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Get It NowI created this coconut flour pancakes recipe for all my readers that asked for a change from my almond flour pancakes or can’t have them — these are nut-free! The challenging part was that coconut flour recipes (that don’t rely on other flours added) tend to come out dense and have a bit of an unusual texture. Plus, this type of flour is like a sponge with how much moisture it absorbs. It was a fun little series of experiments many years ago, but I found one particular ingredient that solved these issues for me ever since.
Why You’ll Love My Coconut Flour Pancakes
- Thick and fluffy, with a neutral flavor – So many pancake recipes made with alternative flours come out flat, and that just wasn’t going to fly with me. My coconut flour pancakes are thick and fluffy! And the coconut flavor shines through just the right amount (that is, only a little bit).
- Just a few ingredients – 6-ingredient coconut pancakes that actually have a good texture? Challenge accepted! Okay, I did also add a hint of vanilla, but this ingredient is optional.
- Keto friendly, gluten-free, and grain-free – These have zero added sugar and just 4 grams of net carbs in a generous serving. I’m also pleased that they have no grains. They’re a wonderful, nutrient-packed low carb breakfast!
- Nut-free recipe – I had to call this one out separately, because my other favorite keto pancakes also include coconut flour. (In fact, they are so popular that I made a pancake mix version.) But, that recipe contains almond flour too, and after repeated requests for a nut-free option, I made these coconut flour pancakes! (Coconuts are okay for most people needing to be nut-free — but if that’s not you, make my cream cheese pancakes instead.)
- Easy to make – No mixing of dry and wet ingredients separately or extra bowls to wash! Just blend the batter and you’re ready to cook. The whole process takes me about 10 minutes.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my pancakes with coconut flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Coconut Flour – Naturally, you need this to make coconut pancakes! I might be a bit biased, but I recommend my Wholesome Yum Coconut Flour for the right texture and absorbency. That’s what I used for testing this recipe, and different brands can vary. Plus, it’s organic and you’d be supporting a blogger (me) instead of a big corporation by using it. (But I won’t judge if you choose to use another brand.)
- Eggs – These help the pancakes stay together and also provide some leavening (lift). Four eggs might sound like a lot, but you need this amount when you use coconut flour for pancakes. This flour is strange like that!
- Cream Cheese – This is my “secret” ingredient! It makes for a big improvement in taste and texture, so don’t skip it. If you need a dairy-free or paleo option, substitute with thick, full-fat coconut cream (the kind from a can) along with a pinch of salt, or simply dairy-free cream cheese.
- Heavy Cream – Adds richness and thins out the batter. You can also use any milk of your choice. I’ve had success making these pancakes with both coconut milk and almond milk, and these would make suitable paleo and dairy-free options.
- Besti Monk Fruit Allulose Blend – My go-to sweetener, because it tastes like sugar (no aftertaste), dissolves easily, and won’t crystallize. Adding just a little bit improves the flavor. I previously used erythritol, which is fine as well. If you want to use another sweetener, make sure it’s granulated, and check my sweetener conversion chart.
- Baking Powder – Helps to makes the coconut flour pancakes fluffy. I like this brand, which is non-GMO and gluten-free. Do not use baking soda, which is not the same.
- Vanilla extract – This is optional, but I think just a touch makes these pancakes taste better.
VARIATION: Add mix-ins if you like!
Sometimes I stir in fresh blueberries or sugar-free chocolate chips. Just add them after blending and before cooking.
How To Make Coconut Flour Pancakes
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the batter. In a blender, blend the eggs, cream cheese, coconut flour, heavy cream, Besti, baking powder, and vanilla, until smooth. It will look like the picture in the blender below at first, then get thicker as it sits.
- Let it rest. Let the batter sit for a few minutes, so that it can thicken up a bit. This is crucial! It will look very thin at first, but it’s important for it to get thicker before cooking.
- Fry the coconut flour pancakes. Scoop the pancake batter onto an oiled pan and spread into small circles. (You can use coconut oil, avocado oil, or any neutral oil for frying.) Fry over medium-low to low heat, until bubbles form on top (as shown below).
- Flip and cook on the other side. The pancakes are done when they are golden brown on both sides. See my tips below for how to get them evenly browned like mine, as well as ideas for how to serve them. And look at how fluffy they are!
My Recipe Tips
- Do not replace the coconut flour with almond flour or any other flour. Coconut flour is very absorbent, so it’s not interchangeable with anything else. If you want to use almond flour, I recommend getting super fine blanched almond flour like this to make my almond flour pancakes recipe instead.
- Make sure your eggs and cream cheese are at room temperature. This will ensure a smooth batter. If they are cold, you’ll end up with chunks of cream cheese.
- Don’t have a blender? A food processor also works well for me. A hand mixer in a large bowl might work, but I would probably stir the milk or cream (liquid) in by hand to avoid splashing. I don’t recommend that you whisk or stir all the ingredients together by hand, because the cream cheese won’t mix in properly.
- Expect the batter to be thicker than a traditional pancake batter. This is normal! You can thin it out a little if you really feel the need, but be careful, as too much liquid will make the pancakes soggy.
- Go light on the oil. If you want even browning like my pictures above, use very little oil in the pan. I don’t usually add any more after the first batch of coconut flour pancakes. More oil makes them brown less evenly.
- Swirl the batter into circles on the pan. Since the batter is thick, it doesn’t spread a lot and you will need to spread it yourself to the thickness you want. I like to pour first, then use my measuring cup over it in a circular motion to form a circle.
- Keep the pancakes on the smaller side. Since there is no gluten for structure, they are a little harder to flip, and become unmanageable if you make them big. 3 inches is the perfect size!
- Be careful not to overheat. If your pan is too hot, the outside will burn quickly before the inside is cooked through. This happens kind of easily with this recipe, so watch closely. Sometimes I need my heat at medium-low, and sometimes even low works best.
Storage Instructions
- Store: When I make these coconut flour pancakes, I like to make a double or triple batch to have extras for later! They keep well in the refrigerator for up to 4-5 days, but they also freeze well.
- Freeze: Arrange the pancakes on a parchment lined baking sheet and freeze for a few hours, until solid. (This will prevent them from sticking together.) Then, transfer to a zip lock bag and keep in the freezer for up to 4 months.
- Reheat: I usually warm them up in the microwave, but the oven at 300 degrees F works even better. You can reheat right from frozen if needed.
REHEATING TIP: Spread a little butter on top before reheating.
This ensures that they won’t dry out. You can do this from the fridge or even with frozen pancakes.
Serving Suggestions
My coconut flour pancakes aren’t complete without toppings! Try these ideas for serving them:
- Syrup – My absolute fave is simple: a pat of butter and my natural zero sugar maple syrup (shown above). People have told me it tastes like the one from Costco! 🤭
- Fresh Berries – Strawberries, raspberries, blueberries, and/or blackberries all make lovely additions on top. You can combine them with the syrup as well.
- Nuts Or Seeds – Chop them up and sprinkle over your coconut flour pancakes. I love them topped with chopped pecans or almonds, but if you’re nut-free, you can use sunflower seeds, pumpkin seeds, or for extra coconut flavor, shredded coconut. If you’re not using syrup, I recommend either jam or a drizzle of nut or seed butter to help the toppings stick.
- Other Breakfast Foods – When I want something extra for a lazy Sunday or a special day, I serve these with some coddled eggs and oven bacon.
- Drinks – If you want something to drink with your breakfast, try my bulletproof coffee or keto pink drink.
More Healthy Pancake Recipes
If you like this coconut flour pancake recipe, you might enjoy some of my others:
My Tools For This Recipe
- High-Power Blender – Honestly, you can use just about any blender to make the coconut flour pancake batter, but this one I have gets it ultra smooth. And, it’s powerful enough for just about any other kitchen task I throw at it.
- Non-stick Skillet – I love the hard anodized coating on these. Nothing sticks and it doesn’t scratch easily.
- Cookie Spatula – Okay, this is a weird tool to suggest because these are pancakes, not cookies, but I love this one for turning pancakes! And since these are a bit fragile and tricky to flip, how thin this spatula is really helps.
Coconut Flour Pancakes (Fluffy & Easy)
These thick, fluffy coconut flour pancakes are keto, gluten-free, & easy to make! Whip them up in just 10 minutes, with 6 simple ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Puree all the ingredients together in a blender, until smooth.
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Let the batter rest for a couple of minutes, so that the bubbles settle and batter thickens a bit.
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Heat a lightly oiled skillet over medium-low to low heat. (Avoid high or even medium heat, as they burn easily!) Pour 2 tablespoons (1/8 cup) of batter at a time and spread into circles. The batter will be fairly thick. Cook for 1-3 minutes per side. It's time to flip when bubbles form at the edges.
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Repeat as needed until all the batter is used up.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 4 3-inch pancakes, or 1/4 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
522 Comments
Heather C
0Hi there! These were wonderful and a delightful change to the crepe like cream cheese pancakes I usually make. I ate them all before I counted my cals because I was stoked the whole recipe was under 300 but for the life of me can’t figure out how you got that calorie count
Eggs 140, heavy cream 100, cream cheese 200, coconut flour 90
Maya | Wholesome Yum
0Thank you, Heather! I’m glad you liked them. The nutrition info listed is per serving, not for the entire recipe. The recipe makes 2 servings.
Wendy Renaud
0My husband and I just tried these… O.M.Goodness!!! Just wonderful!!! Had to add some water to thin it down some, but the flavor and the texture – Oh Wow!! First pancakes in 4 months since I started on the Keto lifestyle, and well worth waiting for!!! Thank you!
Maya | Wholesome Yum
0I am so happy you liked them, Wendy!
Jennifer Loper
0We’ve made the ‘4-servings’ recipe 3 times now and every time the batter is SUPER thick. I’ve added LOTS more milk to compensate but wonder if I need less coconut flour instead. 5 tablespoons instead of 6. Or what would you suggest? Would olive oil help? (BTW… I use regular whole milk or almond milk. Would the cream keep them thinner?)
Love the taste! I have trouble turning them as some of the other commenters reported. We just end up with ugly messy looking pancakes, but they taste just as good.
Maya | Wholesome Yum
0Hi Jennifer, Sorry you had issues with the batter being too thick. It might be the brand of coconut flour – they vary in fineness and as a result the same measurement can be different amounts, making it thicker or thinner. I link to the one I use on the recipe card. It can also be the size of your eggs, are they “large” size? Is your cream cheese at room temperature? Using any kind of milk instead of cream should work just fine, so that wouldn’t be the issue. Thinning it out with milk is fine, but if you have to do that a lot, you’ll definitely have issues flipping. You can try adding another egg if you need to thin it out quite a bit. Oil should be fine to add if you want to. Finally, make sure your pan is greased but not *too* much – either too much or not enough oil/butter on the pan can both make flipping harder. I’m glad you still liked the taste despite the challenges!
Kaye
0Made these pancakes this morning….made a double batch for easy breakfasts for the rest of the week too. They were wonderful and hit my spot! Thank you for sharing with my recipe challenged self.
Maya | Wholesome Yum
0I am so happy you liked them, Kaye!
Traci
0My husband and I loved these. So nice to have something familiar back after being diagnosed with diabetes 2 months ago and eliminating carbs. Thank you! Great recipe!
Maya | Wholesome Yum
0I am so happy you and your husband liked the pancakes, Traci!
Karla
0Great recipe! Very easy to make, simple ingredients (love that!). I added a bit of cinnamon to the mix. Loved how fluffy they get and their texture. Great breakfast option. Thank you!!
Maya | Wholesome Yum
0Hi Karla! I am so happy you liked them!
Yasmin
0Do you have an idea on how to just make these in a pan in the oven and then cut them? I have no patience for flipping because I am terrible at it.
Maya | Wholesome Yum
0Hi Yasmin, I haven’t tried that but let me know how it goes if you do. If flipping is a challenge, making smaller pancakes can make it easier, too!
Frances
0I love these pancakes. They are so easy to make that my son and I make them together. Thank you for sharing.
Maya | Wholesome Yum
0Hi Frances! I am so happy you like them! Thanks for stopping by!
Gil
0I wish you would give metric measurements as well, apparently american tablespoons are different from european…plus, no idea what ounces and 1/4 cups are…like, how big is a cup?
In any case, my try ended up with way too much flour and too little milk/cream, had to add 2 extra eggs to liquify it enough to make them and then they just fell apart all the time. Still tasted pretty good, which is why I’m giving a good rating but yeah…not for european measuring systems. Thank you for sharing the recipe anyway, as I said, it tasted good just…had to do a lot of adjustments and throw away failed attempts etc.
Maya | Wholesome Yum
0Hi Gil, Thank you so much for the feedback! Sorry you had issues with the measurements. I definitely plan to add metric measurements soon!
Chrystal
0I have tried a ton of low carb pancake recipes over the past few months, and this one is definitely a winner with my family! I made the sugar-free maple syrup to go with them. Love how these turn out so much fluffier than the others. Definitely a keeper recipe 🙂
Maya | Wholesome Yum
0I am so happy you liked them, Chrystal. Thanks for stopping by!
Marielle
0Very, very yummy!!!! Thank you❤
Maya | Wholesome Yum
0Thank you, Marielle!
Natalie
0These pancakes look amazing and perfect for weekend brunch!
Maya | Wholesome Yum
0Thank you, Natalie! They are definitely a crowd pleaser! Have a great day!
Stacy
0Great recipe! Loved the flavor and texture. This is second time I’ve made them. Had a little problem with flipping them.
Maya | Wholesome Yum
0Hi Stacy! I am so happy you liked the pancakes. Just make sure you cook them long enough on each side to ensure easier flipping!
Glenys
0OMG!! These are, hands down, the best pancakes I’ve ever tried!!! This recipe is a life saver! Thank you!
Maya | Wholesome Yum
0Hi Glenys! I am so happy you liked them! Have a great day!
Joann
0VERY YUM. I DOUBLED RECIPE AND USED THREE EGGS AND BLUEBERRY CREAM CHEESE. ENUF TO FREEZE. DELISH!
Maya | Wholesome Yum
0Hi Joann! Great idea to double the recipe, thanks for stopping by!
Keilla Jones
0What measurement did you use for these to be 3” pancakes? These were very good!!
Maya | Wholesome Yum
0Hi Keilla, 3-inch pancakes would be approximately 2 tablespoons or 1/8 cup of batter each.
Mylar
0Wow,I was so IMPRESSED these pancakes are delicious!! I used xylitol sweetner, added a little cinnamon, nutmeg and used some store bought sugar free syrup. These are now my go to when I’m craving for pancakes!
Maya | Wholesome Yum
0Hi Mylar! I am so glad you loved the pancakes! Have a great day!
Keilla Jones
0Hi Maya!
These pancakes turned really good! I just have a question regarding what measurement did you use to get 3” pancakes? I used 1/8 cup. Looked like they were bigger than 3” and I only got 5 pancakes out of the batter! How many should there be?
Thank you!
Keilla
Maya | Wholesome Yum
0Hi Keilla, I just use a little ladle and don’t fill it all the way. You can make the pancakes any size you want. 🙂
Wanda
0So, where’s the recipe for homemade maple syrup?
Maya | Wholesome Yum
0Hi Wanda, The sugar-free maple syrup recipe is here.
Lara
0Hi. I made these today and really enjoyed them. I calculated way more calories than you. How did you get 260 calories for 4 pancakes?
Maya | Wholesome Yum
0Thank you, Lara! I’m glad you liked them. The nutrition label is calculated by Fat Secret, and I verify the nutrition content of each ingredient that goes in.
Diane C
0Can these be frozen? If so how do I heat them up. Do I thaw them out first have not had any luck with reheating pancakes.
Maya | Wholesome Yum
0Hi Diane, Yes, definitely! You can freeze them between pieces of parchment paper. To reheat, it’s better to do it in the oven, in a single layer, for about 10 minutes at 350 degrees F.
Sacha
0Save your eggs! This recipe comes out exactly as shown. They will be fluffy and beautiful. I knew before making these that they weren’t going to taste exactly like pancakes. I was hoping for an alternative or something tasty and different. This recipe isn’t an alternative nor tasty. Yes, they are pancakes in the sense that a latka is. Taste preference is in the eye of the beholder. I could not even tolerate the coconut flour. I have personally had no luck cooking with it in comparison to the oil and cream. Don’t do it!
Maya | Wholesome Yum
0Hi Sacha, Sorry to hear that the pancakes were not what you expected. I’m not sure if something went wrong or if coconut just isn’t for you. I have an almond flour pancakes recipe coming next month and hope you will like those better.
Ann m Erenheim
0How do I cut down the fat in these? Can I use just the whites of the eggs? I’m using coconut almond milk instead of heavy creamer too.
Maya | Wholesome Yum
0Hi Ann, You can use light (2%, not fat-free) cream cheese if you want to. I wouldn’t recommend using just egg whites, because this will make for an egg-y texture. Coconut or almond milk is fine to use instead of the heavy cream.
Bhavna
0I had no milk this morning and subbed water (I find 3 tablespoons of liquid works better) and they came out fine!
Maya | Wholesome Yum
0Good to know! Thank you Bhavna!
Jen
0Delicious!!!
Maya | Wholesome Yum
0Thank you, Jen!
Paula
0Five star recipe, wonderful texture.
Maya | Wholesome Yum
0Thank you, Paula!
Darla
0These are the best. And they freeze well.
Maya | Wholesome Yum
0Thank you, Darla!
Goldie Hollaway
0Made these this morning and it tasted great! My pancakes weren’t as fluffy compared to the pictures but still gave it 5 stars. I doubled the recipe so i will be eating these for the next 4 days! 🙂
Maya | Wholesome Yum
0Thank you, Goldie!
Melissa England
0My pancake loving son is very picky about his pancakes. Especially when it comes to gluten free. He LOVES these pancakes. They taste delicious! I love that they are so very easy to make! Finally a recipe that tastes amazing and is easy. Thank you!
Maya | Wholesome Yum
0Thank you, Melissa!
Debbie R Archibald
0These were the best keto pancakes that I have tried. Thank you for the recipe!
Maya | Wholesome Yum
0Thank you, Debbie!
Valerie Lane
0These pancakes are healthy and you would never think so but very delicious. I appreciate all Maya’s posts. She is an incredible cook and her dessert is out of this world yummy.
Maya | Wholesome Yum
0Thank you so much, Valerie!
gayle cappelluti
0YUM-A-LICIOUS!!!!!! Just try them; I promise, you will not be sorry!!
Maya | Wholesome Yum
0Thank you, Gayle!
Ronda L Harris
0Amazing and satisfies my pancake cravings!! Delicious and highly recommended!
Maya | Wholesome Yum
0Thank you, Ronda!
Shirley anderson
0These are absolutely wonderful. We have them at least twice a week. My husband who isn’t even on the Keto diet loves them too.
Maya | Wholesome Yum
0Thank you, Shirley!
Richard
0Love this recipe!
Maya | Wholesome Yum
0Thank you, Richard!
Chris Reeves
0Nice and filling, a great start to any day.
Maya | Wholesome Yum
0Thank you, Chris!
Cara
0My teenage son likes them, too!
Maya | Wholesome Yum
0Love it! Thank you, Cara!
Lynda
0The pancakes are delicious! Perfect for that cold morning breakfast! Easy to make. Thank you for the recipe.
Maya | Wholesome Yum
0Thank you, Lynda!
Natalie
0Always in love with others’ pancakes <3 because most of the time I fry it under unidentifiable shapes.
Alondra Mercado
0I had been craving pancakes for breakfast for a while and decided to look a recipe up. I made these today and MY GOODNESS!!! They are SO delicious and SO easy to make! They will definitely be one of my new favorites! My boyfriend who is not on the keto diet or low carb LOVED them! He couldn’t wait for it to cool down or for me to finish the rest of them! Thank you so much! Glad I found your page!
Maya | Wholesome Yum
0Thank you, Alondra!
Karen
0OMG! Finally something for breakfast other than bacon and eggs! I am a breast cancer patient and my Radiology Oncologist recommended the Keto diet. I’ve only been doing it for a couple of months and I’ve been searching hi & lo for good recipes. There’s some nasty stuff out there!! These are delicious!! Thank you so much for all you do. I will be trying some of your other recipes!!
Maya | Wholesome Yum
0Thank you, Karen! I’m so glad you like them. Warm wishes and best of luck on your journey.
Charlotte Givens
0Low carb syrup ingredients.
Maya | Wholesome Yum
0Hi Charlotte, my recipe for sugar-free maple syrup is here.
Emily
0I love your recipes! Thank you so much for all your hard work. I’ve noticed you don’t subtract the sugar from your net carb calculations. But on Keto, you do deduct erythritol, right? Still fairly new at all this. That would make these 1 net carb per serving, correct? Thanks for your help.
Maya | Wholesome Yum
0Hi Emily, Sugar and sugar alcohols are not the same. Sugar alcohols do get subtracted but sugar does not. I already do not include sugar alcohols in nutrition info. These pancakes have 4g net carbs per serving, which is already after subtracting fiber and not counting sugar alcohols. Hope you like them!
Venus
0I added about 1/4 cup of pumpkin, a couple of shakes of cinnamon, ginger, and pumpkin pie spice, then used a little almond milk to ‘loosen’ it up. They were fantastic. Now, if I could just get myself to make a syrup to put on top, I’ll be in pancake heaven.
With the added pumpkin and almond milk, this recipe made a couple more pancakes than the original recipe. Total net carbs, 3.
Maya | Wholesome Yum
0That sounds delicious!
Noelle
0Thinking of adding pumpkin for pumpkin spice pancakes. Maybe adding 2-4 tablespoons. Would you add liquid like heavy cream or something to offset the added thickness? If so, what and how much?
Maya | Wholesome Yum
0That sounds delicious, Noelle! I haven’t tried these with pumpkin. I’d have to make them and see the consistency to determine if they need more liquid, more egg to bind together, or possibly no additions. Let me know how it goes if you give it a try!
Derek V
0Wonderfully yummy! Used your recipe this morning. Added some sliced strawberries. What are some toppings or types of syrups you put on yours? My previous lifestyle, I used a lot of syrup.
Maya | Wholesome Yum
0Hi Derek, I’m glad you liked the recipe! If you like syrup you might want to try my recipe for sugar-free maple syrup: https://www.wholesomeyum.com/recipes/sugar-free-maple-syrup/
Nina
0Hi I was wondering, does coconut flour help you to stay fuller for longer? I have made pancakes for my kids and in about an hour later they are hungry again.
Maya | Wholesome Yum
0Hi Nina, Yes, definitely! These coconut flour pancakes are packed with protein and fiber, which will keep them full a lot longer. 🙂
Kathy
0Thank you! Yummy breakfast this morning!
Maya | Wholesome Yum
0Thank you, Kathy! I’m glad you enjoyed them!
slywlf
0I am violently allergic to cow milk, would this work with a vegan substitute like Tofutti Better Than Cream Cheese? These sound delicious, and I would love to try them.
Maya | Wholesome Yum
0I haven’t tried that, but would think it should work. Let me know how it goes if you try!
Kathy
0If I am making 1 serving of pancakes, would I cut the recipe in half?
Thanks for all your hard work and your wonderful post!!
Maya | Wholesome Yum
0Hi Kathy, Yes, cut it in half for 1 serving (4 3″ pancakes). On the recipe card, you can change the number “2” under servings to “1” and it will auto calculate the amounts of all the ingredients.
cakespy
0These sound wonderful. I love the rich flavor that coconut flour gives quick breads so these seem like a natural progression for my culinary adventures! 🙂
Maya | Wholesome Yum
0Thank you! I hope you give them a try!