Fluffy Keto Pancakes
Fluffy Keto pancakes are a great way to enjoy a low-carb, gluten-free, and grain-free version of a classic breakfast dish. They are easy to make, fluffy, and delicious, and you can customize them with your favorite toppings. Try this recipe the next time you crave some pancakes, and you won’t be disappointed.
Ingredients
- 1/2 cup coconut flour
- 2 tbsp erythritol use stevia if you want it instead
- 1/2 tsp baking soda
- 2 eggs large
- 1/2 tsp vanilla extract
- 4 tbsp butter divided
- 1/3 cup unsweetened almond milk
- 2 tbsp water
Instructions
- In a large bowl, whisk together the coconut flour, erythritol, and baking soda until well combined.
- In a blender or food processor, blend the eggs, vanilla extract, 2 tablespoons of butter, almond milk, and water until smooth and frothy.
- Pour the wet mixture into the bowl with the dry ingredients and stir until a thick and smooth batter forms. Let the batter rest for 2 to 3 minutes to allow the coconut flour to absorb some moisture.
- Heat a large skillet over medium-high heat and melt the remaining 2 tablespoons of butter. Drop about 2 tablespoons of batter per pancake onto the skillet, leaving some space between them. Cook for 2 to 3 minutes per side, or until golden and cooked through and just watch out for burning. Repeat again with the remaining batter, adding more butter to the skillet as needed.
- Serve your pancakes hot, with your preferred toppings.