These Keto Coconut (Oven Baked) Pancakes are for every coconut lover! They’re fluffy, buttery, and light! For the coconut flavor, I included coconut flour and coconut extract. Fortunately, coconut is keto-friendly. Even better, this recipe is also a breeze to make. Preparation time and tasks are very limited. It’s a recipe where you simply need to combine the proper wet ingredients, dry ingredients, add wet to dry, and then bake. It’s truly as simple as that!
Preparation of Keto Coconut (Oven Baked) Pancakes
For this recipe, all you’ll need to prepare it is: 2 mixing bowls, a 9 x 9 square baking pan, a spatula, and a whisk! Optional toppings include whipped cream, dusted swerve confectioners, and blueberries. I personally didn’t include syrup with my pancakes, but syrup would be perfect with these pancakes as well!
Coconut Flour vs. Almond Flour
I chose to go with coconut flour, as I have a strong sensitivity to almonds, which I recently discovered. When working with coconut flour vs. almond flour, there’s a very different general approach. That is, you can’t easily substitute one for the other. You would need to use much more almond flour for the same recipe and generally coconut flour requires more moisture, more eggs, etc. Be sure to keep this in mind!
Keto Coconut (Oven Baked) Pancakes
- 4 tbsp Coconut Flour
- 1/2 cup Swerve Granular
- 1 tsp Xantham Gum
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Pink Salt
- 2 large Eggs
- 1/2 cup Heavy Whipping Cream
- 1 tbsp Coconut Extract
- 2 tbsp Unsalted Butter (Melted)
- 2 tbsp Olive Oil
- Blueberries Optional - for topping (*not included in nutrition below)
- Whipped Cream Optional - for topping (*not included in nutrition below)
- Swerve Confectioners For Dusting over pancakes - recommended
- Preheat your oven to 400 degrees F, 204 degrees C.
- In a medium sized mixing bowl, add your dry ingredients: coconut flour, swerve granular, xantham gum, baking powder, baking soda, and pink salt. Mix together.
- Melt your butter in the microwave for 30 seconds. Allow time for the butter to cool before moving on to your next step.
- In a small mixing bowl, add your wet ingredients: eggs, heavy whipping cream, coconut extract, half of the olive oil, and unsalted butter. Whisk to mix well. (*You'll want your butter mostly cooled so you don't end up scrambling your eggs while whisking.)
- Pour your wet ingredients into your dry ingredients. Mix until just combined.
- Prepare a 9x9 baking pan, by placing the rest of the oil into the pan. Pour your batter into the pan. Smooth your batter with a spatula, to ensure it's evenly distributed.
- Bake your pancakes for 12-14 minutes. Check them at around 12 minutes. You'll want them fairly golden. If a toothpick inserted in the middle comes out clean, they're fully cooked!
- Serve and enjoy!