Coconut Flour Pancakes

5 from 80 votes

These coconut flour pancakes are so thick, fluffy, and soft in the middle, you won’t believe they are low carb! Made with just 5 main ingredients, they take minutes to make and easily customizable! 2 grams net carbs per serving. 

coconut flour pancakes

Coconut Flour Pancakes

When it comes to keto pancakes, my favorite recipes to make are almond flour pancakes, cream cheese pancakes, and these coconut flour pancakes. 

I’m the kind of person who becomes obsessive with certain foods and eats them for months on end. Last year, I went through the muffins phase where I ate some form of a muffin every day. Before that, I went through the granola phase, where I would make it three times a week because I was eating so much of it. Recently, I’ve been obsessed with pancakes and for the last three months, have been eating pancakes every single morning. 

Recently, my mom was cleaning out her pantry and found an almost expired bag of coconut flour. She passed it on to me, and I was finding more and more ways to use it. Usually, I’d add it to my peanut butter cookies or use it to make a pizza crust but seeing as I’m on a breakfast kick, I’ve loved using it to make pancakes! 

I’ve been meaning to share a coconut flour pancake recipe for quite some time. They’ve been my go-to breakfast and everyone who tries them loved them, keto or non-keto friends! It uses simple ingredients and can be prepped in advance!

No sugar and no dairy are needed, but you’d never tell. The texture is extra thick, fluffy, and almost cake-like in the middle. They are pleasantly sweet and easily customizable, with NO coconut taste whatsoever! 

My first few months of the keto diet were a breeze with these as a breakfast option- I couldn’t tell the difference between them and normal pancakes!

How do you make coconut flour pancakes? 

The Ingredients

  • Coconut flour– Sift your coconut flour very well, to ensure there are no clumps throughout. 
  • Baking powder– Gives the pancakes some rise and fluffiness. 
  • Egg whites– Makes the pancakes extra fluffy, along with lowering the calories and the fat of the pancakes. 
  • Greek yogurt OR sour cream– Gives some moisture, without needing any butter or oil. I used homemade keto yogurt.
  • Milk of choice– I used unsweetened almond milk, but any milk can be used. 
  • Liquid stevia– Optional, but gives sweetness to the pancakes. I prefer to keep the pancakes unsweetened so I can top it with plenty of keto maple syrup.

The Instructions

Start by adding your dry ingredients into a mixing bowl. Next, add in the egg whites, one at a time, followed by the yogurt, milk, and liquid stevia. The pancake batter should be extra thick but NOT pourable. 

Now, heat a large pan over medium heat. Once the pan is hot, spoon out thick portions of the pancake batter. Cover the pan and cook for 3-4 minutes. Once the edges go golden brown, remove the lid, flip the pancakes, and cook for a further 3 minutes. Repeat the process until all the pancake batter has been used up. 

keto coconut flour pancakes

Why do my coconut flour pancakes fall apart? 

The main reason why coconut pancakes fall apart comes down to the brand of coconut flour you use. I’ve used some brands that have a very weak consistency and isn’t as absorbent, which can be a problem (you want your coconut flour to act like a sponge!).

To combat this, if your pancake batter isn’t extra thick (not pourable or smooth), add more coconut flour to it. Alternatively, if your batter is too thick (not mixable and too crumbly), add extra milk until it is no longer crumbly. 

Is coconut flour good for baking? 

Coconut flour has quite a mixed reputation and some find it a hassle to work with. However, once you get the hang of it and use it correctly, it is one of the most versatile and delicious ingredients to work with.

Some of my favorite baking recipes to make using coconut flour include chocolate cake, coconut cake, cookies, and muffins

Tips to make the best keto coconut flour pancakes

  • Patience is key when making these pancakes. While it may seem to be more time consuming than traditional pancakes, you’ll be rewarded with ultra thick and fluffy pancakes.
  • You must cover the pancakes while they are cooking, to ensure they rise. 
  • These pancakes are not overly sweet so add some sweetener if you want sweet pancakes. 
  • You can use whole eggs but the pancakes will not be as fluffy. 

Storing and freezing low carb coconut flour pancakes

  • To store: Leftovers can be stored in the refrigerator, covered, for up to 1 week. 
  • To freeze: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months. 

low carb coconut flour pancakes

More keto breakfast recipes to try

Watch how to make it

coconut flour pancakes

Coconut Flour Pancakes (Keto!)

These coconut flour pancakes are so thick and fluffy, you won't believe they are keto! No sugar and no dairy needed, they take minutes to make!
5 from 80 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 4 servings
Calories: 80kcal
Author: Arman



  • In a large mixing bowl, combine your dry ingredients and mix well. Add in the egg whites, one at a time, followed by the milk, yogurt, vanilla extract and stevia. Mix very well, until combined and a very thick batter remains.
  • Grease a large non-stick pan and place it over medium heat. Once hot, spoon portions of the pancake batter onto the pan and immediately cover it. Cook for 3-4 minutes, or until the edges go golden. Remove the lid, flip, and cook for a further two minutes. Repeat the process until all the pancakes have been cooked.
  • Serve the pancakes immediately, or let them cool completely.


If your pancake batter is crumbly, add more milk. If the batter is too thin, add more coconut flour. 
* Save the yolks for a flan or creme brulee
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 1 week. 
TO FREEZE: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months. 


Serving: 1serving | Calories: 80kcal | Carbohydrates: 7g | Protein: 8g | Fat: 2g | Sodium: 200mg | Potassium: 93mg | Fiber: 5g | Vitamin A: 1IU | Calcium: 79mg | Iron: 1mg | NET CARBS: 2g
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    17 thoughts on “Coconut Flour Pancakes

    1. AH, this is just a perfect recipe! I recently brought some almond flour to my kitchen. Figured I’d find recipes for it! I don’t think it’d be a suitable substitute for the coconut flour in the vegan recipe, BUT that just gives me more incentive to use coconut flour again!

    2. 5 stars
      Wondering about the nutritional facts for the Vegan option. I suppose it wouldn’t be the same as the Keto one, would it?

    3. 5 stars
      Can I use erythritol or monk fruit sweetener instead of liquid Stevia? Or does it have to be a liquid based sweetener?

    4. 5 stars
      Can I sub regular white or whole wheat flour for the gluten free flour (vegan version)? Equal parts sub? Thanks! These look amazing!! I love your pumpkin pancake recipe!

    5. So is your nutrition information for the whole batch of Pancakes ..6 carbs? Then I divide by how may it made?

    6. In the vegan option, do you use both cocnut flour and a gluten free flour or is it one or the other??

    7. I just made your coconut flour pancakes! Absolutely delicious and fluffy just like you said! I made them 2 at a time in egg rings! I got 8 pancakes this way! I made 2 plain, 2 with sugar free chocolate chips and 4 with cinnamon! I topped them with Cary’s sugar free maple syrup! So yummy! I put a little bit of monkfruit erythritol in it w/o measuring it but it needed more sweetness. All and all I think it was a success!

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