Coconut Flour Pancakes | Low Carb Pancake Recipe

coconut flour pancakes in a stack with blueberries

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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. 


  • 4 eggs
  • 1 cup milk (any)
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon honey, optional
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • Coconut oil, butter, or ghee for cooking
  • Maple syrup for serving


In a bowl:

  1. In a large bowl, whisk eggs. Add the milk, honey (if using), and vanilla extract until combined.
  2. 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:

  1. In a blender, combine eggs, milk, honey (if using), and vanilla, until the mixture is thoroughly combined. 
  2. 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. 


  1.  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.
  2. Serve with butter and a drizzle of maple syrup.



Keywords: low carb pancakes, coconut flour pancake recipe