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Fluffy Keto Coconut Flour Pancakes

A stack of three golden brown blueberry coconut flour pancakes drizzled with syrup and topped with melting butter.
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A simple recipe for light and airy pancakes using coconut flour, suitable for keto and gluten-free diets.

Ingredients

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

Instructions

  1. In a medium bowl, whisk together the coconut flour, baking powder, and salt.
  2. In a separate bowl, whisk the eggs, almond milk, melted butter or oil, vanilla extract, and sweetener if using.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are acceptable. Let the batter rest for 5 minutes to thicken.
  4. Heat a non-stick griddle or skillet over medium heat. Lightly grease the surface.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake. If adding blueberries, sprinkle them on top immediately.
  6. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.
  7. Flip carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
  8. Serve immediately with your preferred toppings.

Notes

  • For fluffier pancakes, ensure your baking powder is fresh.
  • If the batter seems too thick after resting, add almond milk one teaspoon at a time until the desired consistency is reached.
  • Cook on medium heat to prevent the outside from burning before the center is cooked.

Nutrition

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