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Keto Coconut Pancakes Recipe

Nothing says lazy Sunday quite like this tasty keto coconut pancakes recipe. They taste like an indulgence, but won’t compromise your diet. This keto-safe pancake recipe uses coconut flour to keep your carbs in check.

Coconut flour can be used in a whole manner of delectable treats (all keto of course).

The History of Pancakes

Pancakes date back to prehistoric times, although they were likely less puffy than the thick flapjacks of modern times. It is believed the earliest pancake cooks used cattails and ferns to produce flour, which was then baked on a hot rock.

The ancient Greeks and Romans enjoyed pancakes with honey. Elizabethans preferred a version with sherry, spices, rosewater and apples.

Many people still observe the Roman Catholic tradition of consuming ample quantities of pancakes on Shrove Tuesday. It marks the beginning of lent, a religious observance of fasting and repentance of wrongdoing.

Eggs Add Protein and Vitamins

Eggs are a great, inexpensive source of protein you can turn to often on your keto diet. The eggs in these pancakes provide protein and healthy nutrients.

Eggs have gotten some bad press surrounding cholesterol, but they’re low in saturated fat. They have the seal of approval of the U.S. government’s 2015-2020 Dietary Guidelines, and a 2016 study found eggs were not associated with an increased risk of heart disease.

Want to really see the benefits of eggs? Look no further than their lutein and zeaxanthin content. These special antioxidants have been shown to protect against cataracts and macular degeneration.

Did I mention vitamins? Eggs are rocking vitamin A, folate, selenium, vitamin B5, vitamin B12, vitamin B2 and phosphorus.

And if that wasn’t enough, eggs are delightfully low in calories, making this keto coconut pancake recipe perfect for many different diets.

If you do need a more traditional American pancake recipe,then this one here should do the trick.

Keto Coconut Pancakes Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Snack
• Cuisine: Mediterranean

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Ingredients

• 4 medium eggs, whisked
• 1/2 cup of coconut flour (56 g)
• 1 cup of coconut milk (240 ml)
• 2 teaspoons of vanilla extract (10 ml)
• 1 teaspoon of baking soda (4 g)
• Stevia, to taste
• 4 Tablespoons of coconut oil (60 ml), to cook with
• Ghee, to enjoy with

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Instructions

1. Mix the eggs, coconut flour, coconut milk, vanilla, baking soda, and stevia. Mix well.
2. To cook these pancakes, you can use a griddle or a frying pan. Put the coconut oil into the pan to grease it and put the pan on low heat.
3. Ladle some of the batter into the pan (to form a 3-inch diameter circle). The pancake should be thick so don’t try to make the batter spread out. If you’re using a large enough frying pan, you can cook 3 or 4 pancakes at the same time.
4. Cook for 2 minutes and then flip. Continue cooking and flipping until both sides are brown.
5. The pancakes are a bit dry by themselves, so enjoy them with some ghee or some berries.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g

Nutrition

• Calories: 337
• Sugar: 2 g
• Fat: 30 g
• Carbohydrates: 7 g
• Fiber: 5 g
• Protein: 9 g