Quick Low-Carb Coconut Flour Pancake Recipe for Breakfast
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My low-carb coconut flour pancake recipe is here to satisfy your cravings without derailing your dietary goals. You can make these light and fluffy pancakes in less than 30 minutes and with just six ingredients, making it one of the easiest guilt-free breakfast treats you’ll ever make. Whip up a big batch to feed the whole crew, drizzle with your favorite sugar-free syrup, and serve.
I often joke with my husband that working with ingredients like coconut can be a transcendent experience. If you’re used to other types of flour like wheat, you’ll soon find that this much-loved keto ingredient defies all odds. It works perfectly with both sweet and savory recipes, everything from keto vanilla cupcakes to my popular gluten-free savory muffins. And it’s completely gluten-free and low-carb!
You may recall that I’ve got a few easy breakfast ideas already up my sleeve, but these protein and fiber-rich pancakes are in a league of their own. For the uninitiated, this nutritious and flavorful pancake recipe is a great place to start because it’s an easy no-fail recipe. Pancakes are one of my go-to treats for a fun family weekend breakfast that keeps everyone feeling satisfied for hours!
Table of Contents (click to view)
Why Coconut Flour?
Coconut flour is imported from tropical countries like Vietnam, Indonesia, Sri Lanka, and the Philippines. Sometimes you’ll find them in your local supermarket, but it’s easier to buy them online. It’s typically more expensive than traditional whole-wheat flour but it’s almost always cheaper than almond flour.
Coconut flour looks and feels like wheat flour, but that’s where the similarity ends. It’s made from the dried, ground meat of mature coconuts, with a rich texture and natural sweetness that’s perfect for those who want to cut down on sugar but still like tasty food. Coconut flour is also gluten-free, high-protein, and rich in fiber and healthy fats, making it the perfect alternative for anyone on a grain-restrictive or keto diet.
When deciding the type of low-carb flour to use, it’s important to consider factors like nut allergies. According to Anaphylaxis UK, people with tree nut allergy should be able to tolerate coconut. This flour is an incredible option for your low-carb and keto-friendly morning meals, not to mention it’s completely nut-free!
Still, it’s important to keep an eye on the ingredients if you’re baking or cooking for anyone with a nut allergy. Ask them if they tolerate coconut products first. Better safe than sorry!
Why You’ll Love This Recipe
Coconut flour creates a rich, fluffy, and almost cake-like texture, especially when mixed with eggs or egg whites. In this house, we’re CRAZY about low-carb pancakes with coconut flour! Here’s more to love about this deliciously healthy breakfast treat:
- Simple ingredients: Requires just 6 ingredients that you probably already have in your pantry, making it an accessible option for busy families.
- Short prep and cooking time: Ready to serve in just 10 minutes.
- Amazing flavors: Subtly sweet, with a nutty undertone that complements sweet and savory ingredients.
- Family-friendly and kid-approved: More nutrient-dense than regular pancakes, with a soft, pillowy texture that kids will enjoy.
- Basic kitchen equipment: Requires essential kitchen tools commonly found in most households, including a stovetop.
- Easy-to-follow directions: Follow 5 simple, straightforward steps and enjoy delicious results every time!
- Minimal cleanup: Clean as you go; use a pan or skillet, and grease up with a minimal amount of oil or butter to prevent sticking without leaving behind excessive residue.
How to Make Low-Carb Pancakes with Coconut Flour
If it isn’t obvious yet, low-carb pancakes with coconut flour are super-easy to make! You only need coconut flour, eggs, coconut oil or melted butter, baking powder, water, and a pinch of salt. From start to finish, it takes approximately 20 to 30 minutes to prepare these pancakes for the table.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions to make these moist and fluffy keto pancakes.
Ingredients
If you’re already on a low-carb diet, you might already have the ingredients on hand to make these tasty pancakes. Let’s round up the ingredients to get started.
- Coconut flour: I recommend Anthony’s coconut flour for the ideal texture and absorbency. Oh, and did I mention it’s organic?
- Eggs: Large size and generous amounts are needed for these pancakes to stay together and to provide some leavening.
- Cooking oil or butter: Use coconut oil for dairy-free pancakes or substitute with butter for that unique buttery taste.
- Baking powder
- Water: Helps thin out batter for a smoother consistency and texture.
- Salt: Believe it or not, salt enhances the natural sweetness of these ingredients.
- Liquid stevia: Optional, adds sweetness to the pancakes.
Step-by-Step Instructions
Adding up prep and cook times, you can make these low-carb coconut flour pancakes in just 25 minutes, tops. Get ready to make a big batch and enjoy a nutritious breakfast with family and friends any day you like.
- Prepare the batter. Mix coconut flour, eggs, coconut oil or melted butter, baking powder, and water until smooth. Mix all the dry ingredients in a separate bowl and the wet ingredients in another one. Then, combine the two mixtures and stir until there are no lumps.
- Fry and serve. Add pancake batter onto a greased frying pan or skillet. Fry coconut flour pancakes over medium-low heat until bubbles form on top. Flip and cook on the other side until you achieve a nice, golden-brown color. Serve warm with your favorite toppings.
Variations
Like traditional pancakes, there are many ways to customize my coconut flour pancake recipe to suit your taste and dietary preference. Get those creative juices flowing and feel free to explore variations. Here are some delicious ideas:
- Add strawberries and whipped cream for a strawberry shortcake pancake.
- Top with a knob of unsalted butter or a dollop of Greek yogurt for extra creaminess.
- Add more flavor with vanilla extract or lemon zest. For a bit of warmth, mix with cinnamon or nutmeg.
- Balance out the dryness by adding banana, applesauce, or heavy cream in the batter.
- Add cocoa powder or chopped chocolate bars to your batter for a chocolatey twist.
- Sprinkle with chopped walnuts, pecans, or almonds for added crunch.
- Mix in savory herbs and greens for a delicious spring fennel pancake.
Expert Tips
- Taste and adjust. Before cooking an entire batch of pancakes, check the taste by cooking a small test pancake. Taste and adjust the batter by adding salt, sweetener, or other flavorings until you achieve the desired result.
- Batter too thin or soggy? Just add an extra tablespoon of coconut flour. If it’s too thick, simply add a tablespoon or two of water.
- Use coconut flour properly. When using coconut flour, scoop it up loosely without pressing or packing it tightly. Level it off with the back of a knife. Note that coconut flour is more absorbent than regular flour, so you may need to add more water if the batter sits for a while as it will continue to thicken.
- Don’t skimp on eggs! Coconut flour pancakes require a LOT of eggs to create the base texture. You need a minimum of 6 eggs per half cup of coconut flour. If done correctly, you won’t end up with rubbery pancakes.
- Want a less “eggy” taste? Instead of using 6 eggs as my recipe calls, omit two eggs and use four egg whites instead. Egg whites are rich in protein and help create fluffier pancakes with a less noticeable egg flavor.
- Resist the urge to make substitutions. Don’t replace coconut flour with almond flour or any other flour. Coconut flour is a one-of-a-kind ingredient that’s super absorbent, so it’s not interchangeable with anything else for this recipe. You’ll do best using almond flour in almond flour pancakes.
Storage Tips
These low-carb pancakes are great for batch cooking and also make for a tasty make-ahead recipe. I recommend cooking a triple or quadruple batch and then freezing them. They will last frozen for several months. Can you believe it?
When freezing the pancakes, place them on a baking sheet or stack them with a square of parchment paper in between each layer so they don’t get stuck together. Once they’re solid, place them into a freezer bag or any air-tight container. This way, they’re very easy to pull apart and defrost.
Frozen coconut flour pancakes can last up to three months. Microwaving, toasting them on a skillet at medium heat, or reheating them in the oven is a convenient way to warm them again for a quick and nutritious breakfast or snack.
What to Serve with Low-Carb Coconut Flour Pancakes
You might not know it, but traditional table syrups like maple and corn syrups are loaded with sugar. Based on the USDA FoodData Central, a tablespoon (20 grams) of maple syrup contains 12.1 grams of sugar and 13.4 grams of carbs. This spells disaster if you’re on a low-carb diet!
The good news is that we are now spoiled for choice with healthier low-carb options, some of which you can even find in your local grocery store. Keep an eye out for sugar-free syrups or order them online, like the Lakanto Maple Syrup.
Again, this recipe is perfect for both sweet and savory toppings. I love topping my keto pancakes with raw milk yogurt, but here are more yummy ideas:
- Sliced fresh berries like strawberries, blueberries, and raspberries
- A tablespoon of butter
- Whipped cream or coconut cream
- Coconut yogurt or sour cream
- Sugar-free pumpkin spice syrup
- Bacon
- Cream cheese or ricotta cheese
More Coconut Flour Recipes to Try
Looking for more sweet and healthy keto diet ideas? Kickstart your day with these all-time favorite low-carb coconut flour recipes:
- Keto Coconut Flour Bread
- Keto Chocolate Cake With Coconut Flour
- Dairy-Free Savory Muffins
- Keto Pumpkin Bread With Coconut Flour
- Keto Pumpkin Muffins
If you make this recipe, please leave a review. I appreciate each 5-star rating and review comment!
Low-Carb Coconut Flour Pancakes
Ingredients
- 6 whole eggs
- ¼ cup coconut oil or butter, melted
- ½ cup water
- ½ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Whisk eggs in a medium mixing bowl. Add oil and water, whisk again well.6 whole eggs, 1/4 cup coconut oil, 1/2 cup water
- In a separate, small bowl combine the dry ingredients.1/2 cup coconut flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add the dry mixture to the wet and stir until all is evenly incorporated.
- Place a small spoonful of cooking oil on a frying pan or skillet, wait for it to warm up. Once oil pops, add a portion of the bater. Cook until air bubbles burst, 1 to 2 minutes. Flip and cook the second side for another minute.
- Serve immediately warm or cold in a packed lunch.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
Can you substitute any other low carb flour for coconut if you don’t like coconut?
I suggest following this recipe with coconut flour or try experimenting with other flour yourself. I don’t have a substitute to recommend.
Have you make tried spaghetti squash pancakes yet ??? I would love to see you put your Jessica touch on these pancakes cause I live em but I’m sure you could kick em up to a a whole new level ! .. Would love to see what you come with ? I have both your cookbooks and I’m , and sorry that I’ve not got to that page cause I’m cooking your. Recipes one at a time and I haven’t been disappointed yet ~ your talent in the kitchen amazes me !! Your food makes my mouth so happy cause Its has such pureness along with pure ingredients and it’s absolutely a delight when I know I am gonna make a recipe from one of your cookbooks !! You have outdone yourself mama ! With Love and xxx from Greenville, SC .
Have you make tried spaghetti squash pancakes yet ??? I would love to see you put your Jessica touch on these ! I tried them once and they turned out okay but I think so.eone like you could really kick em a knotch .. Would love to see what you come with ? I have both your cookbooks and if you’ve already done this zz refer to the page , and im sorry that I’ve not got to that page cause I’m cooking your. Recipes one at a time and I haven’t been disappointed and I your talent amazes me !! Your food makes my mouth so happy cause Its has such pureness along with pure ingredients and it’s absolutely a delight when I know I am gonna make a recipe from one of your cookbooks !! IcTou have outdone yourself mama ! Love and xxx from Greenville, SC .
Love the pancakes, I make them every weekend. How many calories per serving?
We prefer to look at macros in terms or grams of fat/protein/carb rather than in calories. For you to figure out the calories, consider that each gram of fat = 9 calories, carb and protein = 4.
I made these and they were delicious. How many calories are in a serving?
I made these and they just tasted liked eggs ! Did I do something wrong ?
You can get creative with herbs as spices as you like – add in cinnamon or some oregano and garlic
I couldn’t find the nutritional info. Macros, more specifically I would like to know how many net carbs these pancakes have. Thank you
Hi Sabrina – This recipe yeilds 12 3-inch rounds, 4 servings. Macronutrients Per Serving: 11.5 g protein, 22.3 g fat, 10.6 g carb, 4.6 g net carb