Light, slightly sweet and coconutty American style low carb pancakes
Coconut Flour Pancakes

It’s time for a nut-free, gluten-free pancake recipe that won’t spike blood glucose levels; here are my Coconut Flour Pancakes.

Light, slightly sweet and coconutty American-style pancakes. These go well with yogurt, cream, berries and seeds, as well as crispy strips of streaky bacon and sugar-free syrup!

I will admit now that I am absolutely terrible at making small pancakes (I’m fine with traditional large crepe-type pancakes) so I did invest in a pancake pan a few months back which I absolutely love. It makes the perfect round pancakes, which, with a family of 3 boys, we make good use of. You absolutely do not need a pan like this, but I had to confess how I managed to make nice, evenly-sized round pancakes!

Coconut Flour Pancakes

Coconut Flour Pancakes

Light, slightly sweet and coconutty American style low carb pancakes
4.16 from 38 votes
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Course: Breakfasts
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: coconut flour, pancakes
Free or Subscription Recipe: Free Recipe
Free from: gluten, nuts
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 20 minutes
Servings: 6 pancakes
Calories: 67kcal
Author: Jo Paterson


  • 3 tbsp coconut flour
  • 1 tsp ground flaxseed (optional) for extra fibre
  • 2 large eggs
  • 60 grams buttermilk (or full fat sour cream, or greek yogurt)
  • ½ tsp baking powder
  • 1 tbsp vegetable oil (or melted butter) plus extra for frying the pancakes
  • 1 tsp xylitol or erythritol sweetener (optional)


  • Warm a pan on a medium to low heat with a little oil or if using butter add to melt just before frying the pancakes to avoid burning
  • Add all the ingredients into a blender or hand whisk them until you create a batter then leave to sit for 5-10 minutes to allow the coconut flour to absorb some of the liquid and settle
  • Gently spoon 2 tbsp of batter into the pan and smooth slightly with a spoon
  • Allow to gently cook on a low to medium heat (if you heat them too quickly they will burn underneath and stick) when bubbling at the edges and a few bubbles are coming to the top of the pancake, gently slide a spatula or knife underneath to loosen the pancake and carefully flip over to cook on the other side. Once cooked, sit on a plate and cover with foil to keep warm. Repeat until all the batter is used. I can make 6 fairly thick 8cm pancakes with this amount of batter
  • Serve with toppings of your choice. My favourites are a small amount of berries, full fat Greek yogurt and some seeds, or with a good knob of salted butter, sugar free syrup and crispy bacon!


This recipe is self-paired using the ingredients advised. Adding fruit increases the carbs slightly, so you may wish to add an extra pairing element such as full-fat Greek yoghurt, coconut or soya yoghurt, real cream or nuts and seeds.
Avoid adding any honey, maple syrup, or similar sweet syrups and sauces, as these all cause higher blood glucose levels. If you would like to add syrup, try a sugar-free, low-carb syrup. There are many different ones available to buy, but you usually need to purchase these online as they are tricky to find in shops. Some of my favourites are Skinny Food Company syrups; the maple syrup flavour is perfect for pancakes! The one I am using currently is NKD Living Naked Syrup.


Calories: 67kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | of which saturates: 3g | Fibre: 1g | of which sugars: 1g