Coconut Milk Pancakes

These coconut milk pancakes are completely dairy free and keto friendly. Made from scratch pancakes are always the best pancake recipes!

4.67 from 6 votes

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Prep Time 10

Cook Time 5

Total Time 15

Course Breakfast

Cuisine American

Servings servings

Calories 221.4 kcal

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

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword coconut milk pancakes

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