Coconut Flour Pancakes (Dairy-free + Keto-Friendly)

Name: Coconut Flour Pancakes (Dairy-free + Keto-Friendly)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving
Ingredients: ¼ cup coconut flour; 3 large eggs; 2 tablespoons olive oil; 2 tablespoons maple syrup; 1 teaspoon baking powder; 1 teaspoon vanilla extract; ⅛ teaspoon fine sea salt

User Reviews

4.3

876 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2
Calories
343 kcal
Course
Breakfast
Cuisine
gluten-free

Coconut Flour Pancakes (Dairy-free + Keto-Friendly)

Dana Benson

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Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. They're a great low-carb alternative to traditional pancakes, with extra protein and fiber to help keep you feeling satisfied.

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Ingredients

Servings

¼ cup coconut flour (use a level measurement)
3 large eggs
2 tablespoons olive oil
2 tablespoons maple syrup (or sugar-free syrup for keto)
1 teaspoon baking powder (see note)
1 teaspoon vanilla extract
⅛ teaspoon fine sea salt

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Instructions

In a large bowl, combine the coconut flour, eggs, oil, maple syrup, baking powder, vanilla extract, and salt. Use a whisk to stir it all together, breaking up any clumps. (If you use coconut oil as a swap, the batter will be much thicker and harder to work with.)
In a greased skillet over medium-low heat, add 2 tablespoons of the pancake batter and allow it to cook until bubbles start to form in the middle of the pancake, about 4 minutes. Flip the pancake and let it cook on the other side, about 4 more minutes, or until both sides are golden. Don't be tempted to increase the heat to speed up the cooking time, or the outsides of the pancake might burn before the inside is cooked through and fluffy.
Repeat with the remaining batter, making roughly 5 small pancakes (about 4 to 5 inches in diameter). Serve warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for half the batch, assuming you use real maple syrup and not a sugar-free substitute. This information is automatically calculated and is just an estimate, not a guarantee.
Recipe Notes:
Update Note: This recipe was updated in August 2024 with new photos. I also updated the method to use only 2 tablespoons of batter per pancake when cooking instead of 3 tablespoons. Other than that, the recipe hasn't changed.
I don't recommend making substitutions for the flour or eggs in this recipe. Coconut flour doesn't do well with egg swaps.
I don't recommend making substitutions for the flour or eggs in this recipe. Coconut flour doesn't do well with egg swaps.
Texture-wise you can make this pancake recipe with water instead of syrup, but readers have reported that this makes them too salty. If you want to use water, I recommend using no added salt, and prepare for these to taste more like a coconut-y biscuit than a pancake.
Texture-wise you can make this pancake recipe with water instead of syrup, but readers have reported that this makes them too salty. If you want to use water, I recommend using no added salt, and prepare for these to taste more like a coconut-y biscuit than a pancake.
If you're following a grain-free diet or need to avoid corn, be sure to look for a baking powder that is made with arrowroot starch instead of cornstarch. In a pinch, you can use 3/4 teaspoon of baking soda instead, but the pancakes might not be quite as fluffy in that case.
If you're following a grain-free diet or need to avoid corn, be sure to look for a baking powder that is made with arrowroot starch instead of cornstarch. In a pinch, you can use 3/4 teaspoon of baking soda instead, but the pancakes might not be quite as fluffy in that case.

Nutrition Information

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Calories 343kcal (17%) Carbohydrates 24g (8%) Protein 10g (20%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.03g Cholesterol 246mg (82%) Sodium 275mg (11%) Potassium 341mg (10%) Fiber 5g (20%) Sugar 14g (28%) Vitamin A 356IU (7%) Calcium 146mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 343 kcal

% Daily Value*

Calories	343kcal	17%
Carbohydrates	24g	8%
Protein	10g	20%
Fat	22g	34%
Saturated Fat	6g	30%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Trans Fat	0.03g	2%
Cholesterol	246mg	82%
Sodium	275mg	11%
Potassium	341mg	7%
Fiber	5g	20%
Sugar	14g	28%
Vitamin A	356IU	7%
Calcium	146mg	15%
Iron	2mg	11%