Coconut Flour Pancakes
These soft and fluffy coconut flour pancakes make a satisfying breakfast without the extra carbs.
Ingredients
Ingredients
- 4 large eggs
- 1/3 cup coconut flour sifted
- 1/2 cup unsweetened almond milk
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon erythritol or monk fruit sweetener optional
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon optional
- Butter or oil for the pan
Instructions
- Whisk the eggs in a medium mixing bowl until light and frothy.
- Stir in the almond milk, melted butter or coconut oil, vanilla bean paste, and sweetener if using.
- Sift in the coconut flour, baking powder, salt, and cinnamon; whisk until smooth and let rest for 1–2 minutes.
- Preheat a non-stick skillet over medium-low heat and lightly grease with butter or oil.
- Pour 2–3 tablespoons of batter onto the skillet for each pancake, spreading into a small circle.
- Cook for 2–3 minutes until bubbles form and edges appear dry; flip and cook the other side for 1–2 minutes until golden.
- Repeat with remaining batter, greasing skillet as needed.
- Serve warm with your favorite low-carb toppings.
Notes
- Let the batter rest to thicken before cooking.
- Use a non-stick skillet for best results.
- Use a non-stick skillet for best results.