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.
If you are looking for a delicious and easy way to make keto-friendly pancakes, you might want to try this recipe that uses coconut flour instead of wheat flour. Coconut flour is a low-carb, gluten-free, and grain-free alternative that also adds a subtle coconut flavor and aroma to your pancakes. Plus, coconut flour is rich in fiber, protein, and healthy fats, making it a nutritious choice for your keto diet.
This recipe also uses cream cheese, eggs, heavy cream, and erythritol to create a thick and fluffy batter that cooks perfectly on a skillet. You can enjoy these pancakes with your favorite low-carb toppings, such as sugar-free syrup, whipped cream, berries, or nuts. They are perfect for a satisfying and indulgent breakfast, brunch, or dessert.
Ingredients for Fluffy Keto Pancakes
To make these fluffy keto pancakes with coconut flour, you will need the following ingredients:
- 1/2 cup of coconut flour
- 2 tablespoons of erythritol (use stevia if you want it instead)
- 1/2 teaspoon of baking soda
- 2 eggs
- 1/2 teaspoon of vanilla extract
- 4 tablespoons of butter, divided
- 1/3 cup of unsweetened almond milk
- 2 tablespoons of water
Instructions
Follow these simple steps to make your coconut flour pancakes:
- 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.
Substitutes and Variations You Can Do
Here are some tips and variations to make the best coconut flour pancakes:
- If you don’t have erythritol, you can use any other keto-friendly sweetener of your choice, such as monk fruit, stevia, or allulose. Adjust the amount according to your taste and the sweetness of your sweetener.
- If you don’t have almond milk, you can use any other low-carb milk alternative, such as coconut milk, cashew milk, or hemp milk. You can also use water, but the pancakes might be less moist and flavorful.
- If you want to add some extra flavor and texture to your pancakes, you can mix in some ingredients to the batter, such as cinnamon, nutmeg, lemon zest, chocolate chips, blueberries, or shredded coconut.
- If you want to make your pancakes more fluffy, you can add a teaspoon of apple cider vinegar or lemon juice to the wet mixture. This will create a reaction with the baking soda and produce more air bubbles in the batter.
- If you want to make your pancakes more crispy, you can cook them for a longer time on a lower heat, or place them in the oven at 350°F for 10 minutes after cooking them on the skillet.
- If you have any leftover pancakes, you can store them in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat the pancakes, you can slow heat them in the oven or possibly in the microwave for a few seconds at a time.
Fluffy Keto Pancakes Nutrition Facts
This recipe makes 6 pancakes. One pancake (without toppings) has:
- Calories: 89
- Total Carbs: 6.8 g
- Fiber: 2.2 g
- Sugar Alcohols: 3 g
- Net Carbs: 1.7 g
- Protein: 2.9 g
- Fat: 6.4 g
Fluffy Keto Pancakes
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.
