These keto cinnamon pecan coconut flour pancakes drenched in sugar free maple syrup create the ultimate low carb breakfast item. Moist, buttery pancakes with a pecan crunch. Coconut flour pancakes are not only low carb and keto friendly but gluten free too.
What is coconut flour?
Coconut flour is a alternative to your basic flours containing gluten or even nut flours. It is made from the dried meat of the coconut milled down into a fine powder.
To add,be aware it cooks much differently. You can sub coconut flour 1:1 but we will dive into that below.
Is coconut flour gluten free?
Completely! Coconut flour is nothing but coconut. No additives whatsoever. The only ingredient listed should be “coconut flour” and anything else leave it in the store!
Picturing the sweetness combination of the buttery pancakes and that sticky sweet syrup. Keto pecan pie is a thing that I haven’t been fortunate to have yet. In truth, I’m not sure if I need a cheat day or to try the low carb pecan pie yet. The scent of the cinnamon and pecans just reminds me of a cinnabon. I need help! Jesus take the wheel!
Cooking with coconut flour
Coconut flour is extremely absorbent. A better word? Dry!
There are ways to counter this by controlling the moisture. Most people load coconut flour with eggs which help the recipe not be dry but guess what? It now taste like eggs!
It is a bad idea to subbing coconut flour for almond flour or vice versa. The average ratio ranges from 3:1 to 4:1 needing much more almond flour. It’s best to avoid subbing the flours altogether due to this. The moisture in the recipe changes along with the flour amounts.
From my experience you should go for a thick coconut flour pancakes batter. The thinner the batter when it begins to cook it tends to be airy and spongy. The bad thing is if its too thick you will get a dry, crumbly pancake.
Can you make it nut free?
Of course, the almond milk and the pecans aren’t a necessity. Although highly recommended they don’t have to be there to still enjoy these delicious coconut flour pancakes.
The pecans do add a unique taste as well as texture. Without them(pecans) you will tell a difference, but it won’t take away from the butteriness of the pancake in itself.
To add, switching the almond milk or even the coconut oil doesn’t result in much of a difference to me in taste. Using a butter alternative to the coconut oil I expected more of a buttery taste that I didn’t receive. Oil and milk play a huge role in the pancakes maintaining that moist texture, avoiding the standard dryness of the coconut flour.
A dairy free option?
Did I mention, if you replace the butter they are completely dairy free? I literally just thought about it! How awesome is that? A few great alternatives might be coconut milk if you have a nut allergy as well.
Variations for coconut flour pancakes
- Dairy free option, the butter is the dairy free alternative here. You can use coconut oil in its place or even more almond milk.
- Nut free option, opting out the pecans and almond milk with coconut milk and even more butter will work. Keep in mind the pecans help texture and this will alter the taste of the final product
- Frying with ghee, I love ghee not to mention I use it every day in my cooking. To add, I replaced the butter for ghee once to reduce my dairy. In conclusion, It worked but ghee is nutty and butter is well, buttery?
Macros
These coconut flour pancakes have macros down to the science. Fat at 33g, Net carbs at 3g, and Protein at 14g makes these a breakfast for champions. In conclusion, you can’t compete with a low carb breakfast of this magnitude. A pecan pie, cinnabon smell with a moist pancake loaded with a pecan crunch. In addition adding that sugar free maple syrup, have I outdid myself once again?
Tips for coconut flour pancakes
- Bring all ingredients to room temperature. Coconut oil will harden if introduced to cold liquids. You don’t want that to happen.
- Measure coconut oil while in its liquid state not hardened
- All coconut flour isn’t equal, just as in almond meal and flour. I used this brand while making here. Results may/will differ using other products and/or brands.
- Psyllium husk can be substituted in place of powdered sweetener.
- In the pictures what you see topped is a mix of Swerve brown sugar, coconut oil and pecans.
Keto Cinnamon Pecan Coconut Flour Pancakes (Keto, Low Carb, Gluten Free, Dairy Free)
Ingredients
Instructions
- Mix coconut flour, cinnamon, powdered sweetener, salt, and baking powder together in a small bowl. Set aside.
- For wet mixture combine eggs, unsweetened almond milk, coconut oil, and vanilla extract. Mix well
- Combine dry and wet ingredients
- Add pecans to batter
- On a griddle or skillet set at medium temperature, melt butter and pour pancakes. With these measurements you should get 3.
- Depending on coconut flour used they may or may not bubble. In this scenario continue checking for edges browning. Do not overcook or will result in dry pancakes. I recommend flipping when edges brown.
- Pierce middle of pancake to check for doneness. Should still be soft in middle, but not liquid.
- On the top in the photos is a mix of Swerve brown sugar, coconut oil and pecans
You didn’t include the measurement for the pecans and this barely made 2 small pancakes. I’m going to work with the ingredients to make more batter. There’s no way this will fill me up. Lol
So yes, that is correct. I normally eyeball the pecans because some people like more, less or even none but typically you do about a tablespoon or 2.
These look delicious- can’t wait to make them! Have you tried making them with an egg substitute?
This is the second recipe of yours I’ve tried. I have to say, you’re recipes are fire. I’ve loved both your keto waffle and these pancakes!!! The other two pancake recipes I tried were trash. These are a great substitute when you’re craving pancakes. I mixed some Swerve brown sugar and butter together as a sauce and I’m a happy camper. I tried another person’s keto waffle recipe and it didn’t compare. You’re doing amazing and I can’t wait to try some more of your recipes.
No, sorry I only have experience with actual eggs. I’m not sure what to use to replace the eggs tho because they hold the pancake together
Thanks so much I work extra hard with testing over and over to release the best recipe I can
I’m not keto anymore, but I have a big bag of coconut flour to use up, and this recipe is great for that! I did use powdered sugar as my sweetener and topped them with 100% maple syrup. I still think that they would’ve been delicious with keto sweetening options. I wish that I had had the pecans on hand because I can imagine them really increasing the decadence and depth of flavor of these pancakes. I tripled the recipe for myself and my two kids, and it made three normal sized pancakes. I was stuffed after one pancake, and I’m sure that my kids won’t even finish each of theirs when they wake up. They’re extremely filling, so don’t be put off by the seemingly small measurements for one person. If I’m being totally honest, the flavor of mine, without the pecans, reminded me a lot of egg loaf, but with a more fibrous texture from the coconut flour. Ultimately, I love egg loaf too, so that wasn’t a problem for me. I definitely recommend this recipe if you’re looking for a good way to use coconut flour. This is the first time that I’ve had success with a coconut flour only (not combining it with almond flour) recipe. I’ll be using it again to continue to use up my coconut flour. Thank you!
Thank you for giving my recipe a chance. This comment is golden! These are one of my favorite pancake recipes and I am happy you share the same thoughts
Hey im excited to try this today! Do you think if i make more than one batch for prep that they would be fine in the fridge or freezer? Have you tried it? Ty!
I freeze batter all time lol or do you mea cooking then freezing the pancake?
Cooking then freezing for a later date, i just made them this morning but there wasn’t any left to freeze =D
Can I make this egg free? How would I do that? I’m allergic to eggs.
I am not too sure how to keep them together without eggs, I’m sorry
I relish, cause I found just what I used to be having a look for. You’ve ended my 4 day lengthy hunt! God Bless you man. Have a nice day. Bye
With regard to the commenters wanting to know how to replace eggs….flaxseed meal is considered an egg replacement. I’m sure Google will have proportions to accomplish that. I’m not sure how it would compare in taste tho….might add a nice “nutty” flavor. I’ve also heard the liquid in a can of garbanzo beans can be used as an egg replacement. I have not tried either of these egg replacement suggestions however.
How much pecan are you adding in step 4? There aren’t any in the ingredient list haha Look forward to trying this recipe once I know.
My apologies, 1/4 cup of chopped pecans