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Fluffy Keto and Gluten-Free Coconut Flour Pancakes

A stack of fluffy coconut flour pancakes, cut to show the light, airy interior texture.
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Make light, airy pancakes using coconut flour that fit a keto or gluten-free diet.

Ingredients

Scale
  • 1/2 cup coconut flour
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon melted coconut oil or butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1 tablespoon sweetener (like erythritol)

Instructions

  1. Whisk the eggs in a medium bowl until light and slightly frothy.
  2. Add the almond milk, melted coconut oil, vanilla extract, and salt to the eggs. Mix until just combined.
  3. In a separate small bowl, whisk together the coconut flour and baking powder.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently until you have a smooth batter. Do not overmix. Let the batter sit for 5 minutes to thicken slightly.
  5. Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface.
  6. Pour 1/4 cup of batter per pancake onto the hot surface.
  7. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.
  8. Flip carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
  9. Serve immediately with your preferred toppings.

Notes

  • For extra fluffiness, separate the egg yolks and whites. Whip the whites to stiff peaks and gently fold them into the batter at the end.
  • If the batter seems too thick, add almond milk one teaspoon at a time until the desired consistency is reached.
  • Use low heat to prevent the pancakes from burning before the center cooks.

Nutrition

Find it online: https://tastytribune.com/coconut-flour-pancakes-fluffy-keto-recipe/