Keto Pancakes

Keto Pancakes made with coconut flour are incredibly moist, fluffy, and tender with the perfect outer crisp, just like regular pancakes! These keto coconut flour pancakes are the best low-carb pancakes for an epic breakfast.

Keto Pancakes with coconut flour are a low-carb, grain-free breakfast loaded with delicious rich flavors. Fluffy, moist, amazing!

If you’re a sucker for pancakes and you follow a grain-free or lower carbohydrate diet, these keto pancakes are for YOU!

Moist, fluffy, rich, sultry and decadent, these delicious pancakes will surely make you swoon!

Before we go deeper, I must tell you these pancakes require more time to cook than regular pancakes.

Regular pancakes firm up and cook very quickly, but these pancakes require a slow-and-low approach, meaning they need a longer amount of time to cook on the stove top over lower heat than standard flapjacks.

If you’re in for that, fire up some tunes or a podcast and get to cooking!

You'd never guess these Keto Pancakes are grain-free! They're magically fluffy and delicious!

I’ve mentioned this in the past, but I thought it would be worth stating again: I don’t follow a keto diet, but I do eat low to moderate carbohydrate, and I try to sync my carb intake with my workouts.

Those times I’m craving pancakes, I always go with these grain-free coconut flour pancakes or Paleo Almond Flour Pancakes so that the meal feels satisfying. 

I find high-carb pancakes (while delicious) leave me feeling immediately tired and I get hungry again soon after eating them. 

Such is not the case with these keto pancakes – the coconut flour is high in fiber and fat, and the recipe is high in protein relative to other pancakes (5 grams per pancake, or 20 grams of protein for half the batch), making them very satiating! 

You can easily eat them for breakfast and go about your day without getting hungry for hours!

Moist, fluffy, amazing grain-free Keto Coconut Flour Pancakes

Keto Pancakes Ingredients:

Coconut Flour: Keeping these pancakes low-carb and ketogenic friendly, coconut flour is a very low-carb (is lower in carbohydrate than almond flour), high fiber flour. Coconut flour is very absorbent and dense on its own, which necessitates a great deal of liquid and eggs to get it to a fluffy, light texture. 

The coconut flour in this recipe cannot be replaced using any other flour without having to change the rest of the recipe.

Eggs: As mentioned above, coconut flour requires a great deal of eggs to make it nice and fluffy. The added benefit of the eggs is we’re adding protein and healthy fat (provided you use cage-free eggs that are higher in Omega-3s). 

Full-Fat Canned Coconut Milk: Canned coconut milk makes these pancakes insanely rich and enticing! If you’re looking for decadence for breakfast, you’ll find it in these pancakes! For a lower fat option, you can replace the coconut milk with almond milk or light coconut milk, but the pancakes won’t be as tender, moist and delicious.

Butter (or Coconut Oil for Dairy-Free): A little melted butter (or coconut oil!) goes a long way in providing delicious sultry flavor to these pancakes. If you aren’t a dairy-free eater, be sure you go with butter, as it makes these pancakes taste so authentically amazing!

Baking Soda: Used to leaven the pancakes, baking soda helps fluff up the pancakes and ensures they hold together (rather than spreading out into a mess on the griddle). Be sure you use it, and check to be sure it isn’t expired!

Optional: Vanilla extract and sugar-free granulated sweetener. While not mandatory, just 1 tablespoon of sugar-free sweetener will add to the deliciousness of the pancakes, and vanilla extract adds a warm essence. Add them both if you’d like!

Grain-Free Keto Coconut Flour Pancakes - delicious, fluffy, and low-carb pancakes

How to Make Keto Pancakes:

In a mixing bowl, whisk together the eggs, coconut milk, melted butter (or coconut oil), and pure vanilla extract until well-combined and creamy.

Whisk together the liquids for the pancakes in a mixing bowl

Add the coconut flour, granulated sweetener, baking soda and sea salt and whisk vigorously until completely combined and all the chunks of flour are out. The batter will be very thick. This is normal!

Add the dry ingredients to the wet ingredients for low-carb pancakescoconut flour pancake batter is very thick. This is normal

When you’re ready to make the pancakes, add 1 to 2 tablespoons of avocado oil (or coconut oil) to a large non-stick skillet and heat to medium heat. Allow the skillet to heat up completely, as we are cooking at a lower temperature. Once the skillet is hot, measure out a scant ¼ cup of pancake batter and pour it onto the skillet. The batter will be so thick that it won’t distribute easily on its own, so use your finger to move it around into a perfect circle shape.

Cooking coconut flour keto pancakes on the stove top

Cook for 3 to 5 minutes, or until the sides like they have firmed up. Carefully flip to the other side and continue cooking another 2 to 3 minutes, or until the pancake is cooked through.

Repeat for the remaining batter.

Serve with choice of toppings and enjoy! To keep it low-carb, go with butter, almond butter (or nut butter of choice), sugar-free syrup, and/or sugar-free confectioners sweetener.

Delicious, fluffy Coconut Flour Pancakes are low-carb and perfect for a ketogenic diet

I hope you enjoy these sultry little hot cakes as much as I do!

More Delicious Grain-Free Pancake Recipes:

  • Grain-Free Almond Butter Protein Pancakes 
  • Coconut Flour Zucchini Pancakes 
  • Lemon Coconut Flour Pancakes for Two  
  • Paleo Avocado Pancakes 
  • Paleo Carrot Cake Pancakes 

Keto Coconut Flour Pancakes making all your dreams come true!

Grain-Free Coconut Flour Keto Pancakes are magically fluffy, moist, and delicious! Low-carb and taste just like regular pancakes!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo on Instagram and tag @TheRoastedRoot!

Instructions

  1. In a mixing bowl, whisk together the eggs, coconut milk, melted butter (or coconut oil), and pure vanilla extract until well-combined and creamy.
  2. Add the coconut flour, granulated sweetener, baking soda and sea salt and whisk vigorously until completely combined and all the chunks of flour are out. The batter will be very thick. This is normal!
  3. When you’re ready to make the pancakes, add 1 to 2 tablespoons of avocado oil (or coconut oil) to a large non-stick skillet and heat to medium heat. Allow the skillet to heat up completely, as we are cooking at a lower temperature. Once the skillet is hot, measure out a scant ¼ cup of pancake batter and pour it onto the skillet. The batter will be so thick that it won’t distribute easily on its own, so use your finger to move it around into a perfect circle shape.
  4. Cook for 3 to 5 minutes, or until the sides like they have firmed up. Carefully flip to the other side and continue cooking another 2 to 3 minutes, or until the pancake is cooked through.
  5. Repeat for the remaining batter.
  6. Serve with your choice of toppings and enjoy! To keep it low-carb, go with butter, almond butter (or nut butter of choice), sugar-free syrup, and/or sugar-free confectioners sweetener.

Nutrition Information

Yield 8

Serving Size 1 of 8


Amount Per Serving

Calories 181Total Fat 15gCarbohydrates 6gNet Carbohydrates 3gFiber 3gSugar 1gProtein 5g

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Keto Pancakes