Keto Coconut Flour Pancakes

Fluffy, lightly golden, and totally grain-free, these low-carb coconut flour pancakes are high in fiber and easy to flip.

Had enough of eggs every morning? Same. These high protein, keto pancakes are the perfect change-up.

They’ve got fewer calories and carbs than my almond flour pancakes, but still give that thick, filling vibe with every bite. A bit denser, a bit smaller, and just as tasty.

Only 4.5 grams of net carbs and 21 grams of protein per serving (2 pancakes) with this high-protein coconut flour pancake recipe.

Why You’ll Love This Recipe

• These pancakes are lower in carbs than almond flour ones.
• They’re high in protein, dairy-free, and gluten-free.
• Nut-free and grain-free, they’re perfect for allergy-friendly breakfasts.
• They have a light coconut flavor that works with sweet or savory toppings.
• They flip easily and hold their shape like a dream.
• The recipe makes a small batch of 4 high-protein, low-carb pancakes.
• It’s a clean base that’s perfect for adding your favorite flavors.

Ingredients

• Coconut flour
• Whey protein powder (vanilla or unflavored)
• Eggs
• Baking powder
• Salt
• Coconut oil or butter for the pan
• Optional: Almond milk (to thin batter)
• Optional: Vanilla extract and sweetener

Instructions

1. Whisk the eggs in a bowl until frothy.
2. Add coconut flour, whey protein powder, baking powder, and salt. Stir to combine.
3. Optional: Add vanilla and sweetener if you want a sweet base.
4. Rest for 2–3 minutes to hydrate the dry ingredients. Add almond milk only if the batter feels too thick. It should be thick but scoopable.
5. Heat a non-stick pan over medium-low heat. Grease with coconut oil or butter.
6. Use about 1 large cookie scoop of pancake batter per pancake. Spread gently with the back of a spoon.
7. Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.

Expert Tips

• Coconut flour is super absorbent, a little goes a long way.
• Batter thickens as it sits. Thin it after resting, not before.
• Flip gently once the edges firm up and bubbles form.
• Don’t overcrowd the pan – cook 2 at a time if needed.

How They Compare to Almond Flour Pancakes

These keto coconut flour pancakes are just as delicious but a little different. They’re smaller, slightly denser, and less fatty. That’s because coconut flour has more fiber and less fat than almond flour. It also absorbs more liquid, so you’ll need a splash of almond milk to get the right texture.

• Want a fluffier, richer low carb pancake? Go for almond flour.
• Want lower carbohydrates and calories? Coconut flour wins.

Ingredient Swaps

• Swap vanilla whey for unflavored for a savory version
• Add cinnamon, nutmeg, or pumpkin spice for fall flavors
• Use water instead of almond milk if preferred
• Sweeten with monkfruit, erythritol, or stevia
• Use avocado oil instead of coconut oil

Storage Tips

• Fridge: Store in an airtight container up to 3 days
• Freezer: Lay flat to freeze, then bag. Use within 1 month
• Reheat: Microwave 30 seconds or pop in toaster

What to Serve With

Keep it sweet or go savory. These keto coconut flour pancakes are a blank slate. Try these ideas:

• Sugar-free maple syrup or sugar free syrup of choice
• Fresh berries like sliced strawberries, raspberries, or blueberries
• Keto Nutella – you know I can’t skip this!
• Scrambled eggs, sausage patties, or chaffles for a full plate
• Cream cheese, almond butter, or coconut cream for a rich finish
• Keto Strawberry Chia Jam – for a classic PB&J vibe
• Keto Blueberry Jam – perfect for blueberry pancake stacks
• Bulletproof Coffee or a creamy protein shake – if you’re in a rush

Flavor Variations

• Add cocoa powder for chocolate coconut pancakes
• Mix in shredded coconut or chopped berries
• Add herbs and cheese for a savory twist
• Swap out for almond flour? Try my Keto Almond Flour Pancakes

More Keto Pancakes to Try

• Keto Almond Flour Pancakes
• Keto Chocolate Pancakes (Almond Flour)
• Keto Blueberry Pancakes (Almond Flour)
• High Protein Cottage Cheese Pancakes (No Eggs)
• More Keto Breakfast Recipes

Conclusion

If you’re craving low-carb, dairy-free, and high-fiber pancakes that still hit the spot, this coconut flour version is for you. They’re easy to prep, quick to cook, and friendly for all your flavor cravings.

I’ve been keto since 2019 and lost 50 lbs by eating foods that feel like home. These are part of that journey.

FAQ

Q: Can I use almond flour instead of coconut flour?
A: Yes, but they don’t swap 1:1. Coconut flour is much more absorbent. Try my Keto Almond Flour Pancakes instead.

Q: Do I have to add almond milk?
A:  Only if the batter is too thick after resting. Coconut flour soaks up a lot of moisture.

Q: Are these fluffy like almond flour pancakes?
A:  They’re slightly denser and smaller, but still soft and filling.

Q: What’s the texture like?
A:  Tender, moist, and lightly crisp on the edges when cooked right. Not dry or crumbly.

Q: Can I make these ahead for meal prep?
A:  Yes! They store well in the fridge or freezer and reheat fast.

Q: Can I make these without whey protein?
A:  Whey helps with structure and protein. Skipping it may make them fall apart.

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