Fluffy Coconut Flour Keto Pancakes Recipe
These Fluffy Coconut Flour Keto Pancakes are a delicious, low-carb breakfast option that’s perfect for those following a keto lifestyle. Made with coconut flour, almond milk, and eggs, they’re rich, fluffy, and filling. Enjoy them with sugar-free syrup or fresh berries for a perfect start to your day!
Equipment
- Mixing Bowls
- Whisk
- Griddle or Nonstick Skillet
- Spatula
- Measuring cups and spoons
Ingredients
- Coconut Flour: 1/4 cup
- Almond Milk: 1/2 cup
- Eggs: 3 large
- Baking Powder: 1 teaspoon
- Stevia or Erythritol: 1 tablespoon
- Vanilla Extract: 1/2 teaspoon
- Salt: 1/4 teaspoon
Instructions
- In a large mixing bowl, whisk together the coconut flour, baking powder, salt, and sweetener.
- In a separate bowl, whisk the eggs and then add the almond milk and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients, stirring until smooth. The batter will be thicker than regular pancake batter.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease it with coconut oil or butter.
- Drop 2 tablespoons of batter onto the skillet for each pancake. Spread them into a round shape.
- Cook for 2-3 minutes until bubbles appear, then flip and cook for another 2-3 minutes.
- Stack the pancakes on a plate and top with your favorite keto-friendly toppings.