For everyone that wants a change from almond flour pancakes or can’t have them, this keto coconut flour pancakes recipe is for you — they are low carb and nut-free! And since these keto pancakes with coconut flour require just 6 ingredients and 10 minutes, they come together super quickly. The addition of cream cheese makes these the best coconut flour pancakes I’ve ever had. There’s already another recipe for my favorite keto pancakes on the blog that includes coconut flour; in fact, it was so popular with readers that I made a keto pancake mix version of it! But, that one contains almond flour as well. I know some of my readers are allergic to nuts, and I’ve had repeated requests for a nut-free keto pancake recipe… so, here it is! (Coconuts are botanically fruits, not nuts, so are okay for most people trying to be nut-free – but you know yourself best.) And if you want pancakes that don’t have almond or coconut in them at all, make my cream cheese pancakes instead. They are much thinner and not fluffy, but still delicious and have no flour whatsoever.

What Are Coconut Flour Pancakes?

Coconut flour pancakes are gluten-free, low carb pancakes made with coconut flour instead of white flour. I make them using my Wholesome Yum Coconut Flour. Thanks to the absorbent qualities of coconut flour, you only need 6 tablespoons of flour for the entire batch. That means you end up with actually fluffy coconut flour pancakes that are low in not only carbs, but calories too — and they don’t taste like it.

Are coconut pancakes healthy?

Yes, this keto pancake recipe with coconut flour is healthy! They are naturally sweetened, grain-free, and packed with protein and healthy fats.

What do coconut flour pancakes taste like?

These pancakes taste like a traditional pancake – fluffy, slightly sweet, and incredibly delicious! You might notice a mild coconut flavor, but it’s not overpowering at all.

Ingredients You’ll Need

This section explains how to choose the best ingredients for keto pancakes with coconut flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Eggs – These help the pancakes stay together and also provide some leavening. Large eggs are the right size for this recipe.Cream Cheese – This makes for a big improvement in the taste and texture of this coconut flour pancake recipe, so don’t skip it. Make sure you use plain cream cheese, not flavored. If you need a dairy-free and paleo option, substitute with thick, full-fat coconut cream (the kind from a can) or simply dairy-free cream cheese.Coconut Flour – I recommend Wholesome Yum Coconut Flour for the right texture and absorbency, as different brands can vary. Plus (bonus), it’s organic!Heavy Cream – Adds richness and thins out the batter. You can also use any milk of your choice — check my article on carbs in milk to choose one that’s low carb. Coconut or almond milk would be suitable for paleo and dairy-free options.Besti Monk Fruit Allulose Blend – My go-to zero carb sweetener, because it tastes just like sugar, dissolves easily, has no aftertaste, and won’t crystallize. I previously used erythritol, which is fine as well, but add an extra 1/2 tablespoon. If you want to use another sweetener, check my guide to keto sweeteners.Baking Powder – Makes the pancakes fluffy. I like this baking powder which is non-GMO and gluten-free. Do not use baking soda, which is not the same as baking powder.Vanilla extract (optional) – Adds flavor and brings out the sweetness.

You probably already have many of these – if not, check my keto pantry list to stock up on these and other keto basics. TIP: Do not replace the coconut flour with almond flour or any other flour. Coconut flour is very absorbent, so it’s not interchangeable with anything else. If you want to use almond flour, I recommend getting super fine blanched almond flour like this to make this almond flour pancakes recipe instead.

How To Make Coconut Flour Pancakes

This section shows how to make pancakes with coconut flour, including step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Make coconut flour batter. Blend eggs, cream cheese, coconut flour, heavy cream, Besti, baking powder, and vanilla until smooth. It will look like the picture below at first, then get thicker as it sits.

TIP: Don’t have a blender? A food processor, or a hand mixer in a large bowl, can also work. However, unlike other pancake recipes, for this one I don’t recommend mixing the wet and dry ingredients using a whisk. You need power to mix the cream cheese.

Rest. Let the batter sit for a few minutes so that it can thicken up a bit.Fry. Scoop pancake batter in small circles onto an oiled pan. (You can use coconut oil, avocado oil, or any neutral oil for frying.) Fry the coconut pancakes over medium-low heat, until golden on both sides.

They are done when they are browned on both sides. How much they brown will vary depending on the temperature of your pan.

Tips For The Best Coconut Flour Pancakes

Make sure your eggs and cream cheese are at room temperature. This will ensure a smooth batter. If they are cold, you’ll end up with chunks of cream cheese.The batter will be thicker than a traditional pancake batter – this is normal! You can thin it out a little if you really feel the need, but be careful, as too much liquid will make the pancakes soggy.Swirl the batter. Since the batter is thick, you may need to spread it a bit. I like to pour first, then use my measuring cup around the top in a circular motion, to spread into a circle.Flip when you see bubbles, either on top or at the edges. You can gently slide a thin turner underneath to see if they stay together enough to flip.Be careful not to overheat. If your pan is too hot, the outside will burn before the inside is cooked through. Medium-low heat works best.

Storage Instructions

Store: If you’ve made a big batch of these easy coconut flour pancakes, keep them in the refrigerator for up to 4-5 days.Reheat: Reheat the pancakes in the microwave, or preferably, in the oven.

TIP: I like to spread a little butter on top before reheating. This ensures that they won’t dry out. You can do this from the fridge or even with frozen pancakes.

Can you freeze coconut flour pancakes?

Yes, and being able to pull a quick low carb breakfast out of the freezer has been a total lifesaver! Here is how to freeze them:

Make pancakes as written on the recipe card below.Arrange pancakes on a parchment lined baking sheet, in a single layer. (This prevents them from sticking together.)Place in the freezer for at least 4 hours, until solid.Transfer the frozen pancakes to a freezer bag and place back in the freezer.

What To Serve With Coconut Pancakes

Syrup – My absolute favorite is my keto maple syrup, but you can also make your own sugar-free maple syrup. Just avoid regular maple syrup or other store bought syrups, which contain either sugar or artificial sweeteners, flavors, and preservatives.Fresh Berries – Including strawberries, raspberries, blueberries, blackberries, etc. (Get the full keto fruit list here to see what kinds of fruit are okay for toppings if you’re keto.)Sugar-Free Chocolate Chips – These come in dark, milk, or even white chocolate varieties.Butter – Great addition for favorable keto macros.Nuts & seeds – Chop them up and sprinkle on top. I have lots of ideas in my keto nuts list, if you’re not nut-free.

If you want something to drink with your breakfast, try keto coffee or even a pink drink.

More Keto Pancake And Waffle Recipes

If you like this coconut flour pancake recipe, you might also like some of these other keto breakfast recipes:

Keto PancakesAlmond Flour PancakesFlaxseed PancakesCoconut Flour WafflesChocolate Protein Pancakes

Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!