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+ servings
low carb pancakes on white plate with berries on side and syrup on top

Keto Coconut Flour Pancakes

Easy and Delicious Keto Pancakes with Coconut Flour are light, fluffy, and delicious!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3 servings
Calories 245kcal
Author Anne Clark


  • Non-stick skillet or griddle


  • ½ cup Coconut flour
  • ¼ cup 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
  • 2 ½ tablespoon Water


  • 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.


Periodically wipe excess batter from spatula.  
Store leftover pancakes in ziplock bag in the refrigerator for up to two days.  


Serving: 4pancakes | Calories: 245kcal | Carbohydrates: 11g | Protein: 7g | Fat: 19g | Sodium: 168mg | Fiber: 5g