Last updated on June 15th, 2019
These keto coconut flour pancakes are sugar free, perfectly fluffy and moist and will be loved by all. Be sure to top them off with your favorite toppings. They just take 5 minutes to prepare and are dairy free, paleo, and low carb!
Now, I don’t always make pancakes but when I do, I make sure they are healthy, nutritious and delicious easy paleo pancakes! These pancakes could be the greatest breakfast in bed recipe I have ever created.
Why do I say breakfast in bed? Well, I feel like when you are eating breakfast in bed, it has to be something you want to eat slowly and savor as long as possible.
Breakfast in bed is not to be had when you are in a hurry; generally, it’s something we like to partake in on the weekends or during special occasions.
I have been known to surprise a few special people in my life with breakfast in bed on their birthdays because let’s face it: there is nothing better than waking up in the morning with delicious food waiting for you.
This is especially true if that food is within arm’s reach, am I right?
More paleo or keto breakfast recipes like this:
What kind of substitutions can I make in coconut flour pancakes?
*If you do end up using xylitol, make sure to be careful if you have a dog (or cat) around the house, as it is highly toxic to those little friends!*
I have not tested this recipe, nor do I ever really work with stevia, so I cannot speak to how that would work out.
However, you can absolutely use pure maple syrup instead of a keto sweetener. That would make this recipe paleo and not keto compliant anymore.
If you are looking for a keto pancake made with almond flour, you have to check these out. With such a short ingredient list, they are a winner for sure.
The inspiration for this recipe came to me from one of my best friends: Rosie. Rosie is my go-to gal for all things food related.
We originally bonded back in high school over our love for two things: food and music.
Whenever I am toying around with recipe ideas or how have some food pornography photos I want to send to someone, she is my #1 pick. She came to me late last week requesting a sweet breakfast recipe.
I immediately thought to make these pancakes, and I hope I have pleased her with my creation! 🙂
Oh, and it’s no secret that I am a huge chia seed lover. No, I don’t think chia seeds are tiny magical unicorns like a lot of people claim them to be, but boy are they a fun addition to shakes & smoothies and breakfast dishes like keto coconut flour pancakes.
Why are these coconut flour pancakes so good?
- They are fluffy and filling. Don’t you tell a soul they are paleo and keto, as they’ll never know!
- The moist factor is off the charts. No dryness here.
- You can eat them plain. That’s how perfect they are. If you don’t want to go through the trouble of getting toppings, simply don’t.
The chia seeds are a big bonus, too. Why am I so into these tiny seeded friends? Well for starters, chia seeds are:
- High in Omega-3 fatty acids
- Deliver a massive amount of nutrients, i.e. fiber, protein, manganese, magnesium, etc.
- Full of antioxidants
There really is no reason NOT to include them in your diet, which is why I chose to include them in these keto pancakes.
If you haven’t tried chia seeds before, it’s pretty much similar to having poppy seeds in your pancakes but with more nutrients!
How do you make keto coconut flour pancakes?
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 to pour each pancake. The batter should make about (10) 4×4″ 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.
What’s super fun about making pancakes like these, is you can get as creative as you’d like with the fix-ins and toppings!
I chose to top my chia pancakes off with some grass-fed butter, fresh berries and sugar free maple syrup if you are keto or real maple syrup if not.
The possibilities are endless though– you can use whatever fruit you’d like that’s in season!
Keto Coconut Flour Pancakes (Paleo, Low Carb)
- 3 large eggs whisked
- 3/4 cup non-dairy milk
- 2 tablespoons Swerve granular sweetener see notes
- 1 teaspoon pure vanilla extract
- 1/2 lime juiced & zested
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 tablespoons chia seeds
- ghee or coconut oil, for greasing the pan
- 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 to pour 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.
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!
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.