Keto Pancakes (Moist, Fluffy, Made with Coconut Flour)
These Keto Pancakes are moist, fluffy, and made with coconut flour for a delicious low-carb breakfast treat!
Equipment
- Mixing Bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 4 large eggs
- 1 cup full-fat canned coconut milk
- 4 tablespoons butter or coconut oil melted
- 1 teaspoon pure vanilla extract optional
- ½ cup coconut flour
- 1 tablespoon sugar-free granulated sweetener optional
- ½ teaspoon baking soda
- pinch sea salt
- Avocado oil for cooking
Instructions
- In a mixing bowl, whisk together the 4 large eggs until they are well-beaten. Add the 1 cup of full-fat canned coconut milk, 4 tablespoons of melted butter or coconut oil, and 1 teaspoon of pure vanilla extract (if using). Mix well until combined.
- In a separate bowl, sift together the ½ cup of coconut flour, 1 tablespoon of sugar-free granulated sweetener (if using), ½ teaspoon of baking soda, and a pinch of sea salt to aerate and avoid clumps.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Let the batter sit for about 5 minutes to allow the coconut flour to absorb moisture.
- Preheat your non-stick skillet or griddle over medium heat and lightly grease it with avocado oil to prevent sticking.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
- Serve the pancakes warm with your favorite keto-friendly toppings such as fresh berries, sugar-free syrup, or whipped cream. Enjoy!
Notes
- Letting the batter rest is essential for fluffy pancakes as it allows the coconut flour to absorb moisture.
- Mix the batter gently to avoid dense pancakes; a few lumps are fine.
- Cook pancakes on medium heat and use avocado oil to prevent sticking and ensure even cooking.