Coconut Milk Pancakes
These coconut milk pancakes are completely dairy free and keto friendly. Made from scratch pancakes are always the best pancake recipes!
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Servings: 2 servings
Calories: 221.4kcal
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
Serving: 1serving | Calories: 221.4kcal | Carbohydrates: 7.6g | Protein: 8.1g | Fat: 17.5g | Saturated Fat: 12.2g | Cholesterol: 186.5mg | Sodium: 86.7mg | Fiber: 3.9g | Sugar: 2.1g
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