Coconut Flour Pancake Stack
Fluffy, protein-rich pancakes made with coconut flour and heavy cream, perfect for a keto breakfast. This American-inspired keto recipe (high-protein), ready in about 20 minutes, layers Coconut flour, Eggs, Heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/4 cup Coconut flour
- 2 large Eggs
- 2 tbsp Heavy cream
- 1/2 tsp Baking powder
- 1/2 tsp Vanilla extract
- 1 tbsp, for cooking Butter
- for serving Sugar-free syrup
The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, whisk together the 1/4 cup coconut flour, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
- Step 2: In a separate bowl, beat the 2 large eggs until light and fluffy, then add the 2 tbsp heavy cream and 1/2 tsp vanilla extract, and stir until smooth.
- Step 3: Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms (it will be thicker than regular pancake batter).
- Step 4: Heat a non-stick skillet over medium heat and melt 1/2 tbsp butter; pour 1/4 cup of batter for each pancake and cook for 2-3 minutes per side until golden brown and set.
- Step 5: Serve immediately with sugar-free syrup for a satisfying keto breakfast.
