Healthy Fluffy Keto Coconut Flour Pancakes

Let’s be real—mornings can be tough, especially when you’re trying to stick to a low-carb, keto lifestyle.

But what if I told you that you could start off your day with a stack of fluffy, golden pancakes, each one as good for you as it’s delicious?

Yep, it’s totally possible, and these keto coconut flour pancakes are about to be your new breakfast besties.

Personally, I’ve always thought that breakfast really sets the tone for the entire day, and this recipe?

It’s like happiness on a plate.

Packed with protein, fiber, and flavor, these pancakes have literally everything you could ask for in a morning meal—and they just so happen to be gluten-free, low-carb, and keto-friendly.

It’s like they were made just for you and your goals!

What You’ll Need:

Here’s the lineup of ingredients to create your perfect stack of pancakes:

• 2 large eggs (room temp for extra fluffiness)
• 2 tablespoons coconut flour (this is where the magic happens)
• 2 tablespoons unsweetened almond milk (or any low-carb milk you love)
• 1 teaspoon baking powder (to keep things light and airy)
• 1 teaspoon vanilla extract (because pancakes deserve to taste amazing)
• 1 tablespoon coconut oil (melted for richness)
• 1-2 teaspoons granulated sweetener (erythritol or monk fruit works great)
• A pinch of salt (it brings out all the flavors, trust me!)

Why You’ll Love These Breakfast Keto Pancakes

As far as I’m concerned, breakfast should just never be plain.

And as for these pancakes? Far from it!

Not only are they low carb, gluten-free, and keto-approved, but they’re also downright satisfying.

Coconut flour gives them that fluffy texture we all love, while keeping things light and nutritious.

Plus, they’re a great way to sneak in a bit of protein without feeling like you’re eating “diet food.”

From my point of view, these pancakes are perfect for busy mornings, weekend brunches, or even snacks when you need to take just a little something to get you going.

They just prove that healthy eating doesn’t mean sacrificing flavor or fun.

Let’s Make Some Coconut Flour Pancakes!

Whisk the eggs: Grab a medium bowl and whisk the eggs until they’re light and frothy. This step makes your pancakes extra fluffy.

Mix in the liquids: Add the almond milk, vanilla extract, and melted coconut oil to the eggs. Stir until smooth.

Combine the dry ingredients: In a separate bowl, whisk together the coconut flour, baking powder, sweetener, and a pinch of salt.

Blend it all together: Slowly add the dry ingredients to the wet mixture, whisking as you go. The batter will be thick—that’s exactly what you want!

Cook like a pro: Heat a non-stick skillet over medium-low heat and grease with a bit of coconut oil or butter. Scoop about 2 tablespoons of batter per pancake and spread it slightly.

Flip carefully: Cook each pancake for 2-3 minutes until bubbles form, then gently flip and cook for another 1-2 minutes.

Serve it up: Stack your pancakes high and top with your favorites—sugar-free syrup, fresh berries, or a sprinkle of shredded coconut.

• Whisk the eggs: Grab a medium bowl and whisk the eggs until they’re light and frothy. This step makes your pancakes extra fluffy.
• Mix in the liquids: Add the almond milk, vanilla extract, and melted coconut oil to the eggs. Stir until smooth.
• Combine the dry ingredients: In a separate bowl, whisk together the coconut flour, baking powder, sweetener, and a pinch of salt.
• Blend it all together: Slowly add the dry ingredients to the wet mixture, whisking as you go. The batter will be thick—that’s exactly what you want!
• Cook like a pro: Heat a non-stick skillet over medium-low heat and grease with a bit of coconut oil or butter. Scoop about 2 tablespoons of batter per pancake and spread it slightly.
• Flip carefully: Cook each pancake for 2-3 minutes until bubbles form, then gently flip and cook for another 1-2 minutes.
• Serve it up: Stack your pancakes high and top with your favorites—sugar-free syrup, fresh berries, or a sprinkle of shredded coconut.

Piersey’s Pancake Perks

• Don’t rush the flip: Coconut flour pancakes need a little extra time to cook, so use medium-low heat and keep an eye on them.
• Whisk it real good: Thoroughly whisking the eggs adds that fluffy, dreamy texture we all want in a pancake.
• Adjust as you go: If the batter feels too thick, just add a splash of almond milk. Easy peasy!

Storage & Meal Prep Tips

• Fridge-Friendly: These pancakes keep well in the fridge for up to 3 days. Just pop them in a skillet or microwave to reheat.
• Freezer-Approved: Layer pancakes between parchment paper and freeze for up to 3 months. To reheat, toss them in the toaster or warm them in a skillet.

Nutritional Info (Per Pancake):

• Calories: 171
• Protein: 8g
• Net Carbs: 4g
• Fat: 13g

FAQ

Can I make these dairy-free?
Absolutely! Use a dairy-free milk like almond or coconut milk, and grease the skillet with coconut oil instead of butter.

Will these pancakes work for a keto diet?
Definitely! With just 2g of net carbs per pancake, they’re a perfect fit for any low-carb or keto lifestyle.

What if I want more protein?
Easy fix! Add a scoop of your favorite low-carb protein powder and adjust the liquid until the batter reaches the right consistency.

The Final Flip

It strikes me that breakfast is the ultimate act of self-care—it’s the meal that starts your day off right, and these coconut flour pancakes do just that.

They are fluffy, filling, and full of goodness to keep you fueled and feeling great.

Whether it’s meal prep for the week or a treat on a slow, cozy morning, these pancakes are here to brighten up your day.

There’s just something so wonderful to me about breakfast that can be healthy and indulgent and feel totally guilt-free.

So go ahead, grab your skillet, and whip up a batch of these beauties.

Your mornings are going to get upgraded-in-a-major-way! 🌟

And remember, there’s plenty more keto breakfasts waiting to be cooked, so keep exploring and enjoy every bite.

Yield: 2 Servings

Keto Coconut Flour Pancakes

Print

Discover the best Coconut Flour Pancakes that are low carb, gluten-free, and keto-friendly.

These fluffy pancakes are a delicious way to start your day with a healthy meal.

Prep Time 15 minutes

Cook Time 5 minutes

Ingredients

• 2 large eggs
• 2 tablespoons coconut flour
• 2 tablespoons unsweetened almond milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil
• 1-2 teaspoons granulated sweetener
• A pinch of salt

Instructions

Whisk the eggs:

1. Grab a medium bowl and whisk the eggs until they’re light and frothy. This step makes your pancakes extra fluffy.

Mix in the liquids:

1. Add the almond milk, vanilla extract, and melted coconut oil to the eggs.
2. Stir until smooth.

Combine the dry ingredients:

1. In a separate bowl, whisk together the coconut flour, baking powder, sweetener, and a pinch of salt.

Blend it all together:

1. Slowly add the dry ingredients to the wet mixture, whisking as you go. The batter will be thick—that’s exactly what you want!

Cook like a pro:

1. Heat a non-stick skillet over medium-low heat and grease with a bit of coconut oil or butter.
2. Scoop about 2 tablespoons of batter per pancake and spread it slightly.

Flip carefully:

1. Cook each pancake for 2-3 minutes until bubbles form.
2. Gently flip and cook for another 1-2 minutes.

Serve it up:

1. Stack your pancakes high and top with your favorites—sugar-free syrup, fresh berries, or a sprinkle of shredded coconut.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 171Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 186mgSodium: 407mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 8g

This data was provided and calculated by Nutritionix