Coconut Flour Pancakes

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.