Deliciously fluffy coconut flour pancakes are keto and gluten-free. They are wonderful with butter and syrup, and they also freeze well.
Cooking and baking with flour alternatives is always a challenge. I’ve had my share of kitchen fails! But over the years, I’ve developed quite a few recipes that I consider nearly as good (or sometimes just as good) as the original. This is one of them.
These coconut flour pancakes are fluffy, tender and delicious. They’re wonderful even for someone who isn’t fond of coconut because they don’t actually taste like coconut.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty keto pancakes. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, this one included.
Whole milk: You can use well-blended coconut milk instead. This version is a bit sturdier, possibly because of the thickener added to canned coconut milk. I have made both versions, and both are excellent, so it’s really up to you.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Sweetener: I use stevia. A granulated sweetener will work too.
Kosher salt: If using fine salt, reduce the amount you use.
Coconut flour: I love using this flour substitute. But since it’s so absorbent, it’s best to measure it by weight and not by volume.
Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.
Unsalted butter: I use it for the griddle. I love using creamy European butter, but any butter will be great.
How to make coconut flour pancakes
It’s easy! I would say that the only challenging part is flipping them, because they are pretty delicate. The detailed instructions can be found in the recipe card below. Here are the basic steps:
1. Simply mix together the ingredients in the order listed (except for the butter) in one bowl. I use a hand whisk, there’s no need for fancy equipment.
2. Cook the pancakes in butter in a nonstick double-burner griddle. This should take about 3 minutes per side over medium heat.
3. Serve with your favorite toppings!
How to sweeten them
I sweeten these pancakes with a touch of stevia. You can use any granulated sweetener instead – about 2 tablespoons should do it. I’m not sure about liquid sweeteners other than stevia, as they might affect the consistency of the batter.
Tips for making this recipe a success
1. When working with coconut flour, it’s always a good idea to allow the batter to rest for a few minutes. This enables the flour to absorb as much liquid as it can, and then you can check the batter. If it’s very dry, add a tablespoon or two of liquid – milk or even just water.
2. These coconut flour pancakes are not the easiest to work with. They are thin and delicate. The batter tends to spread quite a bit in the griddle.
So I suggest you measure just a scant 1/4-cup scoop for each pancake (making them smaller makes flipping them easier). And when it’s time to flip them, do so slowly and carefully, using two wide spatulas, as I do in the video below. If you’re OK with using almond flour, these almond flour pancakes are excellent and easier to work with.
What about leftovers?
You can keep completely cooled pancakes in the fridge in storage bags for 2-3 days. Separate them with wax paper squares. Reheat them gently in the microwave on 50% power.
You can also freeze these coconut flour pancakes for up to three months. Use freezer bags, and again, add wax paper squares between the pancakes.
You can reheat them directly from their frozen state in the microwave, on 50% power, turning once or twice.
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Coconut Flour Pancakes
- 4 large eggs
- 1/2 cup whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon stevia glycerite (equals 2 tablespoons granulated sweetener)
- 1/8 teaspoon Diamond Crystal kosher salt
- 6 tablespoons coconut flour (42 grams)
- 1/2 teaspoon baking soda
- 2 tablespoons unsalted butter for griddle, divided
- In a small bowl, beat the eggs until frothy. Whisk in the milk, vanilla, stevia and salt.
- Whisk in the coconut flour, and then the baking soda. Mix until smooth.
- Heat a nonstick double-burner griddle over medium heat, about 4 minutes.
- While the griddle heats up, the batter will thicken as the coconut flour absorbs the liquids. Give it another mix. If it seems very dry, add a bit of milk, one or two tablespoons, or just add water, and mix again.
- Grease the griddle with half the butter. Measuring a scant 1/4 cup per pancake (I use an ice cream scoop), pour 6 mounds of the batter into the griddle.
- Cook the coconut flour pancakes until golden, set and slightly puffed, about 3 minutes per side. Flip them very carefully using two wide spatulas, they are fragile.
- Grease the griddle again and repeat the process with the remaining batter.