Free Printable: Low Carb & Keto Food List
Get It NowYou want fluffy, grain-free pancakes, but you’re also nut-free and gluten-free… and maybe low carb, too. Now what?! I got you. After numerous requests from readers that asked for a change from my almond flour pancakes or can’t have them, I bring you my coconut flour pancakes recipe!
The challenging part with these 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. Making these coconut flour pancakes was a fun little series of experiments for me, 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 created 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 one of my 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.
- Nonstick 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 low carb, gluten-free, and so easy! 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
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my 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
Eileen Vogel
0I REALLY enjoy your site Maya and have referred several KETO people to it. Happy New Year to you!
Maya | Wholesome Yum
0Thank you so much, Eileen! Happy New Year!
Ellen
0These will be perfect for my new diet in the new year! I can’t wait to try them.
Shiho
0I love any pancakes and this one is low carb which is bonus! And thanks for the busy people tips to have pancakes in busy mornings.
Cindy
0I never knew about using coconut flour, so going to try these out for a holiday breakfast tomorrow. Does it matter if I use block cream cheese or spreadable? tysm
Maya | Wholesome Yum
0Hi Cindy, It doesn’t matter as long as it is just plain cream cheese.
Rebeca Gomez
0I feel like I did something wrong. Mine turned out like crepes and super flat hard to flip. Smelled good tasted great. Maybe more flour next time?
Maya | Wholesome Yum
0Hi Rebeca, Sorry to hear that. Typically more coconut flour would make them more dry, but if yours were thin like crepes, maybe it wasn’t the right amount. Was it all the same measurements? Did your batter look like the video? Sometimes brands of coconut flour can also vary so you could try the one I have linked on the recipe card. I’m glad you still liked the taste.
Sonya
0These were delicious!!! I am ecstatic that pancakes are back on the menu for me. Thank you so much!
Brielle
0Did anyone else have a tough time flipping these?? My pan was greased & the pancake was ready but every time I flipped the top slid all over the place making a huge mess. Any tips!
Maya | Wholesome Yum
0Hi Brielle, Most likely they needed to cook for a bit longer. Make sure there is no liquid left on the top and the bottom is browned. If they brown too fast, you may need to reduce heat.
Georgia
0My husband and I are both on Keto. So I am trying a few recipes, he really liked the pancakes, however, they weren’t as light as I had hoped. I’ll try them again and see how they come out next time. Thanks for the recipe.
Maya | Wholesome Yum
0Hi Georgia, Thank you for the feedback. You might like these keto low carb pancakes better.
Jennifer
0I was a little skiddish reading the ingredients as I have made other recipes form Pinterest that were a bit disastrous and i am a pretty intuitive cook, lol.
These were DELISH! I didn’t even need to put anything on them the coconut flour gave them a natural sweetness Thank you for posting!
Maya | Wholesome Yum
0I am so happy you liked them, Jennifer!
Kim Hoover
0These are delicious! Definitely making it again.
Maya | Wholesome Yum
0I love to hear that, Kim! Have a great day!
Chloe
0Can I omit the cream cheese while making these?
Maya | Wholesome Yum
0Hi Chloe, No, sorry, that’s necessary for the recipe. If you want ones without cream cheese you might like these low carb keto pancakes instead.
Tracey
0These were very good. Thanks for the recipe!
Maya | Wholesome Yum
0You are welcome, Tracey! Thanks for stopping by!
Denice Rayburn
0Hi – I made these exactly as directed,however, my batter was as thick as wet cement! Not sure why or how, but I wound up having to thin them out with about 1/2 cup of unsweetened almond milk! Other than that, these are a HUGE hit with my husband and I!! Thanks for the recipe!
Maya | Wholesome Yum
0Hi Denice, Sometimes the grind of coconut flour can vary by brand, which can affect how much liquid is needed. I’m glad you got them to work and that you both liked them!
MARLEE
0Ive tried several different kinds of Keto pancakes and these are by far the best!!!!! Popped some butter and sugar free syrup on there and they were delicious! Even my husband said so and he is not on a keto diet! Definitly my new pancake recipe… its a keeper!
Thanks so much for the recipe! 🙂
Maya | Wholesome Yum
0I am so happy to hear that, Marlee! Thank you!
Linda
0Hi, I’m just about to try this recipe. I note from some of the comments that some people make a large batch to last all week. Does this mean that you can keep the batter in the fridge, or cook the actual pancakes to reheat another day? I’m quite a lazy cook and prefer to batch cook where possible
Maya | Wholesome Yum
0Hi Linda, you can do either but the pancakes are less fluffy if you let the batter sit. Personally, I just make a large batch in one day, refrigerate or freeze the pancakes, then reheat the day-of.
Onnie
0I use myfitnesspal as a way to measure my macros and when I put in this recipe it showed way more carbs and calories than what you put on here. My question would be are carbs somehow lost/destroyed when mixing everything together to make the batter? Bc one serving of coconut flour has has about 4g net carbs alone. (It displayed about 25 net carbs btw)
Maya | Wholesome Yum
0Hi Onnie, The nutrition info for ingredients on Wholesome Yum comes from the USDA Food Database, which is more reliable than 3rd party calculators. Carbs are not lost or destroyed during mixing, but MFP sometimes has the wrong counts depending on what you select. The nutrition info listed on the recipe card is accurate, and if you need to, you can import the recipe into MFP for recording.
Jody Gayhart
0Delicious! But I didn’t notice till AFTER I finished eating all of the pancakes that this was 2 servings.
Maya | Wholesome Yum
0I hope you liked them, Jody!
B
0I was making these and couldn’t stop eating them out of the pan! They are nice and fluffy. It was a bit of a learning curve knowing when to flip them as the texture is a bit different, but after one or two they all came out lovely. I may take out the sweetener and vanilla, add a touch of salt, and pair them with some savory meals. Also next time I will use a hand mixer because the thick batter was difficult to get out of the blender and I wanted to get every bit. These hit the spot!
Maya | Wholesome Yum
0I am so happy you liked the pancakes! Have a great day!
Lauren
0These were SO good! I didn’t have the erythritol, so I just added 12 drops of stevia. I also put 1/2tsp of cinnamon in the mix. While they were cooking I added blueberries. Topped with butter and viola! I didn’t even need syrup, so amazing. My 1 year old gobbled then up too. Great recipe, thanks for sharing!
Maya | Wholesome Yum
0Thank you so much, Lauren! I’m glad you liked them.
Debra McCoard
0These are delicious, soft and puffy, went great with blueberries, raspberries and cream. Excellent recipe.
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Debra! Please come back soon!
Ashley Villarreal
0Is the nutritional info based on the total amount of batter? Or is it per pancake?
Maya | Wholesome Yum
0Hi Ashley, The nutrition info is per serving, which is 4 3-inch pancakes.
Lori Hocutt Anderson
0You should win an award for these pancakes!! My 15 yo daughter (who rolls her eyes when I mention Keto) LOVES these pancakes! THANK YOU! Sunday nights, I make a larger batch in my NutriBullet, store it in the fridge and cook the pancakes throughout the week. She’s beginning to see that Keto can taste great. Did I say Thank You?!?!
Maya | Wholesome Yum
0I am so happy you and your daughter liked the pancakes, Lori!
Shiara
0These were amazing! Our three year-old could not get enough of them. Thanks!
Maya | Wholesome Yum
0I am so happy that you and your 3 year old liked them, Shiara! Have a great day!
Mel
0Hands down the best Keto pancakes I’ve ever had! Not eggy and the texture is great. Even my kids devoured them, and they are the fussiest pancake critics around. Thanks so much x
Maya | Wholesome Yum
0Yay! I am so happy that you and your family liked them, Mel! Have a great day!
Shannon
0These were great!! Thank you!
Maya | Wholesome Yum
0I am so happy you liked them, Shannon! Have a nice day!
PJ
0Hi,
I am new to Keto. Can you tell me how many net carbs there are how ere are ? It would be helpful in recipes for those of us who are new to this.
Maya | Wholesome Yum
0Hi there. There are 4 net carbs per serving. I hope you like them!
Toni Smith
0Five Stars hands down! I forgot to rate the recipe.
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Toni! Have a great day!
Judy Melki
0Is the same recipe used to do waffles in a waffle maker?
Maya | Wholesome Yum
0Hi Judy, I haven’t tried these as waffles. Let me know if you try! I have an almond flour waffles recipe here.
Nitza
0Hi! I tried these this morning! While the flavor was great, they weren’t very fluffy.Any suggestions?
Maya | Wholesome Yum
0Hi Nitza, I’m glad you liked the flavor. You can try whisking the batter more which makes the more fluffy. If you want an even fluffier pancake, you might like these keto pancakes instead which use a blend of almond and coocnut flour.
Dawnn Basaraba
0Turned out Perfect!! I tried a few other recipes these were by far the best. Fast and easy to prepare. I doubled the batch and storing for future use.
Maya | Wholesome Yum
0I am glad you liked them, Dawnn! Thanks for stopping by!
Maria T.
0QUESTION – can I make WAFFLES with this recipe? Thanks…
Maya | Wholesome Yum
0Hi Maria, I haven’t tried that. Please let me know if you do!
Maria
0This recipe was a good one! Prior to finding this one, I found one where a lady wanted me to put in 6 eggs!! It was disgusting!
I’m curious, can I add cocoa powder and/or cinnamon into the batter? How much would you recommend to get the taste of each when I bite into the pancake?
Also, can I use just one egg? Or do I need 2 for sure?
Maya | Wholesome Yum
0Thank you, Maria. Some coconut flour recipes require more eggs because coconut flour is very absorbent. The cream cheese helps avoid that in these. You do need 2 eggs, otherwise they will be too dry.
You can definitely add cinnamon. I haven’t tried to say for sure how much, you could try maybe a teaspoon? To add cocoa powder you’d need to make other modifications to the recipe, because to make them chocolate you’d need a lot more cocoa powder than a teaspoon, and in that case the batter would be too dry and you’d need more liquid.
Julia
0I used to make keto pancakes using cream cheese alone but I recently got myself some coconut flour so I decided to try this. It was absolutely delicious! I love the texture of the coconut flour! Thanks for sharing this recipe!
I did make a few changes though. I added a teaspoon of cinnamon and since I just ran out of whipped cream, I used coconut milk instead. I also separated my eggs into yolks and whites and beat the egg whites into stiff peaks. This is something I’ve always done when making pancakes, back before my keto days, so I just went ahead and did it. They turned out thick and fluffy just the way I like them. It’s just that I cannot say whether it is fluffier than just mixing everything together since I haven’t made it that way.
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Julia!
Sonja
0I’m so happy to have found this recipe! These pancakes taste almost exactly like the traditional flour pancakes. Before transitioning from paleo to keto, I made numerous different recipes that I would make for my family and they were never “just right” for them. They LOVE these pancakes (as do I), and my search for the perfect pancake is over. Thank you for this awesome recipe!
Maya | Wholesome Yum
0I am so happy to hear that your family liked the pancakes, Sonja! Thanks for stopping by!
Kelly
0Wow, this is the second recipe I’ve made from your blog, and it’s two for two winners! These were delicious, and portion size ended up being just as you said. My 7 year old also thought they were great. I appreciated a keto-friendly pancake recipe that wasn’t too eggy or protein heavy, and still had a bit of sponginess to it. Made exactly as written, with a small dash of cinnamon added in. Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Kelly! Thanks for stopping by!
Peter
0My first attempt at the coconut pancakes. They broke up a bit but were they nice. The very best. So nice. Maybe I didn’t use enough cream?
Thank you!
Maya | Wholesome Yum
0Please come back again soon! Have a nice day!
Cindy Orange
0Delicious, fluffy pancakes! My 17 year old son said they were just as tasty as our regular pancakes. I agree! I’m not missing a thing!
For the syrup, I melted butter, added maple extract and a splenda packet in the microwave to pour over the pancakes and it was heaven!
Maya | Wholesome Yum
0I am so happy to hear that, Cindy! Thanks for stopping by!
Christle
0Thanks for that tip about the butter and maple syrup extract, next time I will try that, sounds like it would be better than the Mrs. Butterworth’s sugar free syrup which is also very good. I have not tried these yet but I tried the almond flour ones and they were also great.
Cathy and Ed
0Added an extra egg white, an extra tablespoon of heavy cream and heavy on the vanilla. This is the closest recipe to “real” pancakes we’ve tried.
Maya | Wholesome Yum
0Yay! Thanks for stopping by, Cathy and Ed!
Denise
0These why by far the best low carb pancake alternative I could find. They are a household favorite now. Thank you!
Maya | Wholesome Yum
0I love to hear that, Denise! Please come back again soon!
Della
0I enjoyed these pancakes. So close the real thing!!!
Maya | Wholesome Yum
0I am so happy to hear that, Della! Please come back again soon!
Tina Morrison
0I came across your recipe this morning and thought I’d give it a try. I just made these pancakes and they are fantastic!!
They were so quick and simple to make. I was worried they would taste”eggy” like many things I’ve tried, but they really didn’t.
I didn’t have the ingredients to make your sugar free maple syrup so I just tried them plain. Wow..thank you so much for sharing! I can’t wait to have a pancake/sausage breakfast once I make your syrup recipe, thanks again and keep up the great work!!!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Tina! Thanks for stopping by!
Karissa
0Thank you for this wonderful recipe! I really enjoyed the texture and flavor of these pancakes. This was my first time using coconut flour and I think I like it more than almond flour. I don’t know if it made a difference, but my coconut flour is super fine and I had no trouble with flipping the pancakes or the thickness of the batter. Next time I’m going to follow the lead of the other commenter and add shredded coconut to reinforce the flavor and for textural interest. I added strawberries and bacon, no syrup, and was quite pleased. I put chocolate chips in my 2 year olds pancake b/c at 2 everything is better with chocolate chips. 🙂
Maya | Wholesome Yum
0Yay for chocolate chips, Karissa! I am so glad everyone liked them!
Stephanie
0Would making these without any of the sugar substitute be horrible? Don’t have any on hand but want to make these 🙂
Maya | Wholesome Yum
0Hi Stephanie, They are better with the touch of sweetener, but you can skip it if you’d like. They just won’t have any sweetness at all.
Lucinda
0I made these pancakes this morning and I absolutely loved them. I added cinnamon to mine because my family likes it in their pancakes. I served roasted strawberries on top with some bacon on the side, and it is one of the best LC pancake recipes I’ve made. Thank you for sharing!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Lucinda!
Diane Vaughn
0As my husband said,”That is quite tasty”! And since he is very critical of any almond or coconut flour concoction, that is high praise indeed. I did garnish with sliced strawberries and a tad of unsweetened coconut to reinforce the coconut flavor and ensure that he knew it was intentional and not just a side effect of the type of flour utilized. Perfect for an IF 2 meal Sunday. Thank you Maya!
Maya | Wholesome Yum
0I love that you added strawberries and coconut, Diane! YUM!
NanC
0Tried this recipe…my tastebuds LOVED it!! My 1st Time using the coconut flour and erythritol..so surprised at the texture..JUST GREAT!!!
Maya | Wholesome Yum
0That is awesome, Nan! Thanks for stopping by!
Anna
0Hi again Maya! Made these again today and they were even better than before. Question – I want to make a Keto bread pudding in my crockpot, do you think I should make a big batch of these, age them a day and then tear them up or just use almond flour bread? Thanks so much!
Maya | Wholesome Yum
0Thank you so much, Anna! Keto bread pudding sounds delicious and I think both of those options would work great. Let me know which one you try!
Stacey
0I would love to try these but there seems to be a problem with the site.
Maya | Wholesome Yum
0Hi Stacey, What problem are you having? I’d be happy to help troubleshoot if you want to use the contact form in the navigation menu at the top, and let me know what you are seeing.
Kay
0I had to add several more tablespoons of cream to get it to be thickly pourable. I followed your recipe exactly but too thick to pour. Tasted good after I added more cream and cooked them.
Maya | Wholesome Yum
0Hi Kay, I’m guessing this was a slight difference in measurements or coconut flour brand. I’m glad they tasted good!
Anna
0Made these for my non-Keto husband and 2 starch-loving boys and everyone loved them! They’re so fluffy! This will be my only pancake recipe from now on. Thank you so much!!!
Maya | Wholesome Yum
0I am so happy to hear that the whole family loved them, Anna! Thanks for stopping by!