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 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
How can I make this recipe dairy-free?
You can easily make these coconut flour pancakes dairy-free by using coconut cream instead of heavy cream.
How can I make this keto-friendly?
You can easily make these pancakes keto-friendly by using erythritol instead of sugar.
What can I use instead of maple syrup for dipping? 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.
What is coconut cream?
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.
Can I save the pancake batter for later?
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.
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PrintCoconut Flour Pancakes
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! This recipe makes 9 large pancakes or 18 small dollar size pancakes.
- 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 bowl, combine coconut flour, coconut sugar, baking powder, and sea salt.
- Slowly mix the wet mixture into the dry mix.
- Heat griddle or frying pan to medium 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). Cook for a few minutes on each side. The pancakes should be slightly brown and dry on both sides.
- 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.
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.
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Hi Tiffany,
Thx for the lovely recipe. I have a question about the net carbs; you say net carbs are 1.6. I thought the net carbs were the total carbs (6.4) minus the fibre (2.2) which would give 4.2. Am I calculating all wrong?
Sugar alcohols don’t have a category on the nutrition label on my recipes. Sugar alcohols do not count towards net carbs.
Hi Coconut Mama, Thank you for the Delicious pancake recipe! I’ve made a lot of modified pancake recipes over the decades because my wife gets sick for weeks on gluten, however, none of them had a similar taste or texture to normal wheat flour pancakes; but yours do!!!
I’m a type 1 diabetic so was a bit worried about the sugar load in these, but I did not experience a big spike in my blood sugar’s all wen well – probably due to the low glycemic index… The coconut sugar I didn’t want to add, allowed the cakes to brown like ordinary cakes, so I’m glad I just stuck with your recipe :-). Our only change was to substitute a variation on the cream :-).
Thank you again 🙂
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What can be used instead of eggs???
Hi Steve! Maybe try unsweetened apple sauce ,ground flax egg, or banana. Those are typical egg substitutes in baking.
Something went wrong with mi mix, it was so grainy. Don’t know what happen…
“Airtight storage container for leftovers ” . . . What leftovers!?!
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So do we use baking powder or baking soda as you said baking powder on the recipe but the instructions says baking soda?
It’s baking powder. I’m sorry about that. I fixed it in the instructions.
These were my first attempt at Keto pancakes, and they were delicious! I substituted coconut sugar for stevia and used double cream. The pancakes need to be kept small in order to flip and cooked on a low heat, but they are sweet, textured and very filling. Thank you 🙂
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Hi. I was reading through the recipe and found a discrepancy. The ingredients list says baking powder but step 2 in the instructions says baking soda. Can you please reply on which is the correct item?
Although bananas can be used as an egg sub in some recipes…not this one. Just ended up a mess…pan fried porridge is the best description. But flavor was there. 😁
Hi,
I tried another grain-free pancake recipe with almond flour and coconut flour and have to say that this is way better. Seeing that there is no acid ingredient to activate the baking soda, I added another 1/2 tsp of baking powder and they rise pleasantly on the griddle with no aftertaste at all.
One thing to note, these pancakes take forever to cook on one side but when they are not fully cooked on one side flipping is extremely difficult. So, be patient! 🙂
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I tried the pancakes and I was so pleasantly surprised. I let the batter sit for 15 minutes and it got thicker and thicker. I made the pancakes with a 2 ounce measuring cup. I also heated up 1 cup frozen blueberries with 2 teaspoons of maple syrup to use instead of imitation syrup. My husband liked it that way. And he is used to using so much syrup in the past. I also added in nutmeg and cinnamon to taste. I love pancakes but I never make them or order them because they are so carb heavy. I was able to make 6 pancakes with this recipe and each pancake had about 6.5 grams of carbs. My husband is like the Mikey in the old Life Cereal commercial. ” If he eats it, it has to be good.” And he ate 3 of them.
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I have tried making pancakes and bread with coconut flour following recipes to the letter. My batter/dough is always runny. What am I doing wrong. Why doesn’t it thicken.
? I tried to make your pancakes, but I have always added a mashed banana.
But they fell apart, burned on outside and raw inside..
You said to make them small, I forgot and made them as always.
I tried to made waffles, but no luck.
Taste great and no need extra sugar.
What can I do to make them better.
Love your blog,recipes and tips.
Lovely recipe.
Didn’t add the sugar though as I’m diabetic
Plus on a low carb high fat diet.
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Super easy recipe, thank you! Coconut flour can be really hard to handle. But these pancakes turned out great!
Sorry for asking, but where did you get your clear glass plates? I’ve been looking for clear glass dinnerware for a long time but no luck.
Thanks for any leads!!!!
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Hmm… The baking soda taste is overwhelming…. So that needs to be altered in future. I guess I’ll have to test it to see if it’s even necessary. Otherwise i guess they’re ok.
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Can I use Stevie or Splendora for this recipe? Coconut sugar is not available in my country.
i cannot eat sugra , honey, syrup or tropical fruit so thinking to add pureed fruit as sweetener or stevia? Tips?
how do you store the remaining batter once mixed?
These were good once I got the griddle on the correct heat. They seem to be temperamental on heat. I had several that didn’t cook in the middle to some that just burnt. Coconut flour pancakes seem to be a hard recipe for me to get right.
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Dear Tiffany
Thank you for sharing all your lovely recipes. I so love coconut in all its forms and look forward to trying some of your recipes.
Much gratitude,
Susan
Brisbane, Australia
hi i wanted to comment on ur “3-ingredient” coconut flour cookie recipe and i cant find it..it was so yummy and easy! but i wanted to know if i can substitute it w/ almond flour?
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These look amazing and will try them tonight! Could I use coconut milk if have run out of cream or does it need the density of the cream? Thank you x
Do you have a recipe that had almost the dry ingredients premixed so that when you want pancakes all you have to do is mix the wet ingredients into the dry?
I love Coconut Mama’s website, and experimenting with her recipes, but this one was just incredibly bland while being very eggy. I added cinnamon. I added some dark chocolate chips. I tried them as mini muffins. Nothing saved them. Onward and upward.
What is the nutritional info on these???
Just made a half batch of these (only had 1/2 cup of cream in fridge). They were delicious. It was my first time cooking with coconut flour so wasn’t sure what to expect but they were really light & fluffy. My 2yr old gobbled them up. Thanks for the recipe!
can i make the batter at night and make the pancakes in the morning?
Coconut Mama i just made a batch of 12 pancakes and i followed your recipe to the letter they cameout excellent!!! i’m very pleased my 1st time cooking with coconut flour thanks for posting now time for me to tackle breads and cakes
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These look great, but how do you soak the coconut flour according to Weston Price’s guidelines? That’s what I need to find out.
Nope! Coconut flour does not need to be soaked.
So when i first tasted these i was not sure about them…. they are kinda pancake like lol as in they are very airy and light but i like them. Next time i may try a chocolate coconut cream sauce kinda like a mounds bar??? I am not quite sure how to accomplish that as i am so new to the having to find alternatives to dairy and flour. Thanks! If you have any ideas it would be greatly appreciated!
what can I do with the leftover coconut milk after you take off the cream for the recipe? I don’t want to waste it, but I’m not sure what to do with it!
Make a curry for lunch or dinner, or limonada de coco with lime juice and your favorite sweetener blended with ice.
recipe looks yumnmy!!
I have a question regarding your Young Living ad on the right side. Where did you get this? I am also with YL and have a blog and need an ad like this. If you could please help me figure this out I have other ads but can’t seem to get any help with ads from marketingscents.
Thanks!!
What is the carb an protein
you mentioned cream or coconut cream. Is the cream canned cream or what? Thanks.
YUM. I just enjoyed a delicious batch of pancakes with my 1 year old. I substituted 2 of the eggs for 2 tablespoons of flaxmeal & 6 tablespoons of water. Also I only had milk and no cream. BUT they were absolutely delicious. A great new recipe to enjoy. Thank you
Just…. yum!
LOVE your blog by the way! Thank you so much for the amazing recipes!
Hello, I was just wondering how you make the ”coconut cream” for this recipe.
Thank you!
It’s the cream on top of refrigerated canned coconut milk.
Any other options for the coconut cream? I do not use canned anything if I can help it. Thanks so much!
This was my first time using coconut flour .Thank you so much for this recipe,my kids LOVED them,they said they taste like cookies.
Have you tried to boil and sieve flax seed? The resulting goop is great for replacing eggs in other recipes!
These are really good.
Be careful not to get them too dark though. I got the edges just a bit dark on a couple of them and I could really taste the burnt flavor.
I put a little coconut nectar on them and yum yum yum..
Any suggestions to replacing the eggs? Trying to cook for someone that can’t have nuts, wheat, eggs, sugar or fruits! Leaves very little options – but, this looks promising. I think I could subsitute the sugar with Truvia, just not sure on the eggs. Maybe pumpkin puree?? Anything?
I haven’t had any luck baking with coconut flour without eggs. We’ve tried a lot of different things and nothing has worked :(. If you try the pumpkin puree please let me know how it turns out!
Have you tried applesauce? Or Greek yogurt?
I have been looking for a good coconut flour pancake recipe. This should be really filling and a great alternative to eggs (that I eat every morning!) 🙂
these look great. I also like the banana pancakes