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    Home > Easy Keto Recipes

    Published: Sep 6, 2019 · Modified: Nov 7, 2021 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 5 Comments

    Oven Baked Coconut Flour Pancakes

    Gluten FreeDairy FreeKeto

    Jump to Recipe ↓

    Oven Baked or Sheet Pan Coconut Flour Pancakes Recipe made with COCONUT FLOUR ONLY (no almond flour) that are easy, fluffy, and moist. The best low carb/keto pancakes for a breakfast on the go or to serve as a dessert. 

    oven baked coconut flour pancakes sliced and served with strawberries and chocolate

     

    What's easier than pancakes for breakfast? These baked pancakes!!! Just blend the ingredients in the blender, pour onto a sheet pan,  and bake for about 20 minutes. Voila!

    There you have the fluffiest and moistest low carb pancakes EVER! 

    Another great advantage is that these are gluten-free, sugar-free, dairy-free, paleo, low carb and keto. They are made with coconut flour only and coconut milk. 

    They are topped with strawberries, chocolate chips, and a drizzle of melted chocolate, making a mildly-sweet treat that will you want to have all the time. 

    Hungry? So let's prepare the best coconut flour pancakes recipe ever!

    HOW TO MAKE OVEN BAKED COCONUT FLOUR PANCAKES

    The process for making these low carb pancakes is quite simple!

    Preheat oven to 400 F. Grease/spray a 13 x 9-inch baking pan, line with parchment paper, and grease/spray on top of paper. Reserve!

    Blend eggs, coconut milk, and coconut or vanilla extract in a blender just until homogeneous. Then, add coconut flour, the sweetener, baking powder, and salt; blend just until combined. 

    You may have to stop blender once or twice to scoop down dry ingredients from the blender walls. Batter will be thick!

    keto pancakes in a baking sheet before being baked

    Pour batter into prepared pan, spreading uniformly. arrange strawberry slices on top and chocolate chips. 

    Bake for about 18-22 minutes or until firm in the center. Let cool slightly and slice. Serve baked pancakes with a drizzle of melted chocolate on top. Enjoy! 

    sheet pan pancakes sliced and served in a baking sheet with garnishing on the side

    HOW TO STORE COCONUT FLOUR PANCAKES

    Store in the fridge in air tight container for up to 5 days. Heat in the microwave for about 30-40 seconds per slice before eating!

    Freeze slices in a freezer bag in a single layer, so that they won’t stick together. Thaw them overnight in the fridge, and then heat them in the microwave. 

    INGREDIENT SUBSTITUTION

    if you'd like to, use almond flour instead of coconut flour. For this, replace each ¼ cup of coconut flour with 1 cup of almond flour. 

    In addition, remove/subtract 1 egg and also ¼ cup of coconut milk from the recipe for each ¼ cup of coconut flour replaced.

    Coconut flour is extremely absorbent and doesn't yield the same as almond flour --  although both are keto and gluten-free. 

    OTHER BREAKFAST RECIPES TO TRY:

    • Strawberry Shortcake Pancakes
    • Caprese Breakfast Egg Cups 
    • Mango Lime Smoothie Bowl
    • Acai Bowl Recipe
    • How To Make French Toast
    • Sunny Side Up Eggs
    • Mango Coconut Streusel Muffins
    • How to Hard Boil Eggs
    • Baked Oatmeal 
    • How to Make Oatmeal
    • Blueberry Cinnamon Rolls
    • Pancake donuts 
    • Mini pancake cereal recipe

     

    close up image of sliced baked pancakes made with coconut flour only

     

     

    Coconut flour pancakes partially sliced
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    3 from 4 votes

    Oven Baked Coconut Flour Pancakes

    The moistest and fluffiest Oven Baked/Sheet Pan Coconut flour Pancakes made with COCONUT FLOUR ONLY (no almond flour). These make the best low carb/keto pancakes for breakfast or to serve as a dessert.
    Course:Breakfast
    Cuisine:American
    Keywords:baked pancakes, breakfast recipes, coconut flour pancakes, coconut flour pancakes recipe, keto pancakes, low carb pancakes, sheet pan pancakes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 12
    Calories179 kcal
    Author Denise Browning
    Cost $ 0.60 cents per slice

    Equipment

    • oven
    • blender

    Ingredients

    • 8 eggs large and at room temp
    • 1 ¾ cups full-fat canned coconut milk
    • 2 teaspoon coconut extract or vanilla extract
    • ¾ cup coconut flour (plus 2 TBSP)
    • ½ cup Swerve sweetener or other sweetener of your choice
    • 1 tablespoon baking powder
    • pinch of salt (optional)
    • 1 cup fresh strawberries sliced
    • ¼ cup keto chocolate chips

    Instructions

    • Preheat oven to 400 F. Grease/spray a 13 x 9-inch baking pan, line with parchment paper, and grease/spray on top of paper. Reserve!   
    • Blend eggs, coconut milk, and coconut or vanilla extract in a blender just until homogeneous.  Then, add coconut flour, the sweetener, baking powder, and salt; blend just until combined. 
    • You may have to stop blender once or twice to scoop down dry ingredients from the blender walls. Batter will be thick! Pour batter into prepared pan spreading uniformly. Arrange strawberry slices on top and chocolate chips. 
    • Bake for about 18-22 minutes or until firm in the center. Let cool slightly and slice. Serve with a drizzle of melted chocolate on top. Enjoy! 

    Recipe Notes

    • STORAGE: Store in the fridge in air tight container for up to 5 days. Heat in the microwave for about 30-40 seconds per slice before eating! Freeze slices in a freezer bag in a single layer, so that they won’t stick together. Thaw them overnight in the fridge, and then heat them in the microwave. 
    • INGREDIENT SUBSTITUTION: if you'd like to, use almond flour instead of coconut flour. For this, replace each ¼ cup of coconut flour with 1 cup of almond flour. In addition, remove/subtract 1 egg and also ¼ cup of coconut milk from the recipe for each ¼ cup of coconut flour replaced. Coconut flour is extremely absorbent and doesn't yield the same as almond flour --  although both are keto and gluten-free. 

    Nutrition

    Calories: 179kcal | Carbohydrates: 18g | Protein: 6g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 64mg | Potassium: 252mg | Fiber: 4g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

     

     

    « The Best Cauliflower Bread (with Cheddar and Jalapeno)
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    Filed Under: American Recipes, Easy Breakfast and Brunch Recipes, Easy Dairy-Free Recipes, Easy Gluten-Free Recipes, Easy Keto Recipes, Quick & Easy Recipes Tagged With: Chocolate, pancakes, Strawberry

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    Reader Interactions

    Comments

    1. 2pots2cook says

      September 09, 2019 at 4:32 am

      5 stars
      Absolutely into oven baked pancakes; your version is such a wonderful twist 🙂 Thank you so much and enjoy your week 🙂

      Reply
      • Denise Browning says

        September 10, 2019 at 6:15 pm

        Thank you so much. Enjoy!

        Reply
    2. John / Kitchen Riffs says

      September 18, 2019 at 8:59 am

      This is a fun idea. I've not made pancakes in the oven. Want to now! And this is such a fun recipe. Thanks!

      Reply

    Trackbacks

    1. Tik Tok Mini Pancake Cereal Recipe (Oven/Baked) - Easy and Delish says:
      October 2, 2020 at 4:15 pm

      […] Mini pancake cereal recipe baked in the oven and cut onto dime-size bites to be enjoyed with butter, maple syrup, and fruits of choice. Unlike the Tik Tok version, it can be cooked unattended, saving time and hair-pulling. You can enjoy them soft or crispy/toasted. They are buttery and one of the most delicious breakfast recipes ever just like our baked coconut flour pancakes. […]

      Reply
    2. 85+ Easy Freezer Meals To Make Ahead on a Budget - Easy and Delish says:
      February 8, 2021 at 8:29 pm

      […] Coconut Flour Pancakes — Low carb and baked pancakes that are easy to freeze. To do this, store slices in a freezer bag in a single layer (so that they won’t stick together), for up to 1 month. Thaw them overnight in the fridge, and then heat them in the microwave. […]

      Reply

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