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
- 1/4 coconut flour
- 1 tbsp sugar substitute (I used Xylitol)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 3 tbsp of liquid coconut oil
- 4 eggs
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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