Coconut Flour Pancakes

Coconut flour pancakes are thick and fluffy keto pancakes made coconut flour! Perfect for breakfast and using simple ingredients, these keto coconut flour pancakes can easily be made vegan! 3 grams net carbs per serving.

coconut flour pancakes

Keto Coconut Flour Pancakes

Keto pancakes with coconut flour can often be hit or miss. You need to be extremely precise with the measurements and be patient when cooking them up. 

I’ve certainly had my fair share of keto pancake failures. However, I’ve also had several winning recipes, like these Keto Blueberry Pancakes and Classic Keto Pancakes.

I often get asked if you can eat pancakes on a keto diet, and the answer is YES. 

These coconut flour pancakes are the perfect low carb breakfast that are just like real deal pancakes. They have a thick, fluffy, and light texture. Taste wise, even though they are made with coconut flour, I PROMISE you won’t taste any coconut at all. Besides, these low carb pancakes are a blank canvas, ready for you to dress up! 

Bonus? These pancakes are also naturally paleo and gluten free, but you’d never be able to tell.

low carb coconut flour pancakes

How to make pancakes with coconut flour

The Ingredients

  • Coconut flour– Be sure to sift your coconut flour first, as often they can contain clumps. 
  • Almond flour– Blanched almond flour is preferred, as they keep the pancakes fluffy and cakey, when combined with the coconut flour. 
  • Baking powder– Gives the pancakes the rise and fluffiness. 
  • Eggs– Room temperature eggs and also separated. See below for the vegan and eggless recipe. 
  • Vanilla or Almond extract– Adds a dash of flavor. I prefer using almond flour, but vanilla is fine! 
  • Liquid Stevia– Gives the pancakes some sweetness. If you prefer to add sweet toppings, you can omit. 
  • Coconut Milk– Any milk works. I used coconut milk from a carton (not canned). 
  • Mix-ins– Optional, but feel free to fold through some keto chocolate chips or nuts/coconut through. 

The Instructions

  • Step 1: Prepare your ingredients-Sift your coconut flour to ensure that all the clumps are removed. Separate your egg whites from the yolks, and set aside.
  • Step 2: Prepare your wet and dry ingredients separately– In a large mixing bowl, combine your coconut flour, almond flour, and baking powder and mix well. In a separate mixing bowl, add your egg yolks, coconut milk, liquid stevia, and almond extract. Combine your wet and dry ingredients and mix until fully incorporated. If the batter is too thick, add a little extra coconut milk.
  • Step 3: Whisk your egg whites then add to the batter– Using a fork, whisk your egg whites for 30 seconds- 1 minute, until stiff peaks start to form. Add your egg whites to the pancake batter. Fold in the chocolate chips.
  • Step 4: Let pancake batter sit- Allow the pancake batter to sit for 5 minutes. This will thicken the batter, and make the cooking process so much easier.
  • Step 5: Make your pancakes- Coat a medium non-stick pan with cooking spray. Heat on medium temperature. When hot, add scant 1/4 cup portions of the pancake batter onto the greased pan. Cook for 2-3 minutes, until the edges start to go golden/brown. Flip the pancakes carefully, before cooking for another 1-2 minutes, or until completely cooked. Repeat until all the pancake batter has been used up. 

keto coconut flour pancakes

Can I make coconut flour pancakes vegan?

To make vegan coconut flour pancakes, here are some tweaks to omit the eggs and adjust the other ingredients.

Ingredients– 1/4 cup coconut flour, 1/2 cup + 3 tablespoons flour of choice (all purpose or gluten free), 1/8 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 2 tablespoons maple syrup (or agave nectar), 1/2 tablespoon apple cider vinegar, 3/4 cup plant based milk.

In a large mixing bowl, add your dry ingredients, followed by your wet ingredients and whisk very well. If the batter is too thick, add a little extra milk. If it is too thin, add a dash more flour. Allow batter to sit for at least 5 minutes. Coat a non-stick pan with cooking spray and on medium heat, allow the pan to heat up. Once hot, add scant 1/4 cup portions into the heated pan. Cook for 3-4 minutes, or until bubbles start to form on the edges and are slightly golden. Flip pancakes and repeat until cooked through. 

Coconut Flour Pancakes Tips

  • 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.
  • Please allow the pancake batter to sit for at least 5 minutes before cooking. It will really help the pancakes cooking together.
  • If possible, cover the non-stick pan when frying up the pancakes- This will ensure the keto pancakes are more evenly cooked. Be careful when flipping the pancakes, as they can sometimes be a little bit delicate. I find using a large spatula helps keep it in place. 

What to serve with coconut flour pancakes

While I love these fluffy coconut pancakes on their own, here are some ways to take it up a notch! 

Storing and Freezing Tips

  • To store: Leftover pancakes should be stored in the refrigerator, completely covered. They will keep well for up to 5 days. 
  • To freeze: Place leftover pancakes in a freezer friendly container or ziplock bag and freeze for up to 6 months. 

coconut flour pancakes recipe

More Keto Breakfast Recipes

keto coconut flour pancakes

Coconut Flour Pancakes (Keto + Vegan)

These keto coconut flour pancakes are so thick and fluffy, you won't believe they are also low carb! Made with no grains and no dairy, these coconut flour pancakes can easily be made vegan!
5 from 12 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4 servings
Calories: 266kcal
Author: Arman



  • In a large mixing bowl, combine your dry ingredients and mix well. 
  • In a seperate small bowl, combine your egg yolks, almond extract, liquid stevia, and coconut milk and whisk together. Add to the dry mixture and mix well. 
  • Whisk your egg whites until stiff peaks start to form. Fold into your pancake batter, along with your chocolate chips, if using them. Allow sitting for 5 minutes. 
  • Coat a non-stick pan with cooking spray. On medium heat, heat until hot. When hot, pour scant 1/4 cup portions of the pancake batter. Cook for 2-3 minutes, until the edges start to bubble and are golden. Carefully flip the pancakes and continue cooking until done. Repeat until all the pancake batter has been used up. 


* See the post for vegan and eggless option
** Adjust accordingly. If the batter is too thick, add more.
Leftover Coconut Flour Pancakes can be stored in the fridge and will stay fresh for up to 5 days.
Pancakes are freezer friendly and will keep well frozen for up to 6 months. 


Serving: 1serving | Calories: 266kcal | Carbohydrates: 9g | Protein: 12g | Fat: 19g | Sodium: 196mg | Potassium: 52mg | Fiber: 6g | Vitamin A: 203IU | Calcium: 140mg | Iron: 2mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


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    15 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!

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