Make light, airy coconut flour pancakes that are naturally gluten-free and keto-friendly. This simple recipe delivers a satisfying, low-carb breakfast stack quickly.
Author:felixhayes
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1/2 cup coconut flour
4 large eggs
1/2 cup unsweetened almond milk (or dairy-free milk)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon melted coconut oil or butter, plus more for the griddle
Optional: 1-2 tablespoons erythritol or preferred low-carb sweetener
Instructions
In a medium bowl, whisk together the coconut flour, baking powder, and salt.
In a separate bowl, whisk the eggs until well combined. Add the almond milk, vanilla extract, and melted coconut oil or butter to the eggs, mixing until smooth.
Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are acceptable. If using sweetener, mix it in now. Let the batter rest for 5 minutes to allow the coconut flour to absorb the liquid. The batter will thicken.
Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with coconut oil or butter.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 3 to 4 minutes per side, until bubbles appear on the surface and the edges look set. Flip carefully and cook the second side until golden brown, about 2 to 3 minutes more.
Serve immediately with your favorite low-carb 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.
Coconut flour absorbs liquid quickly. If your batter seems too thick after resting, add one teaspoon of almond milk at a time until you reach a pourable consistency.
This recipe is naturally grain free and low sugar, making it a great healthy pancake alternative.