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 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 low-carb maple 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 low-carb 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 or you can buy her keto maple syrup from her site! 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 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 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.
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. Or you can buy her low carb maple syrup from her site! 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.
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📖 Recipe
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 Sweetener - any variety (I usually use an erythritol-based sweetener) or stevia to taste
- ¼ Cup Unsweetened Non-Dairy Milk
- 1 tsp. Apple Cider Vinegar
- 1 tsp. Pure Vanilla
- 3 Tbsp 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!
Notes
- 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 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! 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!
- 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
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Curious, what is the purpose of the vinegar in this recipe? These look really interesting, and I love cooking with flaxseed 🙂
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
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 🙂
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