World · Keto
Simple Keto Coconut Flour Pancakes
Five-ingredient coconut-flour pancakes — light, fluffy, and just sweet enough. A nut-free alternative to almond-flour pancakes; pairs with butter and a drizzle of sugar-free syrup or fresh berries.
Halal-friendly Vegetarian Gluten-free Easy
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Serves
- 2
4g Net carbs
12g Protein
20g Fat
280 Calories
Per serving
Ingredients
- 3 Large eggs
- 30g (1/4 cup) Coconut flour
- 60ml (1/4 cup) Unsweetened almond milk
- 30ml (2 tbsp) Heavy whipping cream
- 1 tsp Baking powder
- 1 tbsp Powdered erythritol
- 1/2 tsp Vanilla extract
- pinch Fine sea salt
- 2 tbsp Unsalted butter (for cooking)
- to taste Sugar-free maple syrup or fresh berries (to serve)
Method
- Whisk the eggs, almond milk, cream, vanilla, and erythritol in a bowl until well combined.
- Add coconut flour, baking powder, and salt. Whisk until smooth. Let the batter rest 2-3 minutes — coconut flour absorbs liquid and the batter will thicken.
- Heat a small non-stick skillet over medium-low heat. Melt about 1 teaspoon butter.
- Pour 2-3 tablespoons of batter per pancake into the pan. Cook 2-3 minutes per side, flipping when bubbles set on top and the edges look dry.
- Repeat, adding more butter between batches, until you have 6-8 small pancakes (3-4 per serving).
- Stack with a pat of butter on top. Add sugar-free syrup or fresh berries if you like.
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