Keto Coconut Flour Pancakes (Vegan Friendly)
Lusciously fluffy keto coconut flour pancakes that are low carb AND vegan-friendly! How to make pancakes with coconut flour and coconut milk – using regular or flax eggs.
Ingredients
Keto Coconut Flour Pancakes
- 4 eggs (or 4 flax eggs*)
- ⅓ cup full-fat coconut milk
- 2 Tbsp coconut oil, melted (plus additional for cooking)
- 1 Tbsp granulated sweetener optional (erythritol or coconut sugar)
- ⅓ cup coconut flour
- ½ tsp baking powder
- ¼ tsp salt
Optional Mix-Ins:
- ½ banana, sliced
- ⅓ cup blueberries
- ⅓ cup low carb chocolate chips
Instructions
To cook coconut flour pancakes
- Heat a fry pan or griddle over medium heat. (See specific temperatures for griddle below.)
- Whisk eggs, coconut milk, coconut oil and optional sweetener until combined.
- Separately, whisk together dry ingredients (coconut flour, baking powder, and salt).
- Add dry mixture into wet mixture and stir to combine, without overmixing. (If you’re adding mix-ins like blueberries or chocolate chips, fold them in now.) Let batter rest for 5 minutes.
- Melt coconut oil onto griddle.
- For keto banana pancakes: Add banana slices onto griddle or pan first so they caramelize.
- Use an ice cream scoop (or ¼ cup) to pour pancake batter onto heated surface. (Flatten each pancake slightly after scooping because this batter is very thick.)
- Cook for 3-4 minutes on each side, until browned to your liking. (Unlike traditional pancakes, these will not bubble to indicate it’s time to flip, so flip after 3-4 minutes!)
- Serve with a sugar free keto syrup, maple syrup, or your favorite toppings!
- Yields 5-6 coconut pancakes.
To cook on a griddle:
- Turn heat on griddle to medium low (300°F or 150°C) while pancake batter rests. When ready to cook, turn heat up to medium-to-medium high (325-350°F or 165°C-175°C).
- Water Test: Before cooking, drop a small amount of water on the griddle to see if the temperature is right. If the water sits still on the griddle, the temp is too low; if the water sizzles and evaporates immediately, it’s too hot; if water droplets sizzle but “dance” and move around, the temperature is perfect.
- Follow cooking procedure described above.
Video
Notes
*To make vegan keto pancakes with flax eggs instead of eggs, replace the 4 eggs with 4 flax eggs:
450 calories | 33.1g fat | 22.8g carbs | 11.4g fiber | 8g sugars | 17g protein
11.4g net carbs per serving - Nutrition provided below for keto coconut flour pancakes without banana:
5.3g net carbs per serving
- Add 4 Tbsp ground flaxseed and 10 Tbsp water to a dish and stir well. (1 flax egg = 1 Tbsp ground flax + 2.5 Tbsp water.)
- Let rest for 10-15 minutes to thicken.
- Use in coconut flour pancakes recipe as described above.
450 calories | 33.1g fat | 22.8g carbs | 11.4g fiber | 8g sugars | 17g protein
11.4g net carbs per serving - Nutrition provided below for keto coconut flour pancakes without banana:
5.3g net carbs per serving
Nutrition
Serving: 3pancakes | Calories: 424kcal | Carbohydrates: 16g | Protein: 16.5g | Fat: 33g | Fiber: 10.7g | Sugar: 4.4g