Oven Baked Coconut Flour Pancakes

Ingredients

• 8large eggs, at room temperature
• 414 ml (1¾ cups)full-fat canned coconut milk
• 10 ml (2 teaspoons)coconut extract or vanilla extract
• about 100 g (¾ cup plus 2 tablespoons)coconut flour
• 120 ml (½ cup)Swerve sweetener or another sweetener of your choice
• 15 ml (1 tablespoon)baking powder
• a pinch, optionalsalt
• 150 g (1 cup)fresh strawberries, sliced
• 45 g (¼ cup)keto chocolate chips

Instructions

1. 1

   Prepare the pan

   Heat the oven to 200°C (400°F). Grease or spray a 33 × 23 cm (13 × 9-inch) baking pan, line it with baking parchment, then grease or spray the paper as well. Set the pan aside.

2. 2

   Blend the wet ingredients

   Blend the eggs, coconut milk and coconut or vanilla extract just until smooth and uniform.

3. 3

   Finish the batter

   Add the coconut flour, sweetener, baking powder and salt, then blend only until combined. Stop once or twice to scrape any dry ingredients down from the sides of the blender if needed. The batter will be thick.

4. 4

   Add the toppings

   Pour the batter into the prepared pan and spread it evenly. Arrange the sliced strawberries and chocolate chips over the top.

5. 5

   Bake and serve

   Bake for about 18–22 minutes, until the centre feels firm. Leave to cool slightly, then slice and serve; the original method suggests drizzling melted chocolate over the top.

What are oven-baked coconut flour pancakes?

These are American-style pancakes baked as one large slab in a sheet pan, then cut into portions rather than cooked one at a time on a griddle. The recipe uses coconut flour alone, with eggs and canned coconut milk providing the structure and moisture.

The sheet-pan approach keeps the cooking straightforward for a batch of 12. Strawberries and chocolate chips on top make the pancakes feel suitable for a leisurely breakfast or a dessert-style serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 179 calories, 6g protein, 18g carbs, 13g fat.

The eggs contribute protein and fat, while coconut milk and chocolate chips add much of the fat; the flour, sweetener, strawberries and chocolate chips contribute carbohydrates. Pair a slice with plain yoghurt or a savoury breakfast item to make the plate more varied.

Why coconut flour needs care

Coconut flour is the defining ingredient here, and the recipe uses more than just a standard three-quarter cup: it calls for an extra 2 tablespoons. Measure that full amount, since the thick batter is part of the intended result.

Coconut flour: blend it with the wet ingredients only until combined. Scrape down the blender once or twice if flour clings to the sides, but avoid continuing to blend after the batter is uniform.

Getting the batter into the pan

Thick batter: use a spatula to spread it evenly into the lined pan. An even layer helps the centre and edges bake at a similar rate.

Parchment: grease the pan first, then line it and grease the paper too, as directed. This makes it easier to lift or portion the baked pancake after it has cooled slightly.

How to judge doneness

The recipe gives a baking window of about 18–22 minutes at 200°C (400°F). Start checking near the earlier end of that range, since ovens and pans can bake differently.

Centre: look for a firm set rather than a wet, loose middle. Let the pancake cool slightly before slicing so the portions are easier to handle.

Strawberries and chocolate

Slice the strawberries before arranging them over the batter so they can be spread across the surface. The chocolate chips go on top too, making both toppings easy to distribute from slice to slice.

The method mentions a drizzle of melted chocolate when serving, while the listed ingredients specify chocolate chips. If using a drizzle, melt some of the listed chips rather than adding another ingredient.

Serving the sheet-pan pancakes

Serve the slices warm or after they have cooled slightly, as a breakfast or sweet snack. For a more balanced plate, pair a slice with plain yoghurt or another savoury breakfast item rather than adding more sweet toppings.

The recipe makes 12 portions from a 33 × 23 cm (13 × 9-inch) pan. Cut the slab into equal pieces for consistent servings.

Recipe notes & tips

• Bring the eggs to room temperature before blending, as specified in the ingredient list.
• Use canned coconut milk and stir it before measuring if the contents have separated.
• Blend only until the batter comes together; scrape down the blender sides if needed.
• Spread the thick batter evenly so it bakes consistently across the pan.
• Check the centre from 18 minutes onwards and stop baking once it is firm.
• Allow the baked pancake to cool slightly before cutting it into portions.

Variations

• Vanilla version: use vanilla extract instead of coconut extract.
• Berry swap: use another sliced fresh berry in place of the strawberries.
• Chocolate finish: melt some of the listed chocolate chips for the serving drizzle.
• Sweeter topping: add extra sliced strawberries over each portion when serving.
• Plain top: leave off the strawberries and chocolate chips for a simpler baked pancake.

Common mistakes to avoid

• Skipping the extra flour: include the additional 2 tablespoons as well as the ¾ cup.
• Over-blending: stop as soon as the ingredients are combined to avoid working the batter longer than needed.
• Uneven spreading: level the thick batter across the pan so the centre and edges bake more evenly.
• Leaving the pan unlined: grease it, add parchment and grease the paper as the method directs.
• Baking by time alone: check that the centre is firm, using 18–22 minutes as the guide.
• Slicing immediately: let the pancake cool slightly first for easier portioning.

How to store

Keep leftovers covered in the refrigerator and eat within 3 days. Reheat individual slices gently in the microwave or in a low oven until warmed through.

Frequently asked questions