Perfect Keto Coconut Flour Pancakes: Light & Fluffy
These keto-friendly coconut flour pancakes are a delicious low-carb breakfast option that’s gluten-free and can be made dairy-free. With just 2g net carbs per serving, they’re the perfect way to start your day.
Key Info:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 8 pancakes
- Difficulty: Easy
- Dietary: Keto, Gluten-free, Low-carb (Dairy-free optional)
Equipment Needed:
- Large mixing bowl
- Whisk (or electric mixer)
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
Ingredients:
- 1/3 cup coconut flour (40g)
- 4 large eggs, room temperature
- 3 tablespoons melted butter or coconut oil (45ml)
- 1/3 cup unsweetened almond milk (80ml)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Sweetener to taste (I use 2 tablespoons erythritol)
Method:
- In a large bowl, whisk together coconut flour, baking powder, salt, and sweetener.
- In a separate bowl, beat eggs, melted butter, almond milk, and vanilla until well combined.
- Pour wet ingredients into dry ingredients and whisk until smooth with no lumps. Let rest for 3-5 minutes to thicken.
- Heat a non-stick pan over medium-low heat. Add a small amount of butter or oil.
- Pour about 3 tablespoons of batter per pancake. Cook until bubbles form on top (2-3 minutes).
- Flip carefully and cook the other side until golden brown (1-2 minutes).
Crucial Tips:
- Don’t skip the resting time – coconut flour needs time to absorb liquids.
- Keep heat medium-low to prevent burning.
- Batter should be thick but pourable – add more almond milk if needed.
- Don’t make pancakes too large as they’re delicate when flipping.
Storage & Variations:
- Store in an airtight container in the fridge for up to 4 days.
- Freeze with parchment paper between layers for up to 2 months.
- Add cinnamon or nutmeg for variety.
- Top with sugar-free syrup, berries, or whipped cream.
Common Mistakes to Avoid:
- Using too high heat
- Skipping the batter rest time
- Making pancakes too large
- Not using enough oil in the pan
Nutrition Per Pancake:
- Calories: 85
- Net Carbs: 2g
- Protein: 4g
- Fat: 6g
- Fiber: 2g
