Keto Pancakes made with coconut flour are incredibly moist, fluffy, and tender with the perfect outer crisp, just like regular pancakes! These keto coconut flour pancakes are the best low-carb pancakes for an epic breakfast.
If you’re a sucker for pancakes and you follow a grain-free or lower carbohydrate diet, these keto pancakes are for YOU!
Moist, fluffy, rich, sultry and decadent, these delicious pancakes will surely make you swoon!
Before we go deeper, I must tell you these pancakes require more time to cook than regular pancakes.
Regular pancakes firm up and cook very quickly, but these pancakes require a slow-and-low approach, meaning they need a longer amount of time to cook on the stove top over lower heat than standard flapjacks.
If you’re in for that, fire up some tunes or a podcast and get to cooking!
I’ve mentioned this in the past, but I thought it would be worth stating again: I don’t follow a keto diet, but I do eat low to moderate carbohydrate, and I try to sync my carb intake with my workouts.
Those times I’m craving pancakes, I always go with these grain-free coconut flour pancakes or Paleo Almond Flour Pancakes so that the meal feels satisfying.
I find high-carb pancakes (while delicious) leave me feeling immediately tired and I get hungry again soon after eating them.
Such is not the case with these keto pancakes – the coconut flour is high in fiber and fat, and the recipe is high in protein relative to other pancakes (5 grams per pancake, or 20 grams of protein for half the batch), making them very satiating!
You can easily eat them for breakfast and go about your day without getting hungry for hours!
Keto Pancakes Ingredients:
Coconut Flour: Keeping these pancakes low-carb and ketogenic friendly, coconut flour is a very low-carb (is lower in carbohydrate than almond flour), high fiber flour. Coconut flour is very absorbent and dense on its own, which necessitates a great deal of liquid and eggs to get it to a fluffy, light texture.
The coconut flour in this recipe cannot be replaced using any other flour without having to change the rest of the recipe.
Eggs: As mentioned above, coconut flour requires a great deal of eggs to make it nice and fluffy. The added benefit of the eggs is we’re adding protein and healthy fat (provided you use cage-free eggs that are higher in Omega-3s).
Full-Fat Canned Coconut Milk: Canned coconut milk makes these pancakes insanely rich and enticing! If you’re looking for decadence for breakfast, you’ll find it in these pancakes! For a lower fat option, you can replace the coconut milk with almond milk or light coconut milk, but the pancakes won’t be as tender, moist and delicious.
Butter (or Coconut Oil for Dairy-Free): A little melted butter (or coconut oil!) goes a long way in providing delicious sultry flavor to these pancakes. If you aren’t a dairy-free eater, be sure you go with butter, as it makes these pancakes taste so authentically amazing!
Baking Soda: Used to leaven the pancakes, baking soda helps fluff up the pancakes and ensures they hold together (rather than spreading out into a mess on the griddle). Be sure you use it, and check to be sure it isn’t expired!
Optional: Vanilla extract and sugar-free granulated sweetener. While not mandatory, just 1 tablespoon of sugar-free sweetener will add to the deliciousness of the pancakes, and vanilla extract adds a warm essence. Add them both if you’d like!
How to Make Keto Pancakes:
In a mixing bowl, whisk together the eggs, coconut milk, melted butter (or coconut oil), and pure vanilla extract until well-combined and creamy.
Add the coconut flour, granulated sweetener, baking soda and sea salt and whisk vigorously until completely combined and all the chunks of flour are out. The batter will be very thick. This is normal!
When you’re ready to make the pancakes, add 1 to 2 tablespoons of avocado oil (or coconut oil) to a large non-stick skillet and heat to medium heat. Allow the skillet to heat up completely, as we are cooking at a lower temperature. Once the skillet is hot, measure out a scant ¼ cup of pancake batter and pour it onto the skillet. The batter will be so thick that it won’t distribute easily on its own, so use your finger to move it around into a perfect circle shape.
Cook for 3 to 5 minutes, or until the sides like they have firmed up. Carefully flip to the other side and continue cooking another 2 to 3 minutes, or until the pancake is cooked through.
Repeat for the remaining batter.
Serve with choice of toppings and enjoy! To keep it low-carb, go with butter, almond butter (or nut butter of choice), sugar-free syrup, and/or sugar-free confectioners sweetener.
I hope you enjoy these sultry little hot cakes as much as I do!
More Delicious Grain-Free Pancake Recipes:
- Grain-Free Almond Butter Protein Pancakes
- Coconut Flour Zucchini Pancakes
- Lemon Coconut Flour Pancakes for Two
- Paleo Avocado Pancakes
- Paleo Carrot Cake Pancakes
Keto Coconut Flour Pancakes making all your dreams come true!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this low-carb pancakes recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Keto Pancakes
Ingredients
- 4 large eggs
- 1 cup full-fat canned coconut milk
- 4 Tbsp butter or coconut oil, melted
- 1 tsp pure vanilla extract optional
- ⅔ cup coconut flour
- 1 Tbsp sugar-free granulated sweetener optional
- ¼ tsp baking soda
- Pinch sea salt
- Avocado oil for cooking
Instructions
- In a mixing bowl, whisk together the eggs, coconut milk, melted butter (or coconut oil), and pure vanilla extract until well-combined and creamy.
- Add the coconut flour, granulated sweetener, baking soda and sea salt and whisk vigorously until completely combined and all the chunks of flour are out. The batter will be very thick. This is normal!
- When you’re ready to make the pancakes, add 1 to 2 tablespoons of avocado oil (or coconut oil) to a large non-stick skillet and heat to medium heat. Allow the skillet to heat up completely, as we are cooking at a lower temperature. Once the skillet is hot, measure out a scant ¼ cup of pancake batter and pour it onto the skillet. The batter will be so thick that it won’t distribute easily on its own, so use your finger to move it around into a perfect circle shape.
- Cook for 3 to 5 minutes, or until the sides like they have firmed up. Carefully flip to the other side and continue cooking another 2 to 3 minutes, or until the pancake is cooked through.
- Repeat for the remaining batter.
- Serve with your choice of toppings and enjoy! To keep it low-carb, go with butter, almond butter (or nut butter of choice), sugar-free syrup, and/or sugar-free confectioners sweetener.
Nutrition
Will powered egg yolks work the same? I tested allergic to egg white.
Hi Bernadette!
I’ve never used powdered egg yolks so I can’t say firsthand if it will work in this recipe. If you’ve used it to replace eggs successfully in the past, I imagine it would work. You can also try my Paleo Vegan Pancakes for an egg-free version of almond flour pancakes if you’d like.
My sister told me she made these. The batter was very thin and pancakes came out flat not thick and fluffy. Is the amount of flour correct in this recipe? Only 2/3 cup? She said they tasted good.
Hi Jan,
Yes, it should be 2/3 cup of coconut flour. Did you make any substitutions? Swapping out the full-fat coconut milk for a different type of milk or using a different flour other than coconut flour will result in a very thin batter. Let me know if you made any changes to the recipe.
Thank you for this! Out of all coconut flour recipes I’ve tried, this is the best. I also have trouble liking coconut flour pancakes because of the graininess. Can I substitute a little of the coconut flour with another type of flour- maybe tapioca- just to cut the graininess a bit?
Hi Brandy!
Absolutely! In fact, I normally use tapioca flour and coconut flour together but for the sake of keeping them low-carb, I developed the recipe without tapioca flour. I would do 1/2 cup of coconut flour and 1/4 cup of tapioca flour…this will make the pancakes pretty much indistinguishable from pancakes made with AP flour (in my opinion) 😉 Hope you enjoy! xoxoxo
These look delicious! I’m going to make these this coming weekend! Thank you for posting
My pleasure, Glenda! They’re truly a household favorite!! xoxoxo
Julia, I can hardly wait to make these. I had tried another coconut flour pancake recipe which was disappointing. These, on the other hand, sound wonderful. I may opt to mix in some cinnamon, since it works well in pancakes and is one of my very favorite flavors. I had been a subscriber to your blog until several years ago, but recently re-subscribed, and I’ve been really happy I did. You come up with a lot of good recipes, and it’s very helpful to me that you are now posting a lot of low carb things, because I need to eat low carb these days.
Hi Susan!
I hope you love these pancakes! Cinnamon is an awesome addition! I love it in pancakes too 😀 Thanks a million for your support and your kind words! xoxoxo
@Julia, I wish I had remembered the idea about cinnamon when I made them for breakfast this morning. They turned out really well, nice and fluffy. But I’m not certain I deal well with serious coconut flavor for breakfast. I just discovered that I never wrote a note to myself about the cinnamon, so I’ve fixed that, and I’ll give them another try with the cinnamon, during my next cooking stint (I alternate two weeks on and two weeks off with my husband). I think my husband would like them better with cinnamon also.