Keto Coconut Flour Pancakes

Name: Keto Coconut Flour Pancakes
Total time: 15 min
Yield: 3
Cuisine: Breakfast
Ingredients: 1/2 cup (50g) coconut flour; 1/2 teaspoon baking soda; 2 tablespoons coconut oil, melted; 4 organic, pasture raised eggs, room temperature; 1 teaspoon vanilla; 1/2 teaspoon Ceylon cinnamon; 1/2 cup coconut cream (the thick part of canned coconut cream, unsweetened); 1/2 cup almond milk, unsweetened; 1/4 teaspoon Himalayan salt; Grass-fed ghee or coconut oil for cooking

By: Bulletproof Staff

Coconut flour pancakes recipe and content via Chef Vanessa Musi

Coconut flour pancakes will make a delicious start to your day. Healthy fats and low-carb coconut flour blend together to create a perfectly fluffy and moist hotcake ready for your favorite toppings.

You’ll want to try coconut flour pancakes if you don’t have almond flour on-hand, or if you just need a quick fix for your pancake cravings. Since they use keto pantry staples and take 15 minutes to prepare, you won’t need to turn your kitchen upside down to make them. Alternatively, you can make pancakes for meal prep: Cook up a large batch, freeze, and gently reheat every morning.

Coconut flour absorbs a lot of moisture, so these coconut flour pancakes include many ingredients that add moisture, including coconut cream and eggs. You can also add a monk fruit sweetener to the batter if you prefer a sweet pancake — they will still cook up moist and fluffy.

For a complete keto breakfast, serve coconut flour pancakes with high-fat beverages like classic Bulletproof Coffee or an iced matcha latte, or simply top with garnishes like coconut vanilla sauce.

With plenty of healthy fats, this keto coconut flour pancakes recipe will satisfy your breakfast cravings in just 15 minutes.

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