These Keto Pancakes With Coconut Flour deliver classic, fluffy, low-carb goodness—perfect for stacking!
Looking for a breakfast that features simple ingredients, is fluffy and tender, and perfectly toppable? Say hello to these little golden-brown stacks of low-carb goodness. When I started a low-carb diet, I often wondered if I would be able to survive without starting my Sunday morning with a big stack of pancakes—a beloved tradition I wasn’t quite ready to give up. Luckily, this recipe came to my rescue.
These keto-friendly pancakes are ridiculously easy and made with super simple ingredients. In fact, if you’re already keto and or gluten-free, chances are you have a bag of coconut flour at the ready. We all know the awesomeness that is coconut flour, right? It’s so wonderfully versatile, and no—it doesn’t taste much like coconuts.
Mixed with the cinnamon, almond milk, eggs, and vanilla, coconut flour pancakes are just as delicious as their traditional carby counterparts. And they taste great with butter and a generous pour of your favorite keto-friendly syrup.
Pour a cup of your favorite hot beverage and sizzle up some sausage because this low-carb breakfast is about to make your mornings way more delicious!
Are Keto Pancakes with Coconut Flour Healthy?
Yes! This pancake recipe is made with no sugar and is low in carbs. Seriously, look at the nutrition facts—the net carbs are just shy of 4 grams. And the sugar? Virtually non-existent. It’s a healthy and delicious breakfast choice for you and your crew.
Those who are lactose intolerant can use a plant-based butter for this recipe.
Coconut Flour—Not Your Average Ingredient
If you’re new to the keto or gluten-free world, welcome! You probably have a lot of questions, like, what’s the deal with coconut flour? First off, I should tell you that baking with coconut flour is a little extra, if you know what I mean.
So, unlike regular all-purpose flour that just sits there waiting to be mixed, coconut flour soaks up liquid like nobody’s business. Actually, the first time I made this recipe, I freaked because the pancake batter looked way too thin. But just give it a second—the batter will thicken up in no time!
Another thing I should mention is that coconut flour pancakes are definitely more delicate than your classic buttermilk stack. That’s mainly because of the lack of gluten. Don’t worry, though! The eggs help hold it all together. Just be gentle as you flip the pancakes! In the end, you’ll still get a stack of fantastically fluffy pancakes that taste just as good as the carby kind.
How Do I Store Leftovers?
After you let the pancakes cool, put them in an airtight container. They should keep in your fridge for up to 4 days. Reheat in the microwave or in a very lightly buttered skillet.
Serving Suggestions
Whipping up a stack of these pancakes will be your best weekend breakfast yet—I guarantee it! But what toppings go best with this coconut flour keto pancake recipe?
Try the cherry and hazelnut topping from these chocolate swirl pancakes! That would for sure amp these up a bit! Greek yogurt and fresh fruit are a light and protein-packed way to top these pancakes. If you’re in a splurge mood, check out this Chocolate Whipped Cream recipe! Or keep it low-carb with this decadent Keto Cheesecake Fluff!
Recipe
Ingredients
- 4 tablespoons coconut flour packed (30 grams)
- 2 teaspoons Swerve sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsweetened almond milk or regular milk
- 2 tablespoons butter melted, plus additional for cooking
- 2 large eggs
- 1/2 teaspoon vanilla
Instructions
- In a small bowl, whisk together the dry ingredients—coconut flour, sweetener, baking powder, cinnamon, and salt until well combined.
- In a separate medium bowl, whisk the wet ingredients—milk, melted butter, eggs, and vanilla—until smooth.
- Gradually add the dry ingredients to the wet ingredients and whisk until just combined. The batter thickens as it sits, so don't overmix.
- Set the griddle to medium heat and melt some butter.
- Pour the batter by scant 1/4 cup onto the griddle and spread out just slightly. Keep the pancakes on the smaller side so that they're easier to flip.
- Cook until golden brown, about 2-3 minutes per side. Use a spatula to get all the way under the pancake before flipping. This helps prevent breakage.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
There is a lot of recipes that have tons of ingredients. This one doesn’t. Or I, atleast had everything needed.
I was a bit worried at first with the amount of liquid but of course always forget that coconut flour does its thing. The pancakes are thin, but flavorful. Worth adding to my recipes list.
Thank you for sharing this!
Glad to hear you added this to your recipes list! Thanks for reading.