Coconut Flour Pancakes (Low Carb & Keto-Friendly)

These coconut flour pancakes have a soft, fluffy texture and work well for a low-carb or keto-friendly breakfast. Each serving contains just 2g net carbs, providing a delicious alternative to traditional pancakes without compromising texture or flavor.

Step by Step Recipe Video

Ingredients Notes

Coconut Flour – A low-carb, high-fiber flour that gives these pancakes their structure. Coconut flour is highly absorbent, so if the batter is too thin, add an extra teaspoon at a time until it thickens.
Cream Cheese – Adds creaminess and richness, making the pancakes soft and fluffy. Use full-fat cream cheese for the best texture.
Butter – Provides moisture and flavor, creating a soft, buttery pancake. Coconut oil can be used as a substitute.
Heavy Whipping Cream – Enhances the richness and fluffiness of the batter. Unsweetened coconut cream is a great dairy-free alternative.
Eggs – Since coconut flour does not contain gluten, eggs act as the binder while adding protein and structure.
Baking Powder – Helps the pancakes rise, making them light and airy. If using baking soda, add a few drops of lemon juice to activate it.
Vanilla Extract – Enhances the flavor of the pancakes with a warm sweetness. Avoid using imitation vanilla like vanilla essence, as it lacks the richness of real vanilla extract.
Cinnamon Powder – Adds warmth and depth of flavor.
Salt – A small pinch balances sweetness and enhances flavor.

Expert Tips

Get the batter right – Coconut flour absorbs a lot of liquid, so let the batter sit for a minute or two before cooking. If it’s too thick, add a small amount of heavy cream or water until you reach the right consistency. If it’s too thin, mix in a teaspoon of coconut flour.

Flip only when the edges look set – Wait until bubbles form on the surface and the edges look set before flipping. This ensures the pancakes hold their shape and don’t fall apart. If you struggle with flipping, place a lid over the pan while cooking. The steam will help set the top of the pancake, making it easier to turn without breaking.

coconut flour pancakes in a stack on a plate with butter.

Storage and Leftovers

These pancakes store well, making them great for meal prep.

Refrigeration – Store cooled pancakes in an airtight container in the fridge for up to 3 days.
Freezing – Layer pancakes between parchment paper and place them in a freezer-safe bag for up to 3 months.

Reheating Options

Microwave – Heat for 30-second intervals, flipping in between, until warmed through.
Stovetop – Reheat in a non-stick pan over low heat until heated through.
Oven – Wrap pancakes in foil and warm in a 300°F (150°C) oven for 5-7 minutes.

FAQs

What toppings go well with these pancakes?

A classic choice is sugar-free maple syrup with a knob of butter on top for a rich, traditional flavor. You can also add shredded coconut for extra texture, a dollop of whipped cream, or chopped nuts like almonds or pecans for crunch and added healthy fats.

You can also make your own peanut butter syrup by using all-natural peanut butter, some sweetener of choice, and some water to thin it out.

How do I adjust the consistency of the batter?

If the batter is too thick, add a splash of water, milk, or cream and stir until it reaches a smooth, pourable consistency. If the batter is too thin, mix in a little more coconut flour, about 1 teaspoon at a time, to thicken it without making it too dry.

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