Fluffy & Delicious Low-Carb Coconut Flour Pancakes (Keto & Gluten-Free!)
Get ready for a stack of light, fluffy, and airy pancakes with a delightful coconut flavor! These Low-Carb Coconut Flour Pancakes are incredibly easy to make (just one bowl!), cook quickly, and are perfect for a satisfying keto-friendly breakfast or brunch.
Yields: Approximately 4-6 pancakes (depending on size) Prep time: 5 minutes Cook time: 10-15 minutes
Ingredients:
- ¼ cup coconut flour
- 3 large eggs
- 2 teaspoons coconut oil, melted (plus more for greasing pan)
- 6 teaspoons (2 tablespoons) unsweetened almond milk
- 1 tablespoon baking powder (ensure it’s fresh for best rise)
- 1 tablespoon vanilla extract
- 1 teaspoon allulose or Swerve (or other keto-friendly granular sweetener, adjust to taste)
Equipment:
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
Instructions:
- Prepare Ingredients: Measure out all ingredients. This ensures a smooth process once you start mixing.
- Beat Eggs: In a large mixing bowl, lightly beat the eggs with a whisk until just scrambled.
- Combine All Ingredients: Add the coconut flour, melted coconut oil, unsweetened almond milk, baking powder, vanilla extract, and allulose or Swerve into the bowl with the beaten eggs.
- Whisk Until Combined: Whisk everything together vigorously until the batter is smooth and well combined. Coconut flour absorbs a lot of liquid, so the batter will be thicker than traditional pancake batter. Let the batter sit for 3-5 minutes to allow the coconut flour to fully absorb the liquid, which will result in a thicker, more manageable batter.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or butter to grease the pan.
- Pour approximately ¼ cup of batter per pancake onto the hot skillet. Gently spread the batter slightly with the back of your spoon if needed.
- Cook for about 3-5 minutes per side, or until golden brown and bubbles form on the surface before flipping. Coconut flour pancakes can be delicate, so flip carefully.
- Serve & Enjoy! Serve the pancakes warm. They are perfect with fresh low-carb berries (like raspberries or blueberries) and a generous drizzle of sugar-free syrup.
Tips for Success:
- Coconut Flour Absorption: Coconut flour is very absorbent. Let the batter rest for a few minutes before cooking to allow the flour to fully hydrate, which will give you a better consistency. The batter will be thick.
- Don’t Overmix: Mix until just combined. Overmixing can result in tougher pancakes.
- Low and Slow: Cook these pancakes over medium-low heat. Coconut flour pancakes can burn easily due to their high fiber content.
- Flip Carefully: These pancakes are delicate. Use a wide, thin spatula and flip gently.
- Sweetener Adjustment: Adjust the amount of allulose or Swerve to your personal sweetness preference.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for several days. Reheat gently in a toaster, microwave, or skillet.
Recipe Analysis & Dietary Classification
This Low-Carb Coconut Flour Pancakes recipe is an excellent, light, and highly compliant option for your app!
- High Protein: Moderate protein from eggs and coconut flour.
- Low-Carb: Yes, this recipe is very low-carb. Coconut flour is a great low-carb alternative to traditional flours, and all other ingredients are naturally low in carbohydrates.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Sweetener: Allulose or Swerve are excellent keto-friendly choices.
- Unsweetened Almond Milk: Ensure it is unsweetened and plain.
- Gluten-Free: Yes, this recipe is naturally gluten-free.