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Thick and fluffy coconut flour pancakes made in 5 minutes! Made in one bowl with zero added sugar, these are one of the easiest low-carb breakfasts you’ll ever make.
Love coconut flour recipes? Try coconut flour muffins, coconut flour cookies, and coconut flour bread.
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. If you’ve tried my keto waffles, then you’ll love this coconut flour pancake recipe.
Why I love this recipe
- Healthy. Coconut flour is naturally higher in protein and fiber than regular flour, and it won’t spike your blood sugar AND will help lower bad cholesterol (source).
- Naturally keto-friendly AND gluten-free. They’re also easy to make vegan if needed.
- No coconut flavor. If you’re not a fan of coconut, I get it, but I promise these pancakes have ZERO coconut flavor.
- One bowl. Like cottage cheese pancakes, everything is made in one bowl, so prep time and cleanup are a breeze.
Ingredients needed
- 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 works.
- 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 free maple syrup.
How to make coconut flour pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the pancake batter. In a large mixing bowl, combine the dry ingredients. Add the egg whites, one at a time, followed by the milk, yogurt, vanilla extract, and sugar (if using). Whisk together the dry and wet ingredients until combined and a very thick batter remains.
Step 2- Cook. Grease a large nonstick skillet 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 are golden. Remove the lid, flip, and cook for a further two minutes. Repeat the process until all the pancakes have been cooked.
Step 3- Serve. Serve the pancakes immediately, or let them cool completely.
Recipe tips and variations
- 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.
- When you pour the pancake batter, wait for tiny bubbles to appear, then you’ll know when to flip.
- These pancakes are not overly sweet, so add some sweetener if you want sweet pancakes. Alternatively, you can make coconut flour banana pancakes.
- If I’m making pancakes for a crowd, I like to store them on a baking sheet in the oven set to their lowest setting so they stay warm while I finish the batter.
- Why are my pancakes falling apart? 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.
Storage instructions
Like most pancake batters, do not prep it in advance. This is extra important for coconut flour, as it is much more absorbent. 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
- Coconut flour biscuits– Light, fluffy, and baked with the perfect crumb.
- Coconut flour peanut butter cookies– Thick, chewy, and ready in 10 minutes!
- Coconut flour banana bread– My family prefers this to traditional banana bread.
- Coconut flour chocolate cake– Made without dairy, refined sugar, and totally grain-free.
Fluffy Coconut Flour Pancakes
Ingredients
- 1/3 cup coconut flour
- 1/2 teaspoon baking powder
- 6 large egg whites * See notes
- 1/2 cup milk
- 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.
This keto bread and pancakes have changed my life ,as a Diabetic my sugers where out of control,but now I have the keto recipes I have dropped my sugars from 14s down to 5.5 and I feel better now than I have in the last 40 years .
OH wow, congrats, Graham!! 🙂
Could I sub Bobs red mill paleo flour?
Could I sub bobs paleo flour?
Haven’t tried, feel free to experiment and see
Hi! Is there a video for this?
Yes! Check the recipe card 🙂
Is there a video for this?
Yes! Check the recipe card 🙂
Great short keto recipe.
My favorite coconut flour pancakes recipe ever!
That is what I like to hear!
I made this recipe as an oven pancake,
using whole eggs and pouring the batter in a hot cast-iron pan with butter/ghee in it. I baked it at 45 degrees for 25 minutes.
It puffs up like a soufflé.
Topped with raspberries, it was delicious.
Thanks for the recipe. Your site is wonderful.
I love the way you set this up for easy recipe Preparation.
your website is awesome!!!
Can this recipe be considered keto ?
great version, really good to know that this works, I’m always unsure with coconut flour and whether it will work in a given dish, so thank you
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!
Can I use coconut yoghurt instead of Greek yoghurt?
Sure can!
can this batter be used to make waffles?
Yes, it can!
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?
How many pancakes for the nutritional info?
Can I replace the egg whites with whole eggs? If so, how many whole eggs?
Yes- the same amount of egg whites.
Can I sub coconut milk for almond milk?
Absolutely!
Can I sub maple syrup and how much!
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 🙂
What is a serving
One pancake per calories listed.
So is your nutrition information for the whole batch of Pancakes ..6 carbs? Then I divide by how may it made?
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!
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 🙂
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.
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!
These were super fluffy and thick and SO GOOD!
So glad to hear that!!
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.
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!