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Fluffy Keto Coconut Flour Pancakes

A stack of three fluffy coconut flour pancakes drizzled generously with golden syrup on a white plate.
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Make light and tender coconut flour pancakes that are naturally gluten-free and low-carb. This recipe yields fluffy stacks perfect for a quick breakfast.

Ingredients

Scale
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon keto-friendly sweetener (optional)

Instructions

  1. Whisk together the coconut flour, baking soda, and salt in a medium bowl.
  2. In a separate bowl, whisk the eggs until light. Add the almond milk, melted butter or oil, vanilla extract, and sweetener (if using). Mix well.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined. The batter will be thick; let it rest for 5 minutes to allow the coconut flour to absorb the liquid.
  4. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface.
  5. Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 3 to 4 minutes per side, until bubbles appear on the surface and the edges look set.
  6. Flip carefully and cook for another 2 to 3 minutes until golden brown.
  7. Serve immediately with your favorite toppings.

Notes

  • For extra fluffiness, separate the egg yolks and whites. Whip the whites to stiff peaks and gently fold them into the batter at the end.
  • If the batter seems too thick after resting, add one tablespoon of extra almond milk at a time until you reach a pourable consistency.
  • Use low heat to prevent the pancakes from burning before the center cooks through.

Nutrition

Find it online: https://delishdreams.com/fluffy-coconut-flour-pancakes-recipe/