Easy Keto Coconut Flour Pancakes Recipe: Fluffy, Delicious and Low Carb

## Post Intro

Are you on the hunt for a **keto-friendly breakfast** that doesn’t skimp on flavor or satisfaction? Look no further than these **Keto Coconut Flour Pancakes**. Perfectly fluffy, delightfully tasty, and packed with all the goodness you need to start your day right, these pancakes are a game-changer for anyone following a low carb, high fat diet.

Crafted with coconut flour, these pancakes are not only **low in carbs** but also **gluten-free and fiber-rich**, making them a fantastic alternative to traditional pancakes that often spike blood sugar levels. Whether you’re a seasoned keto dieter or just dipping your toes into the lifestyle, this recipe is sure to become a morning staple in your household.

Keto Coconut Flour Pancakes

## Recipe Details

This **Keto Coconut Flour Pancake recipe** is a personal favorite, born out of the necessity to enjoy a comforting breakfast without breaking my carb bank. Coconut flour is an incredible keto-friendly ingredient, boasting a low net carb count while providing a high fiber content, which is essential for maintaining a healthy digestive system on a ketogenic diet.

**Eggs** are another cornerstone of this recipe, offering high-quality protein and fats, which are crucial for keeping you satiated. Combined with **erythritol**, a sugar alcohol that sweetens without the carbs, and **unsweetened almond milk**, these pancakes deliver all the taste without the guilt.

The addition of **vanilla extract** and **baking powder** ensures that each pancake rises to perfection, with a texture that rivals even the fluffiest of traditional pancakes. It’s a culinary delight that supports your keto journey by keeping carbs low while fueling you with all the right nutrients.

Ingredients for Keto Coconut Flour Pancakes

## The Method

Let’s dive into the **cooking process**. Start by whisking together the dry ingredients to ensure an even distribution of the baking powder, which is key for achieving that perfect rise. When you add the eggs, do so gradually and beat them well; this incorporates air and contributes to the fluffiness of the pancakes.

**Temperature control** is vital when cooking these pancakes. Your skillet should be hot enough to sizzle a drop of water but not so hot that the pancakes burn. The right temperature will give you a golden-brown exterior without leaving the inside undercooked.

As you pour the batter, remember that coconut flour is highly absorbent, so the batter will thicken as it sits. Don’t be afraid to add a touch more almond milk to adjust the consistency if needed. When flipping the pancakes, do so gently; they are tender and deserve a delicate touch.

Cooking Keto Coconut Flour Pancakes

## Variations

### **Berry Bliss Pancakes**
For a fruity twist, fold in a handful of **fresh berries** into your batter. Choose low-carb options like raspberries or blueberries for a burst of natural sweetness and antioxidants.

### **Chocolate Chip Delight**
Satisfy your chocolate cravings by adding **keto-friendly chocolate chips** to the batter. Ensure they’re sweetened with a sugar substitute to keep the carb count in check.

### **Savory Spin**
Transform these pancakes into a savory dish by omitting the erythritol and vanilla, and adding shredded cheese and chopped herbs. Serve with a side of crispy bacon for a hearty keto meal.

## Substitutions

### **Dairy-Free Cooking Fat**
If you’re avoiding dairy, replace the butter with **coconut oil** or **ghee**. Both are excellent for cooking at high temperatures and will add a subtle flavor that complements the coconut flour.

### **Nut Milk Alternatives**
For those with nut allergies, swap the almond milk for **coconut milk** or **hemp milk**. Both are low in carbs and will maintain the creamy texture of the batter.

### **Sweetener Swap**
If erythritol isn’t your preferred sweetener, opt for **monk fruit** or **stevia**. These natural sweeteners are keto-approved and provide a similar sweetness level.

## FAQ Section

### Can I make these pancakes ahead of time?
**Yes, you can!** Simply cook them, allow to cool, and store in the refrigerator. Reheat in a skillet or microwave when ready to enjoy.

### How do I prevent the pancakes from sticking to the pan?
Ensure your skillet is properly heated and well-greased with butter or oil. A non-stick pan is also recommended for the best results.

### Can I freeze these pancakes?
Absolutely! Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat in the toaster or oven for a quick breakfast.

### Are these pancakes diabetic-friendly?
Since they’re made with erythritol and are low in net carbs, they are generally suitable for diabetics. However, always consult with your healthcare provider.

### Can I use a different flour?
Coconut flour is unique and cannot be directly substituted with other flours. If you must, almond flour can be used but will require adjustments to the recipe.

Keto Coconut Flour Pancakes

Fluffy and delicious, these Keto Coconut Flour Pancakes serve up a low carb breakfast option that's both fiber-rich and satisfying. Perfect for those on a ketogenic diet, these pancakes are sure to become a morning favorite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 2 people
Calories 345 kcal


  • Medium mixing bowl
  • Whisk
  • Non-stick skillet
  • Measuring cups and spoons
  • Spatula


  • ½ cup coconut flour 56g / 2oz
  • 4 large eggs
  • ¼ cup unsweetened almond milk 60ml
  • 2 tablespoons erythritol 24g / 0.85oz
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter or coconut oil for cooking, 30ml
  • Optional: sugar-free syrup and berries for serving


  • In a medium mixing bowl, whisk together the coconut flour, erythritol, baking powder, and salt until well combined.
  • Crack the eggs into a separate bowl and beat them with the vanilla extract until the mixture is smooth.
  • Add the beaten eggs to the dry ingredients, pouring in the unsweetened almond milk gradually. Stir until you get a smooth batter. If the batter is too thick, add a little more almond milk until you reach the desired consistency.
  • Heat a non-stick skillet over medium heat and add a portion of the butter or coconut oil to coat the surface.
  • Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until the edges appear set and bubbles form on the top, about 2-3 minutes.
  • Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown.
  • Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
  • Serve hot with your choice of sugar-free syrup and fresh berries if desired.


Ensure your skillet is at the right temperature before pouring in the batter to avoid the pancakes from sticking.
These pancakes can be made ahead and refrigerated for a quick breakfast option during the week.
For those with a nut allergy, the almond milk can be substituted with another keto-friendly milk alternative.
Keep in mind that some sugar-free syrups may contain sweeteners that can affect blood sugar levels, so choose wisely based on your personal dietary needs.


Calories: 345kcalCarbohydrates: 18gProtein: 14gFat: 25gFiber: 8gNet Carbs: 10g
Keyword Coconut Flour Pancakes, Gluten-Free Pancakes, keto breakfast, keto pancakes, low carb breakfast
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