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pouring maple syrup onto a stack of fluffy pancakes on a white plate

Keto Coconut Flour Pancakes

These keto coconut flour pancakes are whipped up quickly and are absolutely delicious plain or topped off with butter and maple syrup. You can eat them for breakfast, as a snack or dessert. They are gluten free, dairy free, low carb, paleo, and keto.
Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 5 minutes



  • In a large bowl, whisk together the wet ingredients: eggs, milk, sweetener, vanilla, lime zest and juice.
  • While continuously whisking, add the coconut flour, arrowroot flour, baking powder, baking soda and salt to the bowl. Whisk until the batter looks well combined and smooth. Fold in the chia seeds.
  • Grease a large pan or pancake pan and place on the stove over medium-low heat. Once pan is hot, use a large ladle or ice cream scoop top our each pancake. The batter should make about (10) 4x4" pancakes.
  • Once each pancake begins to bubble, flip to cook on the other side. They should cook in roughly 2-3 minutes each side.
  • Top off with grass-fed butter, sugar free maple syrup, fresh berries, etc.


  • You can use granular monk fruit as well, but I would not use stevia.
  • The batter will be thin so make sure your skillet or griddle is preheated well before pouring the batter. The pancakes will begin to form immediately so make sure your heat is on medium low and that it's coated well with oil. Check frequently so they do not burn!