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.
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.
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
To make a batch of fluffy coconut flour pancakes, you’ll need the usual pancake ingredients and a couple more eggs.
Want to make them dairy-free? Use a non-dairy milk and coconut oil for cooking.
- Eggs
- Milk, any
- Vanilla extract
- Honey or stevia, optional
- Coconut flour
- Baking soda
- Sea salt
- Coconut oil or butter or ghee
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 of pancakes, top with your choice of toppings, and enjoy!
What Is the Texture Like?
Once cooked, coconut flour pancakes are thick and fluffy with a mild, sweet flavor. Yes, they’re absolutely delicious, and most people will gladly inhale a stack.
The main difference in texture is found when cooking the batter. Coconut flour is more delicate, which results in a batter that’s tricky to flip without coming apart. I recommend spooning the batter only 2 tablespoons at a time onto the griddle. This way, the pancakes are small enough to fit on the spatula and be flipped without breaking into pieces.
Related: More Paleo Pancake Recipes here
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
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
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.
Jenna Marie
I made these coconut flour pancakes twice now. The first time they were good but a little undercooked. Then I re-read the post and recipe and realized that you said to “wait” before cooking to let the coconut flour absorb the moisture. The second time they were PERFECT.
Connie
These were awful..the taste was bad. I will stick with just gluten free flour.