Sweet Paleo: Gluten-Free, Grain-Free Delights, by Lea Hendry Valle (The Countryman Press 2015) On Sale Now
- 4 large eggs, at room temperature
- 1 Cup coconut milk
- 2 Teaspoons pure vanilla extract
- 1 Tablespoon honey or coconut nectar
- 1 Cup plus 1 tablespoon coconut flour
- 1 Teaspoon baking soda
- ½ Teaspoon finely ground sea salt
- ¼ Teaspoon ground cinnamon
- Coconut oil, for greasing
- Coconut nectar, honey, pure maple syrup, fruit compote, or Meyer lemon curd, for serving
Preheat a large skillet or griddle over medium-low heat.
Beat the eggs in the bowl of a stand mixer, using the whisk attachment on low speed, until frothy. Mix in the coconut milk, vanilla and honey. In a small bowl, whisk together the coconut flour, baking soda, salt, and cinnamon. Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl, then add the remaining dry mixture and beat at medium to medium-high speed for another minute or 2, or until the coconut flour is completely mixed into the batter and has fully absorbed the liquid.
Grease the heated pan with coconut oil, using a heat-proof silicone brush to spread the oil evenly between each batch. Spoon the batter onto the pan to create pancakes that are 2 to 3 inches in diameter, using the back of the spoon to spread them out. (Keep them small for easier flipping.)
Cook until the pancakes are bubbling and well set, 2 to 3 minutes , then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.
Serve hot with your choice of accompaniment.
You can freeze the prepared pancakes and reheat them later.
Calories Per Serving351
Folate equivalent (total)31µg8%
Keto Coconut Flour Pancakes (Super Fluffy!)
While most of the recipes you will on our site are made with almond flour, these coconut flour pancakes are something special. For a couple of years we experimented with different low carb pancakes!
We tried cream cheese pancakes, almond flour pancakes and low of different combinations. While we do intend to go back to these ingredients to make keto pancakes, for now, we LOVE this delicious low carb coconut flour pancakes recipe!
Feel free to skip to the recipe card if you’re ready to get right into it. We do cover common questions, tips, and tricks in the body of this post to keep reading if you’re wondering something! This recipe is now available as a web story!
Coconut Flour Keto Pancakes Ingredients
I&rsquom a huge fan of coconut flour since it&rsquos so low in carbs, it&rsquos packed with fiber, flavor and it&rsquos way cheaper than almond flour. I use coconut flour to drastically reduce the carbs in keto desserts and baked goods.
Here are all the necessary ingredients
- coconut flour
- heavy whipping cream or canned coconut milk*
- butter or coconut oil*
- cream cheese or coconut cream*
- vanilla extract
- Erythritol, Xylitol or Honey*
- baking powder
- lemon zest, optional but very tasty&rsquo
*substitutions for the paleo pancakes version
Fluffy coconut flour pancakes
So, the afternoon was approaching today and it was about time for a snack. I asked Panos what he wanted to have for snack and he started singing “I would love pancakes”. So, both of us jumped up and moved to the kitchen to make pancakes. But not any regular pancakes. Fluffy coconut flour pancakes! And only that. We convert them into the ultimate sweet sandwich stuffed with a delicious peanut butter and jelly spread. Those fluffy coconut flour pancakes are so easy to make and you can have breakfast or snack in no time. Let’s get into baking.
” We converted our pancakes into the ultimate sweet sandwich and that was definitely a win!”
What is coconut flour and how to use it
- Coconut flour is an alternative flour, grain free and gluten free, which is produce from the meat of coconut, after drying and grinding process.
- Its coconut flavor is very distinct and its texture is soft and light.
- Coconut flour is slightly naturally sweet and usually, it is used on baking, sometimes combined with other alternative flours such as almond and tapioca or by itself.
- Coconut flour is very absorbent and this is why you should follow the exact instructions and measurements to make sure that a recipe with coconut flour will be successful. Otherwise the final result might be dense.
- Coconut flour is nutrient dense, high in fiber and fats and lot in carbs related to conventional flour
What you will need and substitutions
- Eggs. I like to use pasture raised eggs as I feel that the animals get treated the way that they should be treated.
- Coconut flour. The texture and the absorbance of coconut flour is unique. A little bit goes a long way so you should be careful on the amount that you use on your recipes.
- Almond butter. This is my personal favorite nut butter but feel free to use any other nut or seed butter that you like.
- Pantry staples: baking powder and cinnamon.
- Almond milk. I used just a couple of tablespoons to think out the batter. You can use any other milk of your choice, dairy free or not.
How I served it
Panos chosen his eco-friendly unicorn bamboo plate* this time so I served
- Fluffy coconut flour pancake sandwich stuffed with PB&J spread
- Carrots and cucumbers cut with my little veggie cutters*
- Kiwi flowers, cut with our star veggie cutter*
Ingredients for peanut butter and jelly spread
Directions For pB&J spread
- Over medium heat, add the berries in a sauce pan and simmer for 10 min making sure that you mash with the back of a wooden spoon
- When it thickens remove from the heat and let it come to room temperature
- Stir in the peanut butter
How to store
Those fluffy coconut flour pancakes are best right out from the pan, while they are still warm. If you manage to have leftovers, you can always store them in an airtight container for up to two days in your fridge. They freeze beautifully too, so you can store them in a freezer bag lying flat. Just defrost for a couple of hours in your fridge or in your microwave for a quick breakfast.
|Serving Size: 2||Calories: 431|
Finally, a keto pancake that's not thin and eggy! Made with coconut flour, flax, and eggs, these beauties rise well and hold together wonderfully. This recipe can easily be doubled or tripled and kept in an airtight container in the fridge for one week. Reheat in the microwave for 10-15 seconds at a time.
Safe to top each serving with up to 15 grams of Walden Farms Pancake Syrup without affecting diet ratio.
You might know that traditional breakfast syrups are absolutely loaded with sugar! One tablespoon of maple syrup can have 14 grams of sugar!
The good news is, there are plenty of low carb syrups these days, some you can even find in your grocery store! Keep an eye out for sugar-free syrups (preferably those that don&rsquot contain maltitol) or order online from a great brand like ChocZero or Good Dee&rsquos!
Alternatively, I also love to top my keto pancakes with whipped cream and sliced fresh strawberries. Absolutely delicious!
How to make coconut flour pancakes
It's easy! I would say that the only challenging part is flipping them, because they are pretty delicate. The detailed instructions can be found in the recipe card below. Here are the basic steps:
1. Simply mix together the ingredients in the order listed (except for the butter) in one bowl. I use a hand whisk, there's no need for fancy equipment.
2. Cook the pancakes in butter in a nonstick double-burner griddle. This should take about 3 minutes per side over medium heat.
3. Serve with your favorite toppings!
Light, Fluffy Coconut Flour Pancakes (Keto & Low Carb)
Going Low-Carb or Keto and craving your favorite breakfast food? Coconut Flour Pancakes are the perfect solution to the problem. They’re light and fluffy, and pair perfectly with a giant tab of butter on top!
Jump to Recipe
This recipe was one of my regulars for that year and half I was on Keto. I’ve always liked pancakes, and would literally wait for when IHOP had those offers where you’d get a short stack for $1 or like ¢60 when it was their 60-year anniversary. I’ve even waited 20 minutes in line for these things!
So when I realized I couldn’t have pancakes anymore after I started the diet in an attempt to lose weight, I was really upset. After a little Googling and recipe-combining, I came up with this, and 30 minutes later, I was the most satisfied person in the city.
Even though I’ve brought the carbs back into my diet now, I refuse to let go of these golden stacks. They’re my go-to when I’m craving breakfast for dinner (which I still keep low-carb).
You might be thinking there are tons of coconut flour pancakes. I know, but I wanted to provide a basic recipe to lay the foundation for many other recipes to come. I wanted this version to be pretty plain, but I usually put cinnamon in them so that’s a little twist most people don’t do. I also added flaxseed meal that has been gelled up to hold them together because coconut flour tends to make things crumble.
Other users also liked.
Great low GI pancakes. Used a dash of stevia.
Great low GI pancakes. Used a dash of stevia instead of honey. Whipped the egg whites first for 2 mins on 3.5 speed and set aside. Mixed dry ingredients, added yolks and mixed, then added everything else including whipped egg whites. Cooked low and slow with cover on pan.
Lovely and fluffy! .
Lovely and fluffy!
I really enjoyed these.. perfect with a dollop of cream and pure maple syrup for morning or afternoon tea! Super easy to make.. I just need to make sure I have the heat down a lower..