Coconut Flour Pancakes (Dairy-free + Keto-Friendly)

coconut flour pancakes stacked on a plate with fruit.

Coconut Flour Pancakes (Dairy-free + Keto-Friendly)

Course: Breakfast

Cuisine: gluten-free, paleo

Keyword: coconut flour pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 343kcal

Author: Megan Gilmore

Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. They're a great low-carb alternative to traditional pancakes, with extra protein and fiber to help keep you feeling satisfied.

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Ingredients

¼ cup coconut flour (use a level measurement)
3 large eggs
2 tablespoons olive oil
2 tablespoons maple syrup (or sugar-free syrup for keto)
1 teaspoon baking powder (see note)
1 teaspoon vanilla extract
⅛ teaspoon fine sea salt

Instructions

In a large bowl, combine the coconut flour, eggs, oil, maple syrup, baking powder, vanilla extract, and salt. Use a whisk to stir it all together, breaking up any clumps. (If you use coconut oil as a swap, the batter will be much thicker and harder to work with.)
In a greased skillet over medium-low heat, add 2 tablespoons of the pancake batter and allow it to cook until bubbles start to form in the middle of the pancake, about 4 minutes. Flip the pancake and let it cook on the other side, about 4 more minutes, or until both sides are golden. Don't be tempted to increase the heat to speed up the cooking time, or the outsides of the pancake might burn before the inside is cooked through and fluffy.
Repeat with the remaining batter, making roughly 5 small pancakes (about 4 to 5 inches in diameter). Serve warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days.

Video

Notes

Nutrition information is for half the batch, assuming you use real maple syrup and not a sugar-free substitute. This information is automatically calculated and is just an estimate, not a guarantee.

Recipe Notes:

- I don't recommend making substitutions for the flour or eggs in this recipe. Coconut flour doesn't do well with egg swaps.

- Texture-wise you can make this pancake recipe with water instead of syrup, but readers have reported that this makes them too salty. If you want to use water, I recommend using no added salt, and prepare for these to taste more like a coconut-y biscuit than a pancake.

- If you're following a grain-free diet or need to avoid corn, be sure to look for a baking powder that is made with arrowroot starch instead of cornstarch. In a pinch, you can use 3/4 teaspoon of baking soda instead, but the pancakes might not be quite as fluffy in that case.

Update Note: This recipe was updated in August 2024 with new photos. I also updated the method to use only 2 tablespoons of batter per pancake when cooking instead of 3 tablespoons. Other than that, the recipe hasn't changed.

Nutrition