Coconut Flour Pancakes (Keto, Gluten-Free)
These Coconut Flour Pancakes are delicious easy, healthy, fluffy keto-friendly pancakes made with coconut flour, 100% grain-free, paleo, and dairy-free.
What Are Coconut Flour Pancakes?
Coconut Flour Pancakes are like classic pancakes, but they are made with coconut flour, a low-carb flour rich in fiber and micronutrients.
Coconut flour is a little bit more challenging to work with than any other flour, so it’s essential to follow a proven recipe to make coconut flour pancakes.
Since these pancakes are made without any sugar, they are low-carb and keto-friendly
How To Make Coconut Flour Pancakes
As their name suggests, Coconut Flour Pancakes are made with Coconut Flour. This flour gives them a delicious taste and fluffy texture but without the carbs of regular all-purpose flour.
As a result, these pancakes are also gluten-free, nut-free, and grain-free for a very allergy-friendly weekend breakfast.
On top of that, this recipe is incredibly easy as you blend the ingredients in a blender.
So you don’t have to be on a keto diet to enjoy these!
How Is Coconut Flour Different?
Coconut Flour is a flour made of desiccated coconut ground very finely. Its coconut taste is very mild, so there’s no risk of overpowering the toppings.
It’s one of the best low-carb flours, but it’s so water-absorbent that it can be tricky to work with if you don’t follow a recipe to the letter.
You only need six wholesome ingredients to make these delicious keto pancakes. Let’s see how to pick them:
- Coconut Flour – make sure you use fresh coconut flour with no lumps. For a perfect result, weigh the flour in grams (not cups) to ensure you have the exact amount required. Coconut flour is high in fiber, and if stored for long, it creates lumps.
- Baking Soda – not baking powder!
- Guar Gum – to thicken the pancakes.
- Vanilla Essence – It’s optional, but it brings a delicious flavor.
- Full-Fat Canned Coconut Milk – with a minimum of 18 grams of fat per 100 grams. No heavy cream needed.
- Coconut Oil
Making Fluffy Pancakes
While some recipes require a specific order and timely stirring, this recipe is very simple.
All you have to do is to combine all the Coconut Flour Pancake ingredients into the jug of a blender, in any order. If you don’t have a blender, I have an option in the FAQ below!
Then blend on the high-speed setting for 30 seconds.
Stop blending, and scrape the sides of the jug to ensure that no flour is left behind.
Repeat that a few times until the ingredients are well combined, and the pancake batter is smooth, light, and fluffy.
Transfer the batter to a large bowl and get ready to cook the pancakes!
Cooking The Pancakes
Heat a high-quality pancake griddle or non-stick crepe pan on low-medium heat. Make sure your pan is good quality, or the pancakes will stick and break.
When the pan is hot, grease them with a touch of coconut oil or avocado oil on some paper towel.
Scoop the pancake batter with a measuring cup. Pour one tablespoon of batter per pancake.
You can easily cook several pancakes at once, provided your skillet is a 10-inch one or larger.
Make sure to leave enough space between each as they will slightly expand when cooking.
Let the coconut flour pancakes cook for 2 to 3 minutes on one side before sliding a spatula under them and flipping them.
You know they’re cooked when the sides are lightly brown, some bubbles form, and the center of the pancake is still moist but not as liquid as the uncooked batter.
Cook for another 30-45 seconds on the other side.
Store your cooked pancakes on a cooling rack while cooking the whole batch of 12 small pancakes.
Healthy Topping Suggestions
I usually don’t sweeten my pancake batter. Instead, I add some vanilla extract and add sweet toppings on top.
Sugar-free toppings that I recommend are:
- Unsweetened Almond Butter or Peanut Butter – you can even make your own Natural Peanut Butter!
- Combo of Fresh Berries like raspberries, strawberries, and blueberries, unsweetened.
- A Liquid Sweetener made of Monk fruit sugar, no carbs, no sugar, like Sugar-Free Maple Syrup.
- Shredded Coconut or coconut chips – I like to toast mine in a frying pan for a few minutes to add extra flavor.
- Cinnamon – sprinkle some cinnamon to add a naturally sweet flavor.
- Coconut Cream – a dollop of fresh whipped coconut cream with a few drops of vanilla stevia drops is delicious.
- Fresh Fruit Slices – like banana, peach, or kiwi.
- Cream Cheese or Greek Yogurt with chocolate chips for a bit more protein.
You can store your coconut flour pancakes in the refrigerator in an airtight container and rewarm them on the griddle the next day. You can also rewarm pancakes into the toaster.
Freeze them into freezer bags and defrost them just 30 minutes before breakfast. Rewarm as suggested above.
Frequently Asked Questions
These keto coconut flour pancakes can be stored and cooked in the fridge for a day or two.
Rewarm them on the same griddle, in a bread toaster, or even in the microwave before serving.
You can also freeze them for up to 3 months in zip-lock bags or in an airtight container. Take them out of the freezer and thaw them on a hot griddle or in a toaster.
If you don’t have a blender, you can still make this recipe.
Combine all the ingredients in a mixing bowl and use an electric beater to mix the batter until smooth.
You can also use a manual whisk but make sure to stir vigorously to remove any lumps.
If you want to make them extra fluffy, add one teaspoon of Apple Cider Vinegar to the batter before blending it.
No, this recipe wouldn’t work without the eggs. They bring the texture that gluten brings to regular pancakes.
Try this Almond Flour Pancake recipe if you want a low-carb pancake recipe with fewer eggs.
Coconut Flour can have vastly different densities depending on the brand, and as a result, one cup of coconut flour can weigh anywhere between 90 grams and 120 grams.
If you use cups for the coconut flour in this recipe, you will have up to 30% more coconut flour weight than what I used!
Yes, you can. The recipe will still work, but the pancakes might be a little bit more fragile. Be careful when you flip them!
No, these low-carb pancakes can’t be made without eggs. If you don’t mind the carbs, you can try this vegan pancake recipe.
Yes, you can use almond milk instead of coconut milk to reduce the coconut flavors.
More Healthy Crepe or Pancake Recipes
If you like crepes and pancakes, you’ll love these alternatives:
Did You Like This Recipe?
Coconut Flour Pancakes
Preparation:Under 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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