Thick and fluffy coconut flour pancakes made in 5 minutes! No sugar needed, these are one of the EASIEST low carb breakfasts you’ll ever make.
The best coconut flour pancakes
You may recall we’ve got a few keto pancake recipes already up our sleeve- we’ve got the classic keto pancakes and also cream cheese pancakes, but these are in a league of their own.
Coconut flour is one of my favorite ingredients for making pancakes and other baked goods. When mixed with eggs or egg whites, it creates an almost cake-like texture. A great example of that is in keto waffles, which everyone raves about how good the texture is.
These pancakes are no different: they tick all the boxes. The texture is extra thick, fluffy, and almost cake-like in the middle. They are pleasantly sweet and easily customizable. If you are worried that these may taste like coconut, don’t fret: there is no coconut flavor at all.
This recipe makes eight GIANT pancakes, or you can make them smaller and have 16 mini pancakes or even 32 dollar sized pancakes: the choice is yours.
Oh, and per serving, there are just 2 grams net carbs. We told you these make a fabulous keto breakfast!
Ingredients needed
You’ll love the simple and short ingredient list. If you’ve made any of my healthy breakfasts before, you’ve probably got everything in your pantry right this second! Here is what you’ll need:
- 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 butter or oil. I used homemade keto yogurt.
- Milk of choice. I used unsweetened almond milk, but any milk corks.
- Liquid stevia. Optional, but gives sweetness to the pancakes. I prefer to keep the pancakes unsweetened so I can top it with plenty of sugar maple syrup.
How to make coconut flour pancakes
Simple is an understatement for making this recipe.
To make coconut pancakes, all you do is add the ingredients to a bowl, whisk, and fry.
From start to finish, it takes just 5 minutes.
Step 1- Make the batter
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.
I like to lift the batter and move it from side to side to test this: if it barely moves; you have the perfect pancake batter.
Step 2- Cook the pancakes
Now, heat a large pan over medium heat and add a little oil or butter on top. I like to use a large non-stick pan so the batter flips easily and there are tons of room so the pancakes don’t stick to one another.
Once the pan is hot, spoon out thick portions of the pancake batter. Depending on how big I want them, I either use a large spoonful or a 1/4 measuring cup.
Cover the pan and cook for 3-4 minutes. Covering the pan helps trap heat in which helps the pancakes rise and become super thick.
Once the edges go golden brown, remove the lid, flip the pancakes, and cook for a further 3 minutes. Repeat this process to use up all the batter.
Step 3- Serve
Now is the fun part: serving the pancakes! As we add little or no sweetness to the batter, you can drizzle it with maple syrup or serve it with low carb berries, ice cream- whatever you desire.
Tips for success
- 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. Alternatively, you can make coconut flour banana pancakes.
Storage info
Like most pancake batters, do not prep it in advance. This is extra important for coconut flour ones, as it is much more absorbant. However, you can freeze leftovers to enjoy later:
- 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.
More recipes using coconut flour to try
FAQS about this coconut flour pancake recipe
The main reason 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 aren’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.
With just 40 calories per pancake and over 2.5 grams of fiber per serving, these pancakes are super healthy! They are low in calories, carbs, and have no added sugar.
If you’d like to try other healthy pancakes, try low calorie pancakes or healthy oatmeal pancakes.
Yes, if you’d like to use whole eggs instead of just the whites, you are welcome to do so. While the carbs won’t change, the fat and calories will increase.
Also, the whites only yield fluffier pancakes: the whole egg option will be slightly more spongy and thick.
Coconut Flour Pancakes in ONE minute | Low Calorie and Low Carb
Ingredients
- 1/3 cup coconut flour
- 1/2 teaspoon baking powder
- 6 large egg whites * See notes
- 1/2 cup milk of choice
- 2 tablespoon Greek yogurt can use sour cream
- 1 teaspoon vanilla extract optional
- 1 drop liquid stevia optional
Instructions
- 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.
Notes
Nutrition
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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!
Wondering about the nutritional facts for the Vegan option. I suppose it wouldn’t be the same as the Keto one, would it?
Nope, it wouldn’t, check out myfitnesspal for those macros!
Excellent recipe. I used one small frozen banana and one egg, coconut flour added till mixture is a little thick. Made great mini pancakes for my baby and she loved them! Thank you so much! I look forward to adapting many of your recipes for my baby.
Can I use erythritol or monk fruit sweetener instead of liquid Stevia? Or does it have to be a liquid based sweetener?
Hi Riley! I haven’t tried it with that, I’d be cautious as the granulated kind will add weight to it.
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!
Hi! I think that should be perfectly fine 🙂
how many servings is the recipe? Pankcakes per serving? Thank you…can’t wait to try them.
It depends on how big you make the pancakes! Just make as many as you can and divide it by the servings! Enjoy!
So is your nutrition information for the whole batch of Pancakes ..6 carbs? Then I divide by how may it made?
What is a serving
One pancake per calories listed.
In the vegan option, do you use both cocnut flour and a gluten free flour or is it one or the other??
The vegan version has no coconut flour 🙂
Can I sub maple syrup and how much!
Can I sub coconut milk for almond milk?
Absolutely!
Can I replace the egg whites with whole eggs? If so, how many whole eggs?
Yes- the same amount of egg whites.
How many pancakes for the nutritional info?
How do I get these to not stick? I made them once perfectly and can’t seem to do that again.
Did you use a non-stick pan?
can this batter be used to make waffles?
Yes, it can!
Can I use coconut yoghurt instead of Greek yoghurt?
Sure can!