My Honest Take

I love pancakes, but I don’t always want the sugar crash that comes with traditional recipes. These coconut flour pancakes are one of the breakfasts I come back to whenever I want something comforting while keeping things low carb.

They’re surprisingly fluffy, naturally filling and come together in about 15 minutes. I usually top mine with Greek yogurt or sugar-free syrup, but they’re versatile enough to adapt to whatever I have at home.

Kitchen Note

I actually make this recipe regularly in my own kitchen. Everything you’ll find on BySuzike Bites is based on meals I genuinely cook and eat, not recipes created just for the website.

Want a simple low carb structure for the week? I created the 7-Day Low Carb Reset, a realistic meal plan for busy women with simple meals, a shopping list, low carb swaps and a printable checklist.

At a Glance

  • Prep Time: 5 minutes

  • Cook Time: 10 minutes

  • Total Time: 15 minutes

  • Servings: 1 (about 3 pancakes)

  • Difficulty: Easy

  • Course: Breakfast

  • Diet: Low Carb, Gluten Free

Ingredients

  • 3 eggs
  • 3 tablespoons coconut flour
  • 3 tablespoons coconut milk (or other low carb milk)
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract (optional)
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • Sweetener to taste (erythritol, xylitol, stevia)

Equipment

  • Mixing bowl
  • Whisk
  • Non-stick frying pan
  • Silicone spatula
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Step-by-Step Instructions

  1. In a bowl, whisk together the eggs, coconut milk, and melted coconut oil.
  2. Add the coconut flour, baking powder, vanilla, salt, and sweetener. Mix well.
  3. Let the batter sit for 2 to 3 minutes to thicken (coconut flour absorbs quickly).
  4. If the batter feels too thick, add 1 more tablespoon of milk.
  5. Heat a non stick pan over medium heat. Lightly grease with a bit of coconut oil.
  6. Scoop small portions of batter into the pan (1 to 2 tablespoons per pancake).
  7. Cook until edges are set and bubbles appear, then flip carefully.
  8. Cook the other side for 1 to 2 more minutes until golden.

If you love comfort food, you’ll want to see my Chocolate Avocado Mousse (Low Carb & Creamy!).

Cheesy eggplant lasagna served with green beans on a white plate — a low carb, keto-friendly meal idea

What It Really Tastes Like

These pancakes have a light, fluffy texture with a subtle coconut flavour that isn’t overpowering. They’re soft inside, slightly crisp around the edges and much more satisfying than they look. Thanks to the coconut flour, they’re naturally filling and don’t leave me hungry an hour later.

Nutritional Information (approx. per serving — 3 pancakes)

  • Calories: 270
  • Protein: 10g
  • Carbohydrates: 4g (Net carbs 1g)
  • Fiber: 3g
  • Fats: 22g
Cheesy eggplant lasagna served with green beans on a white plate — a low carb, keto-friendly meal idea

Perfect For

    ✔ Gluten-free lifestyle

    ✔ Weekend brunch

    ✔ Meal prep

    ✔ Post-workout breakfast

    ✔ Sweet breakfast without refined sugar

    Coconut flour low carb pancakes

    Easy Swaps

    • Coconut milk → Almond milk
    • Coconut oil → Melted butter
    • Erythritol → Stevia or monk fruit sweetener
    • Vanilla extract → Cinnamon
    • Add blueberries or chopped walnuts for extra texture

    My Favorite Low Carb Toppings

    • Sugar-free syrup (such as slim syrup)
    • Natural peanut butter
    • Greek yogurt and berries
    • Whipped coconut cream
    • 85% dark chocolate shavings
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    Healthy Food Made Simple

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    Storage

    Store leftover pancakes in an airtight container in the fridge for up to 3 days. They also freeze well. Simply separate them with baking paper and reheat in a toaster, frying pan or microwave whenever you need a quick breakfast.

    My Tips

    Coconut flour absorbs liquid very quickly, so don’t skip the resting time before cooking. If the batter becomes too thick, simply stir in a splash of milk. I also prefer making smaller pancakes because they’re much easier to flip.

    Frequently Asked Questions

    Can I make these dairy free?

    Yes. They’re already dairy free if you use coconut milk and coconut oil. Just check that your sweetener and any toppings are dairy free too.

    Why is my batter so thick?
    Coconut flour absorbs liquid very quickly, so the batter naturally thickens as it rests. If it becomes too thick to scoop, stir in an extra tablespoon of milk until it loosens.

    Can I freeze coconut flour pancakes?
    Yes. Separate them with baking paper, store in an airtight container, and reheat straight from frozen in a toaster, pan or microwave.

    Can I use almond flour instead?
    Not as a direct one-to-one swap. Almond flour is far less absorbent than coconut flour, so you’d need to adjust the ratios and use much more flour for the same amount of liquid.

    Are these pancakes keto friendly?
    Yes. At around 1g net carb per serving they fit comfortably into a keto or low carb day, especially with a sugar-free topping.

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    Would I Make It Again?

    ⭐⭐⭐⭐⭐ Absolutely.

    These are one of my favourite low carb pancake recipes because they’re simple, filling and don’t rely on lots of ingredients. They freeze well too, which makes them even more practical for busy weeks.

    When I Usually Eat This

    I usually make these on slower mornings when I want something that feels like a treat without moving away from my usual eating habits. They’re also a great option after a workout when I’m craving something warm and satisfying.