How can I make this recipe dairy-free?

You can easily make these coconut flour pancakes dairy-free by using coconut cream instead of heavy cream.

How can I make coconut flour pancakes keto-friendly?

You can easily make these pancakes keto-friendly by using a keto-friendly sweetener instead of sugar.

What can I use instead of maple syrup for dipping?

I love to use peanut butter, almond butter, mashed up berries, sliced bananas instead of maple syrup. There are also keto-friendly pancake syrups like this one.

What is coconut cream?

Coconut cream is the cream that rises to the top of a can of coconut milk when you refrigerate it. You can also buy cans of just coconut cream . It’s very thick like heavy cream and is a perfect dairy-free substitute for any recipes that call for heavy cream.

Can I save the pancake batter for later?

No, it is not recommended to save any unused batter from the coconut flour pancakes for later use because the baking powder will lose it’s power so when you go to cook the pancake batter another day the pancakes will be flat instead of fluffy. It would be better to make half of the recipe or make the full recipe and freeze the uneaten pancakes for later.

Coconut Flour Pancakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 16 reviews

These low carb coconut flour pancakes are a healthy breakfast for anyone eating a keto, paleo, grain-free, or gluten-free diet. Top them with butter and sugar-free maple syrup! This recipe makes 9 large pancakes or 18 small dollar size pancakes.

Author: The Coconut Mama
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 9-18 1x
Category: Breakfast
Cuisine: American

Ingredients

4 eggs, beaten and set aside
1 cup cream or coconut cream
1 1/2 teaspoons vanilla extract
1/2 cup coconut flour
2 tablespoons coconut sugar or erythritol (I use swerve)
1/2 teaspoon baking powder
1/4 teaspoon sea salt
Ghee, coconut oil or butter for cooking

Cook Mode Prevent your screen from going dark

Instructions

Mix eggs, cream, vanilla together. Set aside.
In a separate medium bowl, combine the dry ingredients together and set aside.
Slowly mix the wet ingredients into the dry mix.
Heat griddle or frying pan to medium-low heat. Add ghee, coconut oil, or butter.
Make pancakes using 2 tablespoons-1/4 cups of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing). Pour the batter onto the pan and cook for a few minutes on each side. The pancakes should be slightly brown and dry on both sides.
Top with blueberries, strawberries, sugar-free syrup or your favorite toppings.
You can store the leftover pancakes in an airtight container in your refrigerator for up to 5 days. You can also keep them stored in your freezer for up to 3 months. To reheat, place the pancakes on a baking sheet and bake at 350° F for 10 minutes or until thawed and warmed.

Notes

This recipe makes 9 large pancakes or 18 small pancakes. Nutrition info based on 9 large pancakes using swerve instead of sugar. Each pancake has 1.6g net carbs.

Nutrition Facts

Serving Size: 9 large (or 18 small)
Calories: 230
Fat: 23g
Carbohydrates: 6.4g (1.6 net carbs)
Fiber: 2.2g
Protein: 3.6g

Find it online: https://thecoconutmama.com/coconut-flour-pancakes/