Coconut Flour Pancakes Recipe


These fluffier, lighter and tender keto pancakes are made from coconut flour and almond milk for a filling and healthy breakfast, with the same great taste.

Yield: 2 servings

Total Time Taken: 20 minutes


1 banana, peeled and chopped

¼ cup coconut flour

1 pinch salt

½ tsp cardamom, ground

2/3 cup chia flour

2/3 cup water

½ cup almond milk, unsweetened

2 tablespoons coconut oil


  1. In a medium-sized bowl, add banana and mash. Then add coconut flour, salt, cardamom, chia flour and water and whisk until smooth.
  2. Slowly whisk in milk until mixed well.
  3. Place a medium-sized non-stick skillet pan over medium flame, add coconut oil and let melt completely.
  4. Then pour half of the batter into the pan and cook for 3-4 minutes until the bottom is nicely golden brown, cover pan.
  5. Then flip the pancake and cook for another 1-2 minutes or until nicely golden brown.
  6. Remove pancake from the pan, keep warm, and cook another pancake with the remaining batter in the same manner. Serve hot.

Nutritional Information Per Serving: 31.5 Cal, 1.4 g total fat (0.7 g sat. fat), 37.2 mg chol., 114.3 mg sodium, 2.2 g carb., 1 g fiber, 2.1 g protein.

Coconut Flour Pancakes


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