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Free Printable: Low Carb & Keto Food List
Get It NowFor 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 HERECoconut 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.
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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.
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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
Hayley
0Hi,
I tried this recipe twice now but the batter just goes very thick like cake batter, and then falls apart when cooked, what could I doing wrong?
Wholesome Yum M
0Hi Hayley, Did you happen to check out the video before making this recipe? How did you batter compare to the video? If it is too thick, you can add a small amount of almond milk (or heavy cream) to thin the batter to the correct consistency.
Michael
0Try adding Xanthan gum, that’s what I did, somewhere around a sixth of a teaspoon.
Bella
0The pancakes tasted alright but It is not fluffy at all!
Wholesome Yum M
0Hi Bella, Sorry these didn’t meet your expectations. If you wanted to make them a little lighter, you can exchange the heavy cream for almond milk.
Hannah
0My 1st attempt at making keto pancakes. These where amazing, I over cooked them but they where absolutely tasty and filled me up for hours! Cannot wait to make them again
Chloe
0God bless you for this recipe! I’m the lone keto follower in my house and your recipes are a hit with everyone. I subbed almond milk and swerve. I was surprised how filling they are!
Heather
0I really enjoyed it. It does not taste like a regular pancake, but I do not think it should. The whole recipe fed just me. :). Made 3. 6 inch pancakes.
Maria de la Torre
0I made it this morning. It was delicious I skipped the Erythrinol and vanilla extract but I added keto blueberry jelly on top. I’m telling you delicious.
Natalia
0Excellent Recipe. Cream Cheese make this pancake fluffy.
Anne
0These pancakes are delicious and easy to make. They taste better than pancakes made with white flour.
Ellie
0Hi thanks for the recipe however mine are turning out very dry, what can I do to fix this?
Wholesome Yum M
0Hi Ellie, For the best results use your batter when you make it. The longer it sits, the thicker (and drier) the batter will get.
Ellen Golden
0These are great. I omitted the heavy cream because it’s more precious in coffee. Used coconut milk. I used powdered erythritol. I love baking with erythritol but now try to use the powdered because it’s non-grainy. I also added a few dashes of sea salt. I was hungry and ate it all! It was a treat cooking them in my new non-stick pan. I did not wait for the batter to be perfectly room temp. but blended the ingredients to take the cold out and added baking powder after. I steer away from almond flour pancakes because if I’m hungry I will eat too many and they will sit in my stomach like a rock. I waited to post this until I knew my stomach was happy with what I ate. This recipe is Just what I was looking for. For me, a weekend treat. Thanks for the recipe!
Shumaila
0Hi, thanks for the lovely recipe. We just started Keto diet for weight loss so it was one of our first Keto pancakes. I did struggle with how much butter to use for frying? as couldn’t find it in the recipe . Also can the butter be substituted for coconut oil? I followed the exact recipe but when i tried to count the calories myself, they were coming around 500kcal… a bit confused.
Wholesome Yum M
0Hi Shumaila, You just want to use enough butter (or coconut oil, your choice) to coat the bottom of the pan and prevent sticking. If you are using large amounts you will need to figure that into your macros. Nutrition can vary a bit depending on the brands of ingredients you use, but 500 calories is a huge difference from mine. You may want to find an online macro tracker to help you compute your daily nutrition intake.
Jen
0These are fantastic and easy. I also make a Triple Berry topping using frozen berries, Erythritol and lemon juice and add corn starch to thicken on stove. So good!
Sally Sheridan
0Oh wow I loved these! Perfect recipe as working with coconut flour is tricky but rewarding when it’s done right. I’ve only recently started using erythritol and found it to be grainy at times, so I tweaked the method slightly to ensure it was all incorporated.
I creamed it with the cream cheese first then added the eggs one at a time, the vanilla, then the coconut flour and baking powder (kinda like baking a Victoria sponge cake). I adore the flavour of coconut and so topped with shredded coconut and a simple squeeze of fresh lemon, finished with a sprinkle of sea salt.
Thank you so much for the recipe!
Malorie Edie
0What other keto sweetener can ya use if ya dont have besti erythritol or allulose?
Wholesome Yum M
0Hi Malorie, If you don’t have any sweetener on hand, you can omit it completely. The pancakes taste best with a little touch of sweet to them, but if you are using syrup it won’t matter too much if they are sweetened.
Mary Lata
0Made these today they are delicious key is have everything room temperature they came out perfect
Michael
0Love this recipe, but found that they tended to fall apart mid flip, unless I overcooked them on the first side. So I added a small amount of xanthan gum (somewhere between 1/8 and 1/4 tsp), and perfect! Stay together, and much closer to pancake texture. Thanks for the recipe!
Michelle E
0OMG… I have been on keto for 6 months and I have tried sooo many pancake recipes. I just settled on the fact that I would have to get used to a “just ok” version of “pancakes” I finally found. Until I found this recipe. I followed the recipe exactly, with a small exception- my husband doesn’t really use syrup so I added a splash of pure maple extract. They honestly taste just like pancakes. I LOVE THEM!!! I paired them with your sugar-free maple syrup recipe (I just added butter to the syrup) and to my surprise my husband loved the syrup too!!! Finally the perfect keto pancake breakfast!!! Thanks so much!!!
Joan Gibb
0Great recipes but once again too much annoying blah blah blah and too many ads all over the place. How about a simple recipe card of 2 pages with ingredients, how to make them and then the composition, carbs, etc.. EDIT!!!
Wholesome Yum M
0Hi Joan, If you would like to skip the post, you can use the ‘Jump to Recipe’ button located under the title of the recipe. You may also be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Jess
0Hello! I tried this for 1 serving (so half the recipe) and make 2 pancakes with that. Unfortunately, they were very very dry (I drenched them in double cream so it was okay in the end). I have made several of your other recipes and they were great so I’m sure it is me. I also cooked them a little longer (electric cooker was taking longer to heat) so is it possible I overcooked them? If not, I was wondering if I could maybe substitute some of the coconut with Psyllium husk maybe to add more of a gel texture to combat the dryness? Also, I am trying not to use almond flour at all as it is just really expensive.
Wholesome Yum M
0Hi Jess, It is very possible that these were overcooked. Psyllium won’t add anything to this recipe, as it’s just as drying as coconut flour is.
Sarah
0This was amazing! So fluffy! I used half a banana instead of the sugar substitute. Definitely double the recipe, you will want more!
Michelle Courtens
0My pancakes just didn’t want to work (I am not good at baking pancakes!) So I added a little bit more coconut flour and an egg and I put it in the oven. But it came out great!!!!!
Mina
0Hi there! I want to make these for Father’s Day but was wondering if I could do it without the sweetener? Can it be omitted?
Wholesome Yum M
0Hi Mina, Yes that is fine. The sweetener can be omitted.
M
0Hi I made these and they were pretty gross. The taste was terrible! Had to throw them in the bin… I used stevia instead, could that be the reason?
🙁
Wholesome Yum M
0Hi M, Yes it is probably the stevia. Stevia comes in different potencies and can have a bitter aftertaste, so unless you were using a baking version that’s 1:1 with sugar, it is likely the problem. I hope you decide to try them again with the right sweetener!
Boatner
0I’m looking for the “holy grail” of white wheat flour and this recipe is on the way! Thank you. My pancakes weren’t as thick as I’d adore. They were a bit “grainy” texture but I bet if I ran the erythinol through the blender a bit to make it closer to confectioner’s sugar it probably would help.
Thank you for your fabulous contributions.
Boatner
Jessica
0Oh my goodness were these good- and no one knew they were keto. Totally fixed my pancake cravings.
wilhelmina
0These pancakes turned out so fluffy and yummy! Great breakfast!
Nikilette Walker-Bowman
0Is there another alternative to the cream cheese? I cannot have dairy at all in any way.
Thank you!
Wholesome Yum M
0Hi Nikilette, Dairy-Free cream cheese is the best alternative if you cannot have the real thing. It has a similar texture that works great in most recipes that call for cream cheese.
Nikilette Walker-Bowman
0Ok, I haven’t seen it , but I haven’t looked. I use Daiya cheese as a sub – can you recommend one that is good? TIA Maya
Wholesome Yum M
0HI Nikilette, There are a few different brands depending on your region, but be sure to check stores like Trader Joe’s where they have great in house dairy-free alternatives too.
Carri
0I just made these. I was looking specifically for a recipe that did NOT have a lot of eggs. I’m so over eggy substitutes! Yeah, I found what I was looking for on this site! My husband and I both think they are the closest to regular pancakes; fluffy. The only difference is the lack of chewy bite that you get from wheat gluten. They were lite/tender. But that’s the nature of the coconut flour I guess. May I recommend low carb/sugar free maple syrup. A great alternative for real maple syrup. Tasted great! I will REPEAT this recipe! Thank you Wholesome Yum!
Grace
0These were the best Keto pancakes I’ve made! My 6 year old ate them up!
Lainie
0Would this work in a waffle maker? No biggie if not, but I am excited to try it either way! Thank you!
Wholesome Yum M
0Hi Lainie, This batter isn’t quite right for waffles, but I do have a Coconut Flour Waffle Recipe here!
Midiam
0Is there something I can use instead of the cream cheese. What is the purpose of the cheese in the batter. I’m new to this type of baking and would really like to know. Thank you for the recipe
Wholesome Yum M
0Hi Midiam, The cream cheese adds texture and structure to the pancake recipe. I would not leave it out. If you are looking for a pancake recipe without cream cheese, try any of these: Flaxseed Pancakes, Chocolate Protein Pancakes, Almond Flour Pancakes, or Hazelnut Pancakes.
Ana
0I made these today. Last weekend I made the almond flour ones and the batter was perfect. This batter was rather thick, any reason why the batter would be so thick? I used exactly what the ingredients list. Any suggestions?
I like the flavor of these pancakes and that they are a bit spongy! So would like to try again!!
Wholesome Yum M
0Hi Ana, Did you let the batter sit in between making the batter and cooking the pancakes? Coconut flour is very absorbent and the longer the batter sits, the drier and thicker it will get. Your pancakes will still turn out, but if it sits for too long, you may need to add some liquid to thin them out. That being said, this pancake batter is thicker than most to begin with, and I usually spread it out a little as I put it on the pan.
Ana
0Hi! Thank you for the quick response! I did let it sit but only like 1 minute. Flavor wise they were amazing! It was just hard to pour the batter onto the pan and get them all the same size because of how thick it was. I will try it again and see how it goes!!
Maya | Wholesome Yum
0It can vary depending on the brand of coconut flour too or even with slight measuring differences… the flour is just so absorbent. I added to my earlier comment that it is a thicker batter that I sometimes spread out a bit, but feel free to thin it out a little too… I just find they get a little soggy if I thin the batter out as much as I would a normal pancake batter.
Rob Ram
0It is wonderful. I put a small layer of keto peanut butter between the pancakes and on the top keto whipped cream. I went to heaven and returned and the next morning I went to heaven again.
Julie
0Hi! I live outside the US and it’s hard to decide on the kind of “cream cheese” to use since there are a lot of varieties here that are drastically different in texture, taste etc–could you maybe recommend a few specific brands or kind you’d use in this? Do you mean cream cheese like Philadelphia? Thanks so much for your help!
Wholesome Yum M
0Hi Julie, Yes, like Philadelphia! Enjoy!
Alice Salmonson
0Very good! The batter doesn’t make very much. Can I double the recipe and it will still come out the right consistently? Do they freeze well?
Wholesome Yum M
0Hi Alice, Yes and yes! Doubling the recipe will still give consistent results. These pancakes freeze well. It is best to place parchment or freezer paper between your pancakes so they don’t freeze together and stick.
Holly
0Wow….these are incredible! Absolutely delicious. I followed the tips about room temp ingredients and using the batter immediately and was careful about following the recipe exactly and it was super helpful to compare my batter to your video so I knew what it should look like. These came out so well, I’m honestly shocked that a keto pancake could taste so good! Massive kudos to you for developing this recipe and massive thank you for the helpful tips.
Charlene Graham
0I have tried the cheddar biscuits and almond flour pancakes and they were DELICIOUS….
Suma
0is there anyway to not put in cream cheese and still get a good batter?
Wholesome Yum M
0Hi Suma, No that won’t work. I have several different recipes for pancakes without cream cheese here: Coconut Almond Flour Pancakes, flaxseed pancakes, chocolate protein pancakes, almond flour pancakes, and hazelnut pancakes.
Bernadette
0Love these pancakes.
Bernadette
0This is my favorite keto pancakes Recipe. It’s fluffy, light and just delicious.
Emma Monks
0I’ve made these pancakes a few times now and so far my husband has been completely unaware they’re low-carb. I serve them simply with a little whipped cream and raspberries or blueberries and a drizzle of low-carb syrup.
Caro
0Can I replace cream cheese for coconut cream to make it non diary?
Thank you!
Wholesome Yum M
0Hi Caro, I don’t think that will work. The best alternative would be to buy a dairy free cream cheese.
Becky
0I love the flavor so much but I have a question. My do not fluff and the batter is super thin. Am I blending to much? I am only blending enough to incorporate ingredients. Should I try a different method?
Wholesome Yum M
0Hi Becky, If your batter is thin, then I suggest letting it sit for about 10 minutes after blending together. The coconut flour will thicken in that time and will produce fluffier pancakes.
Bobbie
0These are great!! I followed the ingredient list to a T (I used my food processor – don’t have a blender) I added a couple fresh blueberries to each pancake. They were fluffy and tasted so much better than the almond flour ones I have made in the past. Thanks for a great recipe!!
Deb Tatum
0I only had about three ounces of cream cheese so hubby helped me with the math to not quite double it. I whipped my wet ingredients before putting in my dry. Cooked them, they were amazing, then I realized I forgot baking powder! They were still light without so I am looking forward to next Sunday when I try them again with all the ingredients. I used maple syrup as my sweetener as we are more avoiding grains and eating whole foods more than doing keto.
Robin
0I used 3 eggs, coconut milk instead of heavy cream, and walnuts and half a banana. Talk about fluffy!! I love them!
Melissa
0Best GF pancakes ever!!!!! We LOVE them!!! I love the low carb option, the ease in making them, and the energy they provide. Yum times a bajillion!!!
Katherine
0What 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
0Hi 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
0Just 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
0well 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
0You are amazing … I LOVE your recipes. Thanks so much for sharing. Melody
Shanaaz
0I just found my breakfast for the morning. Thank you