If you’ve been missing stacks of pancakes since going low-carb, this keto pancake recipe with coconut flour is about to make your mornings a whole lot happier. I remember my first keto brunch disaster, flat, eggy pancakes that tasted like sweet omelets. Not anymore! These are thick, fluffy, and perfectly golden.
Made with simple ingredients and ready in minutes, these coconut flour pancakes are perfect for slow Sunday breakfasts or a speedy weekday treat. They’re also naturally gluten-free and just 3g net carbs per serving, so you can indulge without guilt.
Let’s flip some pancakes, shall we?
Table of Contents
Quick Highlights
- Ready in just 15 minutes
- Fluffy texture with a hint of coconut
- Only 3g net carbs per serving
- Perfect for keto beginners
- Naturally gluten-free and dairy-optional
Recipe Card
Keto Pancake Recipe with Coconut Flour
Difficulty: Very easy2
servings5
minutes10
minutes210
kcalA fluffy, low-carb pancake recipe using coconut flour. Perfect for keto breakfasts or brunch!
Ingredients
1/4 cup coconut flour
4 large eggs
1/4 cup unsweetened almond milk (or other keto-friendly milk)
2 tbsp melted butter or coconut oil
1 tbsp granular erythritol (or preferred keto sweetener)
1 tsp vanilla extract
1/2 tsp baking powder
Pinch of salt
Butter or coconut oil for cooking
Directions
- Whisk Wet Ingredients: In a mixing bowl, whisk together eggs, almond milk, melted butter, vanilla extract, and sweetener until well combined.
- Add Dry Ingredients: Stir in coconut flour, baking powder, and a pinch of salt. Let the batter sit for 2–3 minutes to thicken.
- Check Consistency: If the batter seems too thick, add a splash more almond milk. It should be thick but pourable.
- Heat the Pan: Warm a non-stick skillet over medium-low heat and add a little butter or oil.
- Cook the Pancakes: Scoop 2–3 tablespoons of batter per pancake onto the skillet. Cook for 2–3 minutes per side until golden and cooked through.
- Serve and Enjoy: Stack them up and serve with sugar-free syrup, berries, or a dollop of whipped cream.
Notes
- Batter thickens as it sits, add a splash of almond milk if needed
- Use a non-stick skillet for best results
- Make them small for easier flipping
Pro Tips for Flipping Perfect Keto Pancakes
Coconut flour pancakes cook a little differently than your usual flapjacks, so here are a few easy tricks to make sure yours come out fluffy and fabulous every time. Don’t worry—these are super beginner-friendly!
- Let the batter rest – Coconut flour needs a minute to soak up moisture. This makes your batter thicker and your pancakes fluffier.
- Don’t overmix – Mix just until the ingredients are combined. Overmixing can make the pancakes tough.
- Low and slow – Medium-low heat is your best friend. It helps the inside cook through without burning the outside.
- Smaller pancakes are easier – Coconut flour batter can be delicate, so making 3–4 inch pancakes helps them flip without breaking.
- Use a non-stick skillet or griddle – It really makes all the difference in keeping your pancakes intact and golden.
Fun Variations to Make It Your Own
One of the best things about this keto pancake recipe with coconut flour is how easy it is to customize. Once you’ve got the base down, it’s fun to mix things up based on your cravings or pantry stash.
- Dairy-free version – Swap the butter for coconut oil and use almond or macadamia milk to keep it dairy-free.
- Blueberry coconut – Stir in a few fresh or frozen blueberries and a sprinkle of shredded coconut for a fruity twist.
- Chocolate chip pancakes – Add a handful of sugar-free chocolate chips for a sweet treat that feels totally indulgent.
- Pumpkin spice pancakes – Add 2 tablespoons of pumpkin puree and 1/4 teaspoon of pumpkin pie spice for cozy fall flavor.
- Zesty lemon pancakes – Stir in a bit of lemon zest and a splash of lemon juice for bright, fresh flavor.
Nutrition Facts (Per Serving)
- Calories: 210 kcal
- Fat: 16g
- Protein: 7g
- Net Carbs: 3g
Wrapping It Up – Pancake Mornings Just Got a Keto Upgrade!
I hope this keto pancake recipe with coconut flour brings a little fluffy joy to your mornings like it does for me! Whether you’re just starting your keto journey or you’re a low-carb pro, this is one of those simple recipes that you’ll want to keep on repeat.
If you loved this, you might also want to try my Keto Almond Flour Waffle Recipe for another easy breakfast win. Craving dessert? You have to check out the dreamy Keto Cheesecake Brownies or this quick Keto No-Bake Cheesecake for when the sweet tooth strikes.
Keep it low-carb and delicious – and don’t forget to save or share this recipe with a friend who needs better pancakes in their life!
FAQs – You Asked, We Answered!
Can I make these pancakes ahead of time?
Absolutely! Store in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or microwave.
Why are my pancakes falling apart?
They may be too big or the batter too thin. Try making smaller pancakes and letting the batter rest to thicken.
Can I use almond flour instead of coconut flour?
Coconut flour and almond flour aren’t 1:1 substitutes. If you want to use almond flour, check out our almond flour pancake recipe instead.
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