Recipe

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Soft, fluffy coconut flour pancakes are easy to whip up in the blender and make a healthy, low-carb breakfast everyone will love.

These coconut flour pancakes are soft and fluffy, just like the classic version. They’re easy to whip up in the blender and make a healthy, low-carb breakfast everyone will love.

I bet you didn’t think coconut flour could make a pancake equal to my original fluffy pancake recipe. Today’s recipe is from my grain-free cookbook and one I’ve kept in my arsenal for years.

large stack of coconut flour pancakes topped with blueberries

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Low Carb Pancakes With Coconut Flour
Coconut Flour Pancake Ingredients
How to Make Coconut Flour Pancakes
Best Toppings for Coconut Flour Pancakes
Coconut Flour Pancakes | Low Carb Pancake Recipe

Low Carb Pancakes With Coconut Flour

Pancakes are always welcome at my house, even when I make them with coconut flour for a gluten-free and low-carb option.

While our focus for these pancakes is their low-carb superpowers, these are also great for anyone with a nut allergy and can easily be made dairy-free.

If your family isn’t a fan of coconut, no worries, these don’t have an overpowering taste and compared to my original and gluten-free pancakes, this recipe competes with its own light, fluffy texture.

Why You Should Use Coconut Flour For Pancakes

If you want a low-carb pancake, coconut flour will get you there with delicious results. It’s commonly used in gluten-free, paleo, and keto recipes.

Coconut flour is low in carbs, high in fiber, and has a low glycemic index, which prevents that “carb crash” we can often get a few hours after a tall stack of pancakes drizzled in syrup.

If you’re just starting with low-carb baking and recipes, you’ll find more helpful tips and information on coconut flour in this post.

Can You Use Coconut Flour Instead of All-Purpose

You can’t substitute coconut flour for all-purpose flour in regular recipes because coconut flour is highly absorbent and doesn’t work the same as regular flour. The recipe below is to be made with coconut flour.

Coconut flour is not a 1:1 swap for all-purpose flour in any recipe. You’ll also find that most coconut flour recipes require twice the amount of eggs or liquid, so it’s important to follow the measurements and ingredients as written to avoid any mishaps. That’s why I’ve adapted other recipes with this flour as well, like my coconut flour banana pancakes.

Is this Recipe Keto Friendly?

These coconut flour pancakes are a low-carb option, with only 4 net grams per pancake. Depending on which version of keto you are doing, these could make a delicious breakfast, but be sure to watch out for the toppings. I’ve listed a few keto-friendly pancake topping ideas, which you’ll find later in this post.

If you want to reduce the carb count even more, omit the honey or swap it for 1 teaspoon of liquid stevia.

Coconut Flour Pancake Ingredients

Making coconut flour pancakes will require the following ingredients, and below, I explain their purpose, which can be helpful to know before making any substitutions. You’ll find the amounts in the printable recipe card further down.

Eggs: they add moisture, bind the dry ingredients, and give these coconut flour pancakes texture. I do not recommend omitting them or using a substitute.
Milk: use regular milk or non-dairy for this recipe.
Vanilla extract: adds a nice flavor to the batter to offset the extra eggs in this recipe.
Honey: adds a little sweetness to this batter. It can be omitted if you’re making these low-carb.
Coconut flour: the main ingredient in this recipe. It cannot be substituted.
Baking soda: helps the pancakes rise when exposed to heat. Without it, you’ll have denser, flatter hotcakes.
Salt: enhances the flavors.

step by step images, on the left: ingredients for coconut flour pancakes laid out on countertop, on the right: coconut flour pancake batter in a large bowl with a whisk

How to Make Coconut Flour Pancakes

Making the batter in a blender is another plus to this healthy pancake recipe. It helps the coconut flour absorb the liquid and makes for easy pouring onto the hot griddle. Check out how easy it is to make these Coconut Flour Pancakes:

Blend
Combine the eggs, milk, vanilla extract, and honey, if using, in a blender and process until thoroughly combined.
Rest
Add the coconut flour, baking soda, and salt, and blend. Let batter sit in the blender for 10 minutes to allow the coconut flour to absorb the liquid mixture.
Cook
Divide the pancake batter over a greased pancake griddle. Spread each pancake out slightly with the back of a spoon to about 2 inches big and cook until golden brown, and flip. Cook for an additional minute.
Serve
Make a stack, top with your choice of healthy pancake toppings, and enjoy!

What Is the Texture Like?

Coconut flour pancake batter is thicker than traditional pancake batter. Once cooked, coconut flour pancakes are thick and fluffy with a mild, sweet flavor. Yes, they’re absolutely delicious, and my family will gladly inhale a stack.

How to Flip Coconut Flour Pancakes

Flipping them can be challenging if they’re too big; for this reason, I recommend making smaller coconut flour pancakes by pouring about 2 tablespoons of batter onto the griddle or pan.

How to Freeze Coconut Flour Pancakes

Once cooked, you can freeze these pancakes by placing them on a parchment-lined baking sheet. Once frozen, or after 1 hour, transfer them into a freezer zip bag and freeze for up to 3 months. Reheat them in the microwave, toaster, or toaster oven.

Best Toppings for Coconut Flour Pancakes

If carbs aren’t an issue, you can top a stack of these pancakes with your favorite syrup and fruit, or if you want to keep things low-carb, use a sugar-free syrup or whipped cream. I’ll list a few traditional and low carb pancake topping ideas below:

Homemade Pancake Syrup
Blueberry Pancake Syrup
Strawberry Pancake Syrup
Sliced bananas
Sliced strawberries
Blueberries

overhead look at stack of pancakes topped with berries

Low-carb pancake toppings:

Butter
Sugar-free pancake syrup
Whipped cream cheese
Whipped cream
Greek yogurt
Nut butter

Coconut Flour Pancakes | Low Carb Pancake Recipe

coconut flour pancakes in a stack with blueberries

Servings: 12 pancakes

Prep Time: 15

Cook Time: 15

Total Time: 30

Soft, fluffy coconut flour pancakes are easy to whip up in the blender and make a healthy, low-carb breakfast everyone will love.

4.83 from 23 votes

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Watch how it’s made:

Ingredients

4 eggs
1 cup milk, any
1 ½ teaspoons vanilla extract
1 tablespoon honey, optional
½ cup coconut flour
1 teaspoon baking soda
¼ teaspoon sea salt
Coconut oil, butter, or ghee, for cooking
Maple syrup, for serving

Instructions

In a bowl:

In a large bowl, whisk eggs. Add the milk, honey (if using), and vanilla extract until combined.
To the bowl, add the coconut flour, baking soda, and salt. Whisk vigorously to combine and help the coconut flour absorb the liquid. Let the mixture sit for 10 minutes before cooking pancakes.

In a blender:

In a blender, combine eggs, milk, honey (if using), and vanilla, until the mixture is thoroughly combined.
Add in coconut flour, baking soda, and salt, and blend for about a minute until the mixture is thick and the coconut flour has absorbed most of the liquid.

Cook:

Pour 2 tablespoons of pancake batter over a greased heated pan over medium-high heat. Spread the batter out slightly with the back of a spoon to about 2 inches big. Cook for about 2 minutes on the first side until golden brown, and flip. Cook the other side for an additional 1-2 minutes.
Serve with butter and a drizzle of maple syrup.