Last updated on August 10th, 2020
These Fluffy Keto Coconut Flour Pancakes are what breakfast dreams are made of. You only need seven simple pantry staples to create these fluffy delights. When you have a craving for comfort food, these pancakes will certainly satisfy! This pancake recipe is a great base to start with, but you can also add in your favorite additions, like blueberries, chocolate chips and more. Only 3 net carbs per serving, and gluten free!
Here’s What We Used For These Fluffy Keto Coconut Flour Pancakes:
Ingredients:
- Coconut flour (Bob’s Red Mill)
- Baking powder
- Pink Himalayan salt
- Ground cinnamon
- Sweetener of choice (Swerve)
- Vanilla extract
- Eggs
- Milk/milk substitute
- Melted Butter
- Butter or avocado oil for the skillet or griddle
- Top with: ChocZero maple syrup (use code ‘AFullLiving’ for 10% off!), butter, homemade whipped cream, berries, whatever you want!
Recipe Notes:
Coconut Flour: We feel that the coconut flour is essential for this recipe. While we normally use almond flour in many of our recipes, but it would not be a good substitute in this case. The coconut flour works because it soaks up so much liquid, which allows us to use a small amount, while the rest of the ingredients absorb into the batter and make these pancakes super fluffy! Almond flour is so dense, and it adds too many calories, so for this particular recipe, we cannot recommend using it as a substitution. You would likely have to use a lot more almond flour to achieve the same result, and your pancakes suddenly become super dense in texture, as well as calories!
Sugar Free Maple Syrup: We are affiliates for the world’s best sugar free maple syrup. Trust me, we’ve tried them all, and ChocZero is by far the best! It’s only 1 net carb per serving, super thick and so tasty. You can use our code ‘AFullLiving’ for 10% off your order on ChocZero’s website!
Butter or Oil: We love the flavor of melted butter, but you could of course substitute with avocado oil or coconut oil if you’re dairy free. You will need melted oil or butter for the batter, plus some additional for frying the pancakes.
Milk or Milk Substitutes: We use an ultra filtered low carb whole milk for this recipe. We’re starting to see more and more of these on the market! We love Organic Valley milks for this reason. They vary from 6-7 net carbs per cup, versus the regular amount of 12-13 grams of carbs in the regular stuff! You could definitely easily substitute the milk for any nut milk. We love using Pacific Foods! Our faves are coconut milk, cashew milk, hazelnut milk or hemp milk. You could also add heavy cream or half and half for more flavor, but of course this will affect the calories and the carb count.
Optional Ingredients: We love adding some cinnamon and vanilla extract to basically any pancakes, but of course, they are optional. They really enhance the flavor. This pancake recipe is also a great base for additional add-ins, like blueberries or chocolate chips! We’ve tried it with great success, and will photograph them sometime soon. 🙂
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Tools:
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Let’s Make Them!
Heat your skillet or griddle over medium heat. In a small bowl, add your eggs and whisk them together until they are lightly beaten.
In a large bowl, combine your dry ingredients (coconut flour, sweetener, cinnamon, salt, baking powder) and mix until there are no lumps. Next, add the wet ingredients (lightly beaten eggs, butter, milk, vanilla extract) and mix until combined.
Using a small measuring cup, scoop the batter onto your hot griddle. We made 8 medium sized pancakes with this recipe. Griddle should be hot, but keep the heat at medium low, so the pancakes don’t burn. These cook quickly, and you only need about 1-2 minutes on each side, watching closely.
Now, top with whatever you want! We made some cinnamon butter, whipped cream and cut up some berries. We of course topped it all with sugar free maple syrup.
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.
Looking for another easy and delicious keto friendly dish for breakfast or brunch? Try this super delicious and easy to make Shakshuka with Goat Cheese!
Until Next Time,
Briana & Chamere
These Fluffy Keto Coconut Flour Pancakes are what breakfast dreams are made of. You only need seven simple pantry staples to create these fluffy delights. When you have a craving for comfort food, these pancakes will certainly satisfy! This pancake recipe is a great base to start with, but you can also add in your favorite additions, like blueberries, chocolate chips and more. Only 3 net carbs per serving, and gluten free!
- 3/8 cup coconut flour
- 1/4 tsp baking powder
- 1/4 tsp pink Himalayan salt
- 1/4 tsp ground cinnamon*
- 1.5 tbsp sweetener of choice, we used KetoseSweet+ (or to taste)
- 1/2 tsp vanilla extract*
- 4 whole eggs, lightly beaten
- 1/4 cup milk or milk substitute
- 3 tbsp melted butter or melted oil of choice
- Butter or avocado oil (or other preferred oil) for the skillet or griddle
- Top with: ChocZero maple syrup (use code ‘AFullLiving’ for 10% off!), butter, homemade whipped cream, berries, whatever you want!
Heat your skillet or griddle over medium heat. In a small bowl, add your eggs and whisk them together until they are lightly beaten.
In a large bowl, combine your dry ingredients (coconut flour, sweetener, cinnamon, salt, baking powder) and mix until there are no lumps. Next, add the wet ingredients (lightly beaten eggs, butter, milk, vanilla extract) and mix until combined.
Using a small measuring cup, scoop the batter onto your hot griddle. We made 8 medium sized pancakes with this recipe. Griddle should be hot, but keep the heat at medium low, so the pancakes don’t burn. These cook quickly, and you only need about 1-2 minutes on each side, watching closely.
Now, top with whatever you want! We made some cinnamon butter, whipped cream and cut up some berries. We of course topped it all with sugar free maple syrup.
Macros: These macros are estimated via MyFitnessPal and are provided as a courtesy, we cannot guarantee the accuracy. They will depend on the specific ingredients you use. Macros don’t include maple syrup, butter for topping, whipped cream or berries.
Makes 4 servings, 206 calories per serving, 15 grams of fat, 10 grams of protein, 8 total carbs, 5 grams fiber, making 3 net carbs per serving.
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