Coconut flour pancakes are a healthy breakfast for anyone eating a keto, paleo, or gluten-free diet. Top them with butter and sugar-free maple syrup!
Coconut flour pancakes were the first coconut flour recipe I tried to make. The first batch flopped! After testing several different recipes and cooking techniques I found that the key to making the best coconut flour pancakes is to make them small. They have just the right texture and don’t fall apart and you can flip them with ease when you make them this way! Enjoy!
If you’re looking for more healthy coconut flour recipes, check out some of these popular recipes:
Coconut Flour Pancake Tools
For this recipe you will need:
- 2 Large bowls
- Large iron cast skillet, non-stick frying pan, or non-stick griddle
- Measuring spoons and cups
- Whisk
- Airtight storage container for leftovers
Coconut Flour Pancake Ingredients
If this is your first time using coconut flour, two things to keep in mind: Coconut flour is naturally gluten-free, so it requires more binders (usually eggs) than all-purpose flour; and coconut flour absorbs a lot of liquid, so you’ll tend to see more liquid in coconut flour recipes. Make sure you buy good-quality coconut flour, as it’s central to the whole recipe.
You’ll notice that I recommend coconut cream for this recipe too – that gives these pancakes a delicious richness. Make sure you either buy good-quality coconut cream or make your own coconut cream at home. (You can also sub in coconut milk.)
This recipe requires vanilla extract and baking powder. For best quality, I recommend making your own vanilla extract (it’s easy but has to sit on the shelf for a few months, so I’d make and set aside for a future recipe), and I’ve found that baking powder is super easy to make at home, too.
And of course you’ll want a cooking oil of some kind – you can DIY coconut oil or ghee very easily, or you can use store-bought coconut oil or butter too.
Coconut Flour Pancake FAQ
You can easily make these coconut flour pancakes dairy-free by using coconut cream instead of heavy cream.
You can easily make these pancakes keto-friendly by using a keto-friendly sweetener instead of sugar.
I love to use peanut butter, almond butter, mashed up berries, sliced bananas instead of maple syrup. There are also keto-friendly pancake syrups like this one.
Coconut cream is the cream that rises to the top of a can of coconut milk when you refrigerate it. You can also buy cans of just coconut cream. It’s very thick like heavy cream and is a perfect dairy-free substitute for any recipes that call for heavy cream.
No, it is not recommended to save any unused batter from the coconut flour pancakes for later use because the baking powder will lose it’s power so when you go to cook the pancake batter another day the pancakes will be flat instead of fluffy. It would be better to make half of the recipe or make the full recipe and freeze the uneaten pancakes for later.Â
Coconut Flour Pancakes
These low carb coconut flour pancakes are a healthy breakfast for anyone eating a keto, paleo, grain-free, or gluten-free diet. Top them with butter and sugar-free maple syrup! This recipe makes 9 large pancakes or 18 small dollar size pancakes.Â
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 9–18 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 4 eggs, beaten and set aside
- 1 cup cream or coconut cream
- 1 1/2 teaspoons vanilla extract
- 1/2 cup coconut flour
- 2 tablespoons coconut sugar or erythritol (I use swerve)
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- Ghee, coconut oil or butter for cooking
Instructions
- Mix eggs, cream, vanilla together. Set aside.
- In a separate medium bowl, combine the dry ingredients together and set aside.
- Slowly mix the wet ingredients into the dry mix.
- Heat griddle or frying pan to medium-low heat. Add ghee, coconut oil, or butter.
- Make pancakes using 2 tablespoons-1/4 cups of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing). Pour the batter onto the pan and cook for a few minutes on each side. The pancakes should be slightly brown and dry on both sides.
- Top with blueberries, strawberries, sugar-free syrup or your favorite toppings.
- You can store the leftover pancakes in an airtight container in your refrigerator for up to 5 days. You can also keep them stored in your freezer for up to 3 months. To reheat, place the pancakes on a baking sheet and bake at 350° F for 10 minutes or until thawed and warmed.Â
Notes
This recipe makes 9 large pancakes or 18 small pancakes. Nutrition info based on 9 large pancakes using swerve instead of sugar. Each pancake has 1.6g net carbs.
Nutrition Facts
- Serving Size: 9 large (or 18 small)
- Calories: 230
- Fat: 23g
- Carbohydrates: 6.4g (1.6 net carbs)
- Fiber: 2.2g
- Protein: 3.6g
This recipe was originally published on December 15th, 2011 and was updated with new photos on September 14th, 2020.
