Keto Coconut Flour Pancakes

keto coconut flour pancakes
This article has links to products and services we recommend, which we may make commission from.

These light and fluffy Keto Coconut Flour Pancakes are the perfect low carb breakfast. Serve with blueberries and sugar free pancake syrup for a real treat!

If you’re missing your weekend pancakes since starting a keto or low-carb diet, you don’t have to go without anymore. These keto coconut flour pancakes are the perfect substitute. You might also try these keto pumpkin pancakes that are made with almond flour.

coconut flour pancakes

I like making coconut flour pancakes, as opposed to almond flour pancakes, because it takes less flour, and they taste fantastic. However, these pancakes are also more delicate.

Flipping them can be a challenge, because they tend to spread when added to the pan. However, if you make them on the small size, they’re easy to handle and they turn out great.

keto coconut flour pancakes

Ingredients for Keto Coconut Flour Pancakes

There are just a few ingredients in these pancakes, and most of them are pantry staples that you’ll likely already have on hand.

You’ll need:

  • Eggs
  • Olive Oil
  • Coconut Oil
  • Coconut milk
  • Vanilla extract
  • Coconut flour
  • Baking powder
  • Sugar-free maple syrup

The two ingredients that sometimes stump people are the coconut milk and the maple syrup.

The coconut milk we use in the recipe is from a can. Full-fat coconut milk works best. If you don’t have it, it can be substituted with full-fat cream.

To keep the recipe keto friendly, you must use sugar-free maple syrup, like this one from Lakanto. It contains 1 net carb per serving and low calories, plus it’s all-natural, low-glycemic, and gluten-free.

keto coconut flour pancakes

How to Make Keto Coconut Flour Pancakes

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 non-stick skillet or griddle and pour 2-3 tablespoons of batter per pancake. Cook 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. This is where you have to be very careful with these delicate pancakes. They can fall apart quite easily.

To serve, stack several pancakes up and top them with your favorite topppings. Berries are the lowest carb option. You can also go with a drizzle of sugar-free maple syrup and a dollop of whipped cream.

For an extra bit of sweetness, sprinkle confectioner’s sugar substitute like powdered Erythritol over the pancakes.

Carbs in Coconut Flour Pancakes

Each pancake contains 2 net grams of carbs. A serving ranges between 2 and 3 pancakes. This recipe makes about 8 small pancakes.

Like this post? Be sure to save it on your Pinterest board for later! Click to follow our Pinterest boards so you can find all our recipes!

 

keto coconut flour pancakes

Keto Coconut Flour Pancakes

These low-carb coconut flour pancakes make the perfect breakfast.
5 from 5 votes
Print Rate
Course: Breakfast
Cuisine: American
Keyword: Coconut Flour
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8 pancakes
Calories: 113kcal
Author: Laura

Ingredients

  • 1 large egg
  • 2 egg whites
  • 2 tsp sugar-free maple syrup
  • 3 tbsp light olive oil
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut milk
  • 1/3 cup coconut flour sifted
  • 1/2 tsp baking powder
  • Pinch salt
  • coconut oil
  • butter for serving
  • sugar-free maple syrup
  • fresh berries

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 pinch of salt. Gently fold in the dry ingredients without overworking the batter.
  • Melt a small amount of coconut oil in a large, hot non-stick skillet or griddle and pour 2-3 tablespoons of batter per pancake. Cook until the pancakes are set and the edges turn a deeper golden color, around 1-2 minutes.
  • Gently flip and cook another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.

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 an extra bit of sweetness, sprinkle confectioner’s sugar substitute like powdered Erythritol over the pancakes.

Nutrition

Calories: 113kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 68mg | Potassium: 53mg | Fiber: 2g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Read More About a Low-Carb Lifestyle

Keto Coconut Flour Pancakes

5 thoughts on “Keto Coconut Flour Pancakes

  1. Anita says:

    5 stars
    I’m so happy I find this pancake recipe using coconut flour since I’m still very new when it comes to coconut flour. The pancakes are lovely and very delicious.

  2. Jessica Formicola says:

    5 stars
    We made these pancakes for breakfast yesterday and they were incredible! Thanks so much fro sharing the recipe!

  3. Noelle says:

    5 stars
    These look delicious! I love baking with coconut flour, making these for breakfast tomorrow! Thank you : )

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating