Easy Keto Coconut Flour Pancakes

Easy keto pancakes are so fluffy and flavorful, you’ll never miss the flour! They’re perfect for a low-carb breakfast or brunch that will leave you feeling satisfied without any guilt.

3-Ingredient Coconut Flour Pancakes. These pancakes are easy and taste great, without all the carbs and sugar that regular pancakes can have.

If you’re searching for the greatest keto pancake, you’ve come to the right place. One of our favorite recipes from our first volume, Keto Made Easy, got a makeover.

almond flour coconut stacked with coffee in background

These Keto Pancakes in the Style of a Diner aren’t thin and eggy, don’t break apart, and don’t taste low carb. When I went to the diner with my family as a kid, I usually ordered pancakes with a generous helping of maple syrup, and these pancakes bring back memories every time!

Breakfast Recipes with Low Carbs

Eggs may become monotonous after a while, so having some go-to breakfasts in your back pocket is essential. These substantial and satisfying keto pancakes are ideal for a Sunday breakfast with the family. Other low-carb/keto breakfast choices include:

Breakfast does not have to be monotonous. Make your family some of our favorite keto breakfast dishes and let us know what they think!

These diner-style pancakes will make you wonder whether you’re even on a low-carb diet! It’s hard to beat the scent of warm pancakes and freshly made coffee when you wake up. These pancakes have a buttery, toasted, and comforting taste. These pancakes are fluffy and satisfying, with an unmatched thickness that will remind you of the hotcakes you remember from your childhood. Don’t be afraid of the flour. The coconut flavor isn’t overpowering, and the majority of what you taste is a delicious buttery foundation with vanilla undertones.

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Do you want to complete the set? As a complement to these pancakes, try our bulletproof coffee.

The Best Keto Pancake Made with Coconut Flour

“Can I use coconut flour in keto pancakes?” is a frequent question we get from our readers. Many keto recipes call for coconut flour, which adds a wonderful taste while retaining the consistency of normal pancakes. Keto pancakes are often mushy and eggy, rather than light and fluffy.

This is why I chose to make a coconut flour pancake; it gives our keto pancakes more body, making them seem thicker and more substantial while remaining low carb.

Unfortunately, coconut flour and almond flour are not interchangeable. These two flours, unlike coconut and almond milk, are not interchangeable.

We choose coconut flour since almond flour is less absorbent, needing more flour to create low carb pancakes with the same volume. It’s not just nut-free, but it’s also less expensive than almond flour!

Is Coconut Flour Keto-Friendly?

a hundred percent This unusual flour seems to be heavier in carbohydrates, but it really contains a lot of fiber. More fiber implies slower sugar and carbohydrate absorption, which may help control blood sugar levels and potentially prevent type 2 diabetes(1)!

Plus, if you’re watching your net carbohydrates, this is a fantastic choice since it just contains 6 net carbs for two medium-sized pancakes, compared to up to 30 grams for just one normal pancake.

These pancakes have incredible macros. Only 416 calories, 6 grams of net carbohydrates, 34 grams of fat, and 15 grams of protein! Not to mention that just two pancakes include 7 grams of fiber, which is 28% of the daily recommended amount, to help keep you satiated and your blood sugar in check.

Dairy-Free Alternatives

I understand that having food allergies and sensitivities is a pain, which is why we strive to create simple keto recipes with tasty alternatives. We can assist with any nut sensitivities by using coconut flour instead of almond flour in these low carb pancakes.

We also wanted to assist with dairy intolerances while still making keto pancakes that were simple to prepare. If you’re lactose intolerant, consider replacing the butter with ghee in this simple keto pancake recipe.

If you’re attempting to avoid all dairy, coconut oil may be used instead; just be aware that the taste will be a bit more coco-nutty. It shouldn’t be difficult to make substitutions for low carb/keto meals. That’s why we provide a variety of alternatives and exclude any possibility of using dairy in this dish, such as cream cheese.

Keto Pancakes: How to Make Them

Don’t be put off by the term keto! These pancakes are easy, but they’ll have your family thinking you’re a chef in no time!

  1. Begin by mixing together all of the wet ingredients until well combined.
  2. Combine the dry ingredients in a large mixing basin; if you’re worried about the batter becoming clumpy, sift your coconut flour for a uniform texture.
  3. Combine the wet and dry ingredients in a mixing bowl and whisk until a homogeneous batter forms. Allow to thicken for a few minutes—the flour will thicken this recipe and help make the pancakes fluffy.
  4. Preheat a big skillet over medium low heat and grease with a spray, ghee, or coconut oil. If you don’t have a nonstick pan, try a cast iron skillet.
  5. Fold the blueberries into the batter after it has thickened.
  6. After the skillet has heated up, pour the batter into it using a 1/4 measuring cup. Cook for 3-5 minutes before flipping and cooking for another 30 seconds. Work in batches until you’ve used up all of the batter.
  7. Serve with preferred toppings right away.

Fillings for Keto Pancakes

Don’t be afraid to use a lot of fillings. You can never have enough, in my view, and they won’t alter the way these keto pancakes are made in the least. All of the processes remain the same, except that you’ll enjoy a more delectable breakfast as a result. When creating the greatest keto pancakes for myself, I would use the following ingredients:

  • Additional sweetness (so I don’t have to top my pancakes with sugar-free syrup – I prefer them sweet!)
  • Walnuts. I like a nice crunch, and it adds to the fat content of this dish.
  • Chips of chocolate The chocolate chips, like the blueberries, melt as the pancakes cook and remain warm, making each mouthful extra decadent!
  • Do you want to take a risk? Make a keto pancake in the form of a cheesecake. In a mixing dish, combine 2 ounces room temperature cream cheese, 1 teaspoon vanilla extract, and 1 tablespoon erythritol. As the pancake cooks, add a tsp of the cream cheese batter and swirl it in with a toothpick.

Temperature to Cook Keto Pancakes

I’ve always struggled with knowing what temperature to heat the pan to and how long to cook the batter. It wasn’t until I met Matthew that I was able to successfully cook my first pancake without burning it.

It’s important not to overheat the skillet while making low-carb pancakes. The ideal method is to start with medium or medium low heat and gradually raise the heat as you see appropriate. Allow the skillet to thoroughly heat before adding the batter and cooking it gently until done. When it comes to cooking low carb pancakes, patience is essential!

To guarantee no sticking and flawless pancakes every time, lubricate the skillet with coconut oil or ghee. If you like, you may use a nonstick pan or a well-seasoned cast iron skillet.

When Should You Flip?

Thankfully, we use coconut flour instead of almond flour in this recipe, which prevents the pancakes from becoming too dark before the insides are done. It’s crucial to remain patient when preparing the keto pancakes itself. It wasn’t until lately that I understood the significance of this.

My first pancake was usually burned to a crisp, so I had to bury it in the bottom and make sure no one else ate it. Rather than enduring a burned low-carb pancake, take your time and you’ll never have to eat one again. For a properly cooked simple keto pancake, follow these steps:

  1. Preheat the skillet over a low heat setting.
  2. Make sure the skillet is well hot and oiled. Alternatively, a nonstick pan may be used.
  3. Allow the batter to cook completely in the hot skillet. It may take anything from 3-5 minutes to complete this task. Patience is essential!
  4. Cook for another 30 seconds on the other side.

Toppings for Low-Carb Pancakes

Keto toppings are just as important as fillings. Whether you like simple butter and syrup or something a bit fancy, we’ve got you covered. The following are some of our favorite keto toppings:

  • Grass-fed butter with sugar-free syrup The combination of sweet and buttery flavors creates a delightful traditional treat.
  • Cinnamon and toasted almonds Although we don’t use almond flour, don’t let that stop you from making keto pancakes with toasty roasted almonds and cinnamon in the autumn season.
  • Whipped cream cheese is a delicious low-carb alternative to traditional sugary cream. (To make a simple keto whipped cream cheese topping, put 1 oz cream cheese and 1 tbsp heavy cream in a hand mixer.) Add stevia if you want it to be even sweeter.)
  • Pancakes with a streusel topping. 1/2 cup almond flour, 1 teaspoon cinnamon, and 3 tablespoons brown sugar erythritol Before the first flip, divide equally (1 tbsp each pancake) and sprinkle on top of the pancakes. You’ll get delicious caramelized almond flour streusel pancakes once it flips.

hotcakes on plate overhead

How to Keep Keto Pancakes Fresh

These keto pancakes keep for 3 to 4 days in the fridge. Alternatively, make a large quantity and freeze it for a quick and simple keto breakfast on the move. They will last approximately 3-4 weeks if frozen solid before losing texture and taste.

Low-Carb Pancakes Can Be Freeze-Dried

  1. Prepare the recipe according to the directions below.
  2. Allow the coconut flour pancakes to cool completely before serving (10-15 minutes)
  3. Place all of the pancakes in one uniform layer on a baking tray coated with parchment paper. Freeze for 4 hours or until completely solid.
  4. Remove the pancakes from the freezer after they’ve been frozen. Simply cut the parchment paper surrounding the pancakes into rough squares using scissors. It doesn’t have to be flawless! To prevent any of the pancakes from freezing together, all you need are squares of paper to put with them.
  5. In a ziplock bag, combine the pancakes and parchment squares. Stacking is OK; just make sure the paper touches all of the pancakes to prevent them from sticking together.

Keto Pancakes: How to Reheat Them

I like a nice keto pancake, but I don’t always have time to prepare them from scratch. Freezing and reheating them so I can eat fast on the move is one of my favorite things to do. There are a few excellent ways to reheat low carb pancakes and keep them tasting fresh.

  1. Reheat in the oven- This is one of the finest methods for reheating since it prevents sogginess. Preheat the oven to 350°F and arrange the pancakes on a baking sheet lined with parchment paper (Or if heating from frozen just use that stored parchment paper). Cook for 7-10 minutes, or until the pancakes are well cooked.
  2. Microwave- While microwaves may make pancakes mushy, they are still a good choice for a quick reheat. Microwave the pancakes on high for 30 seconds at a time until completely heated.
  3. If you don’t want to turn on the oven and wait for it to heat up, the Airfryer is a great alternative. Preheat the airfryer to 350 degrees Fahrenheit and cook for 5-7 minutes. This will result in a crispier outside, which is ideal if you prefer to top your pancakes with a lot of syrup and don’t want them to become mushy.

Remember that topping the pancakes with a little butter before reheating can help keep them from drying out and provide excellent taste!

Are Keto Pancakes Safe for Children?

YES! These are an excellent alternative to the harmful high-sugar, high-carbohydrate boxed pancake mixes.

Coconut flour is high in fiber and low in processed carbohydrates. This will keep your kids fuller for longer! Making and freezing tiny pancakes is a wonderful way to make them school-friendly.

Your kids may take pre-made pancakes from the freezer when it’s time to go early in the morning. Simply pop them in the microwave and grab a zip lock bag of pancakes and a tiny cup of sugar-free syrup on your way out the door!

Make a meal out of it!

Do you want to make breakfast for dinner? These keto pancakes make an excellent main meal, but a simple upgrade is to serve them with some delicious sides.

  • Low-carb yogurt and fruit — Our two-ingredient yogurt is the ideal complement to this dish, or even a topping!
  • Egg Loaf – An egg loaf is a wonderful creation that only requires three ingredients and provides a filling and delicious breakfast. It makes us think of french toast.

keto egg loaf slices

Easy Keto Pancake Recipe of Your Choice

These extremely simple keto pancakes will take you back to your youth, when you would gorge yourself on a stack of pancakes! These are going to be your new favorite keto pancakes, whether you prepare them for Sunday breakfast or a low-carb supper tonight, so remember the recipe now.

Are you sick of all the gluten-free pancake recipes you’ve seen being just plain almond flour keto pancakes? Whether you’re nut-free, gluten-free, or just aiming to consume less carbs, there are plenty of different keto pancakes to try on our site! Check out these low-carb/keto pancakes that aren’t made with almond flour!

At least once a week, we like cooking simple keto breakfasts for supper. These low-carb/keto-friendly pancakes were a perfect match for our evening meal.

These diner style, blueberry Keto Pancakes are thick and fluffy just like the pancakes you used to eat as child, but low in carbs for a guilt free breakfast!

Search “– Keto Pancakes” in MyFitnessPal to easily add our low carb recipes.

keto-pancakes-final-650x650

Keto Blueberry Pancakes

Coconut flour, flax seed, and blueberries are used to make fluffy low-carb pancakes.

4 person servings

416 calories per serving

Time to prepare: 5 minutes

Time to cook: 6 minutes

Instructions:

  • In a medium mixing bowl, whisk together the butter, vanilla extract, stevia, eggs, and nut milk until well combined.

  • Combine the coconut flour, flax seed meal, salt, and baking powder in a large mixing basin using a spoon.

  • Combine the wet and dry ingredients in a mixing bowl and whisk until a smooth batter forms. Allow for thickening by setting aside for a few minutes.

  • Using a spray, ghee, or coconut oil, butter a big skillet over medium low heat.

  • Fold the blueberries into the batter after it has thickened.

  • When the skillet is hot, pour the batter into it using a 1/4 measuring cup. Cook for 3-5 minutes on the first side, then turn and cook for another 30 seconds. This recipe makes 8 medium-sized pancakes. Work in batches until you’ve used up all of the batter.

  • Serve right away with your choice of toppings, such as sugar-free syrup or more blueberries.

  • Refrigerate for up to 1 week in a zip top bag or airtight container.

Notes

Net Serving Size: 2 medium pancakes Carbs: 6g ** Makes 8 medium pancakes If you want a reduced carb pancake recipe, leave out the blueberries.

Nutritional Information

Keto Blueberry Pancakes

Per Serving Amount

Calories: 416; Fat Calories: 306

daily value in percent*

34 g (52 %) fat

Carbohydrates (13.4% of total)

7 g of fiber (28%)

15 g (30%) protein

* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.

Course:Breakfast

Cuisine:American

Keto pancakes are a kind of ketogenic food.

Psst! Did you make this?Tag us on Instagram!We love seeing what you’ve made! Tag us on Instagram at @keto.connect or leave a comment & rating below.

Keto coconut flour recipes are easy to make and can be used for a variety of different dishes. This recipe is a low-carb, high-fat recipe that will help you lose weight. Reference: keto coconut flour recipes.

Frequently Asked Questions

Is coconut flour Keto friendly?

A: Coconut flour is not keto friendly. It can spike blood sugar and cause digestive issues because its made from ground coconut meat.

How do I substitute coconut flour for all purpose flour?

A:

Which is better almond or coconut flour?

A: Almond flour is a finely ground form of almond meal, while coconut flour is made from dried and shredded coconut meat. They each have different properties that can be used in baking or cooking. In general, if you want to add fiber into baked goods then use the nut-meal option – this will add some extra nutrition along with an amazing texture. If youre looking for a more bready consistency then use the coconut flour option as it has been slightly processed and already contains some gluten which gives rise to strong structure when mixed with liquid ingredients like water and oil (usually).

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