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Top view of four coconut flour pancakes on a white plate with berries and syrup

Coconut Flour Pancakes

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!

Course Breakfast
Cuisine American
Keyword coconut flour pancakes, easy homemade pancakes, fluffy pancakes recipe, gluten free pancakes, healthy pancake recipe, how to make keto pancakes, how to make the best pancakes, keto pancake recipe, low carb pancake recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 pancakes
Calories 96 kcal
Author Kelly

Ingredients

  • 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)

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Serve with some sugar free maple syrup, chocolate chips, chopped nuts, melted butter / ghee or coconut whipped cream, if desired.

Nutrition Facts
Coconut Flour Pancakes
Amount Per Serving (1 g)
Calories 96 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.