Description
Make fluffy, light coconut flour pancakes that are naturally gluten-free and perfect for keto or low-carb diets. This easy recipe uses minimal ingredients for a delicious breakfast.
Ingredients
Scale
- 1/2 cup coconut flour
- 4 large eggs
- 1/2 cup unsweetened almond milk (or liquid of choice)
- 1 tablespoon melted coconut oil (or butter)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Sweetener to taste (e.g., erythritol or stevia, optional)
Instructions
- Whisk the eggs vigorously in a medium bowl until slightly frothy.
- Add the almond milk, melted coconut oil, vanilla extract, and sweetener (if using) to the eggs. Whisk until just combined.
- In a separate small bowl, mix the coconut flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix. The batter will be thick. Let the batter rest for 5 minutes; this allows the coconut flour to absorb liquid.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface.
- Scoop 1/4 cup portions of batter onto the hot skillet. You may need to gently spread the batter slightly with the back of the spoon, as it will not spread on its own like traditional batter.
- Cook for 3 to 4 minutes until bubbles appear on the surface and the edges look set.
- Flip carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- Coconut flour absorbs liquid quickly. If your batter seems too thick after resting, add one extra tablespoon of almond milk at a time until you reach a thick but spreadable consistency.
- Cooking on medium-low heat prevents the outside from burning before the center cooks fully.
- For extra fluffiness, separate the egg yolks and whites. Whip the whites to soft peaks and gently fold them in last.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle/Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (estimated)
- Calories: Approx. 200-250
- Sugar: Approx. 1g
- Sodium: Approx. 150mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 12g
- Fiber: Approx. 6g
- Protein: Approx. 8g
- Cholesterol: Approx. 150mg