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Delicious Keto Coconut Flour Pancakes stacked on a plate with syrup and berries
Mason

Keto Coconut Flour Pancakes

Keto Coconut Flour Pancakes are a fluffy, delicious, and low-carb breakfast option that’s perfect for anyone following a ketogenic or gluten-free diet. Made with simple ingredients, these pancakes let you enjoy a sweet, satisfying meal without guilt. They’re easy to prepare and perfect for cozy mornings or meal prep!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: Keto, Low-Carb
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup coconut flour
  • 4 large eggs
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • pinch of salt
  • sweetener to taste, optional

Equipment

  • 2 Mixing bowls for wet and dry ingredients
  • Whisk for mixing the batter
  • Non-stick skillet for cooking pancakes evenly
  • Spatula for flipping pancakes
  • Measuring cups and spoons for accurate measurement

Method
 

  1. In a bowl, mix together the coconut flour, baking powder, and salt.
  2. In another bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract.
  3. Combine the wet and dry ingredients until a smooth batter forms. Adjust thickness with more almond milk if needed.
  4. Heat a non-stick skillet over medium heat and grease lightly with coconut oil.
  5. Pour small amounts of batter onto the skillet to form pancakes. Cook for 2–3 minutes per side until golden brown.
  6. Serve warm with your favorite low-carb toppings.

Notes

Adjust the batter’s consistency by adding a bit more almond milk if it’s too thick. Ensure the skillet is properly preheated to achieve a nice golden color. Use a non-stick pan for best results or grease generously with coconut oil. Add a touch of cinnamon, cocoa powder, or sugar-free chocolate chips for flavor variations.