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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
David Pruiksma
0These 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
0Hi 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
0These were a hit! Delicious! My teenager loved them.
Marisol
0Thank 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
0Easiest, 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
0Made 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
0Tasted 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
0Can you use sugar free maple syrup on these ?
Maya | Wholesome Yum
0Hi Mary Anne, Yes, absolutely! I use my own homemade sugar-free maple syrup.
Laurette
0I 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
0Hi Laurette, Sometimes it helps to cover them with a lid for part of the cook time.
Jenn
0I 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
0These 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
0Had 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
0A 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
0This 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
0Best recipe I have tried yet!!
Valentina
0I love using coconut flour and my GF son will be all over these. I love that there’s cream cheese in them. Delicious!
Emily
0I’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
0I 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
0These turned out so much lighter and fluffier than most coconut flour pancakes. Must be that cream cheese! 😉
Sharon
0I love any kind of pancake recipe! This one made with coconut flour and cream cheese. Can’t wait to make this again asap.
Beth
0My 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
0I 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
0Hi 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
0Hi Jenifer, I’m glad you like the recipes overall! Not sure which bread you made, and sorry you had issues with it – please feel free to comment on that one to see if it’s something I can help you troubleshoot. Regarding baking powder, it doesn’t have to be labeled gluten-free if that isn’t crucial for you. This blog is both low carb and gluten-free, and I mention gluten-free baking powder for those sensitive to it. Many baking powders are actually naturally gluten-free (even if not labeled to be), but some are not so I say it just in case. Either way, any kind will work and that shouldn’t impact the recipe. I hope you get the chance to try the pancakes!
Lindsay
0These look so good! Do you think it would be ok to add oat fiber?
Wholesome Yum M
0Hi Lindsay, I have not tried this, but oat fiber may dry these pancakes out.
Dagian
0Could 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
0Hi 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
0I 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
0Hi Melissa, Please check the video above to see what the batter should look like.
Rosie
0Made 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
0I 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
0These 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
0My 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
0How long can you keep the batter in the fridge?
Maya | Wholesome Yum
0Hi 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
0With 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
0My 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
0Overall 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
0Does anyone happen to know the net carbs in this recipe? It looks delicious!
Maya | Wholesome Yum
0Hi Ruth, Yes, the nutrition info is on the recipe card above – 4g net carbs per serving.
J. S.
0The best low carb pancake recipe! I had tried almond flour ones, not impressed. Thank you, this recipe is a keeper.
Maude
0These 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
0Can water be used instead heavy cream or milk?
Maya | Wholesome Yum
0No, I don’t recommend that. Is there a particular reason you’re looking to substitute?
Jennifer Miller
0Made 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
0They 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
0Hi 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
0This recipe is delicious!!
Mysty
0I 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
0This 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
0These were delicious! I highly recommend it. Thank you for creating a simple, fluffy, healthy, and delicious pancakes!!!!
Rose Gonzales
0Hi. 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
0Hi Rose, It makes about 8 3-inch pancakes.
Candie
0Mine 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
0Hi 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
0My whole family loves these pancakes! We quadruple the recipe (which you make it so easy to do!) and cook them on the electric griddle. We love placing a few sugar free chocolate chips in them while they’re cooking and we always have extras that we can reheat or even eat cold straight out of the fridge. We love making homemade whipped cream for the topping and warming up some berries to go with them. I love that they use coconut flour! We’ve been using this recipe for over a year and I tell everyone about it. Thank you for this recipe!
Tamra
0Oh, forgot to add that these were a lifesaver for my morning sickness from my last pregnancy!
C.C.
0I 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
0I 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
0Delicious!!! 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
0Excellent recipe!
Agata
0So 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.