They are fluffy and delicious; you can’t even taste the coconut! They are perfect with butter and syrup. Like protein pancakes, cream cheese pancakes, and ricotta pancakes, these coconut flour pancakes are a real treat. In fact, they are my favorite pancake recipe because they are so close in flavor and texture to traditional pancakes. They’re appropriate even for someone who isn’t fond of coconut because the coconut flavor is very faint; once you add butter and syrup, it’s hardly noticeable.
Ingredients
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. Whole milk: It’s best to use whole milk and avoid low-fat milk in this recipe. Vanilla extract: Please use the real thing - pure vanilla extract. Sweetener: I use stevia. A granulated sweetener will work, too. Kosher salt: Just a pinch to highlight the other flavors. Coconut flour: Since it’s so absorbent, it’s best to measure it by weight and not by volume. Baking powder: Helps the pancakes rise. Ensure it’s not expired, and (if needed) make sure it’s gluten-free. Avocado oil spray: I use it for the skillet. Unsalted butter is another option, but it tends to brown too much during cooking.
Mix the liquid ingredients, followed by the dry. Grease a nonstick 12-inch skillet and heat it over medium-low heat. Measure a scant ¼ cup per pancake and pour 2-4 mounds (depending on your skillet’s size) onto the skillet. Top them with blueberries if desired. Transfer the cooked pancakes to a plate. Cover them with foil or keep them in a 170°F oven to keep them warm while you cook more batches. Carefully wipe the skillet clean with paper towels, grease it again, and repeat the process twice with the remaining batter. Serve the pancakes with your favorite toppings. Look how fluffy they are!
Topped with butter and syrup. That’s the obvious way to serve them. Topped with blueberry compote, strawberry compote, or (if you can handle the carbs) fried bananas. Try spreading them with walnut butter, peanut butter, or almond butter. It’s so good! My kids like to make a sandwich with two of these pancakes and a layer of chocolate hazelnut spread in between. Sometimes, we go all about and layer a few of them with keto whipped cream, chocolate whipped cream, or keto chocolate mousse and sliced strawberries!
These pancakes freeze well. Cool them completely before placing them into freezer bags in a single layer. If you’d like to stack them, separate them with wax paper.
