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Happy Labor Day to all my U.S. readers! We “celebrated” early with our kids and parents by hosting a barbecue at our house yesterday. It was a last hurrah of summer! That meant burgers on the grill, cauliflower potato salad, Caprese salad skewers, and strawberry tart. Today, we’re having a more lazy immediate family day. We started with my favorite pancake recipe with coconut flour: easy coconut flour pancakes made with cream cheese!
Pancakes with Coconut Flour for Busy Mornings
I hate to admit that I’m actually working this morning. Balancing this blog, working a full time software job, and raising two kids all at once has been a challenge, to say the least. I often find myself squeezing in some time to work each day, even on weekends and holidays. I really need to take some time off, but I do love my three jobs so much that often they don’t feel like work.
Being able to pull a quick low carb breakfast out of the freezer has been a total lifesaver! It really helps when I’m busy and my family wants breakfast quickly in the morning. We recently switched my older daughter from organic whole milk to unsweetened almond milk at night, and now she wakes up extremely hungry.
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!
Cream Cheese Pancakes and Coconut Flour Pancakes in One
There’s already another coconut flour pancakes recipe on the blog, but those are keto low carb pancakes made with almond flour and coconut flour. I know some of my readers are allergic to nuts, and almond flour can get expensive compared to coconut flour. (If you’re wondering, this is the best deal on almond flour I’ve found so far!) I’ve had repeated requests for a nut-free pancakes recipe.
I also have a mascarpone crepes recipe that is very similar to cream cheese pancakes. My husband actually prefers the crepes to fluffier pancakes. I do agree that cream cheese pancakes (and mascarpone ones) are delicious, but there’s a caveat.
In my opinion, those types of traditional cream cheese pancakes (made with only eggs and cream cheese) are too flat to be truly considered real pancakes. They are much more similar to crepes, even if you make them pancake-sized. Keto low carb pancakes should be fluffy, not flat! Who’s with me?
Fluffy Low Carb Coconut Flour Pancakes
If you want your pancakes with coconut flour to be fluffy, you have to try these. They are the best combination of low carb coconut flour pancakes and cream cheese pancakes!
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. You’ll never guess there are only 260 calories and 4g net carbs in a generous serving of four 3-inch pancakes.
You’ll love topping these low carb pancakes topped with homemade sugar-free maple syrup! What other toppings do you like on your pancakes?
Easy Coconut Flour Pancakes Recipe with Cream Cheese - Low Carb:
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Easy Coconut Flour Pancakes Recipe with Cream Cheese - Low Carb
Recipe Video
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- 2 large Egg
- 2 oz Cream cheese (softened at room temperature)
- 3 tbsp Coconut flour
- 2 tbsp Heavy cream (or any milk of choice)
- 1 tbsp Erythritol (or any sweetener)
- 1/2 tsp Gluten-free baking powder
- 1/2 tsp Vanilla extract (optional)
Instructions
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.
Readers Also Made These Keto Low Carb Recipes
Recipe Notes
Serving size: 4 3-inch pancakes
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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
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Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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328 Comments
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.
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!!
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 sugar alcohols 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!
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-way less expensive than almond 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.
Maya | Wholesome Yum
I love to hear that, Kim! Have a great day!
Chloe
Can I omit the cream cheese while making these?
Maya | Wholesome Yum
Hi Chloe, No, sorry, that’s necessary for the recipe. If you want ones without cream cheese you might like these low carb keto pancakes instead.
Tracey
These were very good. Thanks for the recipe!
Maya | Wholesome Yum
You are welcome, Tracey! Thanks for stopping by!
Denice Rayburn
Hi – I made these exactly as directed,however, my batter was as thick as wet cement! Not sure why or how, but I wound up having to thin them out with about 1/2 cup of unsweetened almond milk! Other than that, these are a HUGE hit with my husband and I!! Thanks for the recipe!
Maya | Wholesome Yum
Hi Denice, Sometimes the grind of coconut flour can vary by brand, which can affect how much liquid is needed. I’m glad you got them to work and that you both liked them!
MARLEE
Ive tried several different kinds of Keto pancakes and these are by far the best!!!!! Popped some butter and sugar free syrup on there and they were delicious! Even my husband said so and he is not on a keto diet! Definitly my new pancake recipe… its a keeper!
Thanks so much for the recipe! 🙂
Maya | Wholesome Yum
I am so happy to hear that, Marlee! Thank you!
Linda
Hi, I’m just about to try this recipe. I note from some of the comments that some people make a large batch to last all week. Does this mean that you can keep the batter in the fridge, or cook the actual pancakes to reheat another day? I’m quite a lazy cook and prefer to batch cook where possible
Maya | Wholesome Yum
Hi Linda, you can do either but the pancakes are less fluffy if you let the batter sit. Personally, I just make a large batch in one day, refrigerate or freeze the pancakes, then reheat the day-of.
Onnie
I use myfitnesspal as a way to measure my macros and when I put in this recipe it showed way more carbs and calories than what you put on here. My question would be are carbs somehow lost/destroyed when mixing everything together to make the batter? Bc one serving of coconut flour has has about 4g net carbs alone. (It displayed about 25 net carbs btw)
Maya | Wholesome Yum
Hi Onnie, The nutrition info for ingredients on Wholesome Yum comes from the USDA Food Database, which is more reliable than 3rd party calculators. Carbs are not lost or destroyed during mixing, but MFP sometimes has the wrong counts depending on what you select. The nutrition info listed on the recipe card is accurate, and if you need to, you can import the recipe into MFP for recording.
Jody Gayhart
Delicious! But I didn’t notice till AFTER I finished eating all of the pancakes that this was 2 servings.
Maya | Wholesome Yum
I hope you liked them, Jody!
B
I was making these and couldn’t stop eating them out of the pan! They are nice and fluffy. It was a bit of a learning curve knowing when to flip them as the texture is a bit different, but after one or two they all came out lovely. I may take out the sweetener and vanilla, add a touch of salt, and pair them with some savory meals. Also next time I will use a hand mixer because the thick batter was difficult to get out of the blender and I wanted to get every bit. These hit the spot!
Maya | Wholesome Yum
I am so happy you liked the pancakes! Have a great day!
Lauren
These were SO good! I didn’t have the erythritol, so I just added 12 drops of stevia. I also put 1/2tsp of cinnamon in the mix. While they were cooking I added blueberries. Topped with butter and viola! I didn’t even need syrup, so amazing. My 1 year old gobbled then up too. Great recipe, thanks for sharing!
Maya | Wholesome Yum
Thank you so much, Lauren! I’m glad you liked them.
Debra McCoard
These are delicious, soft and puffy, went great with blueberries, raspberries and cream. Excellent recipe.
Maya | Wholesome Yum
I am so happy you liked the pancakes, Debra! Please come back soon!
Ashley Villarreal
Is the nutritional info based on the total amount of batter? Or is it per pancake?
Maya | Wholesome Yum
Hi Ashley, The nutrition info is per serving, which is 4 3-inch pancakes.
Lori Hocutt Anderson
You should win an award for these pancakes!! My 15 yo daughter (who rolls her eyes when I mention Keto) LOVES these pancakes! THANK YOU! Sunday nights, I make a larger batch in my NutriBullet, store it in the fridge and cook the pancakes throughout the week. She’s beginning to see that Keto can taste great. Did I say Thank You?!?!
Maya | Wholesome Yum
I am so happy you and your daughter liked the pancakes, Lori!
Shiara
These were amazing! Our three year-old could not get enough of them. Thanks!
Maya | Wholesome Yum
I am so happy that you and your 3 year old liked them, Shiara! Have a great day!
Mel
Hands down the best Keto pancakes I’ve ever had! Not eggy and the texture is great. Even my kids devoured them, and they are the fussiest pancake critics around. Thanks so much x
Maya | Wholesome Yum
Yay! I am so happy that you and your family liked them, Mel! Have a great day!
Shannon
These were great!! Thank you!
Maya | Wholesome Yum
I am so happy you liked them, Shannon! Have a nice day!
PJ
Hi,
I am new to Keto. Can you tell me how many net carbs there are how ere are ? It would be helpful in recipes for those of us who are new to this.
Maya | Wholesome Yum
Hi there. There are 4 net carbs per serving. I hope you like them!
Toni Smith
Five Stars hands down! I forgot to rate the recipe.
Maya | Wholesome Yum
I am so happy you liked the pancakes, Toni! Have a great day!
Judy Melki
Is the same recipe used to do waffles in a waffle maker?
Maya | Wholesome Yum
Hi Judy, I haven’t tried these as waffles. Let me know if you try! I have an almond flour waffles recipe here.
Nitza
Hi! I tried these this morning! While the flavor was great, they weren’t very fluffy.Any suggestions?
Maya | Wholesome Yum
Hi Nitza, I’m glad you liked the flavor. You can try whisking the batter more which makes the more fluffy. If you want an even fluffier pancake, you might like these keto pancakes instead which use a blend of almond and coocnut flour.
Dawnn Basaraba
Turned out Perfect!! I tried a few other recipes these were by far the best. Fast and easy to prepare. I doubled the batch and storing for future use.
Maya | Wholesome Yum
I am glad you liked them, Dawnn! Thanks for stopping by!
Maria T.
QUESTION – can I make WAFFLES with this recipe? Thanks…
Maya | Wholesome Yum
Hi Maria, I haven’t tried that. Please let me know if you do!
Maria
This recipe was a good one! Prior to finding this one, I found one where a lady wanted me to put in 6 eggs!! It was disgusting!
I’m curious, can I add cocoa powder and/or cinnamon into the batter? How much would you recommend to get the taste of each when I bite into the pancake?
Also, can I use just one egg? Or do I need 2 for sure?
Maya | Wholesome Yum
Thank you, Maria. Some coconut flour recipes require more eggs because coconut flour is very absorbent. The cream cheese helps avoid that in these. You do need 2 eggs, otherwise they will be too dry.
You can definitely add cinnamon. I haven’t tried to say for sure how much, you could try maybe a teaspoon? To add cocoa powder you’d need to make other modifications to the recipe, because to make them chocolate you’d need a lot more cocoa powder than a teaspoon, and in that case the batter would be too dry and you’d need more liquid.
Julia
I used to make keto pancakes using cream cheese alone but I recently got myself some coconut flour so I decided to try this. It was absolutely delicious! I love the texture of the coconut flour! Thanks for sharing this recipe!
I did make a few changes though. I added a teaspoon of cinnamon and since I just ran out of whipped cream, I used coconut milk instead. I also separated my eggs into yolks and whites and beat the egg whites into stiff peaks. This is something I’ve always done when making pancakes, back before my keto days, so I just went ahead and did it. They turned out thick and fluffy just the way I like them. It’s just that I cannot say whether it is fluffier than just mixing everything together since I haven’t made it that way.
Maya | Wholesome Yum
Thanks for sharing your tips with us, Julia!
Sonja
I’m so happy to have found this recipe! These pancakes taste almost exactly like the traditional flour pancakes. Before transitioning from paleo to keto, I made numerous different recipes that I would make for my family and they were never “just right” for them. They LOVE these pancakes (as do I), and my search for the perfect pancake is over. Thank you for this awesome recipe!
Maya | Wholesome Yum
I am so happy to hear that your family liked the pancakes, Sonja! Thanks for stopping by!
Kelly
Wow, this is the second recipe I’ve made from your blog, and it’s two for two winners! These were delicious, and portion size ended up being just as you said. My 7 year old also thought they were great. I appreciated a keto-friendly pancake recipe that wasn’t too eggy or protein heavy, and still had a bit of sponginess to it. Made exactly as written, with a small dash of cinnamon added in. Thank you!
Maya | Wholesome Yum
I am so happy to hear that, Kelly! Thanks for stopping by!
Peter
My first attempt at the coconut pancakes. They broke up a bit but were they nice. The very best. So nice. Maybe I didn’t use enough cream?
Thank you!
Maya | Wholesome Yum
Please come back again soon! Have a nice day!
Cindy Orange
Delicious, fluffy pancakes! My 17 year old son said they were just as tasty as our regular pancakes. I agree! I’m not missing a thing!
For the syrup, I melted butter, added maple extract and a splenda packet in the microwave to pour over the pancakes and it was heaven!
Maya | Wholesome Yum
I am so happy to hear that, Cindy! Thanks for stopping by!
Christle
Thanks for that tip about the butter and maple syrup extract, next time I will try that, sounds like it would be better than the Mrs. Butterworth’s sugar free syrup which is also very good. I have not tried these yet but I tried the almond flour ones and they were also great.
Cathy and Ed
Added an extra egg white, an extra tablespoon of heavy cream and heavy on the vanilla. This is the closest recipe to “real” pancakes we’ve tried.
Maya | Wholesome Yum
Yay! Thanks for stopping by, Cathy and Ed!
Denise
These why by far the best low carb pancake alternative I could find. They are a household favorite now. Thank you!
Maya | Wholesome Yum
I love to hear that, Denise! Please come back again soon!
Della
I enjoyed these pancakes. So close the real thing!!!
Maya | Wholesome Yum
I am so happy to hear that, Della! Please come back again soon!
Tina Morrison
I came across your recipe this morning and thought I’d give it a try. I just made these pancakes and they are fantastic!!
They were so quick and simple to make. I was worried they would taste”eggy” like many things I’ve tried, but they really didn’t.
I didn’t have the ingredients to make your sugar free maple syrup so I just tried them plain. Wow..thank you so much for sharing! I can’t wait to have a pancake/sausage breakfast once I make your syrup recipe, thanks again and keep up the great work!!!
Maya | Wholesome Yum
I am so happy you liked the pancakes, Tina! Thanks for stopping by!
Karissa
Thank you for this wonderful recipe! I really enjoyed the texture and flavor of these pancakes. This was my first time using coconut flour and I think I like it more than almond flour. I don’t know if it made a difference, but my coconut flour is super fine and I had no trouble with flipping the pancakes or the thickness of the batter. Next time I’m going to follow the lead of the other commenter and add shredded coconut to reinforce the flavor and for textural interest. I added strawberries and bacon, no syrup, and was quite pleased. I put chocolate chips in my 2 year olds pancake b/c at 2 everything is better with chocolate chips. 🙂
Maya | Wholesome Yum
Yay for chocolate chips, Karissa! I am so glad everyone liked them!
Stephanie
Would making these without any of the sugar substitute be horrible? Don’t have any on hand but want to make these 🙂
Maya | Wholesome Yum
Hi Stephanie, They are better with the touch of sweetener, but you can skip it if you’d like. They just won’t have any sweetness at all.
Lucinda
I made these pancakes this morning and I absolutely loved them. I added cinnamon to mine because my family likes it in their pancakes. I served roasted strawberries on top with some bacon on the side, and it is one of the best LC pancake recipes I’ve made. Thank you for sharing!
Maya | Wholesome Yum
I am so happy you liked the pancakes, Lucinda!
Diane Vaughn
As my husband said,”That is quite tasty”! And since he is very critical of any almond or coconut flour concoction, that is high praise indeed. I did garnish with sliced strawberries and a tad of unsweetened coconut to reinforce the coconut flavor and ensure that he knew it was intentional and not just a side effect of the type of flour utilized. Perfect for an IF 2 meal Sunday. Thank you Maya!
Maya | Wholesome Yum
I love that you added strawberries and coconut, Diane! YUM!
NanC
Tried this recipe…my tastebuds LOVED it!! My 1st Time using the coconut flour and erythritol..so surprised at the texture..JUST GREAT!!!
Maya | Wholesome Yum
That is awesome, Nan! Thanks for stopping by!
Anna
Hi again Maya! Made these again today and they were even better than before. Question – I want to make a Keto bread pudding in my crockpot, do you think I should make a big batch of these, age them a day and then tear them up or just use almond flour bread? Thanks so much!
Maya | Wholesome Yum
Thank you so much, Anna! Keto bread pudding sounds delicious and I think both of those options would work great. Let me know which one you try!
Stacey
I would love to try these but there seems to be a problem with the site.
Maya | Wholesome Yum
Hi Stacey, What problem are you having? I’d be happy to help troubleshoot if you want to use the contact form in the navigation menu at the top, and let me know what you are seeing.
Kay
I had to add several more tablespoons of cream to get it to be thickly pourable. I followed your recipe exactly but too thick to pour. Tasted good after I added more cream and cooked them.
Maya | Wholesome Yum
Hi Kay, I’m guessing this was a slight difference in measurements or coconut flour brand. I’m glad they tasted good!
Anna
Made these for my non-Keto husband and 2 starch-loving boys and everyone loved them! They’re so fluffy! This will be my only pancake recipe from now on. Thank you so much!!!
Maya | Wholesome Yum
I am so happy to hear that the whole family loved them, Anna! Thanks for stopping by!
Heather C
Hi there! These were wonderful and a delightful change to the crepe like cream cheese pancakes I usually make. I ate them all before I counted my cals because I was stoked the whole recipe was under 300 but for the life of me can’t figure out how you got that calorie count
Eggs 140, heavy cream 100, cream cheese 200, coconut flour 90
Maya | Wholesome Yum
Thank you, Heather! I’m glad you liked them. The nutrition info listed is per serving, not for the entire recipe. The recipe makes 2 servings.
Wendy Renaud
My husband and I just tried these… O.M.Goodness!!! Just wonderful!!! Had to add some water to thin it down some, but the flavor and the texture – Oh Wow!! First pancakes in 4 months since I started on the Keto lifestyle, and well worth waiting for!!! Thank you!
Maya | Wholesome Yum
I am so happy you liked them, Wendy!
Jennifer Loper
We’ve made the ‘4-servings’ recipe 3 times now and every time the batter is SUPER thick. I’ve added LOTS more milk to compensate but wonder if I need less coconut flour instead. 5 tablespoons instead of 6. Or what would you suggest? Would olive oil help? (BTW… I use regular whole milk or almond milk. Would the cream keep them thinner?)
Love the taste! I have trouble turning them as some of the other commenters reported. We just end up with ugly messy looking pancakes, but they taste just as good.
Maya | Wholesome Yum
Hi Jennifer, Sorry you had issues with the batter being too thick. It might be the brand of coconut flour – they vary in fineness and as a result the same measurement can be different amounts, making it thicker or thinner. I link to the one I use on the recipe card. It can also be the size of your eggs, are they “large” size? Is your cream cheese at room temperature? Using any kind of milk instead of cream should work just fine, so that wouldn’t be the issue. Thinning it out with milk is fine, but if you have to do that a lot, you’ll definitely have issues flipping. You can try adding another egg if you need to thin it out quite a bit. Oil should be fine to add if you want to. Finally, make sure your pan is greased but not *too* much – either too much or not enough oil/butter on the pan can both make flipping harder. I’m glad you still liked the taste despite the challenges!
Kaye
Made these pancakes this morning….made a double batch for easy breakfasts for the rest of the week too. They were wonderful and hit my spot! Thank you for sharing with my recipe challenged self.
Maya | Wholesome Yum
I am so happy you liked them, Kaye!
Traci
My husband and I loved these. So nice to have something familiar back after being diagnosed with diabetes 2 months ago and eliminating carbs. Thank you! Great recipe!
Maya | Wholesome Yum
I am so happy you and your husband liked the pancakes, Traci!
Karla
Great recipe! Very easy to make, simple ingredients (love that!). I added a bit of cinnamon to the mix. Loved how fluffy they get and their texture. Great breakfast option. Thank you!!
Maya | Wholesome Yum
Hi Karla! I am so happy you liked them!
Yasmin
Do you have an idea on how to just make these in a pan in the oven and then cut them? I have no patience for flipping because I am terrible at it.
Maya | Wholesome Yum
Hi Yasmin, I haven’t tried that but let me know how it goes if you do. If flipping is a challenge, making smaller pancakes can make it easier, too!
Frances
I love these pancakes. They are so easy to make that my son and I make them together. Thank you for sharing.
Maya | Wholesome Yum
Hi Frances! I am so happy you like them! Thanks for stopping by!
Gil
I wish you would give metric measurements as well, apparently american tablespoons are different from european…plus, no idea what ounces and 1/4 cups are…like, how big is a cup?
In any case, my try ended up with way too much flour and too little milk/cream, had to add 2 extra eggs to liquify it enough to make them and then they just fell apart all the time. Still tasted pretty good, which is why I’m giving a good rating but yeah…not for european measuring systems. Thank you for sharing the recipe anyway, as I said, it tasted good just…had to do a lot of adjustments and throw away failed attempts etc.
Maya | Wholesome Yum
Hi Gil, Thank you so much for the feedback! Sorry you had issues with the measurements. I definitely plan to add metric measurements soon!
Chrystal
I have tried a ton of low carb pancake recipes over the past few months, and this one is definitely a winner with my family! I made the sugar-free maple syrup to go with them. Love how these turn out so much fluffier than the others. Definitely a keeper recipe 🙂
Maya | Wholesome Yum
I am so happy you liked them, Chrystal. Thanks for stopping by!
Marielle
Very, very yummy!!!! Thank you❤
Maya | Wholesome Yum
Thank you, Marielle!
Natalie
These pancakes look amazing and perfect for weekend brunch!
Maya | Wholesome Yum
Thank you, Natalie! They are definitely a crowd pleaser! Have a great day!
Stacy
Great recipe! Loved the flavor and texture. This is second time I’ve made them. Had a little problem with flipping them.
Maya | Wholesome Yum
Hi Stacy! I am so happy you liked the pancakes. Just make sure you cook them long enough on each side to ensure easier flipping!
Glenys
OMG!! These are, hands down, the best pancakes I’ve ever tried!!! This recipe is a life saver! Thank you!
Maya | Wholesome Yum
Hi Glenys! I am so happy you liked them! Have a great day!
Joann
VERY YUM. I DOUBLED RECIPE AND USED THREE EGGS AND BLUEBERRY CREAM CHEESE. ENUF TO FREEZE. DELISH!
Maya | Wholesome Yum
Hi Joann! Great idea to double the recipe, thanks for stopping by!
Keilla Jones
What measurement did you use for these to be 3” pancakes? These were very good!!
Maya | Wholesome Yum
Hi Keilla, 3-inch pancakes would be approximately 2 tablespoons or 1/8 cup of batter each.
Mylar
Wow,I was so IMPRESSED these pancakes are delicious!! I used xylitol sweetner, added a little cinnamon, nutmeg and used some store bought sugar free syrup. These are now my go to when I’m craving for pancakes!
Maya | Wholesome Yum
Hi Mylar! I am so glad you loved the pancakes! Have a great day!
Keilla Jones
Hi Maya!
These pancakes turned really good! I just have a question regarding what measurement did you use to get 3” pancakes? I used 1/8 cup. Looked like they were bigger than 3” and I only got 5 pancakes out of the batter! How many should there be?
Thank you!
Keilla
Maya | Wholesome Yum
Hi Keilla, I just use a little ladle and don’t fill it all the way. You can make the pancakes any size you want. 🙂
Wanda
So, where’s the recipe for homemade maple syrup?
Maya | Wholesome Yum
Hi Wanda, The sugar-free maple syrup recipe is here.
Lara
Hi. I made these today and really enjoyed them. I calculated way more calories than you. How did you get 260 calories for 4 pancakes?
Maya | Wholesome Yum
Thank you, Lara! I’m glad you liked them. The nutrition label is calculated by Fat Secret, and I verify the nutrition content of each ingredient that goes in.
Diane C
Can these be frozen? If so how do I heat them up. Do I thaw them out first have not had any luck with reheating pancakes.
Maya | Wholesome Yum
Hi Diane, Yes, definitely! You can freeze them between pieces of parchment paper. To reheat, it’s better to do it in the oven, in a single layer, for about 10 minutes at 350 degrees F.
Sacha
Save your eggs! This recipe comes out exactly as shown. They will be fluffy and beautiful. I knew before making these that they weren’t going to taste exactly like pancakes. I was hoping for an alternative or something tasty and different. This recipe isn’t an alternative nor tasty. Yes, they are pancakes in the sense that a latka is. Taste preference is in the eye of the beholder. I could not even tolerate the coconut flour. I have personally had no luck cooking with it in comparison to the oil and cream. Don’t do it!
Maya | Wholesome Yum
Hi Sacha, Sorry to hear that the pancakes were not what you expected. I’m not sure if something went wrong or if coconut just isn’t for you. I have an almond flour pancakes recipe coming next month and hope you will like those better.
Ann m Erenheim
How do I cut down the fat in these? Can I use just the whites of the eggs? I’m using coconut almond milk instead of heavy creamer too.
Maya | Wholesome Yum
Hi Ann, You can use light (2%, not fat-free) cream cheese if you want to. I wouldn’t recommend using just egg whites, because this will make for an egg-y texture. Coconut or almond milk is fine to use instead of the heavy cream.
Bhavna
I had no milk this morning and subbed water (I find 3 tablespoons of liquid works better) and they came out fine!
Maya | Wholesome Yum
Good to know! Thank you Bhavna!
Jen
Delicious!!!
Maya | Wholesome Yum
Thank you, Jen!
Paula
Five star recipe, wonderful texture.
Maya | Wholesome Yum
Thank you, Paula!
Darla
These are the best. And they freeze well.
Maya | Wholesome Yum
Thank you, Darla!
Goldie Hollaway
Made these this morning and it tasted great! My pancakes weren’t as fluffy compared to the pictures but still gave it 5 stars. I doubled the recipe so i will be eating these for the next 4 days! 🙂
Maya | Wholesome Yum
Thank you, Goldie!
Melissa England
My pancake loving son is very picky about his pancakes. Especially when it comes to gluten free. He LOVES these pancakes. They taste delicious! I love that they are so very easy to make! Finally a recipe that tastes amazing and is easy. Thank you!
Maya | Wholesome Yum
Thank you, Melissa!
Debbie R Archibald
These were the best keto pancakes that I have tried. Thank you for the recipe!
Maya | Wholesome Yum
Thank you, Debbie!
Valerie Lane
These pancakes are healthy and you would never think so but very delicious. I appreciate all Maya’s posts. She is an incredible cook and her dessert sex in a pan is out of this world yummy.
Maya | Wholesome Yum
Thank you so much, Valerie!
gayle cappelluti
YUM-A-LICIOUS!!!!!! Just try them; I promise, you will not be sorry!!
Maya | Wholesome Yum
Thank you, Gayle!
Ronda L Harris
Amazing and satisfies my pancake cravings!! Delicious and highly recommended!
Maya | Wholesome Yum
Thank you, Ronda!
Shirley anderson
These are absolutely wonderful. We have them at least twice a week. My husband who isn’t even on the Keto diet loves them too.
Maya | Wholesome Yum
Thank you, Shirley!
Richard
Love this recipe!
Maya | Wholesome Yum
Thank you, Richard!
Chris Reeves
Nice and filling, a great start to any day.
Maya | Wholesome Yum
Thank you, Chris!
Cara
My teenage son likes them, too!
Maya | Wholesome Yum
Love it! Thank you, Cara!
Lynda
The pancakes are delicious! Perfect for that cold morning breakfast! Easy to make. Thank you for the recipe.
Maya | Wholesome Yum
Thank you, Lynda!
Natalie
Always in love with others’ pancakes <3 because most of the time I fry it under unidentifiable shapes.
Alondra Mercado
I had been craving pancakes for breakfast for a while and decided to look a recipe up. I made these today and MY GOODNESS!!! They are SO delicious and SO easy to make! They will definitely be one of my new favorites! My boyfriend who is not on the keto diet or low carb LOVED them! He couldn’t wait for it to cool down or for me to finish the rest of them! Thank you so much! Glad I found your page!
Maya | Wholesome Yum
Thank you, Alondra!
Karen
OMG! Finally something for breakfast other than bacon and eggs! I am a breast cancer patient and my Radiology Oncologist recommended the Keto diet. I’ve only been doing it for a couple of months and I’ve been searching hi & lo for good recipes. There’s some nasty stuff out there!! These are delicious!! Thank you so much for all you do. I will be trying some of your other recipes!!
Maya | Wholesome Yum
Thank you, Karen! I’m so glad you like them. Warm wishes and best of luck on your journey.
Charlotte Givens
Low carb syrup ingredients.
Maya | Wholesome Yum
Hi Charlotte, my recipe for sugar-free maple syrup is here.
Emily
I love your recipes! Thank you so much for all your hard work. I’ve noticed you don’t subtract the sugar from your net carb calculations. But on Keto, you do deduct sugar alcohol, right? Still fairly new at all this. That would make these 1 net carb per serving, correct? Thanks for your help.
Maya | Wholesome Yum
Hi Emily, Sugar and sugar alcohols are not the same. Sugar alcohols do get subtracted but sugar does not. I already do not include sugar alcohols in nutrition info. These pancakes have 4g net carbs per serving, which is already after subtracting fiber and not counting sugar alcohols. Hope you like them!
Venus
I added about 1/4 cup of pumpkin, a couple of shakes of cinnamon, ginger, and pumpkin pie spice, then used a little almond milk to ‘loosen’ it up. They were fantastic. Now, if I could just get myself to make a syrup to put on top, I’ll be in pancake heaven.
With the added pumpkin and almond milk, this recipe made a couple more pancakes than the original recipe. Total net carbs, 3.
Maya | Wholesome Yum
That sounds delicious!
Noelle
Thinking of adding pumpkin for pumpkin spice pancakes. Maybe adding 2-4 tablespoons. Would you add liquid like heavy cream or something to offset the added thickness? If so, what and how much?
Maya | Wholesome Yum
That sounds delicious, Noelle! I haven’t tried these with pumpkin. I’d have to make them and see the consistency to determine if they need more liquid, more egg to bind together, or possibly no additions. Let me know how it goes if you give it a try!
Derek V
Wonderfully yummy! Used your recipe this morning. Added some sliced strawberries. What are some toppings or types of syrups you put on yours? My previous lifestyle, I used a lot of syrup.
Maya | Wholesome Yum
Hi Derek, I’m glad you liked the recipe! If you like syrup you might want to try my recipe for sugar-free maple syrup: https://www.wholesomeyum.com/recipes/sugar-free-maple-syrup/
Nina
Hi I was wondering, does coconut flour help you to stay fuller for longer? I have made pancakes for my kids and in about an hour later they are hungry again.
Maya | Wholesome Yum
Hi Nina, Yes, definitely! These coconut flour pancakes are packed with protein and fiber, which will keep them full a lot longer. 🙂
Kathy
Thank you! Yummy breakfast this morning!
Maya | Wholesome Yum
Thank you, Kathy! I’m glad you enjoyed them!
slywlf
I am violently allergic to cow milk, would this work with a vegan substitute like Tofutti Better Than Cream Cheese? These sound delicious, and I would love to try them.
Maya | Wholesome Yum
I haven’t tried that, but would think it should work. Let me know how it goes if you try!
Kathy
If I am making 1 serving of pancakes, would I cut the recipe in half?
Thanks for all your hard work and your wonderful post!!
Maya | Wholesome Yum
Hi Kathy, Yes, cut it in half for 1 serving (4 3″ pancakes). On the recipe card, you can change the number “2” under servings to “1” and it will auto calculate the amounts of all the ingredients.
cakespy
These sound wonderful. I love the rich flavor that coconut flour gives quick breads so these seem like a natural progression for my culinary adventures! 🙂
Maya | Wholesome Yum
Thank you! I hope you give them a shot!