These coconut flour pancakes are so thick, fluffy, and soft in the middle, you won’t believe they are low carb! Made with just 5 main ingredients, they take minutes to make and easily customizable! 2 grams net carbs per serving.
Coconut Flour Pancakes
When it comes to keto pancakes, my favorite recipes to make are almond flour pancakes, cream cheese pancakes, and these coconut flour pancakes.
I’m the kind of person who becomes obsessive with certain foods and eats them for months on end. Last year, I went through the muffins phase where I ate some form of a muffin every day. Before that, I went through the granola phase, where I would make it three times a week because I was eating so much of it. Recently, I’ve been obsessed with pancakes and for the last three months, have been eating pancakes every single morning.
Recently, my mom was cleaning out her pantry and found an almost expired bag of coconut flour. She passed it on to me, and I was finding more and more ways to use it. Usually, I’d add it to my peanut butter cookies or use it to make a pizza crust but seeing as I’m on a breakfast kick, I’ve loved using it to make pancakes!
I’ve been meaning to share a coconut flour pancake recipe for quite some time. They’ve been my go-to breakfast and everyone who tries them loved them, keto or non-keto friends! It uses simple ingredients and can be prepped in advance!
No sugar and no dairy are needed, but you’d never tell. The texture is extra thick, fluffy, and almost cake-like in the middle. They are pleasantly sweet and easily customizable, with NO coconut taste whatsoever!
My first few months of the keto diet were a breeze with these as a breakfast option- I couldn’t tell the difference between them and normal pancakes!
How do you make coconut flour pancakes?
- Coconut flour– Sift your coconut flour very well, to ensure there are no clumps throughout.
- Baking powder– Gives the pancakes some rise and fluffiness.
- Egg whites– Makes the pancakes extra fluffy, along with lowering the calories and the fat of the pancakes.
- Greek yogurt OR sour cream– Gives some moisture, without needing any butter or oil. I used homemade keto yogurt.
- Milk of choice– I used unsweetened almond milk, but any milk can be used.
- Liquid stevia– Optional, but gives sweetness to the pancakes. I prefer to keep the pancakes unsweetened so I can top it with plenty of keto maple syrup.
Start by adding your dry ingredients into a mixing bowl. Next, add in the egg whites, one at a time, followed by the yogurt, milk, and liquid stevia. The pancake batter should be extra thick but NOT pourable.
Now, heat a large pan over medium heat. Once the pan is hot, spoon out thick portions of the pancake batter. Cover the pan and cook for 3-4 minutes. Once the edges go golden brown, remove the lid, flip the pancakes, and cook for a further 3 minutes. Repeat the process until all the pancake batter has been used up.
Why do my coconut flour pancakes fall apart?
The main reason why coconut pancakes fall apart comes down to the brand of coconut flour you use. I’ve used some brands that have a very weak consistency and isn’t as absorbent, which can be a problem (you want your coconut flour to act like a sponge!).
To combat this, if your pancake batter isn’t extra thick (not pourable or smooth), add more coconut flour to it. Alternatively, if your batter is too thick (not mixable and too crumbly), add extra milk until it is no longer crumbly.
Is coconut flour good for baking?
Coconut flour has quite a mixed reputation and some find it a hassle to work with. However, once you get the hang of it and use it correctly, it is one of the most versatile and delicious ingredients to work with.
Some of my favorite baking recipes to make using coconut flour include chocolate cake, coconut cake, cookies, and muffins.
Tips to make the best keto coconut flour pancakes
- Patience is key when making these pancakes. While it may seem to be more time consuming than traditional pancakes, you’ll be rewarded with ultra thick and fluffy pancakes.
- You must cover the pancakes while they are cooking, to ensure they rise.
- These pancakes are not overly sweet so add some sweetener if you want sweet pancakes.
- You can use whole eggs but the pancakes will not be as fluffy.
Storing and freezing low carb coconut flour pancakes
- To store: Leftovers can be stored in the refrigerator, covered, for up to 1 week.
- To freeze: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months.
More keto breakfast recipes to try
Watch how to make it
In a large mixing bowl, combine your dry ingredients and mix well. Add in the egg whites, one at a time, followed by the milk, yogurt, vanilla extract and stevia. Mix very well, until combined and a very thick batter remains.
Grease a large non-stick pan and place it over medium heat. Once hot, spoon portions of the pancake batter onto the pan and immediately cover it. Cook for 3-4 minutes, or until the edges go golden. Remove the lid, flip, and cook for a further two minutes. Repeat the process until all the pancakes have been cooked.
Serve the pancakes immediately, or let them cool completely.
* Save the yolks for a flan or creme brulee.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1serving | Calories: 80kcal | Carbohydrates: 7g | Protein: 8g | Fat: 2g | Sodium: 200mg | Potassium: 93mg | Fiber: 5g | Vitamin A: 1IU | Calcium: 79mg | Iron: 1mg | NET CARBS: 2g