Learn how to make keto pancakes with coconut flour for the BEST pancake recipe ever.
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Keto Coconut Flour Pancakes (Paleo, Vegan Option)

The best keto pancake recipe ever, made with coconut flour and almond flour! Packed with chocolate chips and ultra thick and fluffy, these pancakes are gluten free, paleo and low carb, with a vegan option. NO cream cheese and NO pumpkin! 
Course Breakfast
Cuisine American
Keyword coconut flour, keto, low carb, paleo, pancakes
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 servings
Calories 242kcal
Author Arman

Ingredients

For the vegan option

Instructions

For the original option

  • In a large mixing bowl, combine your dry ingredients and mix well. 
  • In a seperate small bowl, combine your egg yolks, almond extract, liquid stevia, and coconut milk and whisk together. Add to the dry mixture and mix well. 
  • Whisk your egg whites until stiff peaks start to form. Fold into your pancake batter, along with your chocolate chips. Allow sitting for 5 minutes. 
  • Coat a non-stick pan with cooking spray. On medium heat, heat until hot. When hot, pour scant 1/4 cup portions of the pancake batter. Cook for 2-3 minutes, until the edges start to bubble and are golden. Carefully flip the pancakes and continue cooking until done. Repeat until all the pancake batter has been used up. 

For the vegan/eggless option

  • In a large mixing bowl, add your dry ingredients, followed by your wet ingredients and whisk very well. If the batter is too thick, add a little extra milk. If it is too thin, add a dash more gluten-free flour. 
  • Allow batter to sit for at least 5 minutes. 
  • Coat a non-stick pan with cooking spray and on medium heat, allow the pan to heat up. Once hot, add scant 1/4 cup portions into the heated pan. Cook for 3-4 minutes, or until bubbles start to form on the edges and are slightly golden. Flip pancakes and repeat until cooked through. 

Notes

* Adjust accordingly. If the batter is too thick, add more.
Leftover Keto Coconut Flour Pancakes (Paleo, Vegan Option) can be stored in the fridge and will stay fresh for up to 5 days.
Pancakes are freezer friendly and will keep well frozen for up to 6 months. 

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 6g | Protein: 8g | Fat: 19g | Fiber: 3g | Vitamin A: 2% | Vitamin C: 3% | Calcium: 4% | Iron: 3%