Here’s a delicious, fluffy, and low-carb recipe for Keto Coconut Flour Pancakes—perfect for a satisfying breakfast without the carbs!
🥞 Keto Coconut Flour Pancakes
🌴 Ingredients (Makes 6–8 small pancakes):
- 1/4 cup coconut flour
- 4 large eggs
- 1/4 cup unsweetened almond milk (or other keto-friendly milk)
- 2 tbsp melted butter or coconut oil
- 1 tbsp erythritol or other keto sweetener (optional)
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
👨🍳 Instructions:
- Mix Wet Ingredients
- In a medium bowl, whisk together eggs, almond milk, melted butter, vanilla extract, and sweetener (if using).
- Add Dry Ingredients
- Sift in coconut flour, baking powder, and salt.
- Whisk until smooth. The batter will be thicker than traditional pancake batter—this is normal.
- Let sit 2–3 minutes to allow coconut flour to absorb liquid.
- Cook Pancakes
- Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
- Scoop 2–3 tbsp of batter per pancake into the pan. Gently spread it into a circle.
- Cook for 2–3 minutes per side, until golden and set. Flip carefully—these are more delicate than wheat pancakes.
- Serve
- Serve warm with keto-friendly toppings: butter, sugar-free syrup, berries, or whipped cream.
🧁 Tips:
- Too thick? Add a splash more almond milk to thin the batter slightly.
- Flavor boost: Add a dash of cinnamon or nutmeg for extra flavor.
- Make ahead: Store in the fridge up to 4 days or freeze with parchment between pancakes.