Keto Coconut Flour Pancakes

Keto Coconut Flour Pancakes

Jump to Recipe

Coconut flour pancakes on keto are the best option for a low carb pancake. They are fluffy, easy to make and beyond delicious when topped with your favorite maple syrup or eaten plain. Ready in 15 minutes this keto pancake recipe will be your go to pancake recipe from here on out!

Keto Coconut Flour Pancakes

What Is Coconut Flour

Coconut flour should only have one ingredient and that is coconut. The better the brand the finer the dried coconut will be. It’s a gluten, grain free flour that is great for anyone on keto or a low carb diet. Characteristic of the flour are it being super absorbent which makes the end result become very dry. Another thing is people adding so many eggs to bring it together and keep it from forming into a paste. This makes whatever the food is taste like eggs. Those things aren’t an issue in this recipe. Although, the pancake batter is on the thicker side I help with that.

What Do Keto Pancakes Taste Like

In this recipe, the pancakes have a sweet vanilla flavor with a hint of cream cheese. Depending on the recipe this will vary because ingredients matter and texture. I have found store bought packaged pancake mix’s have undesirable ingredients and not have a very good flavor or texture. Homemade pancakes on keto are super easy and when ingredients are so important you always know exactly what you put in.

Can I Sub The Cream Cheese

For dairy-free, there is a brand called Kite Hill that is made with almonds and dairy free. You can also use butter in place of the cream cheese as well. Yet, understand the cream cheese brings a special texture and flavor with the recipe due to its natural creaminess. But, the recipe can be altered and still work. Under no circumstances replace the coconut flour for almond flour in this recipe. That’s a horse of a different color.

Keto Coconut Flour Pancakes

How To Make Keto Coconut Flour Pancakes

First, bring cream cheese to room temp. Or, place it in the microwave for a few seconds as well. If it is too cold you’ll have a hard time making the wet ingredients smooth and free of lumps.

Then, combine coconut flour, granulated sweetener, baking powder and salt for your dry ingredients.

Now, on the stove with a griddle heat to a low/medium heat. You want the heat low to give pancakes time to cook. Coconut flour doesn’t cook through fast. The outside of the pancake will start to burn and it’s still runny on the inside, so low heat only.

Of course, the heat should be hot enough to melt the butter. Combine your dry and wet ingredients and using a spoon, spoon the first pancake on the stove and use the back of the spoon to spread the batter into a circle.

Cook for a few minutes per side and simply use the spatula to lift the edge of the pancake up to check for browning. Once browned, flip.

Allow to cook through and serve immediately. The pancakes will get cold quickly like any other bread.

Great Keto Breakfast Recipes


Keto Coconut Flour Pancakes

Keto Coconut Flour Pancakes

Coconut flour pancakes on keto are the best option for a low carb pancake. They are fluffy, easy to make and beyond delicious when topped with your favorite maple syrup or eaten plain. Ready in 15 minutes this keto pancake recipe will be your go to pancake recipe from here on out!
No ratings yet
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast, Main Course
Cuisine American
Servings 2 servings
Calories 206.2 kcal

Equipment

  • Hand mixer or blender

Ingredients
 

Dry Ingredients

  • 3 tablespoon coconut flour
  • 2 tablespoon granulated sweetener (use 1 TB for less sweetness)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Wet Ingredients

  • 2 ounces full fat cream cheese
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup unsweetened almond milk or water (to thin batter)

Instructions
 

  • In a mixing bowl cream your room temp cream cheese. Then add one egg at a time fully blending before adding the next egg. If using a blender add all wet ingredients and blend until it's smooth.
  • Add in vanilla extract and mix in, then set aside
  • Mix all dry ingredients together
  • Turn on skillet to low/medium heat and add butter
  • Combine dry and wet and whisk until batter is smooth and free of lumps. The 1/4 cup of unsweetened almond milk is only to thin the pancake batter out. If you skip the pancakes will be drier. I prefer them without the added almond milk but the almond milk makes the batter easier to handle.
  • Pour pancakes onto skillet immedietly. Make sure heat isn't too hot these aren't like normal pancakes they need more time to cook through. The lower the better but the pan/skillet should be hot enough to melt butter quickly.
  • Don't make huge pancakes. The need to be small enough to get your enire spatula under the whole pancake to flip.
  • Flip after you see the edges browning and light bubbling through the center. You can also slide the spatula under the pancake and check for browning. Flip, cook and remove.
  • Serve

Notes

Can I Sub The Cream Cheese

For dairy-free, there is a brand called Kite Hill that is made with almonds and dairy free. You can also use butter in place of the cream cheese as well. Yet, understand the cream cheese brings a special texture and flavor with the recipe due to its natural creaminess. But, the recipe can be altered and still work. Under no circumstances replace the coconut flour for almond flour in this recipe. That's a horse of a different color.

Nutrition

Nutrition Facts
Keto Coconut Flour Pancakes
Amount Per Serving (2 pancakes)
Calories 206.2 Calories from Fat 134
% Daily Value*
Fat 14.9g23%
Saturated Fat 8.2g51%
Trans Fat 0.3g
Cholesterol 212mg71%
Sodium 208.1mg9%
Carbohydrates 7.6g3%
Fiber 3.7g15%
Sugar 2.3g3%
Protein 9.8g20%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Keto Coconut Flour Pancakes
Tried this recipe?Leave a rating and comment, thank you

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top