These coconut flour pancakes are soft, fluffy and so easy to make with simple pantry ingredients. They’re the perfect low carb breakfast that also happen to be grain free, sugar free, dairy-free & paleo friendly. Serve with a batch of fresh berries for the perfect breakfast or weekend brunch!
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Recipe and post updated August 2019
FAVORITE PANCAKE RECIPES
If there’s one meal my family gets equally excited about, it’s breakfast…..especially when it involves fluffy pancakes. I am always on a never ending quest to find the perfect fluffy pancake recipe. We already have a few favorites that include these blueberry cream cheese pancakes, eggless pancakes and almond flour pancakes.
Ever since switching to a low carb keto diet, I have been trying to come up with low carb pancakes that my family will love just as much as our wheat flour pancake recipe.
And after what seemed like a bazillion failed attempts, I finally made these fluffy coconut flour pancakes that my family says are just as delicious.
WHAT IS COCONUT FLOUR?
Coconut flour is a naturally grain free and gluten free flour produced from dried coconut meat. It is highly absorbant and soaks up a lot of moisture when it bakes so you will would only be able to substitute about 20 percent of coconut for all pupose wheat flour.
IS COCONUT FLOUR KETO?
Coconut flour is fairly high in protein, relatively low in carbs and is also popular amont people following a keto diet, paleo diet, GAPS and SCD.
Two tablespoons of coconut flour contains roughly:
45 calories, 3grams of net carbs, 5 grams of fiber and 3 grams of protein as well as 1.5 grams of fat.
How do you bake with coconut flour?
Coconut flour is a versatile baking flour that is commonly used in gluten free and low carb recipes. It can be used to make gluten free pancakes, cakes, cookies, breads and muffins.
Can you substitute coconut flour for regular flour?
I would not recommend using a 1:1 ratio when using coconut flour. Because it is much denser and absorbs more liquid than regular wheat flour, it is much more challenging to use and will be a learning curve.
You should start at 1/4 cup of coconut flour for 1 cup of all purpose flour. Be sure to sift coconut flour prior to using it in baked goods for best results. Add extra liquid such water, oil, coconut milk, almond milk, cream or eggs to balance out the gritty texture.
INGREDIENTS YOU NEED:
For the coconut flour pancake mix:
Dry ingredients for the coconut pancakes:
- coconut flour
- baking powder
- ground cinnamon
- salt, optional
Wet ingredients
- eggs (if you are looking for vegan pancakes, you can try this recipe instead)
- cashew butter OR any nut butter or seed butter of your choice – gives the pancakes structure and flavor
- pure maple extract
- Lakanto sugar-free maple syrup OR pure maple syrup for paleo pancakes (can also use powdered monk fruit sweetener)
- almond milk or other dairy-free milk of your choice
- cooking spray
OPTIONAL FOR SERVING:
Lakanto sugar free OR pure maple syrup, shredded coconut, berries, peanut butter, almond butter or coconut cream
HOW TO MAKE COCONUT FLOUR PANCAKES:
In a large bowl, use a whisk to beat the eggs for at least a minute, so they are light and fluffy. Beat in the cashew butter followed by the sweetener and maple extract. Whisk in the coconut flour, baking powder and cinnamon until smooth and combined. If the batter appears too thick, add a splash of almond milk. If too thin, add a bit more coconut flour. Allow the batter to rest for 3-5 minutes.
Whisk in the coconut flour, baking powder and cinnamon until smooth and combined. If the batter appears too thick, add a splash of almond milk. If too thin, add a bit more coconut flour. Allow the batter to rest for 3-5 minutes.
Meanwhile, preheat a griddle or a large non-stick skillet over medium-low heat. Spray with avocado oil spray OR cooking spray of choice. Drop scant 1/4 cup sized batter in the skillet. Let the pancakes cook until bubbles start to form around the sides, about 3-4 minutes. GENTLY flip and continue to cook on the other side until the center on the pancake springs back when lightly touched, about 2 more minutes.
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Serve with some sugar free maple syrup, chocolate chips, chopped nuts, melted butter / ghee or coconut whipped cream, if desired.
TIPS
This coconut flour pancake recipe does take a little longer to cook than your regular fluffy pancakes recipe. Cook them low and slow so the middle cooks evenly and doesn’t end up mushy.
Do not over-mix the batter once you add the dry ingredients
Allow the batter to rest for 3-5 minutes to thicken up while you preheat the griddle
ARE COCONUT FLOUR PANCAKES KETO?
Yes! The great thing about these grain free pancakes is that they would definitely fit if you are trying to stick to a keto meal plan. They are not only low carb, keto, gluten free and paleo, the nutritional info for 1 pancake is only:
96 calories
3grams net carbs = 5g total carbs – 2g fiber
5g protein
6g fat
1g sugar
Coconut pancake batter recipe makes: Eight 1/4 cup round pancakes
CAN YOU FREEZE COCONUT FLOUR PANCAKES?
Absolutely, you can make keto coconut pancakes ahead of time and freeze them when you’re ready to enjoy them throughout the week.
Line gluten free pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once they are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months and you’ve got perfect makeahead coconut flour pancakes.
These gluten free pancakes would also be perfect for sharing on Easter, Mother’s Day, Memorial Day, Fourth or July or any holiday weekend with all the pretty berries
Carrot Cake Pancakes (Low Carb, Keto-Friendly)
These Coconut Flour pancakes are soft, thick and fluffy and so easy to make in just one bowl. Made with low carb, keto, paleo, sugar-free, gluten-free and grain free ingredients. Serve with a batch of fresh berries, or other fruit, for the perfect breakfast or weekend brunch!
- 3 large eggs
- 2 tablespoons cashew butter OR nut or seed butter of your choice
- 1-2 teaspoons Lakanto sugar-free maple syrup OR pure maple syrup for paleo (can also use powdered monk fruit sweetener) - leave out if you prefer no sweeteners
- 1 teaspoon pure maple extract OR vanilla extract
- 1/4 cup coconut flour
- 1.5 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 tablespoon almond milk OR other dairy-free milk of your choice (plus more as needed to think out batter)
In a large bowl, use a whisk to beat the eggs for at least a minute, so they are light and fluffy. Beat in the cashew butter followed by the sweetener and maple extract. Whisk in the coconut flour, baking powder and cinnamon until smooth and combined. If the batter appears too thick, add a splash of almond milk. If too thin, add a bit more coconut flour. Allow the batter to rest for 3-5 minutes.
Whisk in the coconut flour, baking powder and cinnamon until smooth and combined. If the batter appears too thick, add a splash of almond milk. If too thin, add a bit more coconut flour. Allow the batter to rest for 3-5 minutes.
Meanwhile, preheat a griddle or a large non-stick skillet over medium-low heat. Spray with avocado oil spray OR cooking spray of choice. Drop scant 1/4 cup sized batter in the skillet. Let the pancakes cook until bubbles start to form around the sides, about 3-4 minutes. GENTLY flip and continue to cook on the other side until the center on the pancake springs back when lightly touched, about 2 more minutes.
Serve with some sugar free maple syrup, chocolate chips, chopped nuts, melted butter / ghee or coconut whipped cream, if desired.
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