Keto & Low Carb Coconut Flour Pancakes Recipe
Enjoy these fluffy, protein-packed coconut flour pancakes that are low in carbs and perfect for a Keto-friendly breakfast or brunch. Ready in just 20 minutes and free from gluten and refined sugars.
Ingredients
- 4 large eggs
- 1/4 cup coconut flour
- 1/4 cup unsweetened almond milk
- 2 tbsp melted butter or coconut oil
- 1 tsp baking powder
- 1 tbsp granulated erythritol (optional for sweetness)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- In a bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until smooth.
- Add coconut flour, baking powder, erythritol, and salt. Stir well and let the batter rest for 5 minutes to thicken.
- Heat a non-stick skillet over medium-low heat and grease lightly with butter or oil.
- Pour 2-3 tablespoons of batter per pancake onto the skillet. Cook for 2-3 minutes until edges set and bubbles form.
- Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
- Serve warm with sugar-free syrup, berries, or your favorite Keto toppings.
Nutrition Facts (per pancake)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| 80 | 7g | 4g | 2g |
Frequently Asked Questions
Can I substitute almond flour for coconut flour?
No. Coconut flour is more absorbent than almond flour. Substituting requires a 1:4 ratio change and additional liquid to maintain batter consistency.
How can I make my pancakes fluffier?
Letting the batter rest for 5 minutes allows the coconut flour to absorb moisture, resulting in a fluffier texture. Ensure you use fresh baking powder.
Can I freeze these pancakes?
Yes! Let cooled pancakes cool completely, then layer them between parchment paper in an airtight container. Reheat in toaster or microwave when ready.
Are these pancakes vegan?
Not traditionally, since they include eggs and butter. For a vegan version, try flax eggs and coconut oil, though texture may vary.
