Coconut Flour Pancakes (Keto, Gluten-Free)

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