When it comes to losing weight, choosing what to eat for breakfast is definitely a struggle. Worry no more, we just have the perfect pancake recipe for you! Keto Coconut Flour Pancakes are wholesome, hearty breakfast chock full of nutrition. These Keto Coconut Flour Pancakes are made with coconut flour, they have more fiber and protein than traditional pancake recipes, too. They should keep you feeling satisfied for hours!
(Dairy Free + Keto Friendly) Coconut Flour Pancakes Recipe by Detoxinista
What Does Coconut Flour Taste Like?
Not surprisingly, coconut flour has a flavor similar to dried unsweetened coconut. The flavor isn’t overwhelming in this pancake recipe, especially if you serve it with fruit or maple syrup on top, but you can taste a hint of coconut.
Can You Substitute Coconut Flour for Regular Flour?
Do not be tempted to make substitutions with this recipe. Coconut flour is a very unique ingredient, in the fact that it’s very high in fiber and requires more eggs than other recipes for structure. If you want a recipe using regular flour, I’d start with a recipe that calls for the type of flour you have on hand.
If you’d like to use another type of gluten-free flour, try one of the following options:
- Almond Flour Pancakes
- Vegan Buckwheat Pancakes
- Almond Butter Pancakes
- Vegan Oat Flour Pancakes
- Oatmeal Pancakes
- Banana Egg Pancakes
Is Coconut Flour Paleo and Keto Friendly?
If you’re following a low-carb or grain-free diet, coconut flour makes a pretty good choice. Two tablespoons of coconut flour has only 4 “net carbs,” making it a low-carb choice compared to the 12 grams of net carbs found in two tablespoons wheat flour.
Keto Coconut Flour Pancakes
- 1/4 cup coconut flour use a level measurement
- 3 large eggs
- 2 tbsp olive oil
- 2 tbsp maple syrup or sugar-free syrup for keto
- 1 tsp baking powder see note
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
- In a large bowl, combine the coconut flour, eggs, oil, maple syrup, baking powder, vanilla extract, and salt. Use a whisk to stir it all together, breaking up any clumps.
- In a greased skillet over medium-low heat, add 3 tablespoons of the pancake batter and allow it to cook until bubbles start to form in the middle of the pancake, about 4 to 5 minutes. Flip the pancake and let it cook on the other side, about 4 more minutes, or until both sides are golden. Don't be tempted to increase the heat to speed up the cooking time, or the outsides of the pancake might burn before the inside is cooked through and fluffy.
- Repeat with the remaining batter, making roughly 6 small pancakes (about 5-inches in diameter). Serve warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
- Making substitutions for the flour or eggs in this recipe is not recommended. Please see the notes above for other pancake recipes that use other flours or are egg-free.
- Texture-wise you can make this pancake recipe with water instead of syrup, but readers have reported that this makes them too salty. If you want to use water, using no added salt is recommended, and prepare for these to taste more like a coconut-y biscuit than a pancake.
- If you’re following a grain-free diet or need to avoid corn, be sure to look for a baking powder that is made with arrowroot starch instead of cornstarch. In a pinch, you can use 3/4 teaspoon of baking soda instead, but the pancakes might not be quite as fluffy in that case.