Additionally, this meal is so delicious that it will delight even non-keto diet followers.

I’ve already shared my recipe for keto waffles, but I also realized that I needed to provide the recipe for these delectable keto pancakes since more and more people are looking for tasty keto breakfast options

In addition to being absolutely delicious, these scrumptious coconut flour pancakes are also nutted allergy-free thanks to the use of coconut flour.

You may already be aware of how sweet traditional breakfast syrups are.

Watch for sugar-free syrups, preferably those without maltitol, or place an online order from a reputable company like ChocZero or Good Dee’s!

Fluffy Coconut Flour Keto Pancakes

As an alternative, I adore adding whipped cream and sliced fresh strawberries to my keto pancakes. Wonderfully yummy!

5 minutes for preparation
TIME TO COOK: 5 minutes
FINAL DURATION TEN MINUTES

Ingredients:

• TWO tbsp. granular erythritol,
• 12 cup coconut flour, and 1/2 teaspoon baking soda.
• TWO eggs
• 1/2 tsp. vanilla extract
• divided into 1/3 cup unsweetened almond milk, FOUR tbsp. butter
• TWO teaspoons water

Instructions

1. Combine the baking soda and coconut flour in a large basin. Add the water, almond milk, 2 tablespoons of butter, eggs, and vanilla. When a thick but pourable batter forms, continue mixing.
2. Melt the 2 tablespoons of butter that are left in a pan over medium heat. For each pancake, working in batches, pour TWO tbsp. of batter in pan. Cook each side for TWO to FOUR min until the edges start to puff and when they do, then flip over and cook for ONE to THREE more mins.
3. Serve warm with whipped cream(sugar-free).

Fluffy Coconut Flour Keto Pancakes

Fluffy Coconut Flour Keto Pancakes. Making tasty, low-carb pancakes using coconut flour is a simple way to wow the whole family for breakfast. Pancakes are, in my opinion, the best morning food there is.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 1

Calories 89 kcal

Ingredients

  

• TWO tbsp. granular erythritol,
• 1/2 cup coconut flour, and 1/2 teaspoon baking soda.
• TWO eggs
• 1/2 tsp. vanilla extract
• divided into 1/3 cup unsweetened almond milk, FOUR tbsp. butter
• TWO teaspoons water

Instructions

 

• Combine the baking soda and coconut flour in a large basin. Add the water, almond milk, 2 tablespoons of butter, eggs, and vanilla. When a thick but pourable batter forms, continue mixing.
• Melt the 2 tablespoons of butter that are left in a pan over medium heat. For each pancake, working in batches, pour TWO tbsp. of batter in pan. Cook each side for TWO to FOUR min until the edges start to puff and when they do, then flip over and cook for ONE to THREE more mins.
• Serve warm with whipped cream(sugar-free).

Notes

Nutrition Information:

YIELD: 6
SERVING SIZE: 1
Amount Per Serving:
CALORIES: 89
TOTAL FAT: 6.4g
CARBOHYDRATES: 6.8g
NET CARBOHYDRATES: 1.7g
FIBER: 2.2g
SUGAR ALCOHOLS: 3g
PROTEIN: 2.9g

Keyword Coconut Flour Keto Pancakes, Fluffy Coconut Flour Keto Pancakes, Keto Pancakes