Recipe

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Follow this coconut flour pancake recipe for soft, flavorful low-carb pancakes that are easy to make and cook up just right.

These coconut flour pancakes are a simple low-carb option that actually tastes good (not eggy).

stack of low carb coconut flour pancakes stacked to how size topped with blueberries

Low Carb Pancakes with Coconut Flour

Since coconut flour is naturally low in carbs and high in fiber, it's a great ingredient for making low-carb pancakes that satisfy. My recipe is easy to whip up, and cooks just right with a few simple tips, and has enough flavor to make it a real breakfast win.

Each 4-pancake serving has 6 net carbs, which is lower than my OG pumpkin coconut flour pancakes and banana coconut flour pancakes, which have been around since 2016.

Ingredients

Coconut flour is the base ingredient; eggs bind the batter and keep the pancakes soft; melted butter (or coconut oil) adds flavor and helps with the flour’s dryness; and canned coconut milk (or half-and-half) helps thin the batter, since coconut flour is very absorbent. Baking powder gives them lift (makes them fluffy), vanilla adds flavor, and a little stevia sweetens them.

Coconut flour is not a 1:1 substitute for all-purpose flour in regular recipes. It absorbs a lot of liquid, so recipes typically call for more eggs and/or liquid to create the right texture. For best results, follow the recipe as written.

low carb coconut flour pancake batter in a bowl with wire whisk

How to Make Pancakes with Coconut Flour

Make the batter in a large bowl.
Whisk the eggs first, then add the liquid ingredients and sweetener. Add the coconut flour and baking powder. With a wire whisk, whisk the batter vigorously for a minute; it should feel thicker.
Let it sit on the counter for 10 minutes.
Coconut flour needs time to absorb the moisture in the batter. If you cook the pancakes without waiting, they’ll fall apart.
Make small pancakes and cook them over low heat.
Pour 2 tablespoons onto a greased pan, spread into small circles, and cook 3 minutes. Flip and cook 2 more minutes. Repeat. See notes below for texture and flipping tips.

What is the Texture Like

Coconut flour burns easily, so to ensure they cook long enough and don’t feel wet, especially in the middle, these need to cook over low heat for longer than you’re used to. The result is soft, low-carb pancakes that hold their shape.

Doubling This Recipe

I recommend doubling this recipe only after you've made one batch (8 pancakes) and are familiar with the batter and texture you like.

Keep Them From Falling Apart

Keeping the pancakes small and using the back of a spoon to spread the batter on the pan helps the first side cook enough so they can be flipped over without falling apart. The thinner the spatula used for flipping, the better.

Toppings for Low-Carb Pancakes

Top your low-carb pancakes with a drizzle of almond or peanut butter, a dollop of Greek yogurt, sugar-free syrup, or a little whipped cream. For extra texture and flavor, add toasted nuts or a sprinkle of unsweetened coconut flakes.

Low Carb Coconut Flour Pancakes (Easy Recipe)

Servings: 2 (8 small pancakes)

Prep Time: 15

Cook Time: 15

Total Time: 30

Follow this coconut flour pancake recipe for soft, flavorful low-carb pancakes that are easy to make and cook up just right.

4.84 from 24 votes

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Ingredients

3 eggs, large
⅓ cup canned coconut milk, or half and half*
2 tablespoons butter or coconut oil, melted and cooled
1 teaspoon vanilla
⅛ teaspoon liquid stevia, see notes for swaps*
¼ cup coconut flour, (28g)
1 teaspoon baking powder, aluminum-free

Instructions

Make the batter

Whisk the eggs first, then add the liquid ingredients and sweetener (see note below). The butter or coconut oil should be melted and cooled before adding it to the bowl; it'll solidify.
Add the coconut flour and baking powder. With a wire whisk, whisk the batter vigorously for a minute; it should feel thicker as you mix.

Wait 10 minutes

This step is not optional. You need to let the batter sit for the coconut flour to absorb the liquid and for the batter to thicken. If you cook the pancakes without waiting, they'll fall apart.

Cook the pancakes

Heat a non-stick pan or griddle over low heat and grease it well. Scoop 2 tablespoons of batter onto the pan, then use the back of the spoon to spread and shape it into 3-inch circles.
Cook the first side for about 3 minutes, flip them over with a thin spatula, and cook for 2 more minutes. Cooking them long enough (over low heat) is the key to keeping them from falling apart. Repeat.

Serve & Store

Serve them warm, topped with your favorite low-carb toppings or paired with scrambled eggs.
Leftover pancakes keep in the fridge for up to 4 days. For the best texture, warm them up in the toaster oven or in a pan over low heat. Coconut flour pancakes change texture after freezing. Personally, I don't like it, so I never recommend freezing them.

Notes

Liquid stevia is very sweet and concentrated, so a little goes a long way. Instead, you can also use 1 tablespoon granulated sweetener (erythritol or monkfruit), 1 tablespoon liquid sweetener substitute, or ⅛ teaspoon monkfruit powder.
This recipe works best with thicker liquids, such as canned coconut milk or half-and-half. Unsweetened almond milk (or cashew) is thinner, and if, after waiting 10 minutes, the batter is still too wet, you might need to add 1 more teaspoon of coconut flour and wait another 5 minutes to adjust the thickness.
I only recommend doubling this recipe after you’ve cooked up one single batch (8 pancakes) and you’ve learned the texture of the batter and the pancakes that make you happy.
Coconut flour burns easily, so to ensure they cook long enough and don’t feel wet, especially in the middle, these need to cook over low heat for longer than you’re used to. The result is soft, low-carb pancakes that hold their shape.