Fluffy Coconut Flour Keto Pancakes

Here’s a light, fluffy, keto-friendly coconut flour pancake recipe—low-carb, gluten-free, and surprisingly soft 🥞🥥

🥥 Fluffy Coconut Flour Keto Pancakes

Ingredients (2 servings | ~6 small pancakes)

• ¼ cup coconut flour

• 4 large eggs, room temperature

• ¼ cup unsweetened almond milk (or coconut milk)

• 2 tbsp melted butter or coconut oil

• 1–2 tbsp keto sweetener (erythritol, monk fruit blend)

• 1 tsp baking powder

• ¼ tsp salt

• ½ tsp vanilla extract

• Optional: ¼ tsp cinnamon

Instructions

1. Mix Wet Ingredients

   • Whisk eggs until slightly frothy.

   • Add almond milk, butter, vanilla, and sweetener.

2. Add Dry Ingredients

   • Whisk in coconut flour, baking powder, salt, and cinnamon.

   • Batter should thicken after 1–2 minutes (coconut flour absorbs liquid).

3. Rest the Batter

   • Let sit 3–5 minutes for best texture.

   • If too thick, add 1 tbsp milk at a time.

4. Cook Pancakes

   • Heat nonstick skillet over low–medium heat.

   • Lightly grease.

   • Spoon 2–3 tbsp batter per pancake.

   • Cook 2–3 minutes per side, flipping carefully.

Fluffiness Secrets

• 🥚 Eggs are essential—don’t reduce them

• ⏳ Resting the batter = thicker, airy pancakes

• 🔥 Low heat prevents burning (coconut flour browns fast)

Keto Toppings

• Sugar-free maple syrup

• Whipped cream (unsweetened)

• Butter + cinnamon

• Toasted coconut flakes

• Berry compote (low-carb)

Macros (Approx. per serving)

• Net Carbs: ~3–4g

• Fat: ~22g

• Protein: ~18g

If you’d like, I can:

• Make these dairy-free

• Add protein powder

• Turn them into waffles

• Fix common coconut flour issues (dry, eggy, crumbly)