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!
- 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
- 3 tablespoon coconut flour
- 2 tablespoon granulated sweetener
- 1/2 teaspoon baking powder
- 3 tablespoon unsweetened coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 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!
How To Double RecipeThe 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