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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
Colleen
0It’s great to find a good keto pancake recipe! These pancakes turned out light and fluffy and were super easy to make. Thanks for sharing.
Tristin
0I love making healthy versions of our favorite foods. It’s great that this recipe is nut free! Thanks for the recommendation for the keto maple syrup too, will have to try that!
Jenny
0Oh my goodness, these pancakes are so good! I am keto, so I love such great recipes. Delicious. My husband also loved them, I am making them again and again!
Kristyn
0I didn’t tell my kids what kind of pancakes these were & they inhaled them so fast! They loved them so much! We will be making these more often!
Robin
0I love these pancakes! Great recipe!
Toni
0This pancake recipe is seriously amazing! An all-time favorite at my house!
Natalie
0These are the fluffiest pancakes!! They tasted so good, my kids wanted seconds!
Doris
0These are my go-to pancakes! Perfect every time!
Natasha
0Best fluffy keto pancakes I’ve tried so far.
Cheryl Weeks
0Super easy and super tasty recipe! I prefer the coconut flour ones over the almond flour as they are easier to flip
Linda Oracheski
0These are the best Keto pancakes I have ever made. They are very easy to make and delicious. Thank you for your recipe. I will be making them again.
Yesenia
0These pancakes were delicious! I burned my kids pancakes but by the time I made mine I got used to cooking it in a cast iron skillet. Thank you, so yummy!
Bonnie
0I’m still trying to figure out the cast iron skillet cooking. Any tips you have would be great. I’m using my best metal pancake turner, but the dough always ends up sticking. That or I end up burning the dang things I LOVE the pancakes though!
Wholesome Yum M
0Hi Bonnie, I actually like to use a non-stick skillet for this recipe. If you are wanting to use a cast-iron skillet, then make sure it’s well seasoned before trying to cook a pancake recipe with it.
Rose
0Quick, easy, tasty! Used 1 tspn of stevia rather than 1 tblspn. That was just right for my taste. Had with crispy bacon for breakfast.
George
0Easy and surprisingly good.. i used a whisk instead of a blender with no problem. I fried them in coconut oil and topped them with a pat of butter. No syrup needed. Thanks
Eugene Bohl
0What if you don’t have a blender???
Wholesome Yum M
0Hi Eugene, You can bring these ingredients together with a mixer (stand or hand), immersion blender or by hand with a fork if you don’t have a blender.
Humera Khan
0Excellent. These are so easy to make and absolutely delicious. Thanks for sharing.
Alannah
0Terrible. I used 4 eggs and it was so think I couldn’t even pour it!!
Wholesome Yum M
0Hi Alannah, Sorry this recipe didn’t turn out as expected. Unfortunately, adding more eggs probably made the batter even thicker than it should be. The coconut flour used in the recipe is very absorbent, so it will thicken the longer it sits. If the batter is too thick to pour, then you can add almond (or coconut) milk to thin the batter until it reaches a thick yet pourable consistency.
Faith
0With a splash of lakanto maple syrup…. It’s divine! Satisfied ALL my sweets/cakes/pancake/desserts craving I’ve been having for the past week PMS-ing while on keto (the worst!). Will definitely make them again in the near future!
Christine
0My go to! Love these
Kay Faust
0I thought they were better than any keto recipe for bread or pancakes. I did not have the sweetener so I used monk fruit. When I tried cooking them they wanted to burn on the edges which I think is from the monk fruit. Good job on these pancakes.
Gisela
0These are delicious! I add cinnamon to my batter.
Randall
0They’re not horrible, but they’re not good either. I found them to have the same dry texture as other coconut flour recipes that only use coconut flour. I thought the cream cheese would make give it a better texture, but it didn’t. Maybe replacing some of the coconut flour with a nut flour would help. I was also surprised that it had no fat in it.
Wholesome Yum M
0Hi Randall, Sorry these didn’t meet your expectations. The cream cheese and heavy cream provide the bulk of the fat for this recipe. I have several other pancake recipes. Here are recipes for Almond Flour Pancakes, Zucchini Pancakes, Chocolate Protein Pancakes, Almond and Coconut Flour Pancakes, and Hazelnut Pancakes. I hope you find one you love!
Dora Mroz
0These were delicious! Used my food processor and it was so easy. Will be making these often!
Celeste M Munford
0I enjoyed these pancakes! Next time I’ll try 2 tablespoons of coconut flour + 1 tablespoon of almond flour . . . in hopes of creating a less dense pancake.
Can these be made using a stand mixer? Thanks !
Wholesome Yum M
0Hi Celeste, A blender is a little quicker, but yes, you can make this recipe with a stand mixer.
Bon
0These were dinner tonight. Topped with peanut butter, fresh strawberries and whipped cream! Oh my goodness!!
Kendall
0These were awesome! I added sugar-free chocolate chips and topped with sugar-free pancake syrup. They were thick, fluffy, chewy. Very similar to normal pancakes. Love these!
Sharry
0When l make the pie crust do l need to pull holes in it if l’m making pumpkin pie??
Wholesome Yum M
0Hi Sharry, Yes, score the pie crust with a fork (for both the coconut and almond flour recipes) and par-bake before adding a pie filling.
Amy
0Oh my heck! I just had pancakes! Fluffy, yummy pancakes! They didn’t taste like coconut or eggs, and they weren’t a pain in the butt to make. I am super thrilled. Only thing is, I’m sad that there are no more on my plate.
Just started keto almost 2 weeks ago, and am very strict about it. I got weighed at my doc’s office a day before I began, so I know my pre-keto weight, but decided to only weigh myself once a month or so. Yesterday I noticed that my watch, which I never take off, was flipping to the under side of my wrist all day. Hmmm.
Anyhow, I have not yet felt deprived on keto, as there are so many recipes out there. But today, my day off, I just wanted a stack of fluffy, warm, buttery pancakes, with maple syrup. That’s exactly what I got! Thank you Maya for all your great recipes, as well as your great products-like sugar free maple syrup.
Adriana Gutierrez
0These were FANTASTIC! I refigerated the batter over night, used a large cookie scoop and got 4 medium pancakes. Added blueberries to the pancakes. Served with whipped cream. This recipe is a winner, the pancakes had those delicious, crispy browned ridges.
Patty
0First time making these little treasures. SF vanilla creamer n 1 sweetener packet was used, whisked it up, waited 5 minutes and cooked them. They tasted very good and did feed the pancake need. Next time, I might try 1/2 coconut 1/2 almond flours and use a bit of banana extract for a different profile. Thank you for a nice, fulfilling recipe.
Carole lewis
0The consistency was like thick scrambled egg..but l cooked them anyway, tasted very eggy and was quite unpalatable. If l do try keto pancakes again lm afraid it won’t be this one.
Wholesome Yum M
0Hi Carole, Sorry these didn’t turn out as expected. The batter should not have been lumpy. If you’re having issues making it smooth, try making the batter with a blender. Also, different brands of coconut flour vary – this is the coconut flour I use and recommend.
Virginia
0I made these tonight and they are the best keto recipe I have made so far! I added 1/4 C of blueberries and sugar free syrup and they were divine. 4 carbs per serving was totally worth it for these little golden medallions of joy. Thank you for the recipe and for keeping pancakes in my new keto life!
Lindsey
0So delicious! My son couldn’t get enough of them.
Jan
0Yum!! Made these exactly as recipe states; added some lightly cooked blueberries and a teaspoon of double cream on top. Thank-you!
Chelsea Wilhelm-Maskis
0Could you use this recipe in a waffle maker?
Wholesome Yum M
0Hi Chelsea, These are a little fragile for a waffle iron. I use this similar recipe for waffles, Keto Coconut Flour Waffles Recipe.
Adriana Gutierrez
0I wonder if adding some oat fiber will make these suitable for waffles.
Wholesome Yum M
0Hi Adriana, No oat flour necessary! I use this similar recipe for waffles: Keto Coconut Flour Waffles.
Catherine
0I have been looking for variety with breakfasts and thought i would try your recipe. I followed your recipe to the letter and ended up with what looked like scrambled eggs ..could not flip without breaking up. Flavour lovely but very dissappointed with results.
Wholesome Yum M
0Hi Catherine, I am sorry this recipe didn’t turn out as expected. How thick was your batter? Sometimes the batter will need to sit for 5-10 minutes for the coconut flour to thicken.
Anon
0Great recipie that I have used heaps but can no longer change the number of servings which use to adjust quantities of ingredients automatically. Such a shame as this was very useful!!
Wholesome Yum M
0Hi Anon, This feature still works! Please refresh your page and try it again.
Lisa
0One of the best pancakes I’ve had in a long, long time. Thank you for the recipe!
Erica Schwarz
0Delicious! These came together so easily and the flavor is superb. Hard to believe they are even keto!
Jane Saunders
0I love the idea of making a batch up of these and popping portions in the freezer to pull out – thanks for the freezing instructions.
Kim
0Omg! These are the first keto pancakes that I’ve made and actually enjoyed!! So good!
Wendy
0The mixture came out very wrong, when you say tablespoon do you mean flat, i did heaped. It would be better if everthing was in either oz or grams
Wholesome Yum M
0Hi Wendy, It sounds like you used too much coconut flour in your recipe. Tablespoons are a measurement, so like any measuring cup or spoon, you’d need to measure with level tablespoons.
Rodd
0I made these for breakfast,just now, and they taste fine. The only thing I didn’t like was when flipped they were so loose they spread out more than they should,even with the first side being close to black.Probably won’t make these again
Sandy Harper
0I tried this Coconut pancake recipe for the first time today. They are wonderful, much better than almond flour. They were as close to a flour pancake that I have had. Nice and fluffy! Thank you so much for sharing your recipe. This is my new recipe for pancakes!
Natasha Cox
0I used this mix as waffle batter with Maya’s maple syrup and they came out light fluffy and delicious!
Mixing everything in the blender was super easy too. Always love a recipe with coconut flour rather than almond.
Alicia Deschene
0This is my ‘go to’ recipe for pancakes and I have no issues at all. They are not dry and hold together very well, flip very easily in my skillet and taste wonderful. I follow recipe exactly except I add a bit of melted butter to the batter, same as I would traditional pancakes. Thanks for the recipe!
Kim Glover
0I was so hopeful but this recipe was a disaster for me. The pancakes wouldn’t cook in the center so I switched to a mini waffle iron. They cooked better as waffles but fell apart into a pile of “sand” when I tried to take them out. My husband and I took one bite and had to spit it out. It tasted like saw dust. Threw everything out and just made eggs for breakfast.
Wholesome Yum M
0Hi Kim, Sorry these didn’t work out for you. It sounds like the heat was up too high for these pancakes if they wouldn’t cook through the center.
Ramona Kecman
0I’m still new to the Keto diet and excited to try this recipe. You can’t compare these to regular pancakes…BUT, I would say overall for a keto pancake they weren’t bad. I did only use 4 eggs and found them to be dry, so I will add the 5th egg next time. I may also try to add some other additions (cinnamon?). Two pancakes were filling. Thanks for a great option.
Agata Suwala
0Tried it this morning and it was quite nice with some changes. I used much less “sugar” and whipped the egg whites which is how I usually make non-keto pancakes.
Is there a way to decrease the coconut taste? Or should I just stick to almonds as a flour if I’m not a big fan of the taste?
Thanks x
Wholesome Yum M
0Hi Agata, Coconut flour is important in this recipe for Cream Cheese Coconut Pancakes. I have several other pancake recipes if you would rather not use coconut flour. Here is one for Almond Flour Pancakes and one for Flaxseed Pancakes.
Natasha Cox
0Someone recommended this recipe for WAFFLE batter which I tried and it worked out great!! They tasted so much better than the low carb mixes that I have tried, and don’t have the extra junk or high carbs! In the dash waffle maker I used about 1/4 cup mix with made 9 waffles with the 6 serving proportions. Highly recommend, this will be my goto waffle mix from now on when I need a break from chaffles. Thank you Maya!!
Lona Carter
0Love the pancakes. Easy to makes and the best recipe I ve attempted. It makes about 4 cakes. Two for me two for my husband with no leftover waste.
Joan
0I think your recipes and tips are great but using your blog site is a nightmare…pop ups, floating sidebar buttons, ads and more just make it such an unpleasant experience. There is monetarizing and then there is just chaos.
Recipe was great. But I doubt I will frequent your website…
Wholesome Yum M
0Hi Joan, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.