Coconut flour pancakes

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

5 from 1 vote

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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: Gluten-free pancakes, Keto breakfast, Keto pancakes

Servings: 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

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