Fluffy Coconut Flour Keto Pancakes
Fluffy Coconut Flour Keto Pancakes I love this quick & easy recipe and it’s a treat for Beginners…Must express something to keep getting my recipes…Thank you
Here’s a recipe for fluffy coconut flour keto pancakes:
- 1/4 cup coconut flour
- 2 tbsp erythritol or sweetener of choice
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- Additional coconut oil, for frying
- In a mixing bowl, whisk together the coconut flour, erythritol, baking powder, and salt.
- Add in the eggs, almond milk, melted coconut oil, and vanilla extract. Whisk well until the batter is smooth and well-combined.
- Let the batter sit for a few minutes to thicken up.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to the pan.
- Use a 1/4 cup measuring cup to scoop the batter into the pan, spacing the pancakes about 2 inches apart.
- Cook the pancakes for 2-3 minutes on the first side, or until the edges start to look set and the surface is bubbly.
- Flip the pancakes and cook for an additional 1-2 minutes on the second side, or until golden brown and cooked through.
- Repeat with the remaining batter, adding more coconut oil to the pan as needed.
- Serve the pancakes warm with your favorite keto-friendly toppings, such as whipped cream, berries, or sugar-free syrup.
Enjoy your delicious and fluffy coconut flour keto pancakes!