Keto Coconut Flour Pancakes - Super Soft & Fluffy!!!

coconut flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and maintains a similar texture.

almond milk

🥗Healthier: unsweetened soy milk

💰Cheaper: regular milk

Regular milk is often cheaper and provides similar moisture.

sweetener

🥗Healthier: stevia

💰Cheaper: sugar

Stevia is lower in calories while sugar is more commonly available.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a less expensive fat alternative.

Mix together the dry ingredients: coconut flour, golden flax seed, keto sweetener, sea salt, baking soda, and optional cinnamon in a bowl.

Set the dry ingredients aside.

In another bowl, whisk together 5 large eggs, avocado oil, non-dairy milk, apple cider vinegar, and pure vanilla extract until combined.

Combine the wet ingredients into the dry ingredients and mix until smooth, which may take a few minutes.

Preheat a skillet to 300 degrees Fahrenheit (medium low heat) and lightly grease it.

Scoop out about a quarter cup of batter for each pancake and pour it onto the skillet.

Lightly spread the batter with the back of a spoon to flatten it slightly.

Cook the pancakes for 1 to 3 minutes, checking for the edges to dry out and the bottom to brown, as they won't bubble like traditional pancakes.

Flip the pancakes once browned and cook for an additional 2 to 3 minutes until cooked through.

Serve warm with toppings like strawberries, blackberries, blueberries, peanut butter, and keto maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens