Coconut Flour Pancakes (Keto, Gluten-Free)
By Carine Claudepierre
Published on 11/30/2021 - Last updated on 03/31/2023
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These Coconut Flour Pancakes are delicious easy, healthy, fluffy keto-friendly pancakes made with coconut flour, 100% grain-free, paleo, and dairy-free.
Pancakes are an absolute staple on any breakfast table. They are so versatile, as pancakes can be made with Almond Flour, Zucchini, Pumpkin, or even Protein Powder.
What Are Coconut Flour Pancakes?
Coconut Flour Pancakes are like classic pancakes, but they are made with coconut flour, a low-carb flour rich in fiber and micronutrients.
Coconut flour is a little bit more challenging to work with than any other flour, so it’s essential to follow a proven recipe to make coconut flour pancakes.
Since these pancakes are made without any sugar, they are low-carb and keto-friendly
How To Make Coconut Flour Pancakes
As their name suggests, Coconut Flour Pancakes are made with Coconut Flour. This flour gives them a delicious taste and fluffy texture but without the carbs of regular all-purpose flour.
As a result, these pancakes are also gluten-free, nut-free, and grain-free for a very allergy-friendly weekend breakfast.
On top of that, this recipe is incredibly easy as you blend the ingredients in a blender.
So you don’t have to be on a keto diet to enjoy these!
How Is Coconut Flour Different?
Coconut Flour is a flour made of desiccated coconut ground very finely. Its coconut taste is very mild, so there’s no risk of overpowering the toppings.
It’s one of the best low-carb flours, but it’s so water-absorbent that it can be tricky to work with if you don’t follow a recipe to the letter.
Ingredients
You only need six wholesome ingredients to make these delicious keto pancakes. Let’s see how to pick them:
- Coconut Flour – make sure you use fresh coconut flour with no lumps. For a perfect result, weigh the flour in grams (not cups) to ensure you have the exact amount required. Coconut flour is high in fiber, and if stored for long, it creates lumps.
- Eggs
- Baking Soda – not baking powder!
- Guar Gum – to thicken the pancakes.
- Vanilla Essence – It’s optional, but it brings a delicious flavor.
- Full-Fat Canned Coconut Milk – with a minimum of 18 grams of fat per 100 grams. No heavy cream needed.
- Coconut Oil
- Salt
Making Fluffy Pancakes
While some recipes require a specific order and timely stirring, this recipe is very simple.
All you have to do is to combine all the Coconut Flour Pancake ingredients into the jug of a blender, in any order. If you don’t have a blender, I have an option in the FAQ below!
Then blend on the high-speed setting for 30 seconds.
Stop blending, and scrape the sides of the jug to ensure that no flour is left behind.
Repeat that a few times until the ingredients are well combined, and the pancake batter is smooth, light, and fluffy.
Transfer the batter to a large bowl and get ready to cook the pancakes!
Cooking The Pancakes
Heat a high-quality pancake griddle or non-stick crepe pan on low-medium heat. Make sure your pan is good quality, or the pancakes will stick and break.
When the pan is hot, grease them with a touch of coconut oil or avocado oil on some paper towel.
Scoop the pancake batter with a measuring cup. Pour one tablespoon of batter per pancake.
You can easily cook several pancakes at once, provided your skillet is a 10-inch one or larger.
Make sure to leave enough space between each as they will slightly expand when cooking.
Let the coconut flour pancakes cook for 2 to 3 minutes on one side before sliding a spatula under them and flipping them.
You know they’re cooked when the sides are lightly brown, some bubbles form, and the center of the pancake is still moist but not as liquid as the uncooked batter.
Cook for another 30-45 seconds on the other side.
Store your cooked pancakes on a cooling rack while cooking the whole batch of 12 small pancakes.
Healthy Topping Suggestions
I usually don’t sweeten my pancake batter. Instead, I add some vanilla extract and add sweet toppings on top.
Sugar-free toppings that I recommend are:
- Unsweetened Almond Butter or Peanut Butter – you can even make your own Natural Peanut Butter!
- Combo of Fresh Berries like raspberries, strawberries, and blueberries, unsweetened.
- A Liquid Sweetener made of Monk fruit sugar, no carbs, no sugar, like Sugar-Free Maple Syrup.
- Shredded Coconut or coconut chips – I like to toast mine in a frying pan for a few minutes to add extra flavor.
- Cinnamon – sprinkle some cinnamon to add a naturally sweet flavor.
- Coconut Cream – a dollop of fresh whipped coconut cream with a few drops of vanilla stevia drops is delicious.
- Fresh Fruit Slices – like banana, peach, or kiwi.
- Cream Cheese or Greek Yogurt with chocolate chips for a bit more protein.
Storage Instructions
You can store your coconut flour pancakes in the refrigerator in an airtight container and rewarm them on the griddle the next day. You can also rewarm pancakes into the toaster.
Freeze them into freezer bags and defrost them just 30 minutes before breakfast. Rewarm as suggested above.
Frequently Asked Questions
These keto coconut flour pancakes can be stored and cooked in the fridge for a day or two.
Rewarm them on the same griddle, in a bread toaster, or even in the microwave before serving.
You can also freeze them for up to 3 months in zip-lock bags or in an airtight container. Take them out of the freezer and thaw them on a hot griddle or in a toaster.
If you don’t have a blender, you can still make this recipe.
Combine all the ingredients in a mixing bowl and use an electric beater to mix the batter until smooth.
You can also use a manual whisk but make sure to stir vigorously to remove any lumps.
If you want to make them extra fluffy, add one teaspoon of Apple Cider Vinegar to the batter before blending it.
No, this recipe wouldn’t work without the eggs. They bring the texture that gluten brings to regular pancakes.
Try this Almond Flour Pancake recipe if you want a low-carb pancake recipe with fewer eggs.
Coconut Flour can have vastly different densities depending on the brand, and as a result, one cup of coconut flour can weigh anywhere between 90 grams and 120 grams.
If you use cups for the coconut flour in this recipe, you will have up to 30% more coconut flour weight than what I used!
No, if you don’t have any coconut flour, you must use another recipe. Try my Almond Flour Pancakes, Zucchini Pancakes, or Dutch Baby Pancakes.
Yes, you can. The recipe will still work, but the pancakes might be a little bit more fragile. Be careful when you flip them!
No, these low-carb pancakes can’t be made without eggs. If you don’t mind the carbs, you can try this vegan pancake recipe.
Yes, you can use almond milk instead of coconut milk to reduce the coconut flavors.
More Healthy Crepe or Pancake Recipes
If you like crepes and pancakes, you’ll love these alternatives:
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Coconut Flour Pancakes
Ingredients
- 2.1 oz Coconut Flour (about 1/2 cup, weigh for better precision!)
- ¼ teaspoon Baking Soda
- 1 tablespoon Vanilla Extract
- 1 tablespoon Coconut Oil melted + extra to grease the pan
- 4 Eggs at room temperature
- 1 cup Unsweetened Coconut Milk (minimum of 18g fat/100g) or heavy cream
- ¼ teaspoon Salt
- ¼ teaspoon Xanthan Gum helps the batter hold better, highly recommended
Instructions
- Add all the ingredients to the jug of a blender. The order doesn't matter, so feel free to add the ingredients in any order.
- Blend on high speed for 30 seconds. Stop, scrape down the side and bottom of the blender – sometimes some coconut flour sticks to the bottom. Blend again for 15 seconds.
- Transfer the pancake batter into a medium bowl. Set aside 10 minutes to let the coconut flour fiber activate. The batter will slightly thicken.
- Warm a pancake griddle until hot or as you would do for regular pancakes. Make sure you warm on low heat-medium heat to avoid burning the pancakes.
- Lightly grease the griddle using a piece of absorbent paper covered with 1/2 teaspoon of coconut oil or vegetable oil.
- Scoop 1 tablespoon of batter. This will make one pancake. Repeat, leaving a one-thumb space between each pancake as they will expand slightly on the hot griddle.
- Cook for 2-3 minutes on one side, you know it's cooked when the sides start to set and the center of the pancakes dries out. Be careful, the border must be set before flipping over, or they will be too fragile and break.
- Slide a kitchen spatula under the pancake, flip over and cook for an extra 30-45 seconds.
- Store on a rack until all the pancake batter has been cooked. This recipe makes about 12 small pancakes.
Storage
- Store in the fridge in an airtight container and rewarm on the griddle the next day. You can also rewarm pancakes into the toaster.
- Freeze into reusable eco silicone bags and defrost 30 minutes before breakfast. Rewarm as suggested above.
Tools
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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I’m anxious to try this recipe, but have some questions: In your article, you say to use “guar gum, but in the recipe itself, you cite to “xanthum gum.” What’s the difference? Is there a difference in taste in the pancakes? Is one healthier than the other?
Thanks.
It works with both! Guar gum tends to be better for cold food while xanthan gum handles heat and acidic ingredients better. They both work in this recipe.
Would this batter work fine in a waffle iron?
It probably would, but I’d rather use my Coconut Flour Waffle recipe.
I made these lovely pancakes and they were soooo yummy! I had some leftover homemade yogurt, which I swapped out for the milk. It worked out as a great substitute. Thanks
Back again! I made the recipe, using the coconut milk (as you advised), AND I also subbed psyllium husk (the same amount) for xanthan gum. The pancakes were delicious as I find all your recipes! They were thin – which is fine by me – but did NOT fall apart, & I did NOT find them to taste “eggy”, tho that wouldn’t bother me either! I love “breakfast food”! I even prefer this pancake recipe with coconut flour over your recipe with almond flour.
I haven’t tried this yet but am wondering if I can substitute unsweetened ALMOND milk for the COCONUT milk ?! I do have both at home here, but lots more almond milk, & it has fewer carb grams, too.
No, you need canned milk, which is denser and fatter than almond milk.
Thanks for that info – then coconut milk it is & I’m sure another 5***** recipe!
I’ll try
I don’t see the apple cider vinegar you have in the video, in the recipe. Is that an error?
It’s optional, you can add 1 teaspoon to help the pancakes raise
I love this low carb pancake recipe! I just added an extra splash of vanilla to remove the eggy taste. Nevertheless, this tastes good!
Great idea! Enjoy the recipes around here, XOXO Carine
Hi Carine,
I did it and it had strong eggie flavor that I don’t like at all.
I am sorry to hear that. Low carb/keto crepes are mainly made of eggs so yes you should expect the eg flavor and that is why it is not for everyone. Enjoy the other recipes on the blog, XOXO Carine
Totally thrown off by everything provided in cups except coconut flour… which is in grams. I don’t keep a scale in my kitchen. The internet has a variety of interpretations. Sounds like maybe 1/2 a cup?
The recipe is in grams and oz (forUS) for precision. I am not providing this recipe in cp simply because too many people are having issue with the recipe measuring in cups. Cups are not precise and it is easy to add too much or too less flour. Coconut flour contains 10 times more fiber than other regular flour which means that a tiny variation of flour on this pancake recipe will make pancakes easily too wet or too dry. That is why this particular recipe is not provided in cups, Enjoy, XOXO Carine.
Yes same here how much coconut flour would I use? I don’t have a scale !! So in cups is it around 1/2 cup?
I don’t provide cups for this recipe as many report fails with volume measurement for this coconut flour pancakes. Weight is the only way to always get them right.
Hi, I attempted to make them today for my birthday breakfast, the butter turned out really thick so I baked it as muffins haha, still pretty good, but coconut milk should have been softened all together with oil 🙂
It is a thicker batter than regular pancakes but it is not as thick as muffin batter. May be you added guar gum and it thicken the batter too much, I don’t know and I am sorry you couldn’t enoy a good pancakes. Next time I would recommend thin the batter with 1 or 2 extra tablespoon coconut milk nd try to cook on your pancake pan. They are so fluffy and good! Happy to know we can make muffin with this tho ! Enjoy the recipes on the blog, XOXO Carine.
Hi
I just wanted to let you know that I made these today and they turned out really well. They tasted great and I can honestly say they are the best low carb pancakes I have tried
ohhh this is SO sweet. Thank you so much. XOXO Carine.
How much of Xantum gum can I use to substitute guar gum?
Both can be used in same amount. Enjoy! Carine
Mine turned out really flat, not sure what I did wrong. They taste good, but they are flat and not fluffy
I am glad you love them! You may have some issue with your raising agent. Maybe add a bit more or make sure it is fresh from the store. Enjoy the keto recipes around here. XOXO Carine.
Hi i found the pancakes a bit eggie in flavour, but the kids loved them. Also used Flax Meal instead of gum (live in a small town, so not available), the texture came out fine.
Yeah! I love when the kid are on board with my recipes. Enjoy the recipe around here. XOXO Carine.
I saw a recipe of yours for Keto coconut tortillas. I can’t find It again? Where can I find it?
Here is the recipe for you but in the future it is pretty simple to find a recipe on my blog. You can search all my recipe through the “recipe tab” in the blog menu bar. From there you can filter on flatbread. Enjoy! XOXO Carine.
Hey caribe I tried one of your recipes and I loved it but I have
Question about this one can use psyllium-husks rather than guar gum.
Thank you in advance
I am not sure as I did not try this option. It may work. I would be happy to hear back from you if you give this a go! Enjoy the low carb recipes on the blog. XOXO Carine.
was so very excited to finally see a low carb pancake recipe.. however that turned to sheer disappointment when I read the recipe as it has 3.4 g of fat.. Boo!! unfortunately, a year and half ago I had a triple bypass , finding out I have some major heart disease, as well as diabetes. So very limited fat and low carb!!! But I will tell you this recipe looks amazing!!!
I am sorry that you can’t make this recipe following your bypass surgery. I hope you are doing well and enjoy some recipe on the blog. XOXO Carine.
These pancakes look delicious!!Can you use Exanthem gum in place of guar gum?
I have no idea, I never head of this ingredient before … if it has the same properties as guar gum I guess yes! Enjoy the low carb recipes on the blog. XOXO Carine.
Hi,
I can’t use coconut flower due to sensitivity to it. I’m on fodmap. What can I use as a substitute?
You will have to use a different pancake recipe as this one is 100 % coconut flour base it will be a totally different recipe with different ratio if you use another flour. Sorry for that ! Enjoy the blog recipes, XOXO Carine.