You won’t believe these pancakes are keto! If you’re looking for a delicious breakfast that fits your low-carb lifestyle, you’ve come to the right place.
These keto coconut flour Pancakes are about to become your new favorite morning treat. They’re fluffy, tasty, and so satisfying that you might forget you’re on a diet at all.
Let’s face it, following a keto diet can be challenging, especially when it comes to finding alternatives for classic desserts like pancakes. But don’t worry, I’ve got you covered with this amazing recipe.
These pancakes are made with coconut flour, which is a fantastic low-carb substitute for regular wheat flour. It gives the pancakes a slightly sweet, nutty flavor that pairs perfectly with your favorite toppings.
One of the best things about this recipe is how simple it is to make. You only need a handful of ingredients, most of which you probably already have in your kitchen if you’re following a keto diet.
Whether you’re new to the keto diet or you’ve been following it for a while, these pancakes are sure to become a staple in your meal rotation. Let’s get started!
👍 Why You’ll Love This Recipe
Low-Carb Breakfast: These pancakes are perfect for a keto diet. They’re made with coconut flour instead of regular flour, which means they have way fewer carbs. You can enjoy a stack of pancakes without worrying about breaking your diet.
Coconut Flour Power: Coconut flour isn’t just low in carbs, it’s also packed with fiber. This means these pancakes will keep you feeling full and satisfied for longer. You won’t be reaching for a snack an hour after breakfast.
Quick and Easy: This recipe is super simple to make. You just mix the ingredients, let the batter sit for a bit, and then cook them up. It’s not much harder than making regular pancakes.
Perfect Texture: These pancakes have a great texture – fluffy on the inside and slightly crispy on the outside. They’re just as satisfying as regular pancakes, maybe even more so!
✨ Recipe Ingredients
- 3 Eggs (large)
- 1/4 cup Coconut Flour
- 2 tablespoons Butter (melted)
- 6 tablespoons Almond Milk
- 1 teaspoon Baking Powder
- 1 tablespoon Powdered Sweetener
- 1 teaspoon Pure Vanilla Extract
- Butter for Frying
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by beating the eggs using an electric mixer until frothy. Then, add the remaining ingredients and beat everything together until the batter is smooth.
Step 2
Allow the batter to sit for at least 10 minutes.
Step 3
Place a skillet over low heat. Add butter and melt it. Spoon 2 tablespoons of batter per pancake and spread it out on the skillet. Each pancake I made was about 3.5 to 4 inches in diameter.
Step 4
Fry them until bubbles form on the top – it should take about 2 to 3 minutes, then flip and cook for another minute.
Step 5
Cook the remaining pancakes, and then serve with honey, whipped cream, or any other keto topping. Enjoy!
💡Tips
1. Let The Batter Rest
After mixing your pancake batter, let it sit for at least 10 minutes. This step is super important when working with coconut flour. Unlike regular flour, coconut flour soaks up a lot of liquid.
Giving the batter time to rest allows the coconut flour to absorb the wet ingredients fully. This results in a better texture for your pancakes – they’ll be fluffier and less likely to fall apart when you’re cooking them.
2. Keep The Heat Low
When it’s time to cook your pancakes, don’t try to speed things up. These keto pancakes do best with low, slow cooking. High heat can cause the outside to brown too quickly while the inside stays raw. Start with your stove on low heat and adjust as needed.
You’ll know the temperature is right when small bubbles start to form on the surface of the pancake after about 2-3 minutes. If your pancakes are browning too fast, lower the heat a bit.
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FAQ
1. What can I use instead of almond milk?
If you don’t have or can’t use almond milk, there are several alternatives.The best one is coconut milk. You can also use regular milk, but keep in mind this will add some carbs.
2. How thick should the batter be?
The batter for these coconut flour pancakes should be thick but pourable. After mixing and letting it rest for 10 minutes, it should have a consistency similar to conventional pancake batter – maybe a bit thicker.
If you scoop some up with a spoon, it should fall off the spoon slowly in a thick stream. If it’s so thick that it just sits on the spoon without falling, add a little more almond milk.
3. Why did my pancakes turn out flat?
If your pancakes are turning out flat, there could be a few reasons. First, check that your baking powder is fresh. Second, make sure you’re not overmixing the batter. Mix just until the ingredients are combined; overmixing can deflate the air bubbles that help the pancakes rise.
Keto Coconut Flour Pancakes
Print RecipeIngredients
- 3 Eggs large
- 1/4 cup Coconut Flour
- 2 tablespoons Butter melted
- 6 tablespoons Almond Milk
- 1 teaspoon Baking Powder
- 1 tablespoon Powdered Sweetener
- 1 teaspoon Pure Vanilla Extract
- Butter for Frying
Instructions
- Start by beating the eggs using an electric mixer until frothy. Then, add the remaining ingredients and beat everything together until the batter is smooth.
- Allow the batter to sit for at least 10 minutes.
- Place a skillet over low heat. Add butter and melt it. Spoon 2 tablespoons of batter per pancake and spread it out on the skillet. Each pancake I made was about 3.5 to 4 inches in diameter.
- Fry them until bubbles form on the top – it should take about 2 to 3 minutes, then flip and cook for another minute.
- Cook the remaining pancakes, and then serve with honey, whipped cream, or any other keto topping. Enjoy!