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Easy Coconut Flour Pancakes Keto Style

These Coconut Flour Pancakes are so light and fluffy and unbelievably delicious. Made with just a low carb few simple ingredients, they come together quickly, making it super easy to have a pancake breakfast any day of the week! 

Easy Coconut Flour Pancakes Keto Style

Gluten Free Coconut Pancakes

Are pancakes a staple at your house? If you’re on a low carb or Keto diet, finding a really good low carb and gluten free pancake recipe, isn’t easy. They have to taste great AND have the right texture. Well, there is GREAT news!

This recipe checks both boxes! These are absolutely the best coconut flour pancakes you will ever try. They aren’t dense and cakey, and they don’t have an eggy taste that some coconut and almond flour pancakes have. They are moist and fluffy and have a really great flavor.

A healthy breakfast is always a great way to start your morning off the right way. If you’re looking for other great healthy low carb breakfast ideas for a sweet tooth, you should also try this easy Microwave Keto Chocolate Mug Cake and these Almond Flour Pumpkin Muffins.

stack of coconut flour pancakes with bananas and raspberries on plate

How To Make Fluffy Coconut Flour Pancakes

  1. In a large mixing bowl, whisk the egg, egg whites, maple syrup, olive oil, and vanilla extract until smooth. Pour in the coconut milk and whisk to combine.
  2. Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.
  3. Melt about a teaspoon of coconut oil in a large, hot nonstick skillet or hot griddle and pour 2-3 tablespoons of batter per pancake. Cook on medium heat until the pancakes are set, and the edges turn a deeper golden color, around 1-2 minutes.
  4. Flip and cook the remaining side another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.
  5. To serve, stack several pancakes and top with sliced banana, raspberries, and drizzle with real maple syrup, if desired.

Enjoy!

Why Do My Coconut Pancakes Fall Apart?

Regular pancake batter, that’s made with wheat flour, has gluten which helps to hold traditional pancakes together. Because coconut flour is gluten free, these pancakes will be more fragile. There are a couple of things you can do to keep them from falling apart.

When cooking with coconut flour, you have to make sure there is some sort of fat included. This recipe for fluffy pancakes has added healthy fats from the eggs and the coconut milk that act as a binder.

Another key is to make the pancakes smaller. The smaller they are, the better they stay together.

Is Coconut Flour Keto?

Coconuts are very Keto-friendly. Unlike a lot of other fruits that are high in sugar and carbs, coconuts are mostly fiber and fat. Even better, the fat in coconuts is medium-chain-triglycerides. MCTs promote a feeling of fullness and has been linked to many health benefits that you can read about in this article on Healthline. 

Coconut flour is made by grinding up dried coconut and is used in many great keto, paleo and gluten free recipes. It’s an excellent substitution for regular flour in these low-carb pancakes.

Just check out the difference in the grams of carbs in regular flour and coconut flour! There are 30 grams of net carbs in 1/3 cup of regular flour compared to only 8 net carbs in coconut flour. Talk about a huge difference!

Tips for Making the Best Keto Pancakes

  • Whisk or sift the coconut flour and other dry ingredients together really well before adding it to the wet ingredients. This helps create a smooth batter and helps break up any small lumps that would cause your pancakes to have little dry pockets of flour in them.
  • Coconut flour recipes are typically a little thicker than regular pancakes batter. If it’s too thick you can thin it out with a little more coconut milk. But be careful not to thin it out with too much liquid or the pancakes will break easily.
  • Right when you start to see bubbles around the edges, it’s time to flip them. You’ll want to use a thin spatula to gently slide under them to flip.
  • You can freeze these pancakes and have them on hand for a last-minute breakfast. To do so, lay them flat on a cookie sheet and flash freeze them for about an hour. Then put them in a freezer safe bag and place in the freezer for up to a couple of months.
pancake mix in a bowl with whisk

Add-ins and Variations for Fluffy Keto Coconut Flour Pancakes

  • Flax seeds: Add even more nutrients by including about a tablespoon of flax seed to this recipe. They are full of nutrients with many health benefits.
  • Almond milk: If you want to cut down some on the coconut flavor, you can use almond milk. Keep in mind, coconut milk is richer so the texture of the pancakes may change.
  • Peanut butter: For an amazing topping, melt a little natural peanut butter in the microwave and drizzle over the pancakes! SO good!
  • Cream cheese pancakes: If you love cream cheese as much as I do, add little chunks in the batter, careful not to break them up too much. When the pancakes get nice and golden brown, cut into them and you can see all the little pockets of cream cheese throughout each one!
pancakes with fruit on plate

Want More Healthy Recipes?

pancakes with syrup and fruit on plate

Coconut Flour Pancakes

Published By Stephanie
These Coconut Flour Pancakes are so light and fluffy and unbelievably delicious. Made with just a few low carb simple ingredients, they come together quickly, making it super easy to have a pancake breakfast any day of the week! 
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 2 servings
Calories 589 kcal

Ingredients
  

  • 1 lg egg
  • 2 lg egg whites
  • T sugar free maple syrup
  • 3 T very mild olive oil
  • 1 t vanilla extract
  • ½ cup coconut milk
  • cup coconut flour sifted
  • ½ t baking powder
  • pinch of salt
  • 3 T coconut oil divided
  • 1 lg banana sliced – omit for low carb, keto
  • 2 cup raspberries omit for low carb, keto
  • sugar free maple syrup for serving

Instructions
 

  • In a large mixing bowl, whisk the egg, egg whites, maple syrup, olive oil, and vanilla extract until smooth. Pour in the coconut milk and whisk to combine.
  • Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.
  • Melt about a teaspoon of coconut oil in a large, hot nonstick skillet or hot griddle and pour 2-3 tablespoons of batter per pancake. Cook on medium heat until the pancakes are set, and the edges turn a deeper golden color, around 1-2 minutes.
  • Flip and cook the remaining side another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.
  • To serve, stack several pancakes and top with sliced banana, raspberries and drizzle with real maple syrup, if desired.

Notes

For avoid lumps, sift the coconut flour before adding to the batter. If you don’t have a sifter, pour flour into a fine-mesh sieve and gently shake over the bowl.
For low carb or keto, omit the bananas and raspberries. 

Nutrition

Calories: 589kcalCarbohydrates: 18gProtein: 4gFat: 57gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 2mgSodium: 179mgPotassium: 130mgFiber: 7gSugar: 5gVitamin A: 3IUVitamin C: 1mgCalcium: 71mgIron: 3mg
Keyword keto, low carb
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