These keto coconut flour pancakes are whipped up quickly and are absolutely delicious plain or topped off with butter and maple syrup. You can eat them for breakfast, as a snack or dessert. They are gluten free, dairy free, low carb, paleo, and keto.
The best keto coconut flour pancakes
These coconut flour pancakes take very little time to whip up, and I love storing them in the refrigerator for a few days to have for a quick breakfast throughout the week.
They are made with a combination of coconut flour and arrowroot flour which makes for a really light and fluffy texture.
I love topping them off with a bit of grass-fed butter and maple syrup, but they are also delicious plain.
Ingredients in keto pancakes
- Eggs
- Non-dairy milk
- Monk fruit sweetener
- Vanilla
- Lime
- Coconut flour
- Arrowroot flour
- Baking powder
- Baking soda
- Chia seeds
- Salt
How to make keto coconut flour pancakes
Wet ingredients: In a large bowl, whisk together the wet ingredients: eggs, milk, sweetener, vanilla, lime zest and juice.
Dry ingredients: While continuously whisking, add the coconut flour, arrowroot flour, baking powder, baking soda and salt to the bowl. Whisk until the batter looks well combined and smooth. Fold in the chia seeds.
Heat up pan: Grease a large pan or pancake pan and place on the stove over medium-low heat. Once pan is hot, use a large ladle or ice cream scoop to pour each pancake. The batter should make about (10) 4x4" pancakes.
Flip: Once each pancake begins to bubble, flip to cook on the other side. They should cook in roughly 2-3 minutes each side.
Toppings: Top off with grass-fed butter, sugar free maple syrup, fresh berries, etc.
Recipe Notes & Substitutions
- You can use granular monk fruit as well, but I would not use stevia.
- The batter will be thin so make sure your skillet or griddle is preheated well before pouring the batter. The pancakes will begin to form immediately so make sure your heat is on medium low and that it's coated well with oil. Check frequently so they do not burn!
Topping Ideas
You can top these pancakes with all kinds of goodness. Here are some ideas:
- Grass-fed butter
- Pure maple syrup
- Fresh fruit
- Powdered sugar
- Nut butter
- Chopped nuts & seeds
More paleo breakfast recipes you'll love:
Dairy Free Pumpkin Protein Shake
Paleo Double Chocolate Zucchini Bread
Keto Coconut Flour Pancakes
Ingredients
- 3 large eggs whisked
- ¾ cup non-dairy milk
- 2 tablespoons Swerve granular sweetener see notes
- 1 teaspoon pure vanilla extract
- ½ lime juiced and zested
- ½ cup arrowroot flour
- ½ cup coconut flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons chia seeds
- ghee or coconut oil for greasing the pan
Instructions
- In a large bowl, whisk together the wet ingredients: eggs, milk, sweetener, vanilla, lime zest and juice.
- While continuously whisking, add the coconut flour, arrowroot flour, baking powder, baking soda and salt to the bowl. Whisk until the batter looks well combined and smooth. Fold in the chia seeds.
- Grease a large pan or pancake pan and place on the stove over medium-low heat. Once pan is hot, use a large ladle or ice cream scoop top our each pancake. The batter should make about (10) 4x4" pancakes.
- Once each pancake begins to bubble, flip to cook on the other side. They should cook in roughly 2-3 minutes each side.
- Top off with grass-fed butter, sugar free maple syrup, fresh berries, etc.
Notes
- You can use granular monk fruit as well, but I would not use stevia.
- The batter will be thin so make sure your skillet or griddle is preheated well before pouring the batter. The pancakes will begin to form immediately so make sure your heat is on medium low and that it's coated well with oil. Check frequently so they do not burn!
Not so keto friendly. I made about 10 small pancakes using this recipe and calculated the carbs, it comes to around 8g net carbs for a tiny pancake.