Make delicious and healthy pancakes with coconut flour! Our easy-to-follow recipe requires is gluten-free, low in sugar, and high in fiber. Enjoy a tasty breakfast without compromising on nutrition with our coconut flour pancakes.
Fluffy, thick and filling, these coconut flour pancakes are great served with berries or coconut yogurt.
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CARBS IN COCONUT FLOUR
Coconut flour is a great low carb flour and has just 5g net carbohydrates per 1oz (28g) serving. It can be difficult to work with at first as the high fiber content means it needs a lot more moisture than regular flour. Once you get the hang of it, it will soon become a favorite low carb flour.
HOW TO MAKE COCONUT FLOUR PANCAKES
This is an easy pancake recipe that you will enjoy!
Whisk the eggs
All the other ingredients and whisk until smooth.
Spoon the pancake mixture into a pan and cook on both side.
Serve with berries
Keep any leftover pancakes (does that happen?) in the fridge in an air tight container. They should last up to 2 to 3 days. You can reheat them in the microwave or on the stove.
CAN YOU FREEZE COCONUT FLOUR PANCAKES?
These coconut flour pancakes freeze well (I have a couple of emergency batches in the freezer!). Pop them in a zip lock bag and they will last up to 3 months. Defrost them in the fridge before reheating.
MORE KETO PANCAKE RECIPES
Coconut, Chia & Lime Pancakes (Coconut Flour)
Coconut Flour Pancakes
- 4 large eggs
- 1 cup coconut milk
- 1 tablespoon allulose or other low carb sweetener
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons coconut oil for cooking
- Whisk the eggs thoroughly.
- Add the coconut milk, vanilla and allulose and whisk.
- Add the remaining dry ingredients and whisk until smooth.
- Heat the coconut oil in a pan on a medium heat.
- Spoon ¼ cup of the pancake mixture into the pan and cook each side until golden.
- Eat and enjoy!
I tried these today and thought I too should add more coconut flour as it was a lot of liquid. Huge mistake! They not only got super thick but wouldn't even stick to the pan to flip them over. Needless to say it was a waste of eggs and coconut flour for me. Scared to try it again, but just might after I calm down 🙂
Ah, the joys of coconut flour. Requires more liquid that the eye thinks. I used to eye the cupcake recipe suspiciously in the bowl and when spooning it into the cake tin, thinking, it'll never work as it looks too wet...but it does. Hope the next time works out for you!
Thanks for doing that for me! My batter just turns out really runny so do you think it could be the size of eggs?
It could be...perhaps try it with one less egg?
Hello I tried these again using half the amount of milk and whisked the egg with an electric whisker. They have again turned out really runny like water. Can not understand why as following instructions to the letter. Any idea's as to what is going wrong would be appreciated.
I will make some at the weekend to see if I can see what problem you are having.
Thanks look forward to your feedback.
Hi Barbara, I whipped up a batch of the pancakes as promised at the weekend. I followed the recipe exactly but could not recreate your problem. The mixture is a bit thick, but you need to spread it over the frying pan. The pancakes were as per the photo (and delicious too!).
Hi my batter was very thin so I put more coconut flour in! Not a good idea as just tasted the coconut which was grainy. In addition did not look like the picture just flat and brown coloured. Any ideas for that perfect looking pancake?
Hi Barbara...I'd perhaps reduce the coconut milk, and whisk up the eggs to make the pancake a bit more fluffy. Thanks for popping by!
Thanks I will try again!
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