Start your day with these fluffy and flavorful Coconut Flour Pancakes — a healthy, keto-friendly twist on a breakfast classic. Made with wholesome, paleo-approved ingredients like almond milk and coconut flour, they’re low in carbs but packed with taste. Ready in minutes, they’re the perfect solution for busy mornings or anyone sticking to a clean, low-carb lifestyle. Lightly sweetened and golden on the outside, these pancakes satisfy your cravings without compromising your goals.
Ingredients
- 1/4 cup coconut flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tbsp melted coconut oil (plus more for cooking)
- 1 tbsp erythritol or keto-friendly sweetener
- 1/2 tsp baking powder
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium mixing bowl, sift the coconut flour to remove any lumps and ensure a smooth batter.
- Add the eggs, almond milk, melted coconut oil, erythritol, vanilla extract, baking powder, and salt to the bowl.
- Whisk all ingredients together thoroughly until you have a smooth and slightly thick batter with no dry streaks. Let the batter rest for 5 minutes to allow the coconut flour to absorb the liquid and thicken.
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with a small amount of coconut oil.
- Once the skillet is hot, pour about 2 to 3 tablespoons of batter per pancake into the pan, using the back of a spoon to gently spread it into a round shape if needed.
- Cook the pancakes for 2–3 minutes on the first side, or until bubbles form on the surface and the edges begin to look set.
- Carefully flip each pancake and cook for another 1–2 minutes on the second side, until golden brown and cooked through.
- Transfer finished pancakes to a plate and repeat with remaining batter, greasing the pan as needed between batches. Serve warm with keto-friendly toppings of your choice.
Nutritional Information
Calories: 170
Protein (g): 7
Fat (g): 13
Carbohydrates (g): 7
Fiber (g): 4
Sugar (g): 1
Sodium (mg): 190
Storage Instructions
Store leftover coconut flour pancakes in an airtight container in the refrigerator for up to 4 days. For longer storage, place the pancakes between layers of parchment paper and freeze them in a sealed zip-top bag or freezer-safe container for up to 2 months.
Reheating Instructions
To reheat, warm the pancakes in a skillet over medium-low heat for 1–2 minutes on each side until heated through. You can also reheat them in a toaster oven or air fryer for a crispier exterior, or microwave them for 20–30 seconds if you’re short on time, though this may result in a softer texture.
Modifications and Add-Ins
To boost the nutritional profile and stay aligned with the paleo approach, consider adding chia seeds or ground flaxseed to increase fiber. A spoonful of collagen peptides or paleo-friendly protein powder can enhance protein content without altering flavor. Stirring in mashed banana or pumpkin puree can boost micronutrients and add natural sweetness. For flavor variety, try cinnamon or shredded unsweetened coconut, both of which complement the coconut base while keeping the recipe wholesome and paleo-friendly.
