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Fluffy Keto and Gluten-Free Coconut Flour Pancakes

Close-up of a stack of fluffy coconut flour pancakes, cut open to show the texture, drizzled with syrup.
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Make light, airy coconut flour pancakes that fit your low-carb, keto, or gluten-free diet. This recipe provides a quick and satisfying breakfast stack for any morning.

Ingredients

Scale
  • 1/2 cup coconut flour
  • 4 large eggs
  • 1/4 cup unsweetened almond milk (or other dairy-free milk)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil or butter (plus more for the griddle)
  • Optional: 1-2 tablespoons of a granular keto-friendly sweetener

Instructions

  1. In a medium bowl, whisk together the dry ingredients: coconut flour, baking powder, and salt.
  2. In a separate bowl, whisk the eggs until light. Add the almond milk, melted coconut oil, and vanilla extract to the eggs, mixing well.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix. The batter will be thick. Let the batter rest for 5 minutes to allow the coconut flour to absorb the liquid.
  4. Heat a non-stick griddle or skillet over medium heat. Lightly grease the surface with coconut oil or butter.
  5. For each pancake, drop about 2 tablespoons of batter onto the hot griddle. You can gently spread the batter slightly, as it will not spread much on its own.
  6. Cook for 3 to 4 minutes per side, until the edges look set and bubbles appear on the surface. Flip carefully and cook the second side until golden brown.
  7. Serve immediately with your favorite low-carb toppings like berries or sugar-free syrup.

Notes

  • For extra fluffy results, separate the egg yolks and whites. Whisk the yolks into the batter, then whip the whites to soft peaks and gently fold them into the final batter.
  • If the batter seems too thick after resting, add an extra splash of almond milk, one teaspoon at a time, until you reach a thick but pourable consistency.
  • These pancakes are excellent for meal prep. Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage. Reheat in a toaster or skillet.

Nutrition

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