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Coconut Flour Pancakes

Low Carb & Keto Friendly!

I have the best fans! We don’t get a lot of Keto friendly products in India. The market here is different and while it’s growing the range of products are more in keeping with Indian tastes and eating habits. So things like Keto bacon, beef jerky, maple syrup etc are a far away dream. I go back to the time I made when I did a series of Keto waffle recipes. I not only made almond flour waffles but coconut flour waffles and peanut butter waffles as well. It was at this point that most of my international viewers were talking about pouring sugar free and Keto friendly maple syrup over their waffles and enjoying them. It was at this point I had to let people know we didn’t get Keto friendly maple syrup in India. Enter HK friends, Robert and Nancy Boyer who contacted me and sent me not 1 but two bottles of sugar free, Keto friendly maple syrup all the way from the USA.

I cannot say thank you enough to Rober and Nancy, but THANK YOU! They sent this to me back in April 2018 and well I’ve been sitting on it since then and haven’t opened them. I guess it was time and that’s why I am here today. We’re going to be making some Keto pancakes with coconut flour so that I can finally crack open that bottle and use that Keto friendly maple syrup.

It’s not really Maple syrup

Food awareness is a real thing. Lots of people are in the dark about a lot of things and it’s not really their fault. It’s just the way it is. I better very quickly clear up the fact that this isn’t really maple syrup and nor is it a Keto maple syrup. It’s actually a MAPLE FLAVOURED syrup. This is because just like honey or sugar itself, maple syrup is just a kind of sugar. So they extract that flavour and use it. The one I have (Lakanto brand) is sweetened with monkfruit and I have to say it tastes pretty damn good!

If you don’t have access to sugar free, maple flavoured syrup like I now do (thanks to Robert and Nancy) then you can just top your pancakes with some butter. You can also make your own peanut butter syrup by using all natural peanut butter, some sweetener of choice and some water to thin it out. I’m sure there are plenty of things you can do.

Coconut Flour PancakesNutrition Info (Per serving)

  • Calories: 221
  • Net Carbs: 3g
  • Carbs: 7g
  • Fat: 18g
  • Protein: 6g
  • Fiber: 4g

This recipe makes 5 servings. 1 serving = 1 pancake. Get this recipe on myfitnesspal.

Coconut Flour Pancakes

Coconut Flour Pancakes

Low carb and Keto friendly pancakes.
4.41 from 45 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 5 servings



  • First sift the coconut flour along with the baking powder and then add the cinnamon powder and salt and mix them together.
  • Then melt the butter and cream cheese in the microwave for 30 seconds and then add in the cream and whisk together.
  • Once the mixture has cooled a bit, add in the 3 eggs, vanilla extract and 2-3 drops of stevia.
  • Then add the dry ingredients in with the wet ones and whisk together till a smooth batter is formed.
  • Heat a non stick pan and use some olive oil spray or you can also heat some butter or coconut oil and then ladle in the pancake batter.
  • Cook on a medium flame. You will see bubbles in the batter. I like to cover it with a lid and let it cook for 3-4 minutes and then flip it over. This way the top cooks as well and then when you flip it batter doesn't fly all over.
  • Once cooked, remove from the pan and serve with whatever suits your fancy. I used some Maple flavoured sugar free syrup and butter.


My original recipe was 50 grams of coconut flour but a few people seemed to be having trouble with that since the batter was becoming too thick. So I've reduced it to 25grams. If you batter feels too thin then add some more coconut flour about 10 grams at a time.
Tried this recipe?Let us know how it was!

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  1. Omg dude, out of curiosity I watch a couple more vids with “heavy whipping cream” as an ingredient and once again, your actually using sour cream. Totally different. People’s end product is going to be not as good as it should be. Diane

    1. Hi Diane, I’ve explained this in response to one of your other comments. 🙂 The cream we get in India is thicker than the USA whipping cream but it will still work the same.

    2. Heavy whipping cream in Australia is thickened with a thickening Agent and it’s more like a sour cream consistancy, so I understand where the confusion is. I assume it’s the same in India. I live in Canada now and there isn’t anything like that here, unfortunately. But I’ve used the runnier whipping cream here and it gets the same result 🙂

      1. Actually the double creams (heavy whipping creams) I use here in Australia have no added agents. Try the Aldi Farmhouse brand or Pura brand from Woolies or Coles.

    3. Diane, I made these pancakes this morning using (American) Friendship Sour Cream as I didn’t have heavy whipping cream on hand. The pancakes were still AMAZING, so delicious. And PROBABLY lower in calories because sour cream is less than heavy cream in caloric content 🙂

  2. Loved them! But could only make 3.5 pancakes with 25gms of Coconut flour. And the batter did seem a bit thick. Can almond milk be added to make it more fluid in consistency?

      1. Yeah had the same issue. Was using medium eggs so maybe that’s why. Had to use 5 and like extra 10/20g of cream to get a slightly more fluid batter 🙂

  3. Your recipe says 25 grams of coconut flour but the video says 50 grams.
    Also the recipe says 5 servings. Thinking there is no way this serves 5.

    1. I posted the note about the measurement of the flour but yes I made 5 pancakes out of it. I think it was 350 grams of batter and so I made each pancake of 70 grams.

  4. My gosh these were so good. I won’t even miss regular pancakes now. I will have to cut the recipe in half in the future because I could eat them all!

  5. You can make your own “maple” syrup easily. Here’s what I do: Combine 1/2 cup monkfruit sweetener, 1/2 cup Erythritol and 1/2 tsp. Xanthan gum. Mix the Xanthan gum into the dry ingredients to prevent clumping. Add 1 cup cold water, and heat, stirring, until it comes to a boil. Remove from heat and add maple extract to taste (I think I used 1-2 Tablespoons, but now I can’t remember, and I didn’t write it down.). Let it cool and you have about 1 1/2 cups syrup. * You can really use just one sweetener, or any combination of two sweeteners you want. I find combining two different ones makes it more sweet, with less bitter aftertaste. Next time I make it, I’m going to try the Swerve Golden and see what that does. But this keeps for a long time, and I don’t use much at a time.

  6. So, I really liked this recipe. I do note a few things:

    1) I scooped up 6 1/4 cup servings as opposed to the 5. For the last pancake I used 1/2 c. It came out the size of a regular pancake.
    2) If you want your pancakes to look like the picture in this recipe…DO NOT start cooking until the pan is HOT (on medium heat of course).
    3) I only cooked one at a time because my glass top’s heat surface wasn’t as large as the skillet.
    4) Next time I will try a 1/2t more of baking powder (for a better rise) and add some pecans.

    They were delicious!

    1. Depends where you live. I live in India and you don’t get it here, some fans of mine from the USA sent it to me.

  7. Are the macros that you provide on the MyFitnesspal app for the 50g recipe or the 25g coconut flour recipe?
    Thanks & cant wait to try these!

    1. I cannot remember, just click the link given near the macros and it will open up the recipe in MFP with the measurements I have used.

  8. Hey there can u please tell after opening cream cheese jar where should i keep it? On shelf or refregrator? Same quary is about coconut flour..Do I have to refrigerate cream cheese n coconut flour? Or they remain good on shelf? Thanks

    1. Cream cheese in the fridge always. All dairy products in the fridge. Coconut flour can sit out for 3-4 weeks easily no issues.

  9. Sahil, I can’t thank you enough…. Two days into keto and I was about to give up …thats when I hit across your videos… You became my ray of hope at the end of a deep down tunnel… In simple words my saviour… Thank you so much man??????

  10. Hey Sahil,
    Thank you for this recipe. I have a question though. I do not eat eggs (lacto-vegeterian diet), is there any egg substitute that I can use in this recipe?

    1. Nope. I unfortunately don’t. However I would suggest you relook at possibly eating eggs. They are vegetarian and honestly far less cruel to produce than milk 🙂 unless you have an actual allergy in which case, damn.

    2. Nilam, Google Aquafaba. It appears to be a replacement for eggs for the Vegan lifestyle. I think it is similar to bean water which tends to be a thick consistency. I’m not Vegan so I’m not sure what it is or how it will work in this recipe. Good luck.

  11. Hmmm those coconut pancakes look delish!

    I just made your Baingan ka bharta….OMG so delicious!!! But how much is a serving, 1/2 cup?

    Love your accent 😉

    Cathy in New York, USA

  12. Hello Sahil, all your recipes are finger licking. I want to try this receipe, where will i get Heavy Whipping Cream. I stay in india. Or can you suggest brand which i can buy online.

  13. Dear Sahil,

    Thanks for this super recipe. I am from India, can you guide me where can i get heavy whipping cream. Online is also ok if you can send me the link

  14. Hi Sahil!
    Could I prepare the batter the day before and just fry them for breakfast, in case I’m in a rush in the morning? Thank you, love your recipes 🙂

  15. Hello Sahil,
    Loving and enjoying your recipes. Thanks much. One suggestion, if possible please add teaspoon/ tablespoon/ cup measurement along with/ instead of the oz measurement, that would be very helpful. Keep rocking 🙂

    1. Dear Manju, please buy a kitchen scale. It’s very cheap and it’s the most accurate way to measure things. I promise you that it will be worth it.

  16. I made mine using 25 grams of the coconut flour and I used unsweetened dairy free coconut milk instead of the cream and they were great! I will not miss regular pancakes!

  17. Hi Sahil ,m a great fan of ur recipe,ur videos are amazing and the way u communicate it’s so easy to understand, the depth of the recipe and best part is you always tell the alternative options,here in India alot of things we don’t get,

  18. Sahil, this was the best pancake I’ve ever made. Didn’t miss the non-Keto version but rather liked yours way better. God bless.

    For some comments on portion, Sahil’s recipe was based on 5 servings of 3 net cards each. I selected 2 servings from the dropdown menu on his recipe page that auto calculates the ingredients quantity. I used 10gm coconut flour, 1 egg and double the cream. I got two regular sized pancakes that were filling and perfect.

  19. They are amaizing!!!! The most delicious pancakes ever!!! 🙂 They dont have a coconut taste, and so coool <3 I love it! Thank u!

  20. Very good pancakes, nice substitute for wheat flour pancakes! I made the recipe a little different by whipping the heavy cream before I incorporated it into the batter (to mimic the cream that you can get in India) I think your net carb count might be a little off since you changed the recipe to 25 grams (by the way that amount is perfect!) I came up with 1.4 net carbs per pancake….my math could be wrong though!

  21. Hi, I have one question. Could I use greek yogur (full fat yogur) instead of heavy whipping cream? There are some comments saying the whipping cream texture is thick, like sour cream and I often use greek yogurt as a substitute for sour cream.


  22. These were delicious! Didn’t change a thing in the recipe. Thanks for sharing! I was going to post a pic to Instagram but they were eaten too quickly!

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