Paleo Coconut Flour Pancakes (keto option)

These easy Paleo Coconut Flour Pancakes are the perfect way to start your day!

Light, fluffy and easy to make, they’re great with butter or ghee and maple syrup.

They happen to naturally be gluten-free, dairy-free and nut-free as well.

And with just a single swap, you can make these into keto coconut flour pancakes.

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Paleo Coconut Flour Pancakes

Who doesn’t love pancakes on a weekend morning?

If you’re living a gluten-free/Paleo/low carb life or just want a healthier option than the usual pancakes, these coconut flour pancakes are a great alternative.

They use coconut flour and arrowroot flour – together these create the light, fluffy texture that’s the hallmark of a good pancake.

But even though they use coconut flour and coconut milk, they have enough other ingredients to cancel out the coconut flavor.

Eggs add healthy fats and protein.

With just a few other ingredients, you’ll be whipping up these babies in no time.

Top with grass-fed butter or ghee, plus maple syrup (or keto maple syrup).

Serve some sausage or bacon on the side to add some more protein to your meal and you’re all set.

Are these also keto coconut flour pancakes?

Yep! Most people on keto aim for 5-10 grams of carbs per meal.

These coconut flour pancakes contain 6.5 grams of carbs per serving, so they fit into a keto lifestyle.

What you need to make coconut flour pancakes

Ingredients:

• coconut flour
• arrowroot flour (starch)
• fine sea salt
• baking soda
• unsweetened full-fat canned coconut milk
• eggs
• apple cider vinegar
• vanilla
• pure maple syrup (or keto maple syrup)
• avocado oil cooking spray (or butter, ghee, or other fat for greasing the griddle)

Equipment:

• 2 mixing bowls
• a whisk
• measuring spoons (these are my favorite as they actually fit into spice jars)
• measuring cups
• a measuring glass
• a griddle or large non-stick skillet
• a ladle
• a spatula for flipping
• a baking sheet

How to make Paleo Coconut Flour Pancakes

Heat the oven to 200°.

Sift the coconut flour into a bowl.

Whisk in the other dry ingredients.

Whisk the wet ingredients until blended.

Whisk the wet ingredients into the dry ingredients until completely blended.

Heat a griddle or large non-stick skillet over medium heat.

Spray the griddle with coconut oil cooking spray or any other fat you like.

Ladle in 3-4 tablespoons of batter per pancake. Let them cook for 3-5 minutes. They’ll be ready to flip when they look dry around the edges and bubbles are forming in the batter.

I sometimes use a spatula to peek under a pancake to see how brown it is.

Flip with a spatula when they’re golden (or however dark you like your pancakes).

Cook on the other side for 2-3 minutes.

Keep the first batch of pancakes warm on a baking sheet in the oven while you cook up the rest of the batter.

Substitutions and variations

• You can use almond milk for the coconut milk (they won’t be nut-free).
• The apple cider vinegar reacts with the baking soda to help the pancakes rise. I promise you can’t taste it! However, you can use lemon juice instead if you like. You won’t taste the lemon, either.
• You can use honey (or keto honey) instead of maple syrup in the batter.
• You can use tapioca flour/starch instead of arrowroot.
• You unfortunately cannot substitute anything for the coconut flour. It is a very unique flour that behaves unlike any other flour. To learn more about coconut flour, click here.

Other breakfast and coconut flour ideas you might like:

1. Paleo Sheet Pan Pancakes
2. Paleo Waffles (nut-free)
3. Italian Egg Bake
4. Sheet Pan Breakfast Hash
5. Vanilla Coconut Milk Chia Pudding
6. Coconut Flour Pumpkin Bread

Print Recipe

5 from 5 votes

Paleo Coconut Flour Pancakes (keto option)

These easy Paleo Coconut Flour Pancakes are light, fluffy and full of healthy ingredients. Plus they're easy to make keto, too. All in all, the perfect weekend breakfast treat!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: coconut flour pancakes, healthy pancakes, keto pancakes, paleo pancakes

Servings: 4 servings

Author: Don Baiocchi

Ingredients

• 1/2 cup coconut flour
• 1/2 cup arrowroot flour/starch
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1 cup unsweetened, full-fat canned coconut milk (cream and water blended well)
• 4 eggs
• 1 tablespoon maple syrup (or keto maple syrup)
• 2 teaspoons vanilla
• 1 teaspoon apple cider vinegar
• avocado oil cooking spray (or any fat you like for greasing the pan)
• grass-fed butter or ghee, for serving
• maple syrup (or keto maple syrup), for serving

Instructions

• Heat the oven to 200°.
• In a large bowl, sift the coconut flour. Add the arrowroot flour, salt and baking soda and whisk to blend.
• In a medium bowl, whisk the coconut milk, eggs, maple syrup, vanilla and vinegar until blended.
• Add the wet ingredients to the dry and whisk until completely blended.
• Heat a griddle or large non-stick skillet over medium heat. Grease with avocado oil spray (or any fat you like).
• Scoop 3-4 tablespoons per pancake onto the griddle. Cook for 3-5 minutes, until the edges look dry and bubbles appear in the batter (you can use a spatula to peek under the pancake to see if it's as golden as you like). Flip and cook for another 2-3 minutes. Keep the first batch of pancakes warm on a baking sheet in the oven while you cook the rest of the batter.
• Serve with butter or ghee and maple syrup.

Notes

Substitutions and variations

• You can use almond milk for the coconut milk (they won't be nut-free).
• The apple cider vinegar reacts with the baking soda to help the pancakes rise. I promise you can't taste it! However, you can use lemon juice instead if you like. You won't taste the lemon, either.
• You can use honey (or keto honey) instead of maple syrup in the batter.
• You can use tapioca flour/starch instead of arrowroot.
• You unfortunately cannot substitute anything for the coconut flour. It is a very unique flour that behaves unlike any other flour.

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