Coconut Flour Pancakes (Dairy-Free + Keto Friendly)

Jan 31, 2021
2 min read

Here we are again with another one of my all time favourite recipes! There is nothing I love more than a big Sunday brunch with a stack of pancakes topped with honey and berries, and what makes this recipe so good is the fact that the coconut flour gives the pancakes such a great flavour to them, adding to the fluffiness and overall goodness 🥞

Thankfully, unlike many Paleo/keto recipes, the ingredients to these pancakes are fairly minimal, and although it serves 6 pancakes, one can easily double the recipe for more! These pancakes are naturally gluten-free and are a great low-carb alternative to traditional pancakes.

Prep Time: 5mins Cook Time: 10mins Total Time: 15 mins Serves: 6 pancakes

Ingredients:

1/4 cup coconut flour
3 large eggs
2 tbsp olive oil
2 tbsp maple syrup / honey
1 tsp baking powder
1 tsp vanilla extract
1/8 tsp sea salt

Instructions:

In a large bowl, whisk the eggs until fluffy. Then add all the remaining ingredients and whisk together until smooth with no clumps.
In a greased pan on medium heat, add about 3 tbsps of the batter per pancake and allow them to cook until bubbles start to form on the tops (usually about 3-4 mins).
Flip the pancakes over and let cook on the other sides. Pancakes are fully cooked when both sides are slightly golden.
Don't be tempted to increase the heat, as the outsides of the pancakes will burn and the insides won't cook properly!
Repeat cooking steps with the remaining pancakes, and serve warm with your favourite toppings (My go-to toppings are berries, butter, honey and or cream!)

*Leftover pancakes can be stored in airtight containers in the refrigerator for up to 3 days.