Keto Pancakes: Dairy Free & Nut Free

Perfecting a recipe for low carb, dairy free, nut free pancakes has been my mission for the past year. I have finally found ingredients and a method for making coconut flour pancakes that aren’t too eggy and have the right amount of fluff!

I like to top my pancakes with ChocZero maple syrup because it is made without sugar or sugar alcohols. So good! I’ve also eaten these with peanut butter (or sunbutter if you can’t tolerate peanuts) and they are equally delicious.

This recipe makes about 6 small pancakes that can be divided between 2 people. WARNING: They may look small but they are very dense and filling!

Makes 6 small cakes

Each cake: 11 g FAT, 4 g PROTEIN, 1 g Net CARB (4 g total)

Ingredients

1/3 cup Coconut Flour

1/2 tsp Baking Powder

1/4 tsp Salt

3 Tbs Coconut Oil (melted)

3 Eggs

1/4 cup Coconut Milk

Directions

Preheat nonstick griddle to medium-high;

Mix dry ingredients in medium bowl;

Add coconut oil to dry ingredients, mix, and allow to sit for a minute or two;

Mix eggs & milk together and then add to bowl;

Mix well & allow to sit for a minute or two;

Add oil (butter, ghee, or coconut oil all work well);

Drop about 1/4 cup batter onto pan and spread with back of spoon;

Cook for 3-4 minutes then flip;

Cook for additional 1-2 minutes.

Notes:

• Coconut flour is very absorbent. The longer it sits, the thicker the batter gets. I recommend cooking all at once on a griddle.

• It is necessary to add the melted oil to the flour BEFORE mixing with other liquid ingredients to prevent the oil from solidifying.

• If the batter becomes too thick, use coconut milk to thin.

• Use a large spatula to flip. The cakes are wet and delicate until fully cooked.