Coconut Flour Pancakes

45 comments

5 from 299 votes
Jump to Recipe

This post may contain affiliate links. See my disclosure policy.

Thick and fluffy coconut flour pancakes made in 5 minutes! Made in one bowl with zero added sugar, these are one of the easiest low-carb breakfasts you’ll ever make.

Love coconut flour recipes? Try coconut flour muffins, coconut flour cookies, and coconut flour bread.

stack of coconut flour pancakes.

Coconut flour is one of my favorite ingredients for making pancakes and other baked goods. When mixed with eggs or egg whites, it creates an almost cake-like texture. If you’ve tried my keto waffles, then you’ll love this coconut flour pancake recipe. 

Why I love this recipe

  • Healthy. Coconut flour is naturally higher in protein and fiber than regular flour, and it won’t spike your blood sugar AND will help lower bad cholesterol (source). 
  • Naturally keto-friendly AND gluten-free. They’re also easy to make vegan if needed. 
  • No coconut flavor. If you’re not a fan of coconut, I get it, but I promise these pancakes have ZERO coconut flavor. 
  • One bowl. Like cottage cheese pancakes, everything is made in one bowl, so prep time and cleanup are a breeze.

Ingredients needed

  • Coconut flour. Sift your coconut flour very well to ensure there are no clumps throughout. 
  • Baking powder. Gives the pancakes some rise and fluffiness. 
  • Egg whites. Makes the pancakes extra fluffy, along with lowering the calories and the fat of the pancakes. 
  • Greek yogurt OR sour cream. Gives some moisture, without needing butter or oil. I used homemade keto yogurt.
  • Milk of choice. I used unsweetened almond milk, but any milk works.
  • Liquid stevia. Optional, but gives sweetness to the pancakes. I prefer to keep the pancakes unsweetened so I can top it with plenty of sugar free maple syrup.

How to make coconut flour pancakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the pancake batter. In a large mixing bowl, combine the dry ingredients. Add the egg whites, one at a time, followed by the milk, yogurt, vanilla extract, and sugar (if using). Whisk together the dry and wet ingredients until combined and a very thick batter remains.

pancake batter in bowl.

Step 2- Cook. Grease a large nonstick skillet over medium heat. Once hot, spoon portions of the pancake batter onto the pan and immediately cover it. Cook for 3-4 minutes or until the edges are golden. Remove the lid, flip, and cook for a further two minutes. Repeat the process until all the pancakes have been cooked.

cooking pancakes on skillet.

Step 3- Serve. Serve the pancakes immediately, or let them cool completely.

coconut flour pancakes.

Recipe tips and variations

  • Patience is key when making these pancakes. While it may seem to be more time-consuming than traditional pancakes, you’ll be rewarded with ultra-thick and fluffy pancakes.
  • You must cover the pancakes while they are cooking to ensure they rise. 
  • When you pour the pancake batter, wait for tiny bubbles to appear, then you’ll know when to flip.
  • These pancakes are not overly sweet, so add some sweetener if you want sweet pancakes. Alternatively, you can make coconut flour banana pancakes
  • If I’m making pancakes for a crowd, I like to store them on a baking sheet in the oven set to their lowest setting so they stay warm while I finish the batter. 
  • Why are my pancakes falling apart? The main reason coconut pancakes fall apart comes down to the brand of coconut flour you use. I’ve used some brands that have a very weak consistency and aren’t as absorbent, which can be a problem (you want your coconut flour to act like a sponge!). To combat this, if your pancake batter isn’t extra thick (not pourable or smooth), add more coconut flour to it. Alternatively, if your batter is too thick (not mixable and too crumbly), add extra milk until it is no longer crumbly. 

Storage instructions

Like most pancake batters, do not prep it in advance. This is extra important for coconut flour, as it is much more absorbent. However, you can freeze leftovers to enjoy later: 

To store: Leftovers can be stored in the refrigerator, covered, for up to 1 week. 

To freeze: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months. 

coconut flour pancakes with keto maple syrup.

More recipes using coconut flour

coconut flour pancakes recipe.

Fluffy Coconut Flour Pancakes

5 from 299 votes
Thick and fluffy coconut flour pancakes made in 5 minutes! No sugar needed, these are one of the EASIEST low carb breakfasts you'll ever make. 
Servings: 8 pancakes
Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes

Ingredients  

Instructions 

  • In a large mixing bowl, combine your dry ingredients and mix well. Add in the egg whites, one at a time, followed by the milk, yogurt, vanilla extract and stevia. Mix very well, until combined and a very thick batter remains.
    pancake batter in bowl.
  • Grease a large non-stick pan and place it over medium heat. Once hot, spoon portions of the pancake batter onto the pan and immediately cover it. Cook for 3-4 minutes, or until the edges go golden. Remove the lid, flip, and cook for a further two minutes. Repeat the process until all the pancakes have been cooked.
    cooking pancakes on skillet.
  • Serve the pancakes immediately, or let them cool completely.

Notes

If your pancake batter is crumbly, add more milk. If the batter is too thin, add more coconut flour. 
* Save the yolks for a keto flan or keto creme brulee
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 1 week. 
TO FREEZE: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1pancakeCalories: 40kcalCarbohydrates: 3.5gProtein: 4gFat: 1.5gSodium: 200mgPotassium: 93mgFiber: 2.5gVitamin A: 1IUCalcium: 79mgIron: 1mgNET CARBS: 1g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

Leave a Comment

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

Recipe Rating




Comments

  1. 5 stars
    This keto bread and pancakes have changed my life ,as a Diabetic my sugers where out of control,but now I have the keto recipes I have dropped my sugars from 14s down to 5.5 and I feel better now than I have in the last 40 years .

  2. 5 stars
    great version, really good to know that this works, I’m always unsure with coconut flour and whether it will work in a given dish, so thank you

  3. I just made your coconut flour pancakes! Absolutely delicious and fluffy just like you said! I made them 2 at a time in egg rings! I got 8 pancakes this way! I made 2 plain, 2 with sugar free chocolate chips and 4 with cinnamon! I topped them with Cary’s sugar free maple syrup! So yummy! I put a little bit of monkfruit erythritol in it w/o measuring it but it needed more sweetness. All and all I think it was a success!

See More Comments