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For everyone that wants a change from almond flour pancakes or can’t have them, this keto coconut flour pancakes recipe is for you! These fluffy cream cheese pancakes have coconut flour added, for the perfect low carb nut-free version. And since these keto pancakes with coconut flour require just 7 ingredients and 10 minutes, they come together super quickly. They are the best combination of coconut pancakes and cream cheese pancakes!
There’s already another recipe for keto low carb pancakes on the blog that includes coconut flour, but that one contains almond flour as well. I know some of my readers are allergic to nuts, and I’ve had repeated requests for a nut-free keto pancakes recipe… so, here it is! (Coconuts are botanically fruits, not nuts, so are okay for most people trying to be nut-free – but you know yourself best.)
This cream cheese pancake recipe was originally published on September 4, 2017, and was republished in May 2020 to add process pictures and useful tips.
I originally posted this recipe right after Labor Day. After a weekend of burgers on the grill, cauliflower potato salad, Caprese salad skewers, and strawberry tart, we had a lazy weekend morning starring the best coconut flour pancakes recipe I’ve ever made – yep, this one!
What Are Coconut Flour Pancakes?
Coconut flour pancakes are just like they sound – they are keto pancakes made with coconut flour instead of white flour! I make them using my Wholesome Yum Coconut Flour.
Thanks to the absorbent qualities of coconut flour, you only need three tablespoons of coconut flour for the entire batch. That means you end up with actually fluffy coconut flour pancakes that are low in not only carbs, but calories too – and they don’t taste like it.
How To Make Coconut Flour Pancakes
These coconut flour keto pancakes are ready to be stacked, syrup-ed, and devoured in just 10 minutes:
- Make coconut flour batter. Blend eggs, cream cheese, coconut flour, heavy cream, erythritol, baking powder, and vanilla until smooth. It will look like the picture below at first, then get thicker as it sits.
TIP: Make sure your eggs and cream cheese are at room temperature. This will ensure a smooth batter.
- Let batter thicken up. Let the batter sit for a few minutes so that it can thicken up a bit.
TIP: The batter will be thicker than a traditional pancake batter! This is normal. You can thin it out if you really want to, but don’t have to – and too much liquid will make these pancakes soggy.
- Fry pancakes. Scoop pancake batter in small circles onto a buttered pan – since the batter is thick, you may need to spread it a bit. Fry the coconut pancakes for 1-2 minutes per side.
TIP: For the best coconut flour pancakes, flip them when they start forming bubbles either on top or at the edges. You can gently slide a thin turner underneath to see if they stay together enough to flip.
They are done when they are browned on both sides. How much they brown will vary depending on the temperature of your pan.
Keto Pancakes With Coconut Flour FAQs
Coconut flour pancakes ingredients
There are just 7 ingredients in these keto friendly pancakes with coconut flour:
- Eggs – These help the pancakes stay together and also provide some leavening.
- Cream cheese – Even though it’s not required for coconut pancakes, it makes the taste and texture a lot better.
- Coconut flour – I recommend this coconut flour for the right texture and absorbency. Plus (bonus), it’s organic!
- Heavy cream – Can also use any milk of choice. Check my article on carbs in milk to choose one that’s low carb.
- Erythritol – Or check my comparison of the different keto sweeteners to choose one you like.
- Gluten-free baking powder – Helps to ensure these are fluffy keto pancakes. I like this baking powder which is non-GMO.
- Vanilla extract – Brings out the sweetness.
You probably already have many of these – if not, check my keto pantry list to stock up on these and other keto basics.
Are coconut pancakes healthy?
Yes, this keto pancake recipe with coconut flour is healthy! They are naturally sweetened, grain-free, and packed with protein and healthy fats.
How many carbs in coconut flour pancakes?
You’ll never guess there are only 260 calories and 4g net carbs in a generous serving of four 3-inch pancakes.
This coconut flour cream cheese pancake recipe makes 2 servings, but you can easily scale it up by entering a different number in the servings box on the recipe card below.
What do coconut flour pancakes taste like?
These coconut flour pancakes taste like a traditional pancake – fluffy, slightly sweet, and incredibly delicious! You might notice a mild coconut flavor if you have sensitive taste buds, but it’s not overpowering at all.
How are these different from other cream cheese pancakes?
Traditionally, cream cheese pancakes are made with just two ingredients – eggs and cream cheese. You’ll find how to make them in my mascarpone crepes recipe, which is essentially the same thing. Those are delicious, but in my opinion, too flat to be considered real pancakes. They are closer to keto crepes.
Keto cream cheese pancakes should be fluffy, not flat! Who’s with me? That’s why this cream cheese pancake recipe includes coconut flour – it makes them thicker and fluffier.
Can I omit the cream cheese?
No, I don’t recommend it for this recipe. If you can’t have dairy, you can try a dairy-free cream cheese, or make one of my other pancakes recipes instead – there are several options at the bottom of this post.
Can I make these pancakes with almond flour?
You can make pancakes with almond flour, just not this recipe. If you want to use almond flour, I recommend getting super fine blanched almond flour like this to make this almond flour pancakes recipe instead.
What to serve with coconut pancakes:
Here are a few of my top recommendations for topping this low carb coconut pancakes recipe:
- Sugar-free Maple Syrup – Just a few ingredients and it stores very well.
- Fresh berries – Including strawberries, raspberries, blueberries, blackberries, etc. (Get the full keto food list here to see what kinds of fruit are okay for toppings if you’re keto.)
- Sugar-free chocolate chips – These come in dark, milk, or even white chocolate varieties.
- Butter – Great additional for favorable keto macros.
- Nuts & seeds – Chop them up and sprinkle on top.
What other toppings do you like on your pancakes made with coconut flour?
If you want something to drink with your pancakes, try keto coffee or even a pink drink.
Cream Cheese Pancakes Storage Instructions
Can you make them ahead?
Yes, you can make these cream cheese egg pancakes ahead of time.
How to store coconut keto pancakes with cream cheese
Store these cream cheese keto pancakes in the refrigerator for 4-5 days.
Can you freeze low carb coconut flour pancakes?
Yes, and being able to pull a quick low carb breakfast out of the freezer has been a total lifesaver! Here is how to freeze them:
- Make pancakes as written on the recipe card below.
- Arrange pancakes on a parchment lined baking sheet, in a single layer. (This prevents them from sticking together.)
- Place in the freezer for at least 4 hours.
- Once solid, transfer the frozen pancakes to a freezer bag.
These easy cream cheese pancakes with coconut flour are one of our favorites right now to start the day. I make them fresh when we have time, or pull out frozen ones when I’m in a rush. Amazing both ways!
How to reheat low carb cream cheese pancakes
Reheat these easy coconut flour pancakes in the microwave, or preferably, in the oven.
TIP: I like to spread a little butter on top before reheating, to avoid drying them out.
More Keto Pancake And Waffle Recipes
If you like this coconut flour pancake recipe, you might also like some of these other low carb keto breakfast recipes:
- Keto Pancakes – These pancakes are made with both almond and coconut flour, and many readers say they are the best they’ve ever had!
- Almond Flour Pancakes – Possibly the most classic of my keto pancake recipes.
- Flaxseed Pancakes – These healthy pancakes are packed with a nutritious blend of nuts and seeds.
- Coconut Flour Waffles – A nut-free waffle option that’s healthy and satisfying.
- Chocolate Protein Pancakes – Hard to believe these are healthy enough for breakfast but they are!
Tools To Make Coconut Flour Cream Cheese Pancakes:
Click the links below to see the items used to make this recipe.
- High-Power Blender – Use it to blend the coconut flour pancake batter. And, it’s powerful enough for just about any other kitchen task.
- Nonstick Skillet – I love the hard anodized coating on these. Nothing sticks and it doesn’t scratch easily.
- Pancake Art Kit – The easiest way to turn plain old pancakes into incredibly fun shapes. Even the adults will like this. 😉
Low Carb Coconut Flour Pancakes Recipe with Cream Cheese:
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Keto Coconut Flour Pancakes Recipe With Cream Cheese
An EASY, fluffy keto coconut flour pancakes recipe with cream cheese! Make these low carb cream cheese pancakes using just 6 simple ingredients.
Recipe Video
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
- Puree all ingredients in a blender until smooth. Wait a couple of minutes for the bubbles to settle and batter to thicken a little.
Fry pancakes in a buttered pan over medium heat, 1-2 minutes on per side. (It's time to flip when bubbles form at the edges.) Repeat as needed until all the batter is used up.
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Recipe Notes
Serving size: 4 3-inch pancakes, or 1/2 entire recipe
Video Showing How To Make Coconut Flour Pancakes:
Don't miss the VIDEO above - it's the easiest way to learn how to make Coconut Flour Pancakes!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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420 Comments
Erica Schwarz
Delicious! These came together so easily and the flavor is superb. Hard to believe they are even keto!
Jane Saunders
I 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
Omg! These are the first keto pancakes that I’ve made and actually enjoyed!! So good!
Wendy
The 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
Hi 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
I 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
I 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
I 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
This 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
I 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
Hi 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
I’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
Tried 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
Hi 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
Someone 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
Love 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
I 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
Hi 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.
Hayley
Hi,
I tried this recipe twice now but the batter just goes very thick like cake batter, and then falls apart when cooked, what could I doing wrong?
Wholesome Yum M
Hi Hayley, Did you happen to check out the video before making this recipe? How did you batter compare to the video? If it is too thick, you can add a small amount of almond milk (or heavy cream) to thin the batter to the correct consistency.
Bella
The pancakes tasted alright but It is not fluffy at all!
Wholesome Yum M
Hi Bella, Sorry these didn’t meet your expectations. If you wanted to make them a little lighter, you can exchange the heavy cream for almond milk.
Hannah
My 1st attempt at making keto pancakes. These where amazing, I over cooked them but they where absolutely tasty and filled me up for hours! Cannot wait to make them again
Chloe
God bless you for this recipe! I’m the lone keto follower in my house and your recipes are a hit with everyone. I subbed almond milk and swerve. I was surprised how filling they are!
Heather
I really enjoyed it. It does not taste like a regular pancake, but I do not think it should. The whole recipe fed just me. :). Made 3. 6 inch pancakes.
Maria de la Torre
I made it this morning. It was delicious I skipped the Erythrinol and vanilla extract but I added keto blueberry jelly on top. I’m telling you delicious.
Natalia
Excellent Recipe. Cream Cheese make this pancake fluffy.
Anne
These pancakes are delicious and easy to make. They taste better than pancakes made with white flour.
Ellie
Hi thanks for the recipe however mine are turning out very dry, what can I do to fix this?
Wholesome Yum M
Hi Ellie, For the best results use your batter when you make it. The longer it sits, the thicker (and drier) the batter will get.
Ellen Golden
These are great. I omitted the heavy cream because it’s more precious in coffee. Used coconut milk. I used powdered erythritol. I love baking with erythritol but now try to use the powdered because it’s non-grainy. I also added a few dashes of sea salt. I was hungry and ate it all! It was a treat cooking them in my new non-stick pan. I did not wait for the batter to be perfectly room temp. but blended the ingredients to take the cold out and added baking powder after. I steer away from almond flour pancakes because if I’m hungry I will eat too many and they will sit in my stomach like a rock. I waited to post this until I knew my stomach was happy with what I ate. This recipe is Just what I was looking for. For me, a weekend treat. Thanks for the recipe!
Shumaila
Hi, thanks for the lovely recipe. We just started Keto diet for weight loss so it was one of our first Keto pancakes. I did struggle with how much butter to use for frying? as couldn’t find it in the recipe . Also can the butter be substituted for coconut oil? I followed the exact recipe but when i tried to count the calories myself, they were coming around 500kcal… a bit confused.
Wholesome Yum M
Hi Shumaila, You just want to use enough butter (or coconut oil, your choice) to coat the bottom of the pan and prevent sticking. If you are using large amounts you will need to figure that into your macros. Nutrition can vary a bit depending on the brands of ingredients you use, but 500 calories is a huge difference from mine. You may want to find an online macro tracker to help you compute your daily nutrition intake.
Jen
These are fantastic and easy. I also make a Triple Berry topping using frozen berries, Erythritol and lemon juice and add corn starch to thicken on stove. So good!
Sally Sheridan
Oh wow I loved these! Perfect recipe as working with coconut flour is tricky but rewarding when it’s done right. I’ve only recently started using erythritol and found it to be grainy at times, so I tweaked the method slightly to ensure it was all incorporated.
I creamed it with the cream cheese first then added the eggs one at a time, the vanilla, then the coconut flour and baking powder (kinda like baking a Victoria sponge cake). I adore the flavour of coconut and so topped with shredded coconut and a simple squeeze of fresh lemon, finished with a sprinkle of sea salt.
Thank you so much for the recipe!
Malorie Edie
What other keto sweetener can ya use if ya dont have besti erythritol or allulose?
Wholesome Yum M
Hi Malorie, If you don’t have any sweetener on hand, you can omit it completely. The pancakes taste best with a little touch of sweet to them, but if you are using syrup it won’t matter too much if they are sweetened.
Mary Lata
Made these today they are delicious key is have everything room temperature they came out perfect
Michael
Love this recipe, but found that they tended to fall apart mid flip, unless I overcooked them on the first side. So I added a small amount of xanthan gum (somewhere between 1/8 and 1/4 tsp), and perfect! Stay together, and much closer to pancake texture. Thanks for the recipe!
Michelle E
OMG… I have been on keto for 6 months and I have tried sooo many pancake recipes. I just settled on the fact that I would have to get used to a “just ok” version of “pancakes” I finally found. Until I found this recipe. I followed the recipe exactly, with a small exception- my husband doesn’t really use syrup so I added a splash of pure maple extract. They honestly taste just like pancakes. I LOVE THEM!!! I paired them with your sugar-free maple syrup recipe (I just added butter to the syrup) and to my surprise my husband loved the syrup too!!! Finally the perfect keto pancake breakfast!!! Thanks so much!!!
Joan Gibb
Great recipes but once again too much annoying blah blah blah and too many ads all over the place. How about a simple recipe card of 2 pages with ingredients, how to make them and then the composition, carbs, etc.. EDIT!!!
Wholesome Yum M
Hi Joan, If you would like to skip the post, you can use the ‘Jump to Recipe’ button located under the title of the recipe. You may also be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Jess
Hello! I tried this for 1 serving (so half the recipe) and make 2 pancakes with that. Unfortunately, they were very very dry (I drenched them in double cream so it was okay in the end). I have made several of your other recipes and they were great so I’m sure it is me. I also cooked them a little longer (electric cooker was taking longer to heat) so is it possible I overcooked them? If not, I was wondering if I could maybe substitute some of the coconut with Psyllium husk maybe to add more of a gel texture to combat the dryness? Also, I am trying not to use almond flour at all as it is just really expensive.
Wholesome Yum M
Hi Jess, It is very possible that these were overcooked. Psyllium won’t add anything to this recipe, as it’s just as drying as coconut flour is.
Sarah
This was amazing! So fluffy! I used half a banana instead of the sugar substitute. Definitely double the recipe, you will want more!
Michelle Courtens
My pancakes just didn’t want to work (I am not good at baking pancakes!) So I added a little bit more coconut flour and an egg and I put it in the oven. But it came out great!!!!!
Mina
Hi there! I want to make these for Father’s Day but was wondering if I could do it without the sweetener? Can it be omitted?
Wholesome Yum M
Hi Mina, Yes that is fine. The sweetener can be omitted.
M
Hi I made these and they were pretty gross. The taste was terrible! Had to throw them in the bin… I used stevia instead, could that be the reason?
🙁
Wholesome Yum M
Hi M, Yes it is probably the stevia. Stevia comes in different potencies and can have a bitter aftertaste, so unless you were using a baking version that’s 1:1 with sugar, it is likely the problem. I hope you decide to try them again with the right sweetener!
Boatner
I’m looking for the “holy grail” of white wheat flour and this recipe is on the way! Thank you. My pancakes weren’t as thick as I’d adore. They were a bit “grainy” texture but I bet if I ran the erythinol through the blender a bit to make it closer to confectioner’s sugar it probably would help.
Thank you for your fabulous contributions.
Boatner
Jessica
Oh my goodness were these good- and no one knew they were keto. Totally fixed my pancake cravings.
wilhelmina
These pancakes turned out so fluffy and yummy! Great breakfast!
Nikilette Walker-Bowman
Is there another alternative to the cream cheese? I cannot have dairy at all in any way.
Thank you!
Wholesome Yum M
Hi Nikilette, Dairy-Free cream cheese is the best alternative if you cannot have the real thing. It has a similar texture that works great in most recipes that call for cream cheese.
Nikilette Walker-Bowman
Ok, I haven’t seen it , but I haven’t looked. I use Daiya cheese as a sub – can you recommend one that is good? TIA Maya
Wholesome Yum M
HI Nikilette, There are a few different brands depending on your region, but be sure to check stores like Trader Joe’s where they have great in house dairy-free alternatives too.
Carri
I just made these. I was looking specifically for a recipe that did NOT have a lot of eggs. I’m so over eggy substitutes! Yeah, I found what I was looking for on this site! My husband and I both think they are the closest to regular pancakes; fluffy. The only difference is the lack of chewy bite that you get from wheat gluten. They were lite/tender. But that’s the nature of the coconut flour I guess. May I recommend low carb/sugar free maple syrup. A great alternative for real maple syrup. Tasted great! I will REPEAT this recipe! Thank you Wholesome Yum!
Grace
These were the best Keto pancakes I’ve made! My 6 year old ate them up!
Lainie
Would this work in a waffle maker? No biggie if not, but I am excited to try it either way! Thank you!
Wholesome Yum M
Hi Lainie, This batter isn’t quite right for waffles, but I do have a Coconut Flour Waffle Recipe here!
Midiam
Is there something I can use instead of the cream cheese. What is the purpose of the cheese in the batter. I’m new to this type of baking and would really like to know. Thank you for the recipe
Wholesome Yum M
Hi Midiam, The cream cheese adds texture and structure to the pancake recipe. I would not leave it out. If you are looking for a pancake recipe without cream cheese, try any of these: Flaxseed Pancakes, Chocolate Protein Pancakes, Almond Flour Pancakes, or Hazelnut Pancakes.
Ana
I made these today. Last weekend I made the almond flour ones and the batter was perfect. This batter was rather thick, any reason why the batter would be so thick? I used exactly what the ingredients list. Any suggestions?
I like the flavor of these pancakes and that they are a bit spongy! So would like to try again!!
Wholesome Yum M
Hi Ana, Did you let the batter sit in between making the batter and cooking the pancakes? Coconut flour is very absorbent and the longer the batter sits, the drier and thicker it will get. Your pancakes will still turn out, but if it sits for too long, you may need to add some liquid to thin them out. That being said, this pancake batter is thicker than most to begin with, and I usually spread it out a little as I put it on the pan.
Ana
Hi! Thank you for the quick response! I did let it sit but only like 1 minute. Flavor wise they were amazing! It was just hard to pour the batter onto the pan and get them all the same size because of how thick it was. I will try it again and see how it goes!!
Maya | Wholesome Yum
It can vary depending on the brand of coconut flour too or even with slight measuring differences… the flour is just so absorbent. I added to my earlier comment that it is a thicker batter that I sometimes spread out a bit, but feel free to thin it out a little too… I just find they get a little soggy if I thin the batter out as much as I would a normal pancake batter.
Rob Ram
It is wonderful. I put a small layer of keto peanut butter between the pancakes and on the top keto whipped cream. I went to heaven and returned and the next morning I went to heaven again.
Julie
Hi! I live outside the US and it’s hard to decide on the kind of “cream cheese” to use since there are a lot of varieties here that are drastically different in texture, taste etc–could you maybe recommend a few specific brands or kind you’d use in this? Do you mean cream cheese like Philadelphia? Thanks so much for your help!
Wholesome Yum M
Hi Julie, Yes, like Philadelphia! Enjoy!
Alice Salmonson
Very good! The batter doesn’t make very much. Can I double the recipe and it will still come out the right consistently? Do they freeze well?
Wholesome Yum M
Hi Alice, Yes and yes! Doubling the recipe will still give consistent results. These pancakes freeze well. It is best to place parchment or freezer paper between your pancakes so they don’t freeze together and stick.
Charlene Graham
I have tried the cheddar biscuits and almond flour pancakes and they were DELICIOUS….
Suma
is there anyway to not put in cream cheese and still get a good batter?
Wholesome Yum M
Hi Suma, No that won’t work. I have several different recipes for pancakes without cream cheese here: Coconut Almond Flour Pancakes, flaxseed pancakes, chocolate protein pancakes, almond flour pancakes, and hazelnut pancakes.
Bernadette
Love these pancakes.
Bernadette
This is my favorite keto pancakes Recipe. It’s fluffy, light and just delicious.
Emma Monks
I’ve made these pancakes a few times now and so far my husband has been completely unaware they’re low-carb. I serve them simply with a little whipped cream and raspberries or blueberries and a drizzle of low-carb syrup.
Caro
Can I replace cream cheese for coconut cream to make it non diary?
Thank you!
Wholesome Yum M
Hi Caro, I don’t think that will work. The best alternative would be to buy a dairy free cream cheese.
Becky
I love the flavor so much but I have a question. My do not fluff and the batter is super thin. Am I blending to much? I am only blending enough to incorporate ingredients. Should I try a different method?
Wholesome Yum M
Hi Becky, If your batter is thin, then I suggest letting it sit for about 10 minutes after blending together. The coconut flour will thicken in that time and will produce fluffier pancakes.
Bobbie
These are great!! I followed the ingredient list to a T (I used my food processor – don’t have a blender) I added a couple fresh blueberries to each pancake. They were fluffy and tasted so much better than the almond flour ones I have made in the past. Thanks for a great recipe!!
Deb Tatum
I only had about three ounces of cream cheese so hubby helped me with the math to not quite double it. I whipped my wet ingredients before putting in my dry. Cooked them, they were amazing, then I realized I forgot baking powder! They were still light without so I am looking forward to next Sunday when I try them again with all the ingredients. I used maple syrup as my sweetener as we are more avoiding grains and eating whole foods more than doing keto.
Robin
I used 3 eggs, coconut milk instead of heavy cream, and walnuts and half a banana. Talk about fluffy!! I love them!
Melissa
Best GF pancakes ever!!!!! We LOVE them!!! I love the low carb option, the ease in making them, and the energy they provide. Yum times a bajillion!!!
Katherine
What KETO topping could I use for the pancakes other than peanut butter. I found the mixture quite thick is thus how it should be ? Otherwise tasted lovely.
Wholesome Yum M
Hi Katherine, The batter will be a little thicker than conventional pancake batter. If it is too much so for your taste, you could add a little water to thin them out. As for toppings… the world is your oyster! Peanut butter is great, whipped cream cheese, cinnamon and butter, whipped cream and a couple berries, or the more traditional sugar-free maple syrup. Have fun with it!
Leslie Everly
Just made these this morning for Christmas breakfast and they were a huge hit with my 5 and 12 year old and the husband. The batter smells like cupcakes. They did not really rise but they were still great. Used swerve, bobs red mill coconut flour and fresh baking powder and did add vanilla extract. Will definitely make these again.
Helen
well that was very yummy, thank you light and fluffy but didnt get as many as you made we had about 6 small ones, mixture was nice and thick, but this coconut flour is very light isnt it, I smashed a whole lot of canadian maple syrup over it and heaps of butter, which has probably stuffed the whole recipe idea of saving sugar and carbs hehe nice though, will also do that again, I actually found the maple syrup in a overnight travel bag which was supposed to be a xmas pressy, but it got missed so wasnt wasteing it in the pantry was I!!!!
have a Happy and carb free xmas
Helen
Melody
You are amazing … I LOVE your recipes. Thanks so much for sharing. Melody
Shanaaz
I just found my breakfast for the morning. Thank you
Amy
Can I use regular baking powder?
Wholesome Yum M
Hi Amy, Yes it will still work fine with regular baking powder.
Joan
Ok, so I made a big batch cuz they were just so yummy. I baked them on a sheet pan and then once cooked, cut them to sandwich size cut them through the center and made a sandwich, a burger etc. Still so yummy and easy grab and go if you just want pancake…
Jaime Faulkner
What temp and how long did you bake them?
Joan
Was having a sugar craving and these along with your keto syrup sure hit the spot. I had trouble with the rise a bit and finding the sweet spot with the heat, but next time I won’t use the blender and I will try a lid.
Wholesome and yum. Thank you.
Bueno
Okay so made the batter but it wasn’t enough so I just doubled it but when I put them on the pan it hardly bubbled so I couldn’t tell if they were done but I barely left it on there and they had burned so I tried adding milk but I used heavy cream for the batter but I didn’t think I should add more cream seeing how I thought it would just make it thicker so I added just a lil bit of milk and then they ended up being a lil to watery to flip so I added a lil bit more flour and there kinda better but still to thin so it’s hard to flip so idk where I went wrong?!
Maya | Wholesome Yum
Sorry to hear this happened! I think there are multiple issues here but mostly that you kept adding ingredients. I recommend sticking with the original recipe. If they burned, it’s because the temperature was too high so recommend reducing it. Hope that helps for next time!
Jfulme1
So much better than almond flour pancakes! I added blueberries and used sugar-free Smucker’s syrup. It was delish!
Cyntaia
Thank you so much for sharing your keto friendly pancakes I love them that’s how are we making them from now on once again thank you so much
Sarah McLaren
Made these today, the batter is really easy to work with and pancakes came out nice and round. Not as fluffy as your other recipe with the almond flour and psyllium husk, but that is what I was looking for today. Definitely a keeper! Thank you.
Bernice Humphrey
The cream cheese – is the 2 oz liquid or weight?
Maya | Wholesome Yum
Hi Bernice, It’s 2 ounces by weight. Most cream cheese packages have markers for ounces. 1 ounce = 2 tablespoons.
Kathy C.
My husband and I are both diabetic so I was excited to try this recipe. Regular pancakes and waffles immediately spike my blood glucose but these do not. We really enjoy our pancakes now.
Joenette G.
Hello!
I tried this recipe and made waffles. They were amazing!!! I love breakfast, its my favorite meal of the day. I sometimes eat breakfast for dinner. The consistency of the batter was perfect! I I added cinnamon to the batter. This just became my go to waffle recipe. Quick and easy. Thanks for sharing.
DEBORAH Y CLAROS
Very good, easy and satisfying! I had nothing in the kitchen to eat and I was very hungry. I didn’t want to break my diet so I looked up easy keto breakfast, because breakfast is usually more simple and found this amazing recipe! It took 5 minutes and I had all the ingredients without having to prepare. Thank you for this, you saved me today!
Cheri
I made these this morning. The batter was too thick so I added 2T of water. It was still thick but I gave it a try. They tasted wonderful. I might try adding a tad bit more water next time and let the batter sit for 10 min
Jennifer Robinson
I made these today! They are amazing! I am not a big fan of almond flour so this is a great alternative. Will definitely make these again.
Joan
You say you store these pancakes in the freezer, so how do you heat them up later? I would love to pull breakfast out of the freezer, but I’ve only got an oven and a stovetop. How can I reheat them without drying them out?
Wholesome Yum A
Hi Joan, if you’re worried about them drying out, you can add them to an oven-safe dish and cover with foil before reheating in the oven.
Amy McCormick
I have been following a clean keto diet lifestyle for almost 2 months now. I have begun to tire of morning breakfast options so on a whim searched for “keto pancakes.” Your recipe came up and looked perfect in terms of macros and a small amount of coconut flour. I made them just now and WOW – yum is right! I tried one and immediately declared out loud, with only myself in the room, that I would be eating ALL of them. However, they are surprisingly filling! I had 4 of the 3″ pancakes, and that was just right. Thank you for a great, easy recipe that performed well for me at home. I really look forward to exploring the site more and finding here other ways to expand my keto options in a healthy, clean way.
Chris
Hi! I’m new to keto and have been trying recipes for about a month but, as a gluten-free vegetarian, I do have experience with almond flour. I have tried several pancake recipes, including this one, and they all come out unsatisfactory. Basically, they don’t stick together or they stick to the pan. I always end up with a big mess that I throw in a bowl to eat. I followed your recipe exactly, except for substituting hazelnut milk for almond milk, as it is lower carb. The batter was way too thick, so I had to add more milk. For half the recipe, I added about 1 Tbl plus 1 tsp extra. It took about 20 minutes for the pancakes to cook on one side before it was dry enough to flip and it still fell apart upon flipping. Now I’ve used almost half the days calories and carbs on this and am still hungry. Surely they are supposed to come out better than this? If you have any suggestions, would love to hear them or I will have to give up on pancakes, which I love. Also, I’m not sure where you are getting your nutritional info. from but my source gives very different info. Dividing the batch by four, it says 488 cals, 41.7 g fat, and approx. 16 g net carb. That’s using the lower-carb milk. Appreciate the recipes. Thanks, and have a great day!
Wholesome Yum A
Hi Chris, I’m sorry to hear it didn’t work out! The batter is pretty thick — you’ll want to measure out only a little bit (maybe 1/8 cup) and spread it a little in the pan. You might be able to cover the pan while they’re cooking to make the process faster. As far as macros go, we use the USDA food database for accurate numbers, since individual brands can vary quite a bit. I do hope you try this recipe again!
Melissa Pace
These pancakes are AMAZING!!! I don’t like regular buttermilk pancakes. In my opinion, they are sugar filled, empty calories, that leave you with a sugar high, sugar crash, and an empty belly an hour later. I love how just two of these coconut pancakes fill my belly and satisfy my sweet tooth first thing in the morning. I like to eat them with fresh berries, and some sugar free whipped cream. Light, fluffy, filling, and the right amount of sweet. So, so tasty, and easy to make!! Thank you!!
Linda
Is the nutrition for 4 pancakes
Wholesome Yum A
Hi Linda, yes. It’s for four 3-inch pancakes.
Amanda P
I had a hankering for pancakes after seeing them being made on an episode of Queer Eye.. soo I did a quick search and found this recipe. THESE are DELICIOUS!!! Quick and super easy to make. I literally inhaled the entire plate thanks so much for posting this!
Michelle
Loved these pancakes! That are a great keto option and easy to make. Thank you!
Jayme
These are awesome!!! I also tried your version of the almond flour pancakes but found this recipe to be more to my liking! Super sweet, great portion, and so satisfying. Thank you!
Debbie
Loved them but I would say if one is not keen on coconut as a flavour then to try the almond flour instead as there is a flavour of coconut there.
Ruth Haynes
I’ve made these pancakes twice now! These are a game changer. I don’t enjoy almond based baked good, so I’m ecstatic w these. Bless your creativity!
Kelly
I want to make these pancakes, but if I make in advance how can I reheat from frozen? Do they go in the toaster or microwave or oven and if so what temp? And how long?
Please inform me on this, asap if you could I want to make for breakfast in the morning.
Wholesome Yum
Hi Kelly, reheat them from frozen in the oven, in a single layer, for about 10 minutes at 350 degrees F. I hope you give them a try!
Tara
I started keto three days ago and was struggling with breakfast options. This recipe saved my life! They were yummy and easy to make. I did not even have to use a blender to mix. Thank you!
Carol Moore
If I could I would give this 10 stars!!! Made for the first time yesterday, and they will be a staple from now on-ABSOLUTELY DELICIOUS!!! Thank you SO much for sharing the recipe. I DID notice that unlike regular pancakes, the heated oil doesn’t need to be quite as hot, my coconut pancakes were a little browner than usual, but no burned taste!!!
Ann
Just made these and they where really good. This will be my go to recipe. Thank you so much!
Ennahtebazile
Hi there! Just made these pancakes for the first time. I am having big-time trouble with them. They taste AMAZING (not too eggy or coconutty) but I just can’t seem to get them to cook right. The first one came out like a delicious crêpe, which meant my battery was somehow wrong. From reading the comments and watching the video I could tell that my batter was way too watery. Since I followed the recipe to a T I have no idea why it didn’t come out thick. Anyway, I then added about 1tbsp coconut flour to thicken it up. The batter then looked like the one in the video. They went from good crêpes to disaster pancakes. On the lowest setting on my stove, they were burning before the middle was done, even though I had ‘spread them out’. So they wouldn’t flip. Then I added some water to get back to that crêpe-y thickness from before and they are coming out OK – for crêpes. So five stars on the flavor and ease of making the batter but for some reason no stars for my execution. 🙁
Ivette
Hello ENNAHTEBAZILE,
I am not expert on making coconut pancakes, nor any experience with coconut flour but I have been researching coconut flour before hsing cocnut flour myself from what I have read from different pancake recipes that use coconut flour and from doing a lot of research before I begin to use coconut flour, and having read and researched from a lot of people have experienced this same trouble is because the coconut flour has not absorbed the liquid in the batter fully when there is a runny/liquidity batter. I have read from recipe blogs to different websites when they experience this same issue is like with any flour, when this happens before continuing to cook and after of course after adding in all the ingredients together, let the flour rest. I have read that especially with coconut flour, there is a high fiber content in coconut flour because coconut flour is simply coconut meat, dried, and refined into micro-prieces of coconut meat. Just like with any other regular flour, let the flour rest and see how your batter will change depending on the flour being used and the amount of time given in rest, it will either rise, and/or become thicker. From what I read, coconut flour, because of all the fiber content, the batter will thicken if the batter rests for about 10 mins or more. From what I have read, I would let the batter rest 10 minutes being a good amount of time but if by 10 minutes the batter has not thicken to the desired consistency, I would just be patient and wait a little longer and see if the coconut flour in the batter needs a little bit more time to thicken. If you are afraid of the eggs being out for so long, maybe you can refrigerate the batter but I’m not sure if this will speed up or slow down the batter thickening process. In conculsion, I have no experience with using coconut flour but this is simply from my research online, on recipes, through videos and blogs before I begin to work with coconut flour. From reason different recipes, those who have experienced the same thing with a runny/liquidy batter issue, those replied and those who had experience with coconut flour said to let the coconut flour rest for 10 minutes or more to absorb the liquid in the batter. So, I would just be patient and see, wait 10 mins to let the coconut absorb the liquid in the batter and once thickened, try a small amount of batter on the heat and see if that works. If you feel like they’re just not turning out as expected, and if all else fails, please do not through away the batter but try and bake the batter in a pan and see how that turns out. Please remember, coconut flour is not like the traditional (wheat) all purpose flour, that it’s malleable and easy to work with right away. Coconut flour takes some time to absorb the liquid in the batter and takes a little more time and patience. So once again this solely from my research and honest sincerity. I will soon use coconut flour for a recipe I have yet to find and try but when I do use coconut flour with either this recipe or another, I can share with you my personal experience working with coconut flour, if you’d like. Meanwhile, I would try one more time and wait see if waiting for the coconut flour for about 10 minutes or more help with this recipe. Please remember with this flour I would also see or look up what other people have experienced and have rewritten or said about liquidity coconut flour in recipes, being said once again I have no experience with coconut flour yet. In conclusion, I hope this helped you and you were able to have clarity in the use of cocnut flour based on my research and I hope you will have a much better experience net time using cocnut flour and making pancakes again. AI hope this helped once again!
God bless you!
Heather Hayes
By far the best pancake recipe I have tried!
Hope
These are by far THE BEST pancakes!! Even better than non-keto friendly ones!! Easy to make, too!
Michele Kennedy
Really liked these. They were a little dry but had some good texture. I’m going to add more cream cheese next time.
Lauren
These did NOT work for me at all. The first pancake crumbled in the pan. So I added more almond milk. The second didn’t get cooked all the way through, it’s gummy in the middle.
I’ve tried these in a waffle iron but they just stick and fall apart. I’ve tried spraying the iron, tried different heat levels… It’s just never a win.
Wholesome Yum
Hi Lauren, your coconut flour or measuring technique might be the culprit. Some varieties are more absorbent than others, and over- or under-measuring it can make the batter too dry or runny. Perhaps you’d like my almond flour pancakes instead?
Bonnie
They are delicious! My grandchildren love them too!
Mark
Fantastic recipe and results! These are so delicious. This is only the second dish I’ve made with coconut flower and I could not be more pleased. Perfect blend of flavor and texture. I cooked these up on a pancake griddle with a tad of bacon grease, and they looked as terrific as they tasted. Doubled the recipe and actually came out with 12 pancakes. Will definitely make these again.
Johanna
I have tried to make these three times now and each time is a disaster. First time the batter was so runny, I ended up with crepes. The second time I added 1 1/2 tbsp more of coconut flour. Batter was too thick. Today I added only 1 tbsp more of coconut flour. The consistency of the batter was just right but when I tried to flip them they fell apart. To reduce the amount of sodium I used Ener-G Baking Powder substitute. What should I try next? More eggs or forget about reducing the sodium and use real baking powder?
Wholesome Yum
Hi Johanna, if flipping is an issue I’d try making smaller sized pancakes in the pan. Good luck!
Liz
I made these but doubled the recipe, added 1 tbsp of butter, and cooked them in a waffle iron. They didn’t crisp up like waffles at all, but did make perfect, fluffy, and soft waffle shaped pancakes. Will definitely make again. The waffle iron makes cooking so much easier than bothering with flipping at the exact right moment. Taste was great and not eggy. Great recipe. Thank you!
Fontay
Thank you for this awesome and delicious pancake recipe. I thought there is no way these pancakes are going to turn out right, but you proved me wrong. Thank you for sharing with us ❤️!!!!!
Jenn Kohl
I love these pancakes!!! However I have a completely different macro result using MyFitnessPal recipe calculator! For 4-3” pancakes that serves 2 people – I got the following:
Cal=150; Carbs=3.8; Fat=9.5; protein=5g
I do use xylitol instead – would that make such a difference?
Wholesome Yum
Hi Jenn, we use the USDA Food Database to calculate macros, since macro calculators can make logging errors. These macros also don’t take carbs from erythritol in sweeteners into account.
Rosana Gonzalez
Loved it!!! Just made them!!!! Thank you
Kay
I usually use almond flour but I tried the coconut flour pancakes and this recipe was perfect. I used coconut sugar as the sweetener with sugar free maple syruo and even my picky 5 year old nephew ate his entire plate!
Rashidah Brown
Delicious pancakes! Thanks for sharing!
Joann
Just made pancakes using your Keto recipe – delicious! Can’t wait to make them again.
Stefanie White
This recipe has literally changed my attitude about keto! I absolutely hate eggs and was suffering the first couple of weeks on the keto plan. I tried numerous pancake recipes and all of them tasted like egg! Eww. Something about the coconut flour makes these not only fluffy and very filling, but no eggy aftertaste! I no longer dread breakfast, thank you!
Marta
I am sorry to report that this recipe was a disaster. The mixture was super dense and it wound’t even pour our the blender. I ended up scraping 4 pancakes in total. The taste was ok but please don’t advice to use a blender. May be a hand mixer and a bowl would work better?
Wholesome Yum
Hi Marta, I’m sorry to hear about that! A hand mixer also works if it’s more convenient for you.
Trish Brown
Great tasting…going to try the almond/coconut flour ones next
Della
I tried this recipe for the first time and was blown away!…. SO easy to make, really fluffy and delicious. The texture was soft and very close to original pancake recipes. I highly recommend these to Keto newbies, like myself. Thanks for sharing this recipe.
Linda Z
I usually use Almond Flour for my pancakes but only had coconut flour. Followed the recipe to the “T” and they came out perfect. I covered the fry pan with a plate and cooked for 1.5 minutes each side on medium low heat. The taste is perfect and the texture of these, slightly spongy, pancakes made me wanting more. I left little bits of cream cheese in the batter and it gave a delightful creamy surprise in every bite. Definitely a keeper in my recipe collection! Thank you.
Lorri
Hubby loves these! I’ve tried a few similar recipes and this is the best. I am using farm fresh eggs. I do add 1/2 tsp baking powder.
Juls
These were very good!! I added a little more HWC and a little water to thin out the batter. Otherwise great! Nice Easter breakfast
Laura
This was a really yummy, filling recipe! I was able to make 3 “normal” sized pancakes out of the batter. I didn’t have plain brick form cream cheese but I did have whipped plain cream cheese and it worked! I just made sure it was packed into my measuring cup. I used regular sugar since I’m not on any special diets and literally just wanted this recipe so I can use up my coconut flour! My first pancake failed, I couldn’t flip it. My second pancake was perfect! And the third pancake got over cooked and was impossible to flip because I was enjoying the second one so much! This recipe does have a very different, fluffy texture but that didn’t bother me because it tasted so good! I’ve got two things to say though for people trying to make this at home: use a lid, seriously, all the comments about using a lid aren’t wrong, it’ll make the pancakes so much easier to flip when it’s time. And second, I would add just a teeny tiny bit of salt to the recipe to balance out the sweetness! I ate this with Summerland Sweets raspberry syrup and it was soooo good!
David Pruiksma
These were very good and very easy to make but, omg, how come no one mentioned the minuscule amount of batter this yielded? I mean, the barely made three 4 inch pancakes. If you’re feeding a family you would at least need to quadruple the recipe just for starters. Other than that, no troubles and, as I said, delicious!
Maya | Wholesome Yum
Hi David, The serving size is on the recipe card – on average it makes 2 servings of 4 3-inch pancakes each. You’d probably want to increase that if you’re making them for a family. I’m glad you liked them!
Marilyn Brownbridge
These were a hit! Delicious! My teenager loved them.
Marisol
Thank you for your delicious coconut cream cheese pancakes. They were fluffy and delicious. I will make them for my husband I know he will love them too.
Sara
Easiest, most authentic low-carb pancake i’ve made. I usually don’t like them, but these, I love. I use a few drops of 365 stevia instread of erythritol, and I add some salt. But overall, THE BEST. A repeat, and a go-to. I share this with all my keto friends via a link to your page. THANK YOU, because my husband wants pancakes! 😀
Sheryl
Made these pancakes this morning with raspberries! Delicious! Easy prep and they are fluffy like regular pancakes.
Be sure to use high quality maple extract as I used a grocery store brand in a pinch and wasted my precious erythritol sweetner, it was awful.
Jennifer
Tasted eggy so I added another 1tsp of vanilla extract and 1/2Tbsp of sweetener. Texture is dense but flavour-wise pretty close to regular pancakes. Recommend the heavy cream as it works better for texture, found that milk makes it more grainy.
Mary Anne
Can you use sugar free maple syrup on these ?
Maya | Wholesome Yum
Hi Mary Anne, Yes, absolutely! I use my own homemade sugar-free maple syrup.
Laurette
I have made them twice and find they fall apart when cooking them. What can I add to help bind them. I love the taste.
Maya | Wholesome Yum
Hi Laurette, Sometimes it helps to cover them with a lid for part of the cook time.
Jenn
I love these!!!! They were fluffy and they actually taste pancakeish….I’m always worried about wasting food when making new recipes, but next time I will double the batter since we got 6 pancakes total and the better was pretty thick (used heavy whipping cream)! Not sure how you measure out pancakes to get the same amount every time, but I would like to know so I can keep my macros on lock!!!
Brenda Egelston
These are the absolute BEST pancakes! They taste just like “regular” pancakes! I make them all the time and double the recipe so I can put them in the fridge/freezer for a second day’s enjoyment.
Delores Rea
Had these pancakes tonight and they were good… nice flavour… they were a little crumbly but certainly did not miss out on the pancakes the family was eating… shared some with my daughter who asked that I make these again for her !!! Added a few blueberries and Ed Smith syrup that had only 7 carbs for 3 tbsp… very nice Pancake Tues dinner !!! Thank you
Lindsay
A huge waste of batter the first go around! First off, the recipe only yields teeny tiny pancakes as the batter is super thick. Secondly, don’t use butter if pan frying them…butter burns way too easily and in turn burns the pancakes! I only got 6 polly pocket sized pancakes, which weren’t that great. I am still on the hunt for a keto friendly recipe. Very disappointing.
Paula
This is the 1st Hot Cocoa recipe I’ve tried since we started Keto a couple weeks ago. Amazing!!! I’ll make no other! I only had coconut milk and it was awesome! Thank you SO much
Rachetta
Best recipe I have tried yet!!
Valentina
I love using coconut flour and my GF son will be all over these. I love that there’s cream cheese in them. Delicious!
Emily
I’m really into coconut flour lately, it has such a unique flavor! These pancakes are amazing and I can’t wait to make them again soon.
Elaine
I can’t believe how delicious these pancakes turned out! And I loved how fluffy they are – fantastic result out of only 6 ingredients! I haven’t cooked with coconut flour a lot lately but I definitely am glad I made this recipe!
Lisa Bryan
These turned out so much lighter and fluffier than most coconut flour pancakes. Must be that cream cheese! 😉
Sharon
I love any kind of pancake recipe! This one made with coconut flour and cream cheese. Can’t wait to make this again asap.
Beth
My batter seemed a bit thick as it wasn’t blending continuously. I added a splash of water twice and it helped – I was being cautious as I didn’t want it to become too thin. I also wasn’t sure what size of scoop was used to portion into the pan for cooking. I watched the video…paused and enlarged the picture where it showed her scoop and saw it was 1/8 cup measure. Would be helpful to put that tidbit in the directions. Overall, these were great! I’ll definitely make them again! Thank you!
Laquisha Clyburn
I am a Low-Carb/Keto newbie so all of this is new (and somewhat overwhelming) to me. I had made Hungry Jack pancakes for my family and I just couldn’t bear another omelet this morning. So, I was SUPER excited to come across this recipe – easy, quick, and I already had all of the ingredients!
I made mine pretty much as stated in the recipe – I used half & half instead of cream and coconut brown sugar instead of the Erythritol. I also cooked the first one in coconut oil (it cooked really fast so I burned it). I turned the heat down a bit and the next ones came out ok. By the 3rd batch, we were cooking with butter (literally!) and achieved light fluffy yumminess! SO Good!
The coco-nutty-ness of the pancakes paired exceptionally well with fresh strawberries and blackberries so there was no need for syrup! I don’t think I can get these past the Hungry Jack crowd but I definitely don’t have to pass on pancakes anymore!
Thank you SO much for this recipe!
Jenifer Trzepacz
Hi Maya,
I’ve made so many of your recipes and they are all so good! I made one of the breads yesterday and it did not come out great. I’m wondering why gluten free baking powder and if I’m using regular is that OK? Should I use more? I really wanna make these pancakes but I am wondering about the baking powder. Thank you.
Maya | Wholesome Yum
Hi Jenifer, I’m glad you like the recipes overall! Not sure which bread you made, and sorry you had issues with it – please feel free to comment on that one to see if it’s something I can help you troubleshoot. Regarding baking powder, it doesn’t have to be labeled gluten-free if that isn’t crucial for you. This blog is both low carb and gluten-free, and I mention gluten-free baking powder for those sensitive to it. Many baking powders are actually naturally gluten-free (even if not labeled to be), but some are not so I say it just in case. Either way, any kind will work and that shouldn’t impact the recipe. I hope you get the chance to try the pancakes!
Lindsay
These look so good! Do you think it would be ok to add oat fiber?
Wholesome Yum M
Hi Lindsay, I have not tried this, but oat fiber may dry these pancakes out.
Dagian
Could this batter be poured into a jelly roll pan and baked, then cut and served? If so, at what temperature would you suggest I use for my first attempt?
Maya | Wholesome Yum
Hi Dagian, Yes, you can do that! It would brown less than pan frying. I would do 350 degrees, and around 10 to 15 minutes to start, depending on the size of the pan.
Melissa
I doubled recipe and used mixer vs. blender batter was like a very wet cake mix consistency mayb due to flour consistency, not sure, kept adding milk but still resembled cream of wheat texture but cooked up very fluffy but had weird texture will have to see how to get batter more smooth/runny for better finished consistency I guess ♀️
Maya | Wholesome Yum
Hi Melissa, Please check the video above to see what the batter should look like.
Rosie
Made for first time today. Very satisfying, read for a change from EGGS! Thank you for a keeper. Texture a little off cause o flour but can get used to that!
Natisha
I actually love this and will definitely make it again. I added some organic desiccanted coconut, cinnamon and nutmeg , and left out the sweetener everything was the same and they came out really good.
Christina
These are a great alternative! Especially when you are craving a bread texture. I added cake batter extract to mine to give it that pancake flavor. I’m just getting started with Keto and your site is a great source! Thanks so much!
Tricia
My husband is doing the keto diet and I have been looking for new recipes to try! These were amazing! I added some pecans, because they are pecans, but otherwise followed the recipe to the T. Topped with butter and some homemade whipped cream I made with Stevia, and yum! Thanks so much for sharing this!
Jay
How long can you keep the batter in the fridge?
Maya | Wholesome Yum
Hi Jay, It would be fine for a few days without going bad, however baking powder reacts right away and loses efficacy over time. The pancakes will be less fluffy if you don’t make them soon after making the batter.
Erica
With the first bite they were tasty,but as I continued to eat them I didn’t like them so much. They were too much of coconut flavor, which I’m not a fan of coconut. I am going to try the almond next time or add more vanilla or sweetener. But they came out perfect size and color.
Carol
My husband and I enjoyed them even if they weren’t exactly like the old fashioned pancakes I used to make. My 10 year old son only ate half of his serving. But he’s ridiculous. I will make them again and tell him to get over it. 🙂
Kim
Overall these were very good! I did add an extra tablespoon of coconut flour, as my battery was so thin the pancakes spread all over the pan on the first round. I also struggled with them either being too light or too dark brown but I know that’s more of struggling with the right heat setting than the recipe.
Ruth
Does anyone happen to know the net carbs in this recipe? It looks delicious!
Maya | Wholesome Yum
Hi Ruth, Yes, the nutrition info is on the recipe card above – 4g net carbs per serving.
J. S.
The best low carb pancake recipe! I had tried almond flour ones, not impressed. Thank you, this recipe is a keeper.
Maude
These were great! I’ve been trying a lot of low carb ancake recipes and these were the best. Made 4 times the recipe and froze them with s slice of cooked bacon. Warmed up in the microwave they taste like they’re right off the griddle. Perfect make ahead breakfast.
Sh'mahyadah
Can water be used instead heavy cream or milk?
Maya | Wholesome Yum
No, I don’t recommend that. Is there a particular reason you’re looking to substitute?
Jennifer Miller
Made these and they turned out amazing! They don’t have an eggy taste at all! Pretty darn close to the real thing. Totally making these again. Think next time I will add crumbled bacon for added goodness!
David
They have a great flavor but my batter was super duper thick would not poor at all I’m not sure what I’ve done wrong.
Maya | Wholesome Yum
Hi David, You didn’t do anything wrong, that’s just the type of batter this is. You just spread it into circles on the pan.
Leigh Hill
This recipe is delicious!!
Mysty
I was craving pancakes so I tried these out. They actually look like normal pancakes and taste pretty good…maybe a little less fluffy but still good. It satisfied my craving!
Shanna Hesterly
This recipe actually works for me and usually I can’t make grain free pancakes. I substituted a few ingredients using maple syrup and adding a half teaspoon of acv and some blueberries. The only problem is that it makes so few pancakes. I would recommend tripling the amounts.
Lilibeth V. Capati
These were delicious! I highly recommend it. Thank you for creating a simple, fluffy, healthy, and delicious pancakes!!!!
Rose Gonzales
Hi. I’m excited to make these but I want to make sure I make enough. How many pancakes will one batch make?
Maya | Wholesome Yum
Hi Rose, It makes about 8 3-inch pancakes.
Candie
Mine came out more like a crepe. They weren’t fluffy at all. I must have done something wrong. I’m just starting to bake and cook with different types of flours. Please give me any pointers that I may have missed. Thanks (by the way…they were still yummy).
Maya | Wholesome Yum
Hi Candie, I have some tips in the post above. They shouldn’t be like crepes at all as the batter is very thick and can’t even make a crepe if I tried. Did you thin out the batter too much?
Tamra
My whole family loves these pancakes! We quadruple the recipe (which you make it so easy to do!) and cook them on the electric griddle. We love placing a few sugar free chocolate chips in them while they’re cooking and we always have extras that we can reheat or even eat cold straight out of the fridge. We love making homemade whipped cream for the topping and warming up some berries to go with them. I love that they use coconut flour! We’ve been using this recipe for over a year and I tell everyone about it. Thank you for this recipe!
Tamra
Oh, forgot to add that these were a lifesaver for my morning sickness from my last pregnancy!
C.C.
I must say that I’m thoroughly impressed with how great this recipe turned out. The pancakes were so delicious that I didn’t even have a chance to take a picture of them, before they were in my tummy! I just couldn’t resist. I’ve tried the low carb pancake mixes and this recipe has, by far, the lowest net carbs! This will be my go to Saturday pancake recipe from now on! Thanx!
Bruce
I have just begun my coconut flour Journey trying to eliminate all processed refined flours. So I purchased a small bag of coconut flour and the rest of the ingredients I have at home. They were absolutely incredible. Didn’t take time at all. I like putting Preserves on my pancakes instead of syrups. They are easier to pick up with your fingers. 🙂 you so much for your recipes.
Lizzie
Delicious!!! Thank you so much I’ve been searching and these are to die for ! It’s 730 pm and we are on keto and had a sweet tooth. We topped with blackberries warmed and sweetened with swerve. Brilliant. My go to now!
Bridgette W Darden
Excellent recipe!
Agata
So delicious! I made double batch and stored the batter in the fridge so it’s ready and I just add a bit of almond milk to make it thinner.
Eileen Vogel
I REALLY enjoy your site Maya and have referred several KETO people to it. Happy New Year to you!
Maya | Wholesome Yum
Thank you so much, Eileen! Happy New Year!
Ellen
These will be perfect for my new diet in the new year! I can’t wait to try them.
Shiho
I 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
I 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
Hi Cindy, It doesn’t matter as long as it is just plain cream cheese.
Rebeca Gomez
I 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
Hi 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
These were delicious!!! I am ecstatic that pancakes are back on the menu for me. Thank you so much!
Brielle
Did 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
Hi 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
My 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
Hi Georgia, Thank you for the feedback. You might like these keto low carb pancakes better.
Jennifer
I 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
I am so happy you liked them, Jennifer!
Kim Hoover
These are delicious! Definitely making it again.
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