These Keto Coconut Flour Pancakes are a delicious, low-carb alternative to traditional pancakes. Made with coconut flour, eggs, and cream cheese, they’re naturally gluten-free and packed with healthy fats and protein. The result is a stack of fluffy, golden pancakes with a subtle coconut flavor and a tender crumb. Whether you’re meal prepping for the week or enjoying a lazy Sunday brunch, these pancakes are a keto-friendly treat that won’t spike your blood sugar.
Ingredients (Makes 6–8 pancakes):
- 6 tablespoons coconut flour
- 4 large eggs
- 4 oz cream cheese, softened
- ¼ cup heavy cream
- 1½ tablespoons monk fruit sweetener (or preferred keto sweetener)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Butter or coconut oil, for cooking
Optional Toppings:
- Sugar-free syrup
- Fresh berries (in moderation)
- Whipped cream
- Chopped nuts or shredded coconut
Source: Wholesome Yum’s Coconut Flour Pancakes Recipe
Instructions:
1. Blend the Batter
- In a blender or food processor, combine the eggs, cream cheese, heavy cream, coconut flour, sweetener, baking powder, and vanilla extract.
- Blend until smooth and creamy. Let the batter sit for 2–3 minutes to thicken slightly—coconut flour is very absorbent and needs time to hydrate.
2. Preheat the Pan
- Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or coconut oil to coat the surface.
- Avoid high heat, as coconut flour pancakes can brown too quickly on the outside while remaining undercooked inside.
3. Cook the Pancakes
- Pour about 2 tablespoons (⅛ cup) of batter per pancake onto the skillet. Use the back of a spoon to gently spread the batter into a round shape.
- Cook for 1–3 minutes per side, or until bubbles form around the edges and the bottom is golden brown. Flip carefully and cook the other side.
4. Repeat and Serve
- Continue cooking in batches, adding more butter or oil as needed.
- Serve warm with your favorite keto-friendly toppings.
Tips & Variations:
- Make it dairy-free: Use coconut cream instead of heavy cream and a dairy-free cream cheese alternative.
- Add spices: A pinch of cinnamon or nutmeg adds warmth and depth.
- Boost the protein: Add a scoop of unflavored or vanilla keto protein powder to the batter.
- Thicker pancakes? Add a bit more coconut flour. Thinner pancakes? Add a splash more cream.
Storage & Reheating:
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Layer pancakes between parchment paper and freeze for up to 2 months.
- Reheat: Warm in a toaster, skillet, or microwave until heated through.
Why You’ll Love These:
- Only 2–3g net carbs per pancake
- Fluffy texture with a hint of coconut
- Quick to make—ready in under 15 minutes
- Great for meal prep and freezer-friendly
- Perfect for keto, gluten-free, and grain-free diets
Would you like a keto-friendly syrup recipe to go with these? Or maybe a savory version with herbs and cheese?