Keto Coconut Flour Pancakes
These Keto Coconut Flour Pancakes are a delicious and low-carb breakfast option for anyone following a ketogenic diet. They are fluffy, flavorful, and easy to make, perfect for a weekend brunch or a quick weekday meal.
Ingredients
- 4 eggs
- 1/2 cup coconut flour
- 1/2 cup unsweetened almond milk
- 2 tbsp coconut oil, melted
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
- Add the coconut flour, baking powder, and salt to the wet ingredients and mix until well combined.
- Let the batter rest for a few minutes to thicken.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve the pancakes warm with your favorite toppings.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 10 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 5g
- Protein
- 7g
- Fat
- 11g
Supplies
Bowl Whisk Skillet or griddle Spatula
Tools
Non-stick skillet or griddle Measuring cups and spoons
Serving suggestions
Serving suggestions: Top with sugar-free syrup, fresh berries, or whipped cream.
Tips & tricks
Tips: Make sure to let the batter rest to allow the coconut flour to absorb the liquid and thicken the batter.
Cost
$8