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Fluffy Keto Coconut Flour Pancakes

A stack of three golden brown coconut flour pancakes topped with melting butter and syrup.
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Make light and tender coconut flour pancakes that are naturally gluten-free and keto-friendly. This recipe delivers fluffy results without grains or sugar.

Ingredients

Scale
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 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 granulated keto sweetener (optional)

Instructions

  1. Whisk the dry ingredients: coconut flour, baking powder, and salt, in a medium bowl.
  2. In a separate bowl, whisk the eggs, almond milk, melted butter or oil, vanilla extract, and sweetener until combined.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix. The batter will be thick. Let the batter rest for 5 minutes to allow the coconut flour to absorb the liquid.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 3 to 4 minutes per side, until bubbles appear on the surface and the edges look set. Flip carefully and cook the second side until golden brown.
  7. Serve immediately with your favorite low-carb 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 almond milk at a time until you reach a pourable consistency.
  • Use a medium-low heat setting to prevent the pancakes from burning before the center cooks through.

Nutrition

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