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.
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.
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.
- 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 keto maple syrup, (you can buy it direct from Wholesome Yum using that link – it’s our affiliate link). It contains 20 calories and 2 net carb per serving, plus it’s all-natural, low-glycemic, and gluten-free.
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 allulose over the pancakes.
I use allulose as a sugar substitute. You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect. I get allulose directly through Wholesome Yum. I think you’ll really like it, especially if you also don’t like the cooling effect.
Learn more about low-carb sweeteners and conversion here.
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
- 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
- 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.
- 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 allulose or erythritol over the pancakes.
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.