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Home » All Recipes » Dairy Free Recipes

Keto Coconut Flour Pancakes

Modified: Dec 1, 2021 by Matt Fay · Published: Mar 24, 2020 · 1 Comment

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pouring maple syrup onto a stack of fluffy pancakes on a white plate

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.

stack of paleo pancakes with berries on top

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
overhead photo of pancakes with berries and maple syrup on top

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.

pouring maple syrup onto a stack of fluffy pancakes on a white plate

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
a stack of keto coconut flour pancakes on a plate

More paleo breakfast recipes you'll love:

Dairy Free Pumpkin Protein Shake

Paleo Double Chocolate Zucchini Bread

Easy Keto and Paleo Waffles

Vegan Acai Bowl

Paleo Pumpkin Waffles

Banana Oatmeal Pancakes

pouring maple syrup onto a stack of fluffy pancakes on a white plate

Keto Coconut Flour Pancakes

Matt Fay
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.
4.34 from 12 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 10 pancakes
Calories 88 kcal

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!

Nutrition

Calories: 88kcalCarbohydrates: 14gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 49mgSodium: 154mgPotassium: 76mgFiber: 3gSugar: 1gCalcium: 59mg
Keyword Keto Coconut Flour Pancakes
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    4.34 from 12 votes (11 ratings without comment)

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  1. Sylwia says

    December 05, 2021 at 7:44 am

    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.3 stars

    Reply

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