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 25 votes

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.

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.

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 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.

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.