Soft, tender, and piled high, these Keto Coconut Flour Pancakes are the perfect way to wake up. Plus, they're gluten-free, nut-free, paleo, and can be made in bulk and frozen to make busy mornings even easier and tastier.
While I still love my almond flour paleo pancakes and cassava flour pancakes, these keto coconut flour pancakes are by far my favorite!
They're soft, tender, fluffy, and similar to the big, fluffy pancakes served at small-town diners! Plus, they are paleo, nut-free, gluten-free, and can be made in bulk and frozen for busy mornings.
How to freeze and reheat keto coconut flour pancakes
These pancakes can be stored covered in the fridge for up to 5 days or frozen up to 1 or 2 months - and are just as good as when they were fresh!
To freeze these pancakes, simply place cooled pancakes in a large resealable baggie with a piece of parchment or wax paper between each one. They can be frozen up to 3 months.
Frozen keto coconut flour pancakes can be reheated in the microwave, the oven, or the toaster.
To reheat in the microwave, place the frozen pancakes on a microwaveable-safe plate and heat for around 20 seconds per pancake.
For the oven, place the frozen pancakes on a baking sheet, cover tightly with foil, and bake at 350 degrees for around 8 to 10 minutes. Be sure not to skip the foil or they will dry out!
And while these can be reheated in a toaster, just be sure to watch them closely so they don't get crispy!
The best keto maple syrup for pancakes
There's nothing better than pancakes topped with butter and drizzled with warm, delicious maple syrup.
However, I've tried about every brand of keto maple syrup out there and they just can't compare to the original. Because of this, I prefer to make my own!
It only takes 10 minutes, doesn't taste fake, and has all the flavor without the carbs.
For the recipe, I use Maya's 4-Ingredient Sugar-Free Maple Syrup Recipe from Wholesome Yum. It's the best recipe around, and I promise, you won't be disappointed!!!
The coconut flour
A word of caution: Not all coconut flour is the same and the brand matters!
Some brands are much more absorbent than others. Because of this, I only recommend Bob's Red Mill or Arrowhead Mills Coconut Flour. These are 2 brands I have tested and know will produce good results.
If you have to use a different brand, be sure the texture is soft and fluffy, not gritty. However, if you use a different brand I cannot guarantee the results and they may turn out flat and soggy - and no one wants that, lol!
🔪 Easy instructions
Start by whisking together the dry ingredients. This includes coconut flour, flaxseed meal, sea salt, baking soda, baking powder, ground cinnamon (optional), and keto granulated sweetener.
In a separate bowl, whisk together the wet ingredients. This includes sweetener, unsweetened non-dairy milk, white or apple cider vinegar, pure vanilla, avocado oil, and eggs.
Pour the wet ingredients into the dry and and mix well.
Preheat a griddle or skillet over medium-low heat, about 300 degrees, and grease with a small amount of coconut or avocado oil.
Scoop out 1/4 cup of batter for each pancake and lightly spread out with the back of a spoon.
Cook until the edges start to dry out and the bottom is nicely browned (they won't bubble like traditional pancakes).
Flip, and cook an additional 2 to 3 minutes, or until nicely browned and cooked through.
Serve with butter (or non-dairy butter), berries, sugar-free maple syrup, or any toppings you prefer.
💭 Top tips
- Leftover pancakes can be stored covered in the fridge for up to a week or frozen up to 3 months. To freeze, simply place cooled pancakes in a large resealable baggie with a piece of parchment or wax paper between each one. They can be frozen up to 3 months. They can be reheated in the microwave, the oven, or the toaster. To reheat in the microwave, place the frozen pancakes on a microwaveable-safe plate and heat for around 20 seconds per pancake. For the oven, place the frozen pancakes on a baking sheet, cover tightly with foil, and bake at 350 degrees for around 10 minutes. Be sure not to skip the foil or they will dry out! And while these can be reheated in a toaster, just be sure to watch them closely so they don't get crispy!
- For the maple syrup, I use Maya's 4-Ingredient Sugar-Free Maple Syrup Recipe from Wholesome Yum. It's the best recipe around, and I promise, you won't be disappointed!!!
- A word of caution: Not all coconut flour is the same and the brand matters! Some brands are much more absorbent than others. Because of this, I only recommend Bob's Red Mill or Arrowhead Mills Coconut Flour. These are 2 brands I have tested and know will produce good results. If you have to use a different brand, be sure the texture is soft and fluffy, not gritty. However, if you use a different brand I cannot guarantee the results.
Looking for more keto breakfast recipes?
I think you'll love my No-Oats Keto Oatmeal, Keto Pop-Tarts, & No-Bake Keto Donut Holes!
Have you tried this recipe? If you’ve tried these Keto Coconut Flour Pancakes or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!
📖 Recipe
Keto Coconut Flour Pancakes
Ingredients
- Avocado or Coconut Oil as needed for greasing griddle or skillet
- 1/3 Cup + 1 Tbsp. Coconut Flour
- 1/4 Cup Flaxseed Meal I prefer golden for lighter colored pancakes (can substitute with tapioca flour if not keto)
- 1/4 tsp. Sea Salt
- 1/4 tsp. Baking Soda
- 1/2 tsp. Ground Cinnamon optional
- 2-3 Tbsp. Keto Sweetener any variety (I usually use an erythritol-based sweetener) or stevia to taste (can substitute with honey if not keto)
- 1/4 Cup Unsweetened Non-Dairy Milk
- 1 tsp. Apple Cider Vinegar
- 1 tsp. Pure Vanilla
- 3 Tbsp Avocado Oil
- 5 Large Eggs (reduce to 4 eggs if using tapioca flour and honey options)
Instructions
- Preheat griddle or skillet over medium-low heat, around 300 degrees
- In a large mixing bowl, whisk together the dry ingredients. This includes the coconut flour, flaxseed meal, sea salt, baking soda, baking powder, cinnamon (if using), and sweetener. Break up any clumps with your fingers.
- In a separate bowl, combine the wet ingredients. This includes the non-dairy milk, vinegar, pure vanilla, avocado oil, and eggs.
- Stir the wet ingredients into the dry and mix well.
- Grease the griddle or skillet with a small amount of coconut or avocado oil if needed and scoop out 1/4 cup of batter for each pancake and place onto the griddle. Lightly spread with the back of a spoon if needed.
- Cook 1 to 3 minutes, or until the edges start to dry out and the bottom is nicely browned (they won't bubble like traditional pancakes). Flip and cook an additional 2 to 3 minutes, or until nicely browned and cooked through.
- Repeat with remaining pancakes.
- Serve with butter or non-dairy butter, sugar-free maple syrup (see notes below), berries, or whatever your heart desires!
Notes
- Leftover pancakes can be stored covered in the fridge for up to a week or frozen up to 3 months. To freeze, simply place cooled pancakes in a large resealable baggie with a piece of parchment or wax paper between each one. They can be frozen up to 3 months. They can be reheated in the microwave, the oven, or the toaster. To reheat in the microwave, place the frozen pancakes on a microwaveable-safe plate and heat for around 20 seconds per pancake. For the oven, place the frozen pancakes on a baking sheet, cover tightly with foil, and bake at 350 degrees for around 10 minutes. Be sure not to skip the foil or they will dry out! And while these can be reheated in a toaster, just be sure to watch them closely so they don't get crispy!
- For the maple syrup, I use Maya's 4-Ingredient Sugar-Free Maple Syrup Recipe from Wholesome Yum. It's the best recipe around, and I promise, you won't be disappointed!!!
- A word of caution: Not all coconut flour is the same and the brand matters! Some brands are much more absorbent than others. Because of this, I only recommend Bob's Red Mill or Arrowhead Mills Coconut Flour. These are 2 brands I have tested and know will produce good results. If you have to use a different brand, be sure the texture is soft and fluffy, not gritty. However, if you use a different brand I cannot guarantee the results and they may turn out flat and soggy - and no one wants that, lol!
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Cassidy is a stay-at-home mom of two and is the founder of Cassidy's Craveable Creations. For the well-being of her family and her disabled son, she serves up paleo and keto recipes that are gluten-free and mostly dairy-free. She believes that even though the recipes are allergy-friendly, the food can taste just as good as its original counterpart without any compromising on taste! Her recipes are kid-approved, simple enough for everyday life, and require no special equipment. Read More...
Did you make this recipe? Let me know!