These keto cinnamon pecan coconut flour pancakes drenched in sugar free maple syrup create the ultimate low carb breakfast item. A combination that puts you in the essence of a keto pecan pie. Moist buttery pancake with a pecan crunch sure to fool the early morning taste testers of the household. Coconut flour pancakes are not only low carb and keto friendly but gluten free too. Now mom will be the envy of the neighborhood who makes such a delicious low carb breakfast staple!
Are coconut flour pancakes healthy?
Coconut flour in general is a excellent gluten free alternative. The flour(coconut) is made from dried coconut meat in itself. Naturally, coconuts are high in fat and fiber. Therefore, for people on a low carb or keto diet these do wonders, I can’t stress enough.
In addition, coconut flour is very dry, yuck! Because of the absorption of coconut flour, extra liquids have to be added. Which is why adding that Lakanto’s sugar free maple syrup did wonders!
Picturing the sweetness combination of the buttery pancakes and that sticky sweet syrup. Keto pecan pie is a thing that I haven’t been fortunate to have yet. In truth, I’m not sure if I need a cheat day or to try the low carb pecan pie yet. The scent of the cinnamon and pecans just reminds me of a cinnabon. I need help! Jesus take the wheel!
Can you make it nut free?
Of course, the almond milk and the pecans aren’t a necessity. Although highly recommended they don’t have to be there to still enjoy these delicious coconut flour pancakes.
The pecans do add a unique taste as well as texture. Without them(pecans) you will tell a difference, but it won’t take away from the butteriness of the pancake in itself.
To add, switching the almond milk or even the coconut oil doesn’t result in much of a difference to me in taste. Using a butter alternative to the coconut oil I expected more of a buttery taste that I didn’t receive. Oil and milk play a huge role in the pancakes maintaining that moist texture, avoiding the standard dryness of the coconut flour.
A dairy free option?
Did I mention, if you replace the butter they are completely dairy free? I literally just thought about it! How awesome is that? A few great alternatives might be coconut milk if you have a nut allergy as well.
These coconut flour pancakes have macros down to the science. Fat at 33g, Net carbs at 3g, and Protein at 14g makes these a breakfast for champions. In conclusion, you can’t compete with a low carb breakfast of this magnitude. A pecan pie, cinnabon smell with a moist pancake loaded with a pecan crunch. In addition adding that sugar free maple syrup, have I outdid myself once again?
- Bring all ingredients to room temperature. Coconut oil will harden if introduced to cold liquids. You don’t want that to happen.
- Measure coconut oil while in its liquid state not hardened
- All coconut flour isn’t equal, just as in almond meal and flour. I used this brand while making here. Results may/will differ using other products and/or brands.
- Psyllium husk can be substituted in place of powdered sweetener.