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Fluffy Keto Coconut Flour Pancakes

A close-up of three fluffy coconut flour pancakes stacked on a white plate.
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Make light and fluffy pancakes using coconut flour. This recipe is gluten-free, low-carb, and perfect for a quick breakfast.

Ingredients

Scale
  • 1/2 cup coconut flour
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon baking powder
  • 1 tablespoon melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional: 1-2 tablespoons erythritol or preferred sweetener

Instructions

  1. Whisk the dry ingredients (coconut flour, baking powder, salt) together in a medium bowl.
  2. In a separate bowl, whisk the eggs until light. Add the almond milk, melted butter, and vanilla extract to the eggs, mixing well.
  3. Pour the wet ingredients into the dry ingredients. Mix 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 the liquid.
  4. Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface.
  5. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 3 to 4 minutes per side, until golden brown and set.
  6. Flip carefully and cook the second side for 2 to 3 minutes more.
  7. Serve immediately with your favorite 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 teaspoon of almond milk at a time until the desired consistency is reached.
  • Use medium-low heat to prevent the edges from burning before the center cooks through.

Nutrition

Find it online: https://savorsensations.com/coconut-flour-pancakes-2/