Keto Coconut Pancakes {primal; dairy-free option}
Calories 660kcal
Ingredients
- 1/4 cup grass-fed butter (or Ghee melted)
- 1/4 cup coconut milk (or Ghee melted)
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- butter (Extra
- caramel sauce (or Ghee melted)
- butter (/Ghee)
- almond butter (or Ghee melted)
- coconut butter (or Ghee melted)
- 1/4 cup butter (or Ghee melted)
- 1/4 cup full fat coconut milk
- 1 pinch salt
- 1/2 teaspoon pure vanilla extract
Instructions
- Heat a little butter/ghee/avocado oil in a non-stick skillet over medium heat.
- In a medium bowl, whisk together the butter/ghee, coconut milk, salt, eggs, and vanilla until smooth.
- Add in the coconut flour and baking powder and whisk until no lumps remain.
- Using a large cookie scoop, pour the batter into the heated skillet.
- Cook about 1 minute, or until bubbles start to rise to the surface and the edges are lightly browned.
- Flip and cook another minute on the other side.
- In between batches, add a little bit of butter/ghee/avocado oil to make the pancakes edges crispy.
- Serve warm with your desired toppings.
- Best eaten the same day.
- KETO CARAMEL SAUCE (ENOUGH FOR 6-7 PANCAKES) In a small saucepan, melt the butter over low heat until it is bubbly and lightly browned.
- Add the coconut milk and stir until combined (it will want to separate, just keep stirring).
- Continue cooking over low heat, bringing it to a low boil.
- Let it boil until it thickens to your desired consistency.
- Remove from heat and stir in salt and vanilla.
- Best if used the same day.
Originally posted 2019-02-20 18:45:55.
