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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!
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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
Colleen
0It’s great to find a good keto pancake recipe! These pancakes turned out light and fluffy and were super easy to make. Thanks for sharing.
Tristin
0I love making healthy versions of our favorite foods. It’s great that this recipe is nut free! Thanks for the recommendation for the keto maple syrup too, will have to try that!
Jenny
0Oh my goodness, these pancakes are so good! I am keto, so I love such great recipes. Delicious. My husband also loved them, I am making them again and again!
Kristyn
0I didn’t tell my kids what kind of pancakes these were & they inhaled them so fast! They loved them so much! We will be making these more often!
Robin
0I love these pancakes! Great recipe!
Toni
0This pancake recipe is seriously amazing! An all-time favorite at my house!
Natalie
0These are the fluffiest pancakes!! They tasted so good, my kids wanted seconds!
Doris
0These are my go-to pancakes! Perfect every time!
Natasha
0Best fluffy keto pancakes I’ve tried so far.
Cheryl Weeks
0Super easy and super tasty recipe! I prefer the coconut flour ones over the almond flour as they are easier to flip
Linda Oracheski
0These are the best Keto pancakes I have ever made. They are very easy to make and delicious. Thank you for your recipe. I will be making them again.
Yesenia
0These pancakes were delicious! I burned my kids pancakes but by the time I made mine I got used to cooking it in a cast iron skillet. Thank you, so yummy!
Bonnie
0I’m still trying to figure out the cast iron skillet cooking. Any tips you have would be great. I’m using my best metal pancake turner, but the dough always ends up sticking. That or I end up burning the dang things I LOVE the pancakes though!
Wholesome Yum M
0Hi Bonnie, I actually like to use a non-stick skillet for this recipe. If you are wanting to use a cast-iron skillet, then make sure it’s well seasoned before trying to cook a pancake recipe with it.
Rose
0Quick, easy, tasty! Used 1 tspn of stevia rather than 1 tblspn. That was just right for my taste. Had with crispy bacon for breakfast.
George
0Easy and surprisingly good.. i used a whisk instead of a blender with no problem. I fried them in coconut oil and topped them with a pat of butter. No syrup needed. Thanks
Eugene Bohl
0What if you don’t have a blender???
Wholesome Yum M
0Hi Eugene, You can bring these ingredients together with a mixer (stand or hand), immersion blender or by hand with a fork if you don’t have a blender.
Humera Khan
0Excellent. These are so easy to make and absolutely delicious. Thanks for sharing.
Alannah
0Terrible. I used 4 eggs and it was so think I couldn’t even pour it!!
Wholesome Yum M
0Hi Alannah, Sorry this recipe didn’t turn out as expected. Unfortunately, adding more eggs probably made the batter even thicker than it should be. The coconut flour used in the recipe is very absorbent, so it will thicken the longer it sits. If the batter is too thick to pour, then you can add almond (or coconut) milk to thin the batter until it reaches a thick yet pourable consistency.
Faith
0With a splash of lakanto maple syrup…. It’s divine! Satisfied ALL my sweets/cakes/pancake/desserts craving I’ve been having for the past week PMS-ing while on keto (the worst!). Will definitely make them again in the near future!
Christine
0My go to! Love these
Kay Faust
0I thought they were better than any keto recipe for bread or pancakes. I did not have the sweetener so I used monk fruit. When I tried cooking them they wanted to burn on the edges which I think is from the monk fruit. Good job on these pancakes.
Gisela
0These are delicious! I add cinnamon to my batter.
Randall
0They’re not horrible, but they’re not good either. I found them to have the same dry texture as other coconut flour recipes that only use coconut flour. I thought the cream cheese would make give it a better texture, but it didn’t. Maybe replacing some of the coconut flour with a nut flour would help. I was also surprised that it had no fat in it.
Wholesome Yum M
0Hi Randall, Sorry these didn’t meet your expectations. The cream cheese and heavy cream provide the bulk of the fat for this recipe. I have several other pancake recipes. Here are recipes for Almond Flour Pancakes, Zucchini Pancakes, Chocolate Protein Pancakes, Almond and Coconut Flour Pancakes, and Hazelnut Pancakes. I hope you find one you love!
Dora Mroz
0These were delicious! Used my food processor and it was so easy. Will be making these often!
Celeste M Munford
0I enjoyed these pancakes! Next time I’ll try 2 tablespoons of coconut flour + 1 tablespoon of almond flour . . . in hopes of creating a less dense pancake.
Can these be made using a stand mixer? Thanks !
Wholesome Yum M
0Hi Celeste, A blender is a little quicker, but yes, you can make this recipe with a stand mixer.
Bon
0These were dinner tonight. Topped with peanut butter, fresh strawberries and whipped cream! Oh my goodness!!
Kendall
0These were awesome! I added sugar-free chocolate chips and topped with sugar-free pancake syrup. They were thick, fluffy, chewy. Very similar to normal pancakes. Love these!
Sharry
0When l make the pie crust do l need to pull holes in it if l’m making pumpkin pie??
Wholesome Yum M
0Hi Sharry, Yes, score the pie crust with a fork (for both the coconut and almond flour recipes) and par-bake before adding a pie filling.
Amy
0Oh my heck! I just had pancakes! Fluffy, yummy pancakes! They didn’t taste like coconut or eggs, and they weren’t a pain in the butt to make. I am super thrilled. Only thing is, I’m sad that there are no more on my plate.
Just started keto almost 2 weeks ago, and am very strict about it. I got weighed at my doc’s office a day before I began, so I know my pre-keto weight, but decided to only weigh myself once a month or so. Yesterday I noticed that my watch, which I never take off, was flipping to the under side of my wrist all day. Hmmm.
Anyhow, I have not yet felt deprived on keto, as there are so many recipes out there. But today, my day off, I just wanted a stack of fluffy, warm, buttery pancakes, with maple syrup. That’s exactly what I got! Thank you Maya for all your great recipes, as well as your great products-like sugar free maple syrup.
Adriana Gutierrez
0These were FANTASTIC! I refigerated the batter over night, used a large cookie scoop and got 4 medium pancakes. Added blueberries to the pancakes. Served with whipped cream. This recipe is a winner, the pancakes had those delicious, crispy browned ridges.
Patty
0First time making these little treasures. SF vanilla creamer n 1 sweetener packet was used, whisked it up, waited 5 minutes and cooked them. They tasted very good and did feed the pancake need. Next time, I might try 1/2 coconut 1/2 almond flours and use a bit of banana extract for a different profile. Thank you for a nice, fulfilling recipe.
Carole lewis
0The consistency was like thick scrambled egg..but l cooked them anyway, tasted very eggy and was quite unpalatable. If l do try keto pancakes again lm afraid it won’t be this one.
Wholesome Yum M
0Hi Carole, Sorry these didn’t turn out as expected. The batter should not have been lumpy. If you’re having issues making it smooth, try making the batter with a blender. Also, different brands of coconut flour vary – this is the coconut flour I use and recommend.
Virginia
0I made these tonight and they are the best keto recipe I have made so far! I added 1/4 C of blueberries and sugar free syrup and they were divine. 4 carbs per serving was totally worth it for these little golden medallions of joy. Thank you for the recipe and for keeping pancakes in my new keto life!
Lindsey
0So delicious! My son couldn’t get enough of them.
Jan
0Yum!! Made these exactly as recipe states; added some lightly cooked blueberries and a teaspoon of double cream on top. Thank-you!
Chelsea Wilhelm-Maskis
0Could you use this recipe in a waffle maker?
Wholesome Yum M
0Hi Chelsea, These are a little fragile for a waffle iron. I use this similar recipe for waffles, Keto Coconut Flour Waffles Recipe.
Adriana Gutierrez
0I wonder if adding some oat fiber will make these suitable for waffles.
Wholesome Yum M
0Hi Adriana, No oat flour necessary! I use this similar recipe for waffles: Keto Coconut Flour Waffles.
Catherine
0I have been looking for variety with breakfasts and thought i would try your recipe. I followed your recipe to the letter and ended up with what looked like scrambled eggs ..could not flip without breaking up. Flavour lovely but very dissappointed with results.
Wholesome Yum M
0Hi Catherine, I am sorry this recipe didn’t turn out as expected. How thick was your batter? Sometimes the batter will need to sit for 5-10 minutes for the coconut flour to thicken.
Anon
0Great recipie that I have used heaps but can no longer change the number of servings which use to adjust quantities of ingredients automatically. Such a shame as this was very useful!!
Wholesome Yum M
0Hi Anon, This feature still works! Please refresh your page and try it again.
Lisa
0One of the best pancakes I’ve had in a long, long time. Thank you for the recipe!
Erica Schwarz
0Delicious! These came together so easily and the flavor is superb. Hard to believe they are even keto!
Jane Saunders
0I love the idea of making a batch up of these and popping portions in the freezer to pull out – thanks for the freezing instructions.
Kim
0Omg! These are the first keto pancakes that I’ve made and actually enjoyed!! So good!
Wendy
0The mixture came out very wrong, when you say tablespoon do you mean flat, i did heaped. It would be better if everthing was in either oz or grams
Wholesome Yum M
0Hi Wendy, It sounds like you used too much coconut flour in your recipe. Tablespoons are a measurement, so like any measuring cup or spoon, you’d need to measure with level tablespoons.
Rodd
0I made these for breakfast,just now, and they taste fine. The only thing I didn’t like was when flipped they were so loose they spread out more than they should,even with the first side being close to black.Probably won’t make these again
Sandy Harper
0I tried this Coconut pancake recipe for the first time today. They are wonderful, much better than almond flour. They were as close to a flour pancake that I have had. Nice and fluffy! Thank you so much for sharing your recipe. This is my new recipe for pancakes!
Natasha Cox
0I used this mix as waffle batter with Maya’s maple syrup and they came out light fluffy and delicious!
Mixing everything in the blender was super easy too. Always love a recipe with coconut flour rather than almond.
Alicia Deschene
0This is my ‘go to’ recipe for pancakes and I have no issues at all. They are not dry and hold together very well, flip very easily in my skillet and taste wonderful. I follow recipe exactly except I add a bit of melted butter to the batter, same as I would traditional pancakes. Thanks for the recipe!
Kim Glover
0I was so hopeful but this recipe was a disaster for me. The pancakes wouldn’t cook in the center so I switched to a mini waffle iron. They cooked better as waffles but fell apart into a pile of “sand” when I tried to take them out. My husband and I took one bite and had to spit it out. It tasted like saw dust. Threw everything out and just made eggs for breakfast.
Wholesome Yum M
0Hi Kim, Sorry these didn’t work out for you. It sounds like the heat was up too high for these pancakes if they wouldn’t cook through the center.
Ramona Kecman
0I’m still new to the Keto diet and excited to try this recipe. You can’t compare these to regular pancakes…BUT, I would say overall for a keto pancake they weren’t bad. I did only use 4 eggs and found them to be dry, so I will add the 5th egg next time. I may also try to add some other additions (cinnamon?). Two pancakes were filling. Thanks for a great option.
Agata Suwala
0Tried it this morning and it was quite nice with some changes. I used much less “sugar” and whipped the egg whites which is how I usually make non-keto pancakes.
Is there a way to decrease the coconut taste? Or should I just stick to almonds as a flour if I’m not a big fan of the taste?
Thanks x
Wholesome Yum M
0Hi Agata, Coconut flour is important in this recipe for Cream Cheese Coconut Pancakes. I have several other pancake recipes if you would rather not use coconut flour. Here is one for Almond Flour Pancakes and one for Flaxseed Pancakes.
Natasha Cox
0Someone recommended this recipe for WAFFLE batter which I tried and it worked out great!! They tasted so much better than the low carb mixes that I have tried, and don’t have the extra junk or high carbs! In the dash waffle maker I used about 1/4 cup mix with made 9 waffles with the 6 serving proportions. Highly recommend, this will be my goto waffle mix from now on when I need a break from chaffles. Thank you Maya!!
Lona Carter
0Love the pancakes. Easy to makes and the best recipe I ve attempted. It makes about 4 cakes. Two for me two for my husband with no leftover waste.
Joan
0I think your recipes and tips are great but using your blog site is a nightmare…pop ups, floating sidebar buttons, ads and more just make it such an unpleasant experience. There is monetarizing and then there is just chaos.
Recipe was great. But I doubt I will frequent your website…
Wholesome Yum M
0Hi Joan, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.