These coconut milk pancakes are completely dairy free and keto friendly. Made from scratch pancakes are always the best pancake recipes!
Dairy free pancakes don’t have to be difficult to make. Not to mention they can be quite delicious. Other pancake recipes of mine have had dairy free options but these coconut milk pancakes were from the start.
Canned coconut milk is tricky when it comes to the keto diet. What you want to do is place the coconut milk in the refrigerator or the freezer to harden. Something magical happens. The coconut fat separates from the coconut water. The fat will sit at the top and the water will be at the bottom.
This is significant because the majority of the sugar is in the coconut water. So, that’s a little pro-tip to keep it low carb.
Can you make pancakes with coconut milk?
Why yes! And here they are. There are a few tips with handling these. With coconut milk, which is similar to regular milk being that is high fat behaves a certain way.
What you should be looking for is flavor. How does the fat make fluffy pancakes or does it make them tasteless and flat?
I have seen some food bloggers say replace the milk in pancakes with water and that’s just all wrong. You can’t replace something with fat with something that has none. Fat brings taste and it effects consistency.
How to make coconut milk pancakes:
When doing these one major key is everything at room temperature. One ingredient is too cold and your coconut milk pancakes with be lumpy from the products seizing. I can’t stress it enough.
These are dairy free pancakes as well which feature coconut oil instead of butter. The coconut oil is simply for cooking but if not dairy free I suggest butter for a better flavor.
With that out the way now it’s time to combine your coconut milk, vanilla extract, and two eggs. Beat these together and it should be very smooth.
Mix on the side your coconut flour, salt, baking powder and sweetener. Then combine dry and wet.
A great option is to spray the pan with coconut oil to help with sticking if not using a non-stick pan. The longer you allow the bowl to sit the thicker the batter will become. You will get the smoothest pour in the beginning then after you’ll have to drop them into the pan.
After you see it bubbling a little and the edges flip over to finish cooking and you are done!
Tips
- Bring ingredients to room temperature. You have to if doing dairy free coconut milk pancakes containing cocout oil. These products seize when cold and you don’t want a lumpy batter.
- Top with unsweetened shredded coconut. These have a little sweetener already in them so syrup isn’t needed unless you just want that.
- Double the recipe, see notes under the recipe. People keep doubling all ingredients and that will not work at all!
*Recipe Revised*Tips To Double Recipe Below
Coconut Milk Pancakes
Ingredients
Dry Ingredients
- 3 tablespoon coconut flour
- 2 tablespoon granulated sweetener
- 1/2 teaspoon baking powder
Wet Ingredients
- 3 tablespoon unsweetened coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl add all of the dry ingredients
- In a seperate bowl mix together coconut milk, eggs and vanilla extract. Be sure to shake can before opening
- Preheat skillet or pan on medium heat for cooking and add coconut oil or butter
- Combine dry and wet and beat well with a whisk until batter is smooth and free of lumps
- Add to pan and cook each side evenly. If cooking too fast pull off heat and lower temperature. Pancakes should be fluffy and not runnny on the inside but golden brown on the outside.
- 1 serving is about 2 pancakes. I was able to make 4 total with my recipe. To double recipe properly see notes below!
Notes
How To Double Recipe
The ingredients for doubling are below. Follow these only if you want them to be right:- 6 TB coconut flour
- 1/4 cup granulated sweetener or sugar
- 1 tsp baking powder
- 1/8 tsp salt
- 3 large eggs
- 1/4 cup unsweetened coconut milk
- 1 tsp vanilla extract
Nutrition
Unfortunately this recipe contains way too much salt for a pancake!! Otherwise it would probably be quite nice but the amount of salt just ruined it completely
did you use salted butter?
I liked the texture. Came out way better than the almond flour pancakes I tried making once. However, is the salt measurement maybe typed in wrong? I added the amount it said which I thought was a little much for the amount of batter it made. The salt o er powered everything else. All we could Tatar’s was the salt and we ended up throwing them out. I will most likely try again with WAY less salt.
Yes it was wrong thank you! I adjusted it!
What is the calorie intake for 1 serving please?
I updated the post and added a nutritional label for you
Thank you for sharing.
Could you use boxed coconut milk vs. the canned? I was slightly confused because in the article you said to refrigerate coconut milk in order for the water to be at the bottom of the can then in the recipe you said to be sure and shake the can. I am confused so to make it easy on myself, I thought why not use the coconut milk in the carton. Thoughts?
My apologies about the confusion. Follow the recipe card because overtime I retest recipes for the best results and I don’t always update the body itself. Using the coconut milk in the carton should be just fine!
Can these be made and frozen?
Yes they can
Tried these – they taste too eggy unfortunately.
Made the single recipe and they were perfect. Nice and fluffy. I used the coconut cream from the top of the can of coconut milk as suggested in the forward to the recipe. I waited for the wet ingredients to come to room temperature. It made 4 pancakes which was perfect for me and my husband. Although I chose this recipe for my diet restrictions, my husband, who has no restrictions also loved them. Will definitely be my go to clean keto pancakes. Thank you.