These Fluffy Keto Coconut Flour Pancakes are what breakfast dreams are made of. You only need seven simple pantry staples to create these pillowy delights. When you have a craving for comfort food, these pancakes will certainly satisfy! This coconut pancake recipe is a great base to start with, but you can also add in your favorite additions, like blueberries, chocolate chips and more. Only 3 net carbs per serving, and gluten free!
While most of the recipes you will on our site are made with almond flour, these coconut flour pancakes are something special. For a couple of years we experimented with different low carb pancakes!
We tried cream cheese pancakes, almond flour pancakes and low of different combinations. While we do intend to go back to these ingredients to make keto pancakes, for now, we LOVE this delicious low carb coconut flour pancakes recipe!
Feel free to skip to the recipe card if you’re ready to get right into it. We do cover common questions, tips, and tricks in the body of this post to keep reading if you’re wondering something! This recipe is now available as a web story!
- Coconut flour (Bob’s Red Mill)
- Baking powder
- Kosher salt
- Ground cinnamon
- Sweetener of choice (Swerve)
- Vanilla extract
- Milk/milk substitute – Heavy cream, half and half, almond milk, really anything you prefer would work well here.
- Melted unsalted butter
- Butter or avocado oil for the skillet or griddle
- Top with: ChocZero sugar free maple syrup (use our affiliate code ‘AFullLiving’ for 10% off!), butter, homemade whipped cream, berries, whatever you want!
Let’s Make Keto Coconut Flour Pancakes!
Prepare the Pancake Batter:
Heat your skillet or griddle over medium heat. In a small bowl, add your eggs and whisk them together until they are lightly beaten.
In a large bowl, combine your dry ingredients (coconut flour, sweetener, cinnamon, salt, baking powder) and mix until there are no lumps.
Next, add the wet ingredients (lightly beaten eggs, butter, milk, vanilla extract) and mix until combined.
Cook The Pancakes:
Using a small measuring cup, scoop the batter onto your hot griddle. We made 8 medium sized pancakes with this recipe. Griddle should be hot, but keep the heat at medium low, so the pancakes don’t burn. These cook quickly, and you only need about 1-2 minutes on each side, watching closely.
Top The Pancakes:
Now, top with whatever you want! We made some cinnamon butter, whipped cream and cut up some berries. We of course topped it all with sugar free syrup. Your fluffy keto coconut flour pancakes are all set, in no time!
Some Great Optional Add-Ins:
- Vanilla (optional, but we love it!)
- Cinnamon, also optional, but recommended!
- Any flavor extract you want (think banana, lemon, etc.)
- Chocolate chips
- Fruit (blueberries, raspberries, strawberries, apples!)
- Whatever you want! What did we miss?
Is Coconut Flour Good for Keto?
Yes, absolutely! Coconut flour is very low in carbs, and high in fiber, making it absolutely perfect for the keto diet.
Can I Substitute For Almond Flour in This Recipe?
No, actually. This recipe was specifically designed using coconut flour. Coconut flour and almond flour are not a 1:1 swap.
While we normally use almond flour in many of our recipes, but it would not be a good substitute in this case. The coconut flour works because it soaks up so much liquid, which allows us to use a small amount, while the rest of the ingredients absorb into the batter and make these pancakes super fluffy!
Almond flour is so dense, and it adds too many calories, so for this particular recipe, we cannot recommend using it as a substitution. You would likely have to use a lot more almond flour to achieve the same result, and your pancakes suddenly become super dense in texture, as well as calories!
What’s The Best Sugar Free Maple Syrup?
We are affiliates for the world’s best sugar free maple syrup. Trust us, we’ve tried them all, and ChocZero is by far the best especially for these Keto Coconut Pancakes! It’s only 1 net carb per serving, super thick and so tasty. You can use our affiliate code ‘AFullLiving’ for 10% off your order on ChocZero’s website!
Do I Have To Use Butter For These Keto Pancakes?
We love the flavor of melted butter, but you could of course substitute with avocado oil or coconut oil if you’re dairy free. You will need melted oil or butter for the batter, plus some additional for frying the pancakes.
What’s The Best Milk or Milk Substitute For Keto?
We use an ultra filtered low carb whole milk for this recipe. We’re starting to see more and more of these on the market! We love Organic Valley milks for this reason. They vary from 6-7 net carbs per cup, versus the regular amount of 12-13 grams of carbs in regular whole milk.
You could definitely easily substitute the milk for any nut milk. We love using Pacific Foods! Our faves are coconut milk, cashew milk, hazelnut milk or hemp milk. You could also add heavy cream or half and half for more flavor, but of course this will affect the calories and the carb count.
Shop This Recipe:
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More Recipes To Try:
- Keto Pumpkin Pancakes
- Low Carb Skillet Banana Bread with Chocolate Chips
- 15 Minute Low Carb Cinnamon Trail Mix
- Strawberries and Cream Hemp Heart Oatmeal
If you get a chance to try this keto coconut pancakes recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.
If you love this recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support!
Until Next Time,
Briana & Chamere
Fluffy Keto Coconut Flour Pancakes
- 3/8 cup coconut flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1.5 tablespoons sweetener of choice
- 1/2 teaspoon vanilla extract
- 4 whole eggs, lightly beaten
- 1/4 cup nut milk (or any milk, cream, etc. of choice)
- 3 tablespoons unsalted melted butter
- Butter or avocado oil (or other preferred oil) for the skillet or griddle
- Top with: ChocZero maple syrup (use code ‘AFullLiving’ for 10% off!), butter, homemade whipped cream, berries, whatever you want!
- Heat your skillet or griddle over medium heat. In a small bowl, add your eggs and whisk them together until they are lightly beaten.
- In a large bowl, combine your dry ingredients (coconut flour, sweetener, cinnamon, salt, baking powder) and mix until there are no lumps. Next, add the wet ingredients (lightly beaten eggs, butter, milk, vanilla extract) and mix until combined.
- Using a small measuring cup, scoop the batter onto your hot griddle. We made 8 medium sized pancakes with this recipe. Griddle should be hot, but keep the heat at medium low, so the pancakes don’t burn. These cook quickly, and you only need about 1-2 minutes on each side, watching closely.
- Now, top with whatever you want! We made some cinnamon butter, whipped cream and cut up some berries. We of course topped it all with sugar free maple syrup.
- These nutrition facts don’t include maple syrup, butter for topping, whipped cream or berries.
- Save in the fridge for up to 5 days after preparing, reheat in the microwave, in the oven, or on the stovetop.
- These pancakes freeze really well for up to 6 months! To reheat from frozen, place them right into the toaster.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.