Coconut Flour Pancakes

Much like protein pancakes, cream cheese pancakes, and ricotta pancakes, these coconut flour pancakes are fluffy, tender, and very tasty.

They're appropriate even for someone who isn't fond of coconut because the coconut flavor is very faint, especially once they're topped with butter and syrup.

You'll only need a few simple ingredients to make these pancakes. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Eggs: I use large eggs in most of my recipes, this one included.
• Whole milk: You can use well-blended coconut milk instead. This version is a bit sturdier, possibly because of the thickener added to canned coconut milk. I have made both versions, and both are excellent, so it's really up to you.
• Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
• Sweetener: I use stevia. A granulated sweetener will work too.
• Kosher salt: If using fine salt, reduce the amount you use by half.
• Coconut flour: I love using this flour substitute. But since it's so absorbent, it's best to measure it by weight and not by volume.
• Baking soda: Helps keep the pancakes nice and fluffy.
• Unsalted butter: I use it for the griddle. I love using creamy European butter, but any butter will be great.

It's easy to make these pancakes! I would say that the only challenging part is flipping them because they are pretty delicate.

The detailed instructions can be found in the recipe card below. Here are the basic steps:

• Simply mix together the ingredients in the order listed (except for the butter) in one bowl. I use a hand whisk, there's no need for fancy equipment. (Photos 1-2).
• Cook the pancakes in butter on a nonstick double-burner griddle. This should take about 3 minutes per side over medium heat. (Photos 3-4).
• Serve with your favorite toppings! (Photos 5-6).

Here are a few ideas for you on how to serve these pancakes:

• Topped with butter and syrup. That's the obvious way to serve them.
• Topped with blueberry compote, strawberry compote, or (if you can handle the carbs) fried bananas.
• Try spreading them with walnut butter, peanut butter, or almond butter... so good.
• My kids like to make a sandwich with two of these pancakes and a layer of chocolate hazelnut spread in between.
• Sometimes we go all about and layer a few of them with keto whipped cream, chocolate whipped cream, or keto chocolate mousse and sliced strawberries!

You can keep completely cooled pancakes in the fridge in storage bags for 2-3 days. Separate them with wax paper squares. Reheat them gently in the microwave at 50% power.

You can also freeze these pancakes for up to three months. Use freezer bags, and again, add wax paper squares between the layers.

You can reheat them directly from their frozen state in the microwave, on 50% power, turning once or twice.