Soft, tender, and piled high, these Keto Coconut Flour Pancakes are the perfect way to wake up! Plus, they're gluten-free, paleo, and can be made in bulk and frozen to make busy mornings even easier. *See the notes below to make them paleo-compliant.
Preheat griddle or skillet over medium-low heat, around 300 degrees
In a large mixing bowl, whisk together the dry ingredients. This includes the coconut flour, flaxseed meal, sea salt, baking soda, baking powder, cinnamon (if using), and sweetener. Break up any clumps with your fingers.
In a separate bowl, combine the wet ingredients. This includes the non-dairy milk, vinegar, pure vanilla, avocado oil, and eggs.
Stir the wet ingredients into the dry and mix well.
Grease the griddle or skillet with a small amount of coconut or avocado oil if needed and scoop out ¼ cup of batter for each pancake and place onto the griddle. Lightly spread with the back of a spoon if needed.
Cook 1 to 3 minutes, or until the edges start to dry out and the bottom is nicely browned (they won't bubble like traditional pancakes). Flip and cook an additional 2 to 3 minutes, or until nicely browned and cooked through.
Be sure to check out the full-length video on my YouTube channel! Watch the video here: Pancakes YouTube Video
Leftover pancakes can be stored covered in the fridge for up to a week or frozen for up to 3 months. To freeze, simply place cooled pancakes in a large resealable baggie with a piece of parchment or wax paper between each one. They can be reheated in the microwave, the oven, or the toaster.
To reheat in the microwave, place the frozen pancakes on a microwaveable-safe plate and heat for around 20 seconds per pancake.
To reheat in the oven, place the frozen pancakes on a baking sheet, cover tightly with foil, and bake at 350 degrees for around 10 minutes. Be sure not to skip the foil or they will dry out!
These can also be reheated in a toaster, just be sure to watch them closely so they don't get crispy!
A word of caution: Not all coconut flour is the same and the brand matters! Some brands are much more absorbent than others. Because of this, I only recommend Bob's Red Mill or Arrowhead Mills Coconut Flour. These are 2 brands I have tested and know will produce good results. If you have to use a different brand, be sure the texture is soft and fluffy, not gritty. However, if you use a different brand I cannot guarantee the results and they may turn out flat and soggy - and no one wants that, lol!
For the sweetener, any keto granulated sweetener will work! I've always used an erythritol-based sweetener, but I think allulose, a monk fruit/allulose blend, or xylitol might be even better because they have NO aftertaste and make recipes extra soft!
To make these Paleo: Replace the flaxseed meal with tapioca flour, use honey instead of the keto sweetener, and use 4 eggs instead of 5. *Note - I have not tested the Paleo version with flaxseed meal.