Keto Coconut Flour Pancakes

Keto Coconut Flour Pancakes

I admit that I'm greedy. I'm not very proud, but I'm learning to live with it and to control myself, especially when it comes to pancakes, donuts and other floury wonders. Even when I'm on a diet I try to eat tasty food, not only healthy. I often adapt the recipes, I test many combinations. This recipe for fluffy pancakes is a real success after many attempts. The whole family loves them, they are quick to make, they are tender, soft, with a light coconut aroma. I was even told that they were better than the classic ones, so they are worth trying and considering.

I definitely fry them with coconut oil or Ghee, both have a high burning point and are very healthy for frying and cooking.

Coconut flour has been easy to find for some time now. I buy it from online stores or from the health store in the neighborhood. I think coconut flour is very interesting, especially in various low-carb desserts. It has a sweet taste and a light coconut aroma. If you only use coconut flour, the pancakes will be a little more crumbly, I recommend adding some psyllium bran for a more elastic texture.

For me, these pancakes are a delight. I forgot the taste of the classic ones, I really recommend them. I make them during the low-carb periods and I don't worry about craving for something good yet not feeling any remorse. See a section of these wonderful fluffy pancakes in the last steps.


5 pieces
300 ml
can also use cream, which is fattier, or even mascarpone
Coconut flour
60 g
Psyllium husk
20 g
Baking powder
10 g
0.25 tsp
and 1 tablespoon of sugar or sweetener, as desired
Coconut butter
100 g
can be replaced with Ghee
Sour cream
200 g
for serving, some fruit or sugar-free jam

Step by step


In a bowl, combine the coconut flour with the psyllium bran, baking powder and salt.


In a different bowl, a larger one, beat the eggs and pour buttermilk/yogurt.


I also add a tablespoon of sweetener (or sugar), mix well.


Now stir in the coconut flour mixture, whisk well to avoid the lumps.


Notice how the batter is slightly more runny, set aside for 10-15 minutes.


Now see what happens - the coconut flour swells and the batter becomes somewhat thicker and denser. That's what I like most about it, you don't need to use much and, in addition, it has a reasonable price.

It seems to me one of the best flours for low-carb desserts, especially for the above reasons :)


I used organic coconut oil to fry the pancakes. I really recommend buying and using it with confidence when cooking/frying/baking etc.


Heat about 2-3 tablespoons in a medium pan.


Then, with a spoon, I take some pancake batter and place it in the pan. Because it's dense, I flatten it and give it a round pancake shape - it's not a runny batter.


I fry the pancakes over medium to low heat, they tend to brown quickly.


With a spatula, turn to the other side and cook until they are just as nicely browned.


As I fry the pancakes, I transfer them on a larger plate. I repeat the process in the pan - I heat coconut oil, I shape the pancakes with a spoon and I cook them until brown on both sides.


Look at the section. Besides the fact that they are fluffy, they are also tender, soft and very fragrant.


We like them with a spoonful of sour cream or Greek yogurt, some berries or jam (my favorite sugar-free and no-boiling jam).


Quantity: 500 g (15-18 pieces)
Prep time: 30 min
Difficulty: easy
Ready in: 25 min
Publish date:

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