Soft, tender, and piled high, these Low-Carb 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 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.
Frequently asked questions
They taste just like traditional pancakes! They're soft, fluffy, tender, and mildly sweet. You may notice a very slight coconut taste, but it's not very noticeable.
Unfortunately, coconut flour is very unique and cannot be substituted.
One 6-inch homemade pancake typically has around 25 net carbs BEFORE syrup due to the flour and sugar, making them not keto-friendly. However, this recipe is made with coconut flour and a keto sweetener, coming in at only 2 net carbs per pancake and served with a sugar-free maple syrup that tastes just like the original variety.
Ingredients
These coconut flour keto pancakes are easy to make and only require simple ingredients that most keto folks already have on hand, including:
- Avocado or Coconut Oil - For frying.
- Coconut Flour - Low-carb flour that's super soft and absorbent.
- Flaxseed Meal - Added for texture. Use golden flaxseed meal for a lighter color.
- Sea Salt - Enhances flavor.
- Baking Soda - For rising.
- Ground Cinnamon - Optional, added seasoning.
- Keto Sweetener - Use any keto granulated sweetener you prefer!
- Unsweetened Non-Dairy Milk - I don't recommend cow's milk because it's too high in carbs.
- Apple Cider Vinegar - Reacts with the baking soda for making the keto pancakes super soft and fluffy!
- Pure Vanilla - Try to use pure vanilla if possible instead of the imitation variety.
- Large Eggs - Add moisture and binds the pancakes.
The best keto pancake syrup
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 pancake syrup out there, and the only brand that tastes like legit maple syrup without a weird sugar-free aftertaste is Wholesome Yum's Maple Syrup!
You can buy her keto maple syrup from her site, use her recipe to make your own, or you can now buy it at Sprouts!
It's the best sugar-free maple syrup 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 Besti, Bob's Red Mill, or Arrowhead Mills Coconut Flour. These are 3 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
Step #1: Whisk together the dry ingredients.
This includes coconut flour, flaxseed meal, sea salt, baking soda, baking powder, ground cinnamon (optional), and keto granulated sweetener.
For the sweetener, any keto granulated sweetener will work!
I've always used an erythritol-based sweetener, but I think allulose, a monk fruit/allulose blend, or xylitol might be even better because they have NO aftertaste and make recipes extra soft!
Step #2: In a separate bowl, whisk together the wet ingredients.
This includes unsweetened non-dairy milk, white or apple cider vinegar, pure vanilla, avocado oil, and eggs.
💭Tip: Even if you eat dairy, be sure to use unsweetened non-dairy milk to keep this recipe low-carb.
Step #3: Pour the wet ingredients into the dry and mix well.
Step #4: Cook the pancakes on a griddle or skillet and serve.
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 ¼ 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.
How to serve
Here are some ideas for what to serve with keto coconut flour pancakes:
- Butter - I prefer grass-fed for added nutrition and flavor
- Keto maple syrup
- Fresh berries - Small amounts of berries can easily be incorporated into a keto diet
- Sugar-free chocolate chips
- Whipped Cream
- Low-Carb Peanut Butter
Storage instructions
- Store: These low-carb pancakes can be stored covered in the fridge for up to 5 days.
- Freeze: Place cooled pancakes in a large resealable baggie with a piece of parchment or wax paper between each one. They can be frozen for up to 3 months.
- Reheat in the microwave: Place the frozen pancakes on a microwaveable-safe plate and heat for around 20 seconds per pancake.
- Reheat in 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!
- Toaster: While these can be reheated in a toaster, just be sure to watch them closely so they don't get crispy!
💭TIP: Spread a little butter on top before reheating from the fridge or from frozen. This ensures that they won’t dry out.
💭 Top tips
- Leftover pancakes can be stored covered in the fridge for up to 5 days or frozen for up to 3 months and reheated in the microwave, oven, or toaster.
- For the maple syrup, I use Maya's 4-Ingredient Sugar-Free Maple Syrup Recipe from Wholesome Yum. Or you can buy her low-carb maple syrup from her site or at Sprouts! 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 Besti, Bob's Red Mill, or Arrowhead Mills Coconut Flour. These are 3 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.
- Cook over medium-low heat. If the griddle is too hot, the outside will burn before the low-carb pancakes cook through!
- The batter is thicker than traditional pancake batter, this is normal!
Looking for more keto breakfast recipes?
I think you'll love these...
Or if you're looking for some variation, these keto cream cheese pancakes look amazing too!
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!
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📖 Recipe
Low-Carb Keto Coconut Flour Pancakes
Ingredients
- Avocado or Coconut Oil - as needed for greasing griddle or skillet
- ⅓ Cup + 1 Tbsp. Coconut Flour
- ¼ Cup Flaxseed Meal - I prefer golden for lighter colored pancakes
- ¼ tsp. Sea Salt
- ¼ tsp. Baking Soda
- ½ tsp. Ground Cinnamon - optional
- 2-3 Tbsp. Keto Granulated Sweetener - any variety or stevia to taste
- ¼ Cup Unsweetened Non-Dairy Milk
- 1 tsp. Apple Cider Vinegar
- 1 tsp. Pure Vanilla
- 3 tablespoon Avocado Oil
- 5 Large Eggs
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 ¼ 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, berries, or whatever your heart desires!
Add Your Own Notes
Video
Notes
- Be sure to check out the full-length video on my YouTube channel! Watch the video here: Pancakes YouTube Video
- Leftover pancakes can be stored covered in the fridge for up to a week or frozen for 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 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.
- To reheat in 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!
- These can also 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. Or you can buy her low-carb maple syrup from her site or Sprouts! 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!
- For the sweetener, any keto granulated sweetener will work! I've always used an erythritol-based sweetener, but I think allulose, a monk fruit/allulose blend, or xylitol might be even better because they have NO aftertaste and make recipes extra soft!
- To make these Paleo: Replace the flaxseed meal with tapioca flour, use honey instead of the keto sweetener, and use 4 eggs instead of 5. *Note - I have not tested the Paleo version with flaxseed meal.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Kim says
Curious, what is the purpose of the vinegar in this recipe? These look really interesting, and I love cooking with flaxseed 🙂
Cassidy Stauffer says
Hi Kim!
The vinegar reacts with the baking soda to give them a bit more rise. But don't worry, you can't taste the vinegar! I hope this helps and you enjoy the pancakes. If you get a chance to make them please come back and let me know what you thought 🙂
XO,
Cassidy
Kim says
Thanks for the info. I made them and they were delicious! The only thing I did differently was that I used half n half instead of the non-dairy milk. We're dairy fans 🙂
Cassidy Stauffer says
Oh good, I'm so happy you liked them!!! ...I bet the half and half tasted amazing, it's a great non-dairy milk replacement for dairy lovers 💕
XO,
Cassidy