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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 eggs (large and at room temp)
- 1 3/4 cups full-fat canned coconut milk
- 2 teaspoon coconut extract (or vanilla extract)
- 3/4 cup coconut flour ((plus 2 TBSP) )
- 1/2 cup Swerve sweetener (or other sweetener of your choice)
- 1 tablespoon baking powder
- pinch of salt ((optional))
- 1 cup fresh strawberries (sliced)
- 1/4 cup keto chocolate chips
Instructions
- 1
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!
- 2
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.
- 3
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.
- 4
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!