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Keto Pancakes With Coconut Flour

Keto Pancakes With Coconut Flour

The ultimate breakfast treat! These fluffy Keto Pancakes With Coconut Flour are low-carb, easy to make, and deliciously satisfying. Perfect for brunch or a quick weekday breakfast, serve them with your favorite toppings and indulge without the guilt!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 pancakes
Course: Breakfast
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

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

Equipment

  • Frying Pan
  • Whisk
  • Mixing Bowl

Method
 

  1. In a small bowl, whisk together the dry ingredients: coconut flour, Swerve sweetener, baking powder, cinnamon, and salt. Ensure they are well combined to avoid any clumps. The mixture should appear light and fluffy, signaling that it’s ready for the next steps.
  2. In a separate medium bowl, whisk the wet ingredients: almond milk, melted butter, eggs, and vanilla. Mix until smooth, and ensure there are no lumps. The wet mixture should have a creamy consistency.
  3. Gradually add the dry ingredients to the wet ingredients, stirring gently. It's important not to overmix; just combine until you see no dry flour. The batter will thicken slightly as it sits, giving you a perfect consistency for cooking.
  4. Set your griddle or frying pan to medium heat and add a bit of butter to coat the surface. This will prevent sticking and add flavor.
  5. Pour the batter by scant 1/4 cup onto the griddle. Spread it out slightly to form a pancake. Keep the pancakes on the smaller side to make flipping easier.
  6. Cook until the edges look set and the bottom is golden brown, about 2 to 3 minutes per side. Use a spatula to check the bottom before flipping, ensuring it’s cooked enough to hold its shape.
  7. Flip the pancake gently, cooking for another 2 to 3 minutes on the other side. You’ll know they’re ready when they are golden brown and slightly puffy.
  8. Once cooked, transfer to a plate and repeat the process with the remaining batter, adding more butter as needed. Keep the pancakes warm in an oven set to low heat if you are making a large batch.
  9. Finally, serve your Keto Pancakes With Coconut Flour hot with your favorite toppings.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 5 days. Reheat them on a skillet or in the microwave for quick breakfasts.