These low carb coconut flour pancakes are soft, fluffy, and actually satisfying - not dry, not eggy, and not falling apart like some keto versions.
For a warm, spoonable option, this warm chia seed breakfast bowl is a creamy oatmeal alternative that's just as satisfying and ready in about 10 minutes.
Quick Look: Low Carb Coconut Flour Pancakes
- ⏲️Ready in: ~ 20 minutes
- 👪Serves: 4 (one serving is 3 pancakes)
- 📋Nutrition: 9g net carbs, 252 kcal per serving
- 🥘Key Ingredients: Coconut flour, coconut milk, cream cheese, half and half, sour cream, monk fruit
- 🍳Method: Stovetop
- ⭐Difficulty: Easy
- 👩🍳Flavor Profile: Light, slightly sweet, creamy with a hint of coconut
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If you love easy low carb breakfasts, be sure to try my Low Carb Breakfast Casserole or these fun Avocado Egg Boats with Bacon for something savory.
Why This Recipe Works
- Coconut flour creates a light but filling texture
- Cream cheese and eggs add richness and structure
- The batter thickens naturally (once you know the trick, it's foolproof)
- Low carb but still tastes like real pancakes
Ingredient Photo with Notes
These simple ingredients come together to make the best low carb pancakes with coconut flour. They're light, fluffy, and filling.
- Coconut Flour - Highly absorbent and low in carbs. A little goes a long way... don't swap 1:1 with regular flour. If you run out, check out my full guide to coconut flour substitutes guide
- Coconut Milk and Half & Half - Keeps the pancakes moist and soft instead of dry or crumbly.
- Large eggs - Essential for structure. Coconut flour needs more eggs than regular flour.
- Cream Cheese - Adds richness and helps hold everything together.
- Monk Fruit - Keeps it keto-friendly with just enough sweetness.
- Baking Powder - Helps create that fluffy pancake texture.
Optional ingredients:
- Vanilla Extract
- Cocoa Powder
For a quick treat that also uses coconut flour and monk fruit, you'll want to try this One Minute Keto Chocolate Mug Cake.
Pancake Toppings
Top these with butter, ghee, or your favorite sugar-free maple syrup.
You can also add:
- Fresh berries
- Chopped pecans
- Sugar-free whipped cream
- Peanut butter or almond butter
How to Make Low Carb Pancakes with Coconut Flour
Photo 1: In a medium bowl, whisk all ingredients until smooth.
Photo 2: Let the batter rest for 5 minutes so the coconut flour can absorb the liquid.
Photo 3: Over medium heat, spoon small amounts of batter (about 3-4 inches wide) onto the pan.
Photo 4: When bubbles form and start to pop on top, flip and cook until golden on the other side.
Photo 5: Transfer to a plate and cover to keep warm until all pancakes are cooked.
Photo 6: Serve warm with your favorite toppings or with sausage or bacon!
Anne's Recipe Tips
- Let the batter sit for about 5 minutes; this helps you see if it needs adjusting
- Batter should be pourable, but not too runny
- Too thin? Add a little coconut flour
- Too thick? Add a splash of water or milk
- Keep pancakes small (3-4 inches) so they're easier to flip
- Wipe your spatula between pancakes to prevent sticking buildup Coconut flour brands vary... small adjustments are normal
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, place cooled pancakes in an airtight container and freeze for up to 3 months. Thaw, then reheat in the microwave or toaster oven.
Try our Low Carb Stuffed Bell Peppers. These stuffed bell peppers have been one of my most popular recipes.
Coconut Flour Pancakes FAQs
Yes! If you're looking to eat keto or low carb, coconut flour is a great option. It's also higher in fiber and protein than traditional wheat flour.
Coconut flour contains 8 net grams of carbs per ¼ cup.
Store leftover batter in an airtight container in your fridge for up to 3 days.
Easy Low Carb Dinner Recipes
Recipe
Low Carb Pancakes with Coconut Flour
Equipment
- Non-stick skillet or griddle
- measuring cup(s)
- measuring spoons
- whisk
Ingredients
- ½ cup Coconut flour
- ¼ cup Coconut milk (the kind in the milk section, not the canned coconut milk)
- ½ teaspoon Baking powder
- 4 large Eggs
- ½ tablespoon Sour cream
- 4 oz Cream cheese room temperature
- 2 tablespoon Half and half cream
- 1 tablespoon Monk fruit with allulose
- 2 ½ tablespoon Water
Suggested Toppings
- butter
- sugar free syrup
- strawberries, blueberries
- serve with sausage links if desired
Instructions
- Add all ingredients in a medium-size mixing bowl
- Mix ingredients thoroughly with a whisk or hand mixer
- Preheat non-stick skillet or griddle on medium heat
- Add ¼ cup of batter for each pancake to your cooking surface
- Once you see bubbles popping at the pancake surface, flip and cook the other side. Cooking on each side should be about 1 ½ minutes.
- Place cooked pancakes on a platter.
- For one serving, place 4 pancakes on a plate and top with suggested toppings.
Video
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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