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. You are using coconut oil and coconut milk in here. One ingredient too cold and your coconut milk pancakes with be lumpy from the products seizing. I can't stress it enough.
My greatest tip is to prepare ahead of time. Most importantly the canned coconut milk itself. Go ahead and get it cold for proper separation if you are on the keto diet. Now if not doing keto just shake the can up and go.
After the canned coconut milk is cold grab a spoon and scoop out everything on top. It will be cold of course so allow that to come to room temperature before making your coconut milk pancakes.
These are dairy free pancakes as well which feature coconut oil instead of butter. Yet, you still want to melt the coconut oil first then measure it out. Not scorching hot either.
With that out the way now its time to combine your coconut milk, coconut oil, vanilla extract, and one egg. Beat these together and it should be lump free if everything was at the proper temperature.
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. They will thin out a little when hitting the heat so let them sit and cook on one side to fluff up.
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.
- If using syrup remove the sweetener and replace with a teaspoon of psyllium husk.