Description
You can make incredibly light and fluffy coconut flour pancakes that are perfect for a healthy, low-carb breakfast. This easy recipe is naturally gluten-free and quick to prepare.
Ingredients
Scale
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk (or dairy-free milk)
- 1 tablespoon melted coconut oil or butter
- 1 teaspoon vanilla extract
- Optional: 1-2 tablespoons erythritol or preferred low-carb sweetener
Instructions
- In a medium bowl, whisk together the coconut flour, baking powder, and salt. Make sure there are no clumps.
- In a separate bowl, whisk the eggs until they are well combined.
- Add the almond milk, melted coconut oil, and vanilla extract to the eggs. Whisk until smooth. If using sweetener, add it now.
- Gradually pour the wet ingredients into the dry ingredients, whisking constantly until you have a smooth, thick batter. Let the batter rest for 5 minutes; this allows the coconut flour to absorb the liquid, which helps create a fluffier pancake.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease it with coconut oil or butter.
- Pour about 1/4 cup of batter per pancake onto the hot surface. You may need to gently spread the batter slightly with the back of your spoon, as coconut flour batter does not spread like traditional batter.
- Cook for 3 to 4 minutes per side, until the edges look set and bubbles appear on the surface. Flip carefully and cook the second side until golden brown.
- Serve immediately with your favorite sugar-free syrup or fresh berries.
Notes
- For extra fluffiness, separate the egg whites, whip them to soft peaks, and gently fold them into the batter at the very end.
- If your batter seems too thick after resting, add another teaspoon of almond milk until you reach a thick but pourable consistency.
- This recipe is naturally low-carb and keto-friendly when you skip added sugar.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 1
- Sodium: 180
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 5
- Protein: 12
- Cholesterol: 180