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.
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!
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!
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
Oven Baked Coconut Flour Pancakes
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
** 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.
2pots2cook says
Absolutely into oven baked pancakes; your version is such a wonderful twist 🙂 Thank you so much and enjoy your week 🙂
Denise Browning says
Thank you so much. Enjoy!
John / Kitchen Riffs says
This is a fun idea. I've not made pancakes in the oven. Want to now! And this is such a fun recipe. Thanks!