Keto Coconut Flour Pancakes

Here’s a Keto Coconut Flour Pancakes recipe that’s fluffy, low-carb, and delicious—perfect for a keto breakfast!

🥞 Keto Coconut Flour Pancakes

Ingredients (Makes about 6–8 small pancakes)

• 1/4 cup coconut flour

• 1/2 tsp baking powder

• 1/4 tsp salt

• 2 large eggs

• 1/4 cup unsweetened almond milk (or any keto-friendly milk)

• 2 tbsp melted butter or coconut oil (plus more for cooking)

• 1–2 tbsp granulated erythritol or sweetener of choice (optional)

• 1/2 tsp vanilla extract

Instructions

1. Mix Dry Ingredients
   In a medium bowl, whisk together coconut flour, baking powder, salt, and sweetener (if using).

2. Add Wet Ingredients
   In another bowl, beat the eggs, then add almond milk, melted butter (or oil), and vanilla extract. Mix well.

3. Combine & Rest
   Add the wet ingredients to the dry ingredients and stir until smooth. Let the batter rest for 3–5 minutes—coconut flour absorbs liquid and thickens.

4. Cook the Pancakes
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 2–3 tablespoons of batter per pancake onto the skillet. Cook 2–3 minutes until edges are set and bubbles form, then flip and cook another 1–2 minutes.

5. Serve Warm
   Serve with butter, sugar-free syrup, fresh berries, or keto-friendly toppings.

Tips

• If batter is too thick, add a tablespoon more almond milk at a time.

• These pancakes cook better on lower heat—coconut flour burns faster than wheat flour.

• For fluffier pancakes, separate the eggs and whip the whites before folding them in.