Share

Keto Coconut Flour Pancakes

Keto Coconut Flour Pancakes

Coconut flour pancakes recipe and content via Chef Vanessa Musi

Coconut flour pancakes will make a delicious start to your day. Healthy fats and low-carb coconut flour blend together to create a perfectly fluffy and moist hotcake ready for your favorite toppings.

Related: Fluffy Almond Flour Paleo Pancakes

You’ll want to try coconut flour pancakes if you don’t have almond flour on-hand, or if you just need a quick fix for your pancake cravings. Since they use keto pantry staples and take 15 minutes to prepare, you won’t need to turn your kitchen upside down to make them. Alternatively, you can make pancakes for meal prep: Cook up a large batch, freeze, and gently reheat every morning.

Coconut flour absorbs a lot of moisture, so these coconut flour pancakes include many ingredients that add moisture, including coconut cream and eggs. You can also add a monk fruit sweetener to the batter if you prefer a sweet pancake — they will still cook up moist and fluffy.

For a complete keto breakfast, serve coconut flour pancakes with high-fat beverages like classic Bulletproof Coffee or an iced matcha latte, or simply top with garnishes like coconut vanilla sauce.

With plenty of healthy fats, this keto coconut flour pancakes recipe will satisfy your breakfast cravings in just 15 minutes.

Keto Coconut Flour Pancakes

Start to Finish: 15 minutes

Ingredients:

  • 1/2 cup (50g) coconut flour
  • 1/2 teaspoon baking soda
  • 2 tablespoons coconut oil, melted
  • 4 organic, pasture raised eggs, room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon Ceylon cinnamon
  • 1/2 cup coconut cream (the thick part of canned coconut cream, unsweetened)
  • 1/2 cup almond milk, unsweetened
  • 1/4 teaspoon Himalayan salt
  • Grass-fed ghee or coconut oil for cooking

Instructions:

  1. In a high-powered blender, add all ingredients except ghee and blend until well incorporated, scraping the sides down as needed.
  2. Heat a medium skillet over medium heat, then add enough ghee to coat the pan. When pan has heated, pour about 1/2 cup of batter onto the skillet. Cook batter until golden on one side, then flip and continue cooking until golden on the other side (note: Thicker pancakes will take longer to cook). Set aside and continue cooking until no batter remains.
  3. Serve coconut flour pancakes hot with grass-fed ghee, berries, or your favorite keto-friendly toppings.

Serves: 3

Nutritional Information (Per Pancake):

  • Calories: 244
  • Total Fat: 23g
  • Saturated Fat: 19.1g
  • Cholesterol: 123mg
  • Sodium: 296mg
  • Total Carbs: 4.9g
  • Fiber: 2.7g
  • Sugars: 1.5g
  • Net Carbs: 2.2g
  • Protein: 5.5g
  • Calcium: 112mg
  • Iron: 1mg
  • Potassium: 121mg

Want more recipes?

Subscribe to our Recipe Lab newsletter where deliciousness is delivered to your inbox every week!