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.
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 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.
How to make pancakes with coconut flour
- 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.
- 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.
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!
- Keto Maple Syrup– keto maple syrup has a fantastic texture and flavor, similar to traditional pancake syrup.
- Low carb fruits– A small number of blueberries, strawberries, and raspberries are great to top the pancakes. They will still remain low carb, as the net carbs are still very low.
- Low Carb Pancake syrups– Chocolate syrup, Maple pecan syrup, and vanilla syrup are my favorites.
- Keto Ice Cream– Coconut milk ice cream, vanilla ice cream, or for my chocoholics, chocolate ice cream!
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.
More Keto Breakfast Recipes
Coconut Flour Pancakes (Keto + Vegan)
- 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.