefully using two wide spatulas.
If the batter spreads too much on the skillet after flipping the pancakes, gently push it back with the spatula.
Transfer the cooked pancakes to a plate. Cover them with foil or use an oven-safe plate and keep them in a 170°F oven to keep them warm while you cook more batches. Carefully wipe the skillet clean with paper towels, grease it again, and repeat the process twice with the remaining batter.
Serve the pancakes with your favorite toppings. Look how fluffy they are!
Video
Notes
- Coconut flour is highly absorbent, so each extra gram can make a big difference. That's why measuring it by weight, not volume, is best.
- After adding the coconut flour to the batter, mix it in thoroughly. Gluten-free flours are often lumpy, and you want to eliminate any lumps.
- You can start cooking the pancakes over medium heat, but in my experience, they tend to brown too quickly, and it's better to cook them over medium-low heat.
- The nutrition info is for the pancakes only and does not include add-ins like blueberries or toppings such as butter and syrup.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them in the microwave.
- These pancakes freeze well. Cool them completely before placing them into freezer bags in a single layer. If you'd like to stack them, separate them with wax paper.
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Nutrition per Serving
Serving: 2pancakes | Calories: 187kcal | Carbohydrates: 12g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Sodium: 143mg | Fiber: 5g | Sugar: 3g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Keto Breakfast Recipes
- Chaffles Recipe
- Breakfast Egg Muffins
- Mushroom Frittata
- Turkey Hash
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Linda Kraner
I will make these pancakes tomorrow.. could I add almond flour also. thanks linda kraner
Reply
Vered DeLeeuw
Hi Linda,
If you add almond flour, you will need to use less coconut flour. I would suggest that you make the recipe as is and then tweak it next time if you don't like the results. If you prefer almond flour, you can try these almond flour pancakes.Reply
