Description
Fluffy and delicious, these Keto Coconut Flour Pancakes serve up a low carb breakfast option that’s both fiber-rich and satisfying. Perfect for those on a ketogenic diet, these pancakes are sure to become a morning favorite.
Ingredients
Scale
- 1/2 cup coconut flour
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons erythritol
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter or coconut oil
- Optional: sugar-free syrup and berries
Instructions
- In a medium mixing bowl, whisk together the coconut flour, erythritol, baking powder, and salt until well combined.
- Crack the eggs into a separate bowl and beat them with the vanilla extract until the mixture is smooth.
- Add the beaten eggs to the dry ingredients, pouring in the unsweetened almond milk gradually. Stir until you get a smooth batter. If the batter is too thick, add a little more almond milk until you reach the desired consistency.
- Heat a non-stick skillet over medium heat and add a portion of the butter or coconut oil to coat the surface.
- Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until the edges appear set and bubbles form on the top, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve hot with your choice of sugar-free syrup and fresh berries if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Keto
Nutrition
- Serving Size: 1 pancake
- Calories: 345
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 220 mg
Keywords: Keto Coconut Flour Pancakes