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For everyone that wants a change from almond flour pancakes or can’t have them, this coconut flour pancakes recipe is for you — they are keto friendly, low carb, and nut-free! And since these keto pancakes with coconut flour require just 6 ingredients and 10 minutes, they come together super quickly. The addition of cream cheese makes these the best coconut flour pancakes I’ve ever had.
There’s already another recipe for my favorite keto pancakes on the blog that includes coconut flour; in fact, it was so popular with readers that I made a keto pancake mix version of it! 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 pancake recipe… so, these coconut flour pancakes are just that! (Coconuts are botanically fruits, not nuts, so are okay for most people trying to be nut-free — but you know yourself best.)
And if you want pancakes that don’t have almond or coconut in them at all, make my cream cheese pancakes instead. They are much thinner and not fluffy, but still delicious and have no flour whatsoever.
Why You’ll Love This Coconut Flour Pancakes Recipe
- Lightly sweet with a hint of vanilla and coconut flavor
- Thick and fluffy
- Only 6 simple ingredients
- Ready in just 10 minutes
- Just 4g net carbs in a generous serving
- Keto friendly, low carb, gluten-free, and grain-free
- More nutrient-dense than pancakes made with wheat flour
- Super easy to make!
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto pancakes with coconut flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Eggs – These help the pancakes stay together and also provide some leavening. Large eggs are the right size for this recipe.
- Cream Cheese – This makes for a big improvement in the taste and texture of this coconut flour pancake recipe, so don’t skip it. Make sure you use plain cream cheese, not flavored. If you need a dairy-free and paleo option, substitute with thick, full-fat coconut cream (the kind from a can) or simply dairy-free cream cheese.
- Coconut Flour – I recommend Wholesome Yum Coconut Flour for the right texture and absorbency, as different brands can vary. Plus (bonus), it’s organic!
- Heavy Cream – Adds richness and thins out the batter. You can also use any milk of your choice — check my article on carbs in milk to choose one that’s low carb. Coconut or almond milk would be suitable for paleo and dairy-free options.
- Besti Monk Fruit Allulose Blend – My go-to zero carb sweetener, because it tastes just like sugar, dissolves easily, has no aftertaste, and won’t crystallize. I previously used erythritol, which is fine as well, but add an extra 1/2 tablespoon. If you want to use another sweetener, check my guide to keto sweeteners.
- Baking Powder – Makes the pancakes fluffy. I like this baking powder which is non-GMO and gluten-free. Do not use baking soda, which is not the same as baking powder.
- Vanilla extract (optional) – Adds flavor and 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.
TIP: Do not replace the coconut flour with almond flour or any other flour.
Coconut flour is very absorbent, so it’s not interchangeable with anything else. If you want to use almond flour, I recommend getting super fine blanched almond flour like this to make this almond flour pancakes recipe instead.
How To Make Coconut Flour Pancakes
This section shows how to make pancakes with coconut flour, including step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make coconut flour batter. Blend eggs, cream cheese, coconut flour, heavy cream, Besti, baking powder, and vanilla until smooth. It will look like the picture in the blender below at first, then get thicker as it sits.
TIP: Don’t have a blender?
A food processor, or a hand mixer in a large bowl, can also work. However, unlike other pancake recipes, for this one I don’t recommend mixing the wet and dry ingredients using a whisk. You need power to mix the cream cheese.
- Rest. Let the batter sit for a few minutes so that it can thicken up a bit.
- Fry. Scoop pancake batter in small circles onto an oiled pan. (You can use coconut oil, avocado oil, or any neutral oil for frying.) Fry the coconut pancakes over medium-low heat, until bubbles form on top (as shown below). Then flip and cook on the other side until golden.
They are done when they are browned on both sides. How much they brown will vary depending on the temperature of your pan.
Tips For The Best Coconut Flour Pancakes
- Make sure your eggs and cream cheese are at room temperature. This will ensure a smooth batter. If they are cold, you’ll end up with chunks of cream cheese.
- The batter will be thicker than a traditional pancake batter – this is normal! You can thin it out a little if you really feel the need, but be careful, as too much liquid will make the pancakes soggy.
- Swirl the batter. Since the batter is thick, you may need to spread it a bit. I like to pour first, then use my measuring cup around the top in a circular motion, to spread into a circle.
- Flip when you see 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.
- Be careful not to overheat. If your pan is too hot, the outside will burn before the inside is cooked through. Medium-low heat works best.
Storage Instructions
- Store: If you’ve made a big batch of these easy coconut flour pancakes, keep them in the refrigerator for up to 4-5 days.
- Freeze: Being able to pull a quick low carb breakfast out of the freezer has been a total lifesaver! To freeze, arrange the coconut pancakes on a parchment lined baking sheet and freeze for a few hours, until solid (this will prevent them from sticking together). Then, transfer to a freezer bag and freeze for up to 4 months.
- Reheat: Reheat the pancakes in the microwave, or preferably, in the oven. You can reheat right from frozen if needed.
TIP: I like to spread a little butter on top before reheating.
This ensures that they won’t dry out. You can do this from the fridge or even with frozen pancakes.
What To Serve With Coconut Pancakes
- Syrup – My absolute favorite is my keto maple syrup, but you can also make your own sugar-free maple syrup. Just avoid regular maple syrup or other store bought syrups, which contain either sugar or artificial sweeteners, flavors, and preservatives.
- Fresh Berries – Including strawberries, raspberries, blueberries, blackberries, etc. (Get the full keto fruit 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 addition for favorable keto macros.
- Nuts & seeds – Chop them up and sprinkle on top. I have lots of ideas in my keto nuts list, if you’re not nut-free.
If you want something to drink with your breakfast, try keto coffee or even a pink drink.
More Keto Pancake And Waffle Recipes
If you like this coconut flour pancake recipe, you might also like some of these other keto breakfast recipes:
Tools To Make Pancakes With Coconut Flour
- 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. 😉
Coconut Flour Pancakes Recipe
Get Zero Sugar Maple Syrup For Your Coconut Flour Pancakes!
Meet Wholesome Yum Zero Sugar Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!
GET IT HERE
Coconut Flour Pancakes (Fluffy, Keto, GF!)
Fluffy coconut flour pancakes are keto and gluten-free! Ready in 10 minutes, with just 6 ingredients like coconut flour, cream cheese & eggs.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Puree all ingredients in a blender, until smooth.
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Let the batter rest for a couple of minutes, so that the bubbles settle and batter thickens a bit.
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Pour 2 tablespoons (1/8 cup) of batter at a time into circles onto an oiled pan over medium-low heat. Cook for 1-2 minutes on per side. (It's time to flip when bubbles form at the edges.)
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Repeat as needed until all the batter is used up.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Related Easy Recipes
Recipe Notes
Serving size: 4 3-inch pancakes, or 1/4 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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511 Comments
Heather C
0Hi there! These were wonderful and a delightful change to the crepe like cream cheese pancakes I usually make. I ate them all before I counted my cals because I was stoked the whole recipe was under 300 but for the life of me can’t figure out how you got that calorie count
Eggs 140, heavy cream 100, cream cheese 200, coconut flour 90
Maya | Wholesome Yum
0Thank you, Heather! I’m glad you liked them. The nutrition info listed is per serving, not for the entire recipe. The recipe makes 2 servings.
Wendy Renaud
0My husband and I just tried these… O.M.Goodness!!! Just wonderful!!! Had to add some water to thin it down some, but the flavor and the texture – Oh Wow!! First pancakes in 4 months since I started on the Keto lifestyle, and well worth waiting for!!! Thank you!
Maya | Wholesome Yum
0I am so happy you liked them, Wendy!
Jennifer Loper
0We’ve made the ‘4-servings’ recipe 3 times now and every time the batter is SUPER thick. I’ve added LOTS more milk to compensate but wonder if I need less coconut flour instead. 5 tablespoons instead of 6. Or what would you suggest? Would olive oil help? (BTW… I use regular whole milk or almond milk. Would the cream keep them thinner?)
Love the taste! I have trouble turning them as some of the other commenters reported. We just end up with ugly messy looking pancakes, but they taste just as good.
Maya | Wholesome Yum
0Hi Jennifer, Sorry you had issues with the batter being too thick. It might be the brand of coconut flour – they vary in fineness and as a result the same measurement can be different amounts, making it thicker or thinner. I link to the one I use on the recipe card. It can also be the size of your eggs, are they “large” size? Is your cream cheese at room temperature? Using any kind of milk instead of cream should work just fine, so that wouldn’t be the issue. Thinning it out with milk is fine, but if you have to do that a lot, you’ll definitely have issues flipping. You can try adding another egg if you need to thin it out quite a bit. Oil should be fine to add if you want to. Finally, make sure your pan is greased but not *too* much – either too much or not enough oil/butter on the pan can both make flipping harder. I’m glad you still liked the taste despite the challenges!
Kaye
0Made these pancakes this morning….made a double batch for easy breakfasts for the rest of the week too. They were wonderful and hit my spot! Thank you for sharing with my recipe challenged self.
Maya | Wholesome Yum
0I am so happy you liked them, Kaye!
Traci
0My husband and I loved these. So nice to have something familiar back after being diagnosed with diabetes 2 months ago and eliminating carbs. Thank you! Great recipe!
Maya | Wholesome Yum
0I am so happy you and your husband liked the pancakes, Traci!
Karla
0Great recipe! Very easy to make, simple ingredients (love that!). I added a bit of cinnamon to the mix. Loved how fluffy they get and their texture. Great breakfast option. Thank you!!
Maya | Wholesome Yum
0Hi Karla! I am so happy you liked them!
Yasmin
0Do you have an idea on how to just make these in a pan in the oven and then cut them? I have no patience for flipping because I am terrible at it.
Maya | Wholesome Yum
0Hi Yasmin, I haven’t tried that but let me know how it goes if you do. If flipping is a challenge, making smaller pancakes can make it easier, too!
Frances
0I love these pancakes. They are so easy to make that my son and I make them together. Thank you for sharing.
Maya | Wholesome Yum
0Hi Frances! I am so happy you like them! Thanks for stopping by!
Gil
0I wish you would give metric measurements as well, apparently american tablespoons are different from european…plus, no idea what ounces and 1/4 cups are…like, how big is a cup?
In any case, my try ended up with way too much flour and too little milk/cream, had to add 2 extra eggs to liquify it enough to make them and then they just fell apart all the time. Still tasted pretty good, which is why I’m giving a good rating but yeah…not for european measuring systems. Thank you for sharing the recipe anyway, as I said, it tasted good just…had to do a lot of adjustments and throw away failed attempts etc.
Maya | Wholesome Yum
0Hi Gil, Thank you so much for the feedback! Sorry you had issues with the measurements. I definitely plan to add metric measurements soon!
Chrystal
0I have tried a ton of low carb pancake recipes over the past few months, and this one is definitely a winner with my family! I made the sugar-free maple syrup to go with them. Love how these turn out so much fluffier than the others. Definitely a keeper recipe 🙂
Maya | Wholesome Yum
0I am so happy you liked them, Chrystal. Thanks for stopping by!
Marielle
0Very, very yummy!!!! Thank you❤
Maya | Wholesome Yum
0Thank you, Marielle!
Natalie
0These pancakes look amazing and perfect for weekend brunch!
Maya | Wholesome Yum
0Thank you, Natalie! They are definitely a crowd pleaser! Have a great day!
Stacy
0Great recipe! Loved the flavor and texture. This is second time I’ve made them. Had a little problem with flipping them.
Maya | Wholesome Yum
0Hi Stacy! I am so happy you liked the pancakes. Just make sure you cook them long enough on each side to ensure easier flipping!
Glenys
0OMG!! These are, hands down, the best pancakes I’ve ever tried!!! This recipe is a life saver! Thank you!
Maya | Wholesome Yum
0Hi Glenys! I am so happy you liked them! Have a great day!
Joann
0VERY YUM. I DOUBLED RECIPE AND USED THREE EGGS AND BLUEBERRY CREAM CHEESE. ENUF TO FREEZE. DELISH!
Maya | Wholesome Yum
0Hi Joann! Great idea to double the recipe, thanks for stopping by!
Keilla Jones
0What measurement did you use for these to be 3” pancakes? These were very good!!
Maya | Wholesome Yum
0Hi Keilla, 3-inch pancakes would be approximately 2 tablespoons or 1/8 cup of batter each.
Mylar
0Wow,I was so IMPRESSED these pancakes are delicious!! I used xylitol sweetner, added a little cinnamon, nutmeg and used some store bought sugar free syrup. These are now my go to when I’m craving for pancakes!
Maya | Wholesome Yum
0Hi Mylar! I am so glad you loved the pancakes! Have a great day!
Keilla Jones
0Hi Maya!
These pancakes turned really good! I just have a question regarding what measurement did you use to get 3” pancakes? I used 1/8 cup. Looked like they were bigger than 3” and I only got 5 pancakes out of the batter! How many should there be?
Thank you!
Keilla
Maya | Wholesome Yum
0Hi Keilla, I just use a little ladle and don’t fill it all the way. You can make the pancakes any size you want. 🙂
Wanda
0So, where’s the recipe for homemade maple syrup?
Maya | Wholesome Yum
0Hi Wanda, The sugar-free maple syrup recipe is here.
Lara
0Hi. I made these today and really enjoyed them. I calculated way more calories than you. How did you get 260 calories for 4 pancakes?
Maya | Wholesome Yum
0Thank you, Lara! I’m glad you liked them. The nutrition label is calculated by Fat Secret, and I verify the nutrition content of each ingredient that goes in.
Diane C
0Can these be frozen? If so how do I heat them up. Do I thaw them out first have not had any luck with reheating pancakes.
Maya | Wholesome Yum
0Hi Diane, Yes, definitely! You can freeze them between pieces of parchment paper. To reheat, it’s better to do it in the oven, in a single layer, for about 10 minutes at 350 degrees F.
Sacha
0Save your eggs! This recipe comes out exactly as shown. They will be fluffy and beautiful. I knew before making these that they weren’t going to taste exactly like pancakes. I was hoping for an alternative or something tasty and different. This recipe isn’t an alternative nor tasty. Yes, they are pancakes in the sense that a latka is. Taste preference is in the eye of the beholder. I could not even tolerate the coconut flour. I have personally had no luck cooking with it in comparison to the oil and cream. Don’t do it!
Maya | Wholesome Yum
0Hi Sacha, Sorry to hear that the pancakes were not what you expected. I’m not sure if something went wrong or if coconut just isn’t for you. I have an almond flour pancakes recipe coming next month and hope you will like those better.
Ann m Erenheim
0How do I cut down the fat in these? Can I use just the whites of the eggs? I’m using coconut almond milk instead of heavy creamer too.
Maya | Wholesome Yum
0Hi Ann, You can use light (2%, not fat-free) cream cheese if you want to. I wouldn’t recommend using just egg whites, because this will make for an egg-y texture. Coconut or almond milk is fine to use instead of the heavy cream.
Bhavna
0I had no milk this morning and subbed water (I find 3 tablespoons of liquid works better) and they came out fine!
Maya | Wholesome Yum
0Good to know! Thank you Bhavna!
Jen
0Delicious!!!
Maya | Wholesome Yum
0Thank you, Jen!
Paula
0Five star recipe, wonderful texture.
Maya | Wholesome Yum
0Thank you, Paula!
Darla
0These are the best. And they freeze well.
Maya | Wholesome Yum
0Thank you, Darla!
Goldie Hollaway
0Made these this morning and it tasted great! My pancakes weren’t as fluffy compared to the pictures but still gave it 5 stars. I doubled the recipe so i will be eating these for the next 4 days! 🙂
Maya | Wholesome Yum
0Thank you, Goldie!
Melissa England
0My pancake loving son is very picky about his pancakes. Especially when it comes to gluten free. He LOVES these pancakes. They taste delicious! I love that they are so very easy to make! Finally a recipe that tastes amazing and is easy. Thank you!
Maya | Wholesome Yum
0Thank you, Melissa!
Debbie R Archibald
0These were the best keto pancakes that I have tried. Thank you for the recipe!
Maya | Wholesome Yum
0Thank you, Debbie!
Valerie Lane
0These pancakes are healthy and you would never think so but very delicious. I appreciate all Maya’s posts. She is an incredible cook and her dessert is out of this world yummy.
Maya | Wholesome Yum
0Thank you so much, Valerie!
gayle cappelluti
0YUM-A-LICIOUS!!!!!! Just try them; I promise, you will not be sorry!!
Maya | Wholesome Yum
0Thank you, Gayle!
Ronda L Harris
0Amazing and satisfies my pancake cravings!! Delicious and highly recommended!
Maya | Wholesome Yum
0Thank you, Ronda!
Shirley anderson
0These are absolutely wonderful. We have them at least twice a week. My husband who isn’t even on the Keto diet loves them too.
Maya | Wholesome Yum
0Thank you, Shirley!
Richard
0Love this recipe!
Maya | Wholesome Yum
0Thank you, Richard!
Chris Reeves
0Nice and filling, a great start to any day.
Maya | Wholesome Yum
0Thank you, Chris!
Cara
0My teenage son likes them, too!
Maya | Wholesome Yum
0Love it! Thank you, Cara!
Lynda
0The pancakes are delicious! Perfect for that cold morning breakfast! Easy to make. Thank you for the recipe.
Maya | Wholesome Yum
0Thank you, Lynda!
Natalie
0Always in love with others’ pancakes <3 because most of the time I fry it under unidentifiable shapes.
Alondra Mercado
0I had been craving pancakes for breakfast for a while and decided to look a recipe up. I made these today and MY GOODNESS!!! They are SO delicious and SO easy to make! They will definitely be one of my new favorites! My boyfriend who is not on the keto diet or low carb LOVED them! He couldn’t wait for it to cool down or for me to finish the rest of them! Thank you so much! Glad I found your page!
Maya | Wholesome Yum
0Thank you, Alondra!
Karen
0OMG! Finally something for breakfast other than bacon and eggs! I am a breast cancer patient and my Radiology Oncologist recommended the Keto diet. I’ve only been doing it for a couple of months and I’ve been searching hi & lo for good recipes. There’s some nasty stuff out there!! These are delicious!! Thank you so much for all you do. I will be trying some of your other recipes!!
Maya | Wholesome Yum
0Thank you, Karen! I’m so glad you like them. Warm wishes and best of luck on your journey.
Charlotte Givens
0Low carb syrup ingredients.
Maya | Wholesome Yum
0Hi Charlotte, my recipe for sugar-free maple syrup is here.
Emily
0I love your recipes! Thank you so much for all your hard work. I’ve noticed you don’t subtract the sugar from your net carb calculations. But on Keto, you do deduct erythritol, right? Still fairly new at all this. That would make these 1 net carb per serving, correct? Thanks for your help.
Maya | Wholesome Yum
0Hi Emily, Sugar and sugar alcohols are not the same. Sugar alcohols do get subtracted but sugar does not. I already do not include sugar alcohols in nutrition info. These pancakes have 4g net carbs per serving, which is already after subtracting fiber and not counting sugar alcohols. Hope you like them!
Venus
0I added about 1/4 cup of pumpkin, a couple of shakes of cinnamon, ginger, and pumpkin pie spice, then used a little almond milk to ‘loosen’ it up. They were fantastic. Now, if I could just get myself to make a syrup to put on top, I’ll be in pancake heaven.
With the added pumpkin and almond milk, this recipe made a couple more pancakes than the original recipe. Total net carbs, 3.
Maya | Wholesome Yum
0That sounds delicious!
Noelle
0Thinking of adding pumpkin for pumpkin spice pancakes. Maybe adding 2-4 tablespoons. Would you add liquid like heavy cream or something to offset the added thickness? If so, what and how much?
Maya | Wholesome Yum
0That sounds delicious, Noelle! I haven’t tried these with pumpkin. I’d have to make them and see the consistency to determine if they need more liquid, more egg to bind together, or possibly no additions. Let me know how it goes if you give it a try!
Derek V
0Wonderfully yummy! Used your recipe this morning. Added some sliced strawberries. What are some toppings or types of syrups you put on yours? My previous lifestyle, I used a lot of syrup.
Maya | Wholesome Yum
0Hi Derek, I’m glad you liked the recipe! If you like syrup you might want to try my recipe for sugar-free maple syrup: https://www.wholesomeyum.com/recipes/sugar-free-maple-syrup/
Nina
0Hi I was wondering, does coconut flour help you to stay fuller for longer? I have made pancakes for my kids and in about an hour later they are hungry again.
Maya | Wholesome Yum
0Hi Nina, Yes, definitely! These coconut flour pancakes are packed with protein and fiber, which will keep them full a lot longer. 🙂
Kathy
0Thank you! Yummy breakfast this morning!
Maya | Wholesome Yum
0Thank you, Kathy! I’m glad you enjoyed them!
slywlf
0I am violently allergic to cow milk, would this work with a vegan substitute like Tofutti Better Than Cream Cheese? These sound delicious, and I would love to try them.
Maya | Wholesome Yum
0I haven’t tried that, but would think it should work. Let me know how it goes if you try!
Kathy
0If I am making 1 serving of pancakes, would I cut the recipe in half?
Thanks for all your hard work and your wonderful post!!
Maya | Wholesome Yum
0Hi Kathy, Yes, cut it in half for 1 serving (4 3″ pancakes). On the recipe card, you can change the number “2” under servings to “1” and it will auto calculate the amounts of all the ingredients.
cakespy
0These sound wonderful. I love the rich flavor that coconut flour gives quick breads so these seem like a natural progression for my culinary adventures! 🙂
Maya | Wholesome Yum
0Thank you! I hope you give them a try!