Keto Pancakes With Coconut Flour
These Keto Pancakes With Coconut Flour are fluffy, low-carb, and incredibly easy to make! Perfect for a guilt-free breakfast that fits your ketogenic lifestyle.
Servings: 4 servings
Ingredients
- 4 tablespoons coconut flour packed, 30 grams
- 2 teaspoons Swerve sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsweetened almond milk or regular milk
- 2 tablespoons butter melted, plus additional for cooking
- 2 large eggs
- 1/2 teaspoon vanilla extract
Instructions
- In a mixing bowl, sift together the coconut flour, Swerve sweetener, baking powder, cinnamon, and salt to ensure a light and fluffy texture.
- In a separate bowl, whisk together the almond milk, melted butter, eggs, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are okay.
- Place your non-stick skillet or griddle over medium heat and add a small amount of butter to grease the surface.
- Using a 1/4 cup measuring cup, pour the batter onto the hot skillet. Cook for about 2-3 minutes on one side until bubbles form on the surface. Flip and cook for an additional 1-2 minutes until golden brown.
- Remove the pancakes from the skillet and serve warm with your favorite toppings such as fresh berries, sugar-free syrup, or chopped nuts.
Equipment
- Mixing Bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
- Measuring Cups and Spoons
Notes
- Do not overmix the batter to keep pancakes fluffy and light.
- Measure coconut flour accurately to avoid dry pancakes due to its high absorbency.
- Let the batter rest a few minutes before cooking for better texture.
- Store leftover pancakes in an airtight container in the fridge up to 3 days or freeze for up to 2 months.
- Reheat pancakes in microwave or toaster for a quick breakfast.