Description
These soft and fluffy coconut flour pancakes make a satisfying breakfast without the extra carbs.
Ingredients
Scale
- 4 large eggs
- 1/3 cup coconut flour, sifted
- 1/2 cup unsweetened almond milk
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon erythritol or monk fruit sweetener (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- Butter or oil for the pan
Instructions
- In a medium mixing bowl, whisk the eggs until light and frothy.
- Stir in the almond milk, melted butter or coconut oil, vanilla extract, and sweetener if using. Mix until smooth.
- Sift in the coconut flour, baking powder, salt, and cinnamon. Whisk until smooth, then let it rest for 1–2 minutes.
- Warm a non-stick skillet over medium-low heat and lightly grease with butter or oil.
- Pour 2–3 tablespoons of batter onto the skillet for each pancake.
- Cook for 2–3 minutes or until small bubbles form. Flip and cook for 1–2 minutes until golden.
- Continue with the remaining batter, greasing the skillet between batches.
- Serve warm with your favorite low-carb toppings.
Notes
- These pancakes are low in carbs and suitable for various diets.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in a skillet or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 134
- Sugar: 1 gram
- Sodium: 200 mg
- Fat: 10 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 4 grams
- Fiber: 2 grams
- Protein: 7 grams
- Cholesterol: 186 mg
Keywords: Coconut Flour Pancakes, Gluten Free Pancakes, Keto Pancakes