Need a sweet treat for the perfect low carb breakfast? This fluffy Keto Coconut Flour Pancakes Recipe is made with only 7 simple ingredients you keep in your pantry and fridge. At only 3 net carbs per serving, you won't miss traditional pancakes, and they're such a great choice to start the day!
These fluffy pancakes are just as good as regular pancakes, with a few swaps to make them perfect for the keto diet. They're easy to customize, super tasty, and totally satisfying.
Note: This recipe has been updated for more clarity with new photos as of February 2, 2022 from its original posting in May 2020.
❤️Why you'll love this recipe
- Nut free - If you have a nut allergy, no problem! Since this is a coconut flour pancake recipe, you don't have to worry about any nuts.
- Low carb pancakes - It's true because we swapped regular flour for coconut flour, and regular sugar for sugar free sweetener, these fluffy coconut flour pancakes are perfect for a low carb diet. Top it all off with some sugar-free syrup!
- Seven ingredients - This recipe only calls for 7 ingredients. We added two extra ingredients to the pancake batter that are also pantry staples as well, but overall this recipe is incredibly simple and approachable!
Here are the ingredients you will need for this recipe, plus two extra additions that make these pancakes.
You can find the quantities in the recipe card.
- Coconut flour - Not to be confused with almond flour, as they aren't a 1:1 substitute.
- Baking powder
- Kosher salt
- Ground cinnamon - Optional, but delicious!
- Sweetener of choice - Any sugar free sweetener of your choice will work perfectly fine here.
- Vanilla extract - Optional, but recommended!
- Eggs - Large eggs
- Milk/milk substitute - Heavy cream, half and half, almond milk, coconut milk, or really anything you prefer would work well here.
- Unsalted butter - Melted and cooled
- Butter or oil for cooking the pancakes - We opted for butter for that perfect taste, but free free to use avocado oil or coconut oil instead if you prefer. Sticking to the hot griddle or pan isn't desirable!
- Top with: sugar free maple syrup (affiliate link), butter, homemade whipped cream, fresh berries, whatever you want!
For a different format for viewing these keto coconut flour pancakes instructions, check out the Google web story.
Prepare the pancake batter
Heat your skillet or griddle over medium heat. In a medium bowl, combine eggs, melted and cooled butter, milk, and vanilla extract. Whisk to combine.
Sift dry ingredients (coconut flour, sweetener, cinnamon, salt, baking powder) into the wet mixture, and mix until there are no lumps.
Cook the pancakes
Using a small measuring cup, scoop the batter onto your hot griddle. We made 8 medium sized pancakes with this recipe.
The 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.
Pro tip: we recommend using a ¼ cup - ⅓ cup size measuring cup to make perfect and small pancakes. Smooth the pancake batter with the back of a spoon or the cup to make them more round and level.
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!
- Nuts - Add your favorite nuts to the batter, like almonds, walnuts, or pecans!
- Add flavor extracts - Anything you can think of, like almond extract, banana extract, lemon, orange, and more!
- Chocolate chip pancakes - We all love a chocolate chip pancake, so be sure to add them to the batter if you like!
- Add fruit- Some ideas of fruit to add would be blueberries, strawberries, raspberries, apples, or bananas!
- Buttermilk - Stir in some buttermilk for a little extra tanginess.
- Protein packed - Add a scoop of protein powder to make these high protein coconut flour keto pancakes!
- Dairy free - Skipping dairy? No problem. Use a nut milk, and oil instead of butter.
💭Frequently asked questions
Yes, absolutely! Coconut flour is very low in carbs, and high in fiber, making it a good choice for the keto diet.
In fact, 1 cup coconut flour (112 grams) contains 72 total carbohydrates, with 40 grams of fiber, making it only 32 grams of carbs per 1 cup.
Compare that to all purpose flour, which contains 95 grams of carbs and only 3.4 grams of fiber, or 91.6 grams net carbs per cup!
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!
You would likely have to use a lot more almond flour to achieve the same result, and your pancakes may suddenly become super dense in texture. When we come up with an almond flour pancake recipe, or find one to share with you that you all will like, we'll be sure to link it!
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🍳More keto breakfast recipes to try
Store in an airtight container in the fridge for up 5 days. Reheat in the microwave or on the stovetop. To freeze, wrap well with plastic wrap and store in a freezer bag for up to 6 months. Reheat in the toaster, or in the microwave.
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Keto Coconut Flour Pancakes
- 42 grams coconut flour (⅜ cup)
- 18 grams granular erythritol (about 1.5 tablespoons, you can also substitute with any sweetener you prefer)
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
- 4 whole eggs
- 2 ounces nut milk (¼ cup, you can use any milk, cream, etc. of choice)
- 3 tablespoons unsalted butter, melted and cooled
- oil or butter for frying the pancakes on the stovetop
- sugar free maple syrup
- low carb berries (strawberries, raspberries, blueberries, blackberries)
- butter, or whipped butter
- whipped cream
- chocolate chips
- Heat your skillet or griddle over medium heat. In a medium bowl, add the eggs, melted butter, vanilla, and milk. Whisk until combine.
- Sift the dry ingredients (coconut flour, sweetener, cinnamon, salt, baking powder) and mix until there are no lumps.
- 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.
- Store in an airtight container in the fridge for up to 5 days.
- These nutrition facts don't include any butter or oil used for frying, sugar free maple syrup, or other toppings.
- Save in the fridge for up to 5 days after preparing, reheat in the microwave, in the oven, or on the stovetop. For best results, don't store with any toppings on them.
- These pancakes freeze really well for up to 6 months! To reheat from frozen, place them right into the toaster, or reheat gently in the microwave or on the stovetop.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.