COCONUT FLOUR PANCAKES | fluffy, low-carb recipe


Learn how to make Coconut Flour Pancakes. This is a fluffy pancake recipe that is low-carb and keto-friendly. They are easy to make, loaded with fiber and protein, and perfect for meal prep. Add a drizzle of warm maple syrup and fresh berries for a simple, healthy breakfast any day of the week.


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What is Coconut Flour?
Coconut flour is rich in protein and fiber and is a great choice for anyone wanting a low-carb, grain-free flour that is also nut-free.

It’s made from the pulp of the coconut that’s leftover after making coconut milk. The pulp is dried out and ground up into a fine, soft flour, which is great for making light, fluffy pancakes.

0:00 Intro
0:18 Coconut flour
0:44 Recipe description
0:59 Combining dry ingredients
1:25 Adding the wet ingredients
1:41 Coconut flour information
2:05 Adding mix-ins
2:25 Cooking the pancakes
3:35 Topping your pancakes
3:49 Other ways to enjoy pancakes
3:59 Outro
4:17 Bloopers

Coconut Flour:
Wooden Spoon:
Glass Mixing Bowls:


1/3 cup coconut flour
1 tablespoon baking powder
pinch of salt
1/3 cup unsweetened almond milk
2 eggs
1 teaspoon vanilla extract
1 tablespoon maple syrup

In a large bowl, combine coconut flour, baking powder, and salt. Gently whisk all ingredients together with a fork.

In a separate bowl or spouted cup combine almond milk, eggs, maple syrup, and vanilla extract.

Add the wet ingredients to the dry ingredients and gently stir until everything has come together.

Heat a medium non-stick skillet over medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium-sized pancake. Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter.

Serve pancakes with your favorite toppings and enjoy!

This recipe makes 6 small to medium-sized pancakes. One serving is 3 pancakes or half of the recipe.

To cut back on carbs and sugar replace maple syrup with Lakanto Maple Flavored Syrup:

Serving: 3pancakes | Calories: 192kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 165mg | Potassium: 692mg | Fiber: 7g | Sugar: 8g | Vitamin A: 238IU | Calcium: 346mg | Iron: 2mg

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#coconutflourpancakes #ketococonutflourpancakes #fluffycoconutflourpancakes





  1. I tried something by which seemed to work for my pancakes. I divided the remaining residue into 2 &1/2 tbsp packs and kept them in the freezer.
    Just before using it I lightly roasted it on a warm skillet
    Must say they turned out right. Thanks for all the recipes you share….I really enjoy making them.

  2. 𝐓𝐡𝐚𝐧𝐤𝐬 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐚𝐰𝐞𝐬𝐨𝐦𝐞 𝐫𝐞𝐜𝐢𝐩𝐞. 𝐌𝐚𝐤𝐞 𝐦𝐨𝐫𝐞 𝐫𝐞𝐜𝐢𝐩𝐞 𝐚𝐧𝐝 𝐛𝐞𝐜𝐨𝐦𝐞 𝐟𝐚𝐦𝐨𝐮𝐬 𝐢𝐧𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐨𝐧𝐚𝐥𝐥𝐲 by adding your recipes on KhaI website……………

  3. We followed your recipe but used regular milk instead of almond milk and my pancakes tasted disgusting and the texture was like a crêpe.
    We adjusted the recipe and reduced a TABLESPOON of baking powder to a TEASPOON. This fixed the flavour and now they taste amazing but the texture is still nothing like your video. Pls help.

  4. I love Dani and really enjoy the recipes she puts out , but honestly this one just hasn't been working for me lol

    I've tried and end up just wasting Ingredients. I do the portions right …but it just does not work .

    That and whatever I end up just taste like straight up egg.