Coconut Flour Pancakes (Low Carb & Keto-Friendly)
These coconut flour pancakes have a soft, fluffy texture and work well for a low-carb or keto-friendly breakfast. Each serving contains just 2g net carbs, providing a delicious alternative to traditional pancakes without compromising texture or flavor.
Step by Step Recipe Video
Ingredients Notes
- Coconut Flour – A low-carb, high-fiber flour that gives these pancakes their structure. Coconut flour is highly absorbent, so if the batter is too thin, add an extra teaspoon at a time until it thickens.
- Cream Cheese – Adds creaminess and richness, making the pancakes soft and fluffy. Use full-fat cream cheese for the best texture.
- Butter – Provides moisture and flavor, creating a soft, buttery pancake. Coconut oil can be used as a substitute.
- Heavy Whipping Cream – Enhances the richness and fluffiness of the batter. Unsweetened coconut cream is a great dairy-free alternative.
- Eggs – Since coconut flour does not contain gluten, eggs act as the binder while adding protein and structure.
- Baking Powder – Helps the pancakes rise, making them light and airy. If using baking soda, add a few drops of lemon juice to activate it.
- Vanilla Extract – Enhances the flavor of the pancakes with a warm sweetness. Avoid using imitation vanilla like vanilla essence, as it lacks the richness of real vanilla extract.
- Cinnamon Powder – Adds warmth and depth of flavor.
- Salt – A small pinch balances sweetness and enhances flavor.
Expert Tips
Get the batter right – Coconut flour absorbs a lot of liquid, so let the batter sit for a minute or two before cooking. If it’s too thick, add a small amount of heavy cream or water until you reach the right consistency. If it’s too thin, mix in a teaspoon of coconut flour.
Flip only when the edges look set – Wait until bubbles form on the surface and the edges look set before flipping. This ensures the pancakes hold their shape and don’t fall apart. If you struggle with flipping, place a lid over the pan while cooking. The steam will help set the top of the pancake, making it easier to turn without breaking.
Storage and Leftovers
These pancakes store well, making them great for meal prep.
- Refrigeration – Store cooled pancakes in an airtight container in the fridge for up to 3 days.
- Freezing – Layer pancakes between parchment paper and place them in a freezer-safe bag for up to 3 months.
Reheating Options
- Microwave – Heat for 30-second intervals, flipping in between, until warmed through.
- Stovetop – Reheat in a non-stick pan over low heat until heated through.
- Oven – Wrap pancakes in foil and warm in a 300°F (150°C) oven for 5-7 minutes.
FAQs
What toppings go well with these pancakes?
A classic choice is sugar-free maple syrup with a knob of butter on top for a rich, traditional flavor. You can also add shredded coconut for extra texture, a dollop of whipped cream, or chopped nuts like almonds or pecans for crunch and added healthy fats.
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.
How do I adjust the consistency of the batter?
If the batter is too thick, add a splash of water, milk, or cream and stir until it reaches a smooth, pourable consistency. If the batter is too thin, mix in a little more coconut flour, about 1 teaspoon at a time, to thicken it without making it too dry.
More Keto Recipes You May Like:
- Almond Flour Pancakes
- Red Velvet Pancakes
- Almond flour waffles
- Coconut flour waffles
- Peanut butter waffles
Coconut Flour Pancakes (Low Carb & Keto-Friendly)
Ingredients
Instructions
Prepare the Batter:
- In a large bowl, add cream cheese and butter. Microwave for 30 seconds, or until the butter has melted.
- Whisk together until smooth, then mix in the heavy whipping cream.
- Add the eggs and whisk until fully incorporated.
- Stir in the coconut flour, baking powder, cinnamon, salt, sweetener (if using), and vanilla extract. Mix until smooth.
Cook the Pancakes:
- Preheat a non-stick pan or lightly grease a skillet over medium heat.
- Once hot, pour a ladleful of batter onto the pan.
- Cook for 2 minutes, or until the edges look set and bubbles form on the surface. The bottom should be golden brown.
- Flip and cook for an additional 1 minute, or until the second side is golden brown and cooked through.
Serve:
- Repeat the process with the remaining batter.
- Serve the pancakes hot with your choice of toppings.
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
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.
Girl,relax and mind your own business…Sahil is just amazing !
I used half and half cream. It was perfect!
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 🙂
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.
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 🙂
Why do I hear his accent when I read the ingredients? {>w<}. ?
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?
Yes you can do that.
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 🙂
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.
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.
I made 6 using 1/4c measure. If you want a full-sized pancake, try doubling the recipe.
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!
you could freeze some?
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.
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!
where do I get Sugarfree Syrup? Pleaseeeeeeee help.
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.
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!
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.
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
Cream cheese in the fridge always. All dairy products in the fridge. Coconut flour can sit out for 3-4 weeks easily no issues.
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??????
Glad to hear that. 🙂
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?
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.
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.
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
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.
Amul or D’electa will be fine. Even parsi dairy cream works.
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
For all these recipes amul cream works fine.
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 🙂
Best,
Renata
Yes I think you can do that for sure.
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 🙂
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.
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!
Can i use powdered stevia? , because i didn’t have Liquid stevia , can i?
Yes absolutely.
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,
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.
They are amaizing!!!! The most delicious pancakes ever!!! 🙂 They dont have a coconut taste, and so coool <3 I love it! Thank u!
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!
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.
Thanks!
For pancakes yes but it will have that slight yogurt/sour taste.
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!
Tastes just like French toast! It’s delicious.
Look Delicious