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    Home » Breakfast

    Coconut flour pancakes

    Published: Sep 3, 2021 · Updated: Sep 3, 2021 by Anna · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe

    Made with grain-free flour and no sugar, this fluffy coconut flour pancakes recipe is a delicious breakfast dish that you can enjoy on a keto or low carb diet. 

    Close up shot of the pancakes topped with strawberries and syrup on a small round plate.
    Jump to:
    • Ingredients and substitutions
    • Step by step directions
    • Serving ideas
    • Carbs in low carb coconut flour pancakes
    • FAQ
    • More low carb recipes
    • Recipe

    Ingredients and substitutions

    Coconut flour - Using coconut flour can be challenging because it drinks up all the liquids you throw at it. That's why this flour can't be replaced with other flours. However, if you're looking for almond flour pancakes, you can check this recipe here >> ALMOND FLOUR PANCAKES.

    Sweetener - Add granulated sweetener of your choice to make a sugar-free breakfast. I usually use an erythritol and stevia blend from Sukrin but you can use Swerve, monk fruit, allulose, or other keto-friendly sweeteners that you can find in your local store.

    Baking powder - Our low carb pancakes will need some lift that baking powder can help with very quickly. Baking soda won't work that well here, as there isn’t enough acid in the batter to make the soda react quickly enough to lift the pancakes.

    Eggs - This recipe calls for 3 large eggs at room temperature.

    Olive oil - Coconut flour pancakes can be dry, so adding oils like extra mild olive oil, refined coconut oil, or avocado oil will make a big difference in how moist our pancakes turn out. You can also use melted butter; it will give the dish an amazing buttery flavor, but it won't provide as much moisture as oils will.

    Cream cheese - Too little flour and too many eggs can give these gluten-free pancakes an eggy flavor. Cream cheese will remove it while making the texture more moist and soft.

    Heavy cream - Alternatively you can use milk, unsweetened almond milk, coconut milk, or even water.  

    Vanilla extract and salt - These are our flavorings. You don't have to use vanilla if you don't like it, but don't skip on salt as it brings balance to the whole dish.

    A silver spoon is pouring sweet syrup on the pancakes garnished with fresh strawberries.

    Step by step directions

    Mix all the dry ingredients in one mixing bowl and the wet ingredients in another one. Then, combine the two mixtures until no dry ingredients are left.

    Heat a non-stick skillet over a low-medium heat. Grease with some olive oil.

    Measure ⅛ cup of the batter and pour onto the skillet. Cover with a lid and cook for around 2 minutes or until the edges have dried and the top is set with some bubbles. Flip and cook without the lid until golden brown. Repeat with the rest of the batter.

    Serve right away with the toppings of your choice.

    4 images collage picture showing how to make coconut flour pancakes.

    Serving ideas

    There are many keto syrups, like sugar-free maple syrup or ones that taste like honey, that you can buy in your local store or order online. These are great toppings that will make our already delicious coconut flour pancakes more indulgent. However, many people like to make everything from scratch and experiment in their kitchens. If you're one of them, you can try to make your KETO CARAMEL SAUCE or LOW CARB NUTELLA CHOCOLATE SPREAD to complete the dish. And, of course, any berries and crushed nuts are welcomed as toppings.

    Carbs in low carb coconut flour pancakes

    Not only is coconut flour lower in calories, but it’s also lower in carbs than almond flour. You can make around 8 pancakes with this recipe and each pancake will have around 2g net carbs.

    FAQ

    What do coconut pancakes taste like?

    They taste almost like regular pancakes if you add vanilla extract and cream cheese to the batter. Otherwise, they will have a coconut flavor.

    Can I freeze coconut flour pancakes?

    Stack completely cooled pancakes on top of each other with pieces of parchment paper in between to prevent them from sticking together. Wrap tightly with plastic wrap and freeze for up to 2 months. 

    Pancakes on round plate with strawberries and sugar-free syrup, one piece is missing from one pancake.

    More low carb recipes

    ALMOND FLOUR PANCAKES

    KETO-FRIENDLY COTTAGE CHEESE PANCAKES

    GLUTEN-FREE KETO PUMPKIN PANCAKES

    Recipe

    A small round plate with 4 pancakes topped with fresh strawberries and syrup, one more plate with pancakes on the background.

    Coconut flour pancakes

    Made with grain-free flour and no sugar, this fluffy coconut flour pancakes recipe is a delicious breakfast dish that you can enjoy on a keto or low carb diet.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: Gluten-free pancakes, Keto breakfast, Keto pancakes
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 8 pancakes
    Calories: 106kcal
    Author: Anna

    Equipment

    • Large (11-inch/28cm) non-stick skillet

    Ingredients

    • ⅓ cup 37g coconut flour
    • 1 tablespoon granulated sweetener
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 3 large eggs
    • 2 tablespoon olive oil
    • 2 tablespoon cream cheese at room temperature
    • 3 tablespoon heavy cream at room temperature
    • 1 teaspoon vanilla extract
    • Olive oil for frying

    Serving ideas

    • Keto caramel sauce
    • Keto nutella chocolate spread

    Instructions

    • In a large mixing bowl, combine the coconut flour, sweetener, baking powder, and salt.
    • In another mixing bowl, combine the rest of the ingredients until fully combined and add to the dry ingredients. Mix until no dry ingredients are left.
    • Heat a non-stick skillet over a low-medium heat. Grease with some olive oil.
    • Measure ⅛ cup of the batter and pour onto the skillet. Cover with a lid and cook for around 2 minutes or until the edges have dried and the top is set with some bubbles. Flip and cook without the lid until golden brown. Repeat with the rest of the batter.
    • Serve right away with the toppings of your choice.

    Notes

    NET CARB: 2g
    To freeze, stack completely cooled pancakes on top of each other with pieces of parchment paper in between to prevent them from sticking together. Wrap tightly with plastic wrap and freeze for up to 2 months.
    Nutrition Facts
    Coconut flour pancakes
    Amount Per Serving (1 pancake)
    Calories 106 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Potassium 135mg4%
    Carbohydrates 4g1%
    Fiber 2g8%
    Sugar 2g2%
    Protein 4g8%
    Vitamin A 194IU4%
    Calcium 50mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com

    Tried this recipe?Mention @heretocook or tag #heretocook!
    « Almond flour pancakes
    Creamy keto tomato soup »
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    Comments

    1. boy enriquez

      May 18, 2022 at 1:03 am

      5 stars
      Good for with type 2 diabetes.

      Reply
      • Anna

        May 18, 2022 at 9:23 am

        Thank you for your comment!

        Reply

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    Hey there! My name is Anna and I am here to cook healthy meals that taste delicious. Here you’ll find low carb high fat, keto, paleo recipes for any occasion! Read More

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