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Coconut flour behaves nothing like wheat flour, and that is the whole trick to these. It absorbs several times its weight in liquid, so the ratios look wrong until you have made them once: half a cup of flour against four eggs and a cup of coconut milk.

The payoff is a pancake that holds together without any grain, at 5 g net carbs for a stack of three, with 7 g of fiber. Made with coconut milk and cooked in coconut oil they are dairy free as well.

Keep them small, around three inches. Grain free batter has no gluten holding it together and a large pancake will come apart at the flip.

A stack of keto coconut flour pancakes with butter, a grain free low carb breakfast
Dr. Don Colbert, MD

Keto Coconut Pancakes

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Calories: 336
Ingredients Method Nutrition

Ingredients
  

  • 4 free-range eggs
  • 1 cup full-fat coconut milk or whole milk
  • 2 tsp organic vanilla extract
  • 1 tbsp powdered keto sweetener
  • 1/2 cup organic coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3 tbsp coconut oil for the pan

Method
 

  1. Preheat a large frying pan or griddle over medium heat.
  2. Crack the eggs into a bowl and whisk until they begin to froth.
  3. Whisk in the coconut milk, vanilla and sweetener.
  4. In a separate bowl, combine the coconut flour, baking soda and salt.
  5. Add the wet mixture to the dry ingredients and whisk until smooth.
  6. Let the batter rest for 5 minutes so the coconut flour can absorb the liquid and thicken.
  7. Add a tablespoon of coconut oil to the hot pan.
  8. Pour about 3 tablespoons of batter per pancake, keeping them around 3 inches across.
  9. Cook for about 3 minutes per side, until set and golden. Flip once, gently.
  10. Add more oil to the pan between batches and serve with butter or coconut flakes.

Nutrition

Calories: 336kcalCarbohydrates: 15gProtein: 11gFat: 28gFiber: 7g

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