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Get It NowI created this coconut flour pancakes recipe for all my readers that asked for a change from my almond flour pancakes or can’t have them — these are nut-free! The challenging part was that coconut flour recipes (that don’t rely on other flours added) tend to come out dense and have a bit of an unusual texture. Plus, this type of flour is like a sponge with how much moisture it absorbs. It was a fun little series of experiments many years ago, but I found one particular ingredient that solved these issues for me ever since.
Why You’ll Love My Coconut Flour Pancakes
- Thick and fluffy, with a neutral flavor – So many pancake recipes made with alternative flours come out flat, and that just wasn’t going to fly with me. My coconut flour pancakes are thick and fluffy! And the coconut flavor shines through just the right amount (that is, only a little bit).
- Just a few ingredients – 6-ingredient coconut pancakes that actually have a good texture? Challenge accepted! Okay, I did also add a hint of vanilla, but this ingredient is optional.
- Keto friendly, gluten-free, and grain-free – These have zero added sugar and just 4 grams of net carbs in a generous serving. I’m also pleased that they have no grains. They’re a wonderful, nutrient-packed low carb breakfast!
- Nut-free recipe – I had to call this one out separately, because my other favorite keto pancakes also include coconut flour. (In fact, they are so popular that I made a pancake mix version.) But, that recipe contains almond flour too, and after repeated requests for a nut-free option, I made these coconut flour pancakes! (Coconuts are okay for most people needing to be nut-free — but if that’s not you, make my cream cheese pancakes instead.)
- Easy to make – No mixing of dry and wet ingredients separately or extra bowls to wash! Just blend the batter and you’re ready to cook. The whole process takes me about 10 minutes.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my pancakes with coconut flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Coconut Flour – Naturally, you need this to make coconut pancakes! I might be a bit biased, but I recommend my Wholesome Yum Coconut Flour for the right texture and absorbency. That’s what I used for testing this recipe, and different brands can vary. Plus, it’s organic and you’d be supporting a blogger (me) instead of a big corporation by using it. (But I won’t judge if you choose to use another brand.)
- Eggs – These help the pancakes stay together and also provide some leavening (lift). Four eggs might sound like a lot, but you need this amount when you use coconut flour for pancakes. This flour is strange like that!
- Cream Cheese – This is my “secret” ingredient! It makes for a big improvement in taste and texture, so don’t skip it. If you need a dairy-free or paleo option, substitute with thick, full-fat coconut cream (the kind from a can) along with a pinch of salt, or simply dairy-free cream cheese.
- Heavy Cream – Adds richness and thins out the batter. You can also use any milk of your choice. I’ve had success making these pancakes with both coconut milk and almond milk, and these would make suitable paleo and dairy-free options.
- Besti Monk Fruit Allulose Blend – My go-to sweetener, because it tastes like sugar (no aftertaste), dissolves easily, and won’t crystallize. Adding just a little bit improves the flavor. I previously used erythritol, which is fine as well. If you want to use another sweetener, make sure it’s granulated, and check my sweetener conversion chart.
- Baking Powder – Helps to makes the coconut flour pancakes fluffy. I like this brand, which is non-GMO and gluten-free. Do not use baking soda, which is not the same.
- Vanilla extract – This is optional, but I think just a touch makes these pancakes taste better.
VARIATION: Add mix-ins if you like!
Sometimes I stir in fresh blueberries or sugar-free chocolate chips. Just add them after blending and before cooking.
How To Make Coconut Flour Pancakes
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the batter. In a blender, blend the eggs, cream cheese, coconut flour, heavy cream, Besti, baking powder, and vanilla, until smooth. It will look like the picture in the blender below at first, then get thicker as it sits.
- Let it rest. Let the batter sit for a few minutes, so that it can thicken up a bit. This is crucial! It will look very thin at first, but it’s important for it to get thicker before cooking.
- Fry the coconut flour pancakes. Scoop the pancake batter onto an oiled pan and spread into small circles. (You can use coconut oil, avocado oil, or any neutral oil for frying.) Fry over medium-low to low heat, until bubbles form on top (as shown below).
- Flip and cook on the other side. The pancakes are done when they are golden brown on both sides. See my tips below for how to get them evenly browned like mine, as well as ideas for how to serve them. And look at how fluffy they are!
My Recipe Tips
- Do not replace the coconut flour with almond flour or any other flour. Coconut flour is very absorbent, so it’s not interchangeable with anything else. If you want to use almond flour, I recommend getting super fine blanched almond flour like this to make my almond flour pancakes recipe instead.
- Make sure your eggs and cream cheese are at room temperature. This will ensure a smooth batter. If they are cold, you’ll end up with chunks of cream cheese.
- Don’t have a blender? A food processor also works well for me. A hand mixer in a large bowl might work, but I would probably stir the milk or cream (liquid) in by hand to avoid splashing. I don’t recommend that you whisk or stir all the ingredients together by hand, because the cream cheese won’t mix in properly.
- Expect the batter to be thicker than a traditional pancake batter. This is normal! You can thin it out a little if you really feel the need, but be careful, as too much liquid will make the pancakes soggy.
- Go light on the oil. If you want even browning like my pictures above, use very little oil in the pan. I don’t usually add any more after the first batch of coconut flour pancakes. More oil makes them brown less evenly.
- Swirl the batter into circles on the pan. Since the batter is thick, it doesn’t spread a lot and you will need to spread it yourself to the thickness you want. I like to pour first, then use my measuring cup over it in a circular motion to form a circle.
- Keep the pancakes on the smaller side. Since there is no gluten for structure, they are a little harder to flip, and become unmanageable if you make them big. 3 inches is the perfect size!
- Be careful not to overheat. If your pan is too hot, the outside will burn quickly before the inside is cooked through. This happens kind of easily with this recipe, so watch closely. Sometimes I need my heat at medium-low, and sometimes even low works best.
Storage Instructions
- Store: When I make these coconut flour pancakes, I like to make a double or triple batch to have extras for later! They keep well in the refrigerator for up to 4-5 days, but they also freeze well.
- Freeze: Arrange the pancakes on a parchment lined baking sheet and freeze for a few hours, until solid. (This will prevent them from sticking together.) Then, transfer to a zip lock bag and keep in the freezer for up to 4 months.
- Reheat: I usually warm them up in the microwave, but the oven at 300 degrees F works even better. You can reheat right from frozen if needed.
REHEATING TIP: Spread a little butter on top before reheating.
This ensures that they won’t dry out. You can do this from the fridge or even with frozen pancakes.
Serving Suggestions
My coconut flour pancakes aren’t complete without toppings! Try these ideas for serving them:
- Syrup – My absolute fave is simple: a pat of butter and my natural zero sugar maple syrup (shown above). People have told me it tastes like the one from Costco! 🤭
- Fresh Berries – Strawberries, raspberries, blueberries, and/or blackberries all make lovely additions on top. You can combine them with the syrup as well.
- Nuts Or Seeds – Chop them up and sprinkle over your coconut flour pancakes. I love them topped with chopped pecans or almonds, but if you’re nut-free, you can use sunflower seeds, pumpkin seeds, or for extra coconut flavor, shredded coconut. If you’re not using syrup, I recommend either jam or a drizzle of nut or seed butter to help the toppings stick.
- Other Breakfast Foods – When I want something extra for a lazy Sunday or a special day, I serve these with some coddled eggs and oven bacon.
- Drinks – If you want something to drink with your breakfast, try my bulletproof coffee or keto pink drink.
More Healthy Pancake Recipes
If you like this coconut flour pancake recipe, you might enjoy some of my others:
My Tools For This Recipe
- High-Power Blender – Honestly, you can use just about any blender to make the coconut flour pancake batter, but this one I have gets it ultra smooth. And, it’s powerful enough for just about any other kitchen task I throw at it.
- Non-stick Skillet – I love the hard anodized coating on these. Nothing sticks and it doesn’t scratch easily.
- Cookie Spatula – Okay, this is a weird tool to suggest because these are pancakes, not cookies, but I love this one for turning pancakes! And since these are a bit fragile and tricky to flip, how thin this spatula is really helps.
Coconut Flour Pancakes (Fluffy & Easy)
These thick, fluffy coconut flour pancakes are keto, gluten-free, & easy to make! Whip them up in just 10 minutes, with 6 simple ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Puree all the ingredients together in a blender, until smooth.
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Let the batter rest for a couple of minutes, so that the bubbles settle and batter thickens a bit.
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Heat a lightly oiled skillet over medium-low to low heat. (Avoid high or even medium heat, as they burn easily!) Pour 2 tablespoons (1/8 cup) of batter at a time and spread into circles. The batter will be fairly thick. Cook for 1-3 minutes per side. It's time to flip when bubbles form at the edges.
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Repeat as needed until all the batter is used up.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 4 3-inch pancakes, or 1/4 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
522 Comments
Valerie Jenicek
2This was fairly easy to make, though of course thick. No keto pancake is going to be light and fluffy like flour pancakes, and considering the triglycerides, overprocessed flour, gluten, and many other unhealthy things about “normal” pancakes, this is a great alternative. I found flipping them difficult because they’re so soft, but I managed. They didn’t look as good as Maya’s, but they tasted great. I saved some batter to make more tomorrow. Thank you for all the work you do, Maya.
Timea
2Very delicious, the whole family loved it! Thank you for the recipe!
Dana
2These were very pancake like, but very dense. I think I expected light and fluffy, and wanted them to taste very similar to regular pancakes. So just check your expectations a bit. I still appreciate the recipes and am a longtime user of the site. This is the first time a recipe wasn’t very tasty to me.
Farrukh Aziz
2My kids are in love with these pancakes, and so are we! I love how easy these are to make, so I can whip it up anytime I crave them! Thanks!
Cathleen
2I am always up for pancakes, and I can honestly say that these are some of my favourites! It will be a staple at my house for years to come. Thank you so much for the recipe 🙂
Christina Krajcik
1Love this recipe! My husband said they almost taste real lol!
Wayne
0How would you scale up this recipe to make the the breakfast sandwich layer? Any advice? I am new to these things and need support.
Maya | Wholesome Yum
0Hi Wayne, I would estimate to 4-5X this coconut flour pancake recipe if you want to use it for my keto breakfast sandwiches. You can enter 16 or 20 on the recipe card in this post (instead of the default 4) to have it calculate the amounts for you. Hope this helps!
Kristyn
0Wow!! I will only want to make pancakes this way from now on!! They were so easy to make & so light & fluffy!! And, they taste amazing!!
Colleen G
0We love these pancakes and make them all the time. So easy to make too!
Ina
0These are amazing pancakes! One of the most requested breakfast recipes! So delicious and filling!
Patti
0Have you tried these in a mini waffle maker?
Maya | Wholesome Yum
0Hi Patti, I haven’t, but I do have a recipe for coconut flour waffles here. I think the coconut flour pancake batter would probably work in a waffle maker, though.
Carol
0Do you have to add the allulose? Would there be anything else I can sub if you do?
Wholesome Yum D
0Hi Carol, If you want the pancakes to be on the sweeter side, you will have to use some kind of sweetener.
Virginia
0I tried this recipe this morning. The pancakes were flavorful and delicious… I followed the recipe to the letter, but ultimately had to alter the recipe: the batter was so thick it would neither pour nor spoon out… adding 1/3 c cream and almond milk produced a batter I could spoon into the pan. Am actually leaving 5 stars for the flavor (which even the “keto is nonsense” monkey who lives here w/me gobbled right up) and since I knew it so little to correct it!
Eli
0Can you oil the pan with butter?
Wholesome Yum D
0Hi Eli, I prefer oil in a recipe like this because butter can burn easily.
Lesly
0They are delicate in the pan so felt I could only cook one or two at a time. Not as thick as pictured here, but it was my first time making them. Enjoyed them none the less! Added a bit of syrup. Very good. I used Greek yogurt instead of heavy whipping cream as I didn’t have any. Tasted great. Coconut flour is already pretty sweet so only added 1 tablespoon sweetener. Not even sure they need any!
Ali
0Recipe make 4 – three inch pancakes? There’s a lot of ingredients and time involved for such a small serving..
Maya | Wholesome Yum
0Hi Ali, No, 4 3-inch pancakes is one serving. My recipe makes 4 servings, so that’s 16 pancakes total. You can easily scale it up or down to the number of servings you want on the recipe card above. Hope this helps!
Suse
0Would there be a way to make this recipe savory? Leave out the sweetener and vanilla? What to add then.
Wholesome Yum D
0Hi Suse, I have never done that, but I think it should work for you.
Mickenzie Lockwood
0I wanna make these for the 13, 7 and 5 year old girls I babysit. Will they hate me if I feed them these? Lol I JUST WANT SOME TOO. Stop judging me.
Camila
0Hi, I am confused. The macros are for the whole recipe or for each pancake? Because 7g carbs per pancake is a bit much.
Wholesome Yum D
0Hi Camila, The macros listed are for one serving which is four 3-inch pancakes.
Laura
0These are amazing! Really tasty and very filling. They don’t taste eggy at all and just a lovely hint of coconut. I’ve eaten my share with butter on, lovely. Thanks for the recipe!
Dawn
0This is the second keto friendly coconut pancake recipe I have made and am so pleased with the appearance, texture and taste. The last recipe I made was far too eggy tasting! This recipe is going to be my officially #1 pancake go to😋
Pauline Bowler
0Great recipe, mime turned out great. Thanks from Pauline… NZ
Catherine
0Can you pre make this the night before?
Wholesome Yum D
0Hi Catherine, I recommend making the pancakes and reheating them. You can find that info here in the storage instructions.
Sarah
0All I have is Besti Erythritol Sugar, can I use that in place of the monkfruit sweetener?
Maya | Wholesome Yum
0Hi Sarah, Yes, you can! Use 2 tablespoons instead of 1 1/2. I find the texture is slightly better with Besti Monk Fruit Allulose Blend, but the erythritol will still work.
Vanessa Jackson
0I made this. The taste was very good. I dislike almond flour so this was a good substitute. The texture was a little off but I think I can fix that. I ended up using my miniature waffle maker because it was hard to turn over a a pancake without breaking.
Lisa
0Can the monk fruit allulose blend be replaced with erythritol monk fruit? I’m in Canada…very expensive for anything allulose.
Wholesome Yum D
0Hi Lisa, You can, but the texture turns out more dry. You can get Besti Monk Fruit Allulose Blend here with Canada shipping. 🙂
Kat
0Hi, can I use a mixer instead of blender?
Wholesome Yum D
0Hi Kat, I believe a mixer would work, but I do think a blender will give a better mix of the ingredients.
GigiM
0SO SO GOOD!!! Best recipe I’ve had yet for keto pancakes!! Made them 3 times this week! So flavorful and fluffy. Thank you!!
Karen
0Thank you for this recipe, but as I am intolerant to eggs can I use an egg substitute.
Wholesome Yum D
0Hi Karen, I have never attempted this recipe with an egg substitute. Flax eggs may work but I can’t say for sure. Let me know how it turns out if you try it!
Chenée
0I love these pancakes! So fluffy and delicious, and I love that they’re Keto!
Jessica
0To my surprise, these pancakes taste just as good as they look!!! Thanks for another fabulous keto recipe!! Will definitely be making these time and time again.
Silvia
0I have a bag of coconut flour at home and I didn’t know what to make with it. I’ll try these pancakes tomorrow!
Amy Liu Dong
0This is one of our favorite breakfast meals. It’s delicious and easy.
Sharon
0I love how easy these coconut flour pancakes are to make. Great for a morning fuel-up after workouts!
Heather
0Great recipe! Very easy to make, simple ingredients. I added a bit of cinnamon to the mix. Loved the light & fluffy texture!
Amy
0These are the fluffiest pancakes! I love that they are made with coconut flour too! I feel better about eating them.
Jaclyn
0Delicious and easy to make too!