I’m not usually one to swear by food – but I SWEAR – these coconut pancakes, you will NEVER go back to regular ones. They are so freaking YUMMY. They don’t have a strong coconut taste, which is great, but topping it with maple syrup or vanilla syrup (what I used in this video) is phenomenal!
They are super easy to make and are definitely for those who are on a paleo or ketogenic diet. I am on keto and I actually may make these again soon, because they were that yummy.
Before I go into the recipe, I want to talk a little about cooking with coconut flour. It’s not the same as flour. You’ll notice in coconut flour recipes that they call for an ungodly amount of liquid – that’s normal. Coconut flour doesn’t work the same way as regular flour and your recipe will need a lot of tweaking to get it just right. Keep on trucking though!
What you’ll need for keto coconut pancakes
In one bowl, mix together your dry ingredients. In another, mix together your wet ingredients.
Combine boils and mix with a whisk or fork until all the clumps are gone.
Heat up some coconut oil on a pan – keep it on medium-low so you don’t burn the pancakes (or it’ll smoke and kick off your fire alarm, which it did to me)
Using a ladle, scoop a medium amount onto the hot pan. When it’s ready to flip, you’ll notice bubbles starting to pop from the top of the pancake. Wait until you see a 5-6 bubbles before you flip.
FLIP! Cook for an additional 2-3 minutes until the other side is cooked and doesn’t stick to the pot.
Hope you enjoy!
PS. after high demand.. You can find the recipe I used for the low-carb syrup HERE.
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