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Fluffy Coconut Flour Pancakes (Keto and Gluten-Free)

Close-up of a stack of fluffy coconut flour pancakes cut in half to show the interior texture.
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Make thick, fluffy pancakes using coconut flour. This easy recipe is naturally gluten-free, low carb, and perfect for a quick breakfast.

Ingredients

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  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup unsweetened almond milk (or dairy-free milk)
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • Optional: 1-2 tablespoons sweetener (like erythritol or monk fruit)

Instructions

  1. In a medium bowl, whisk together the coconut flour, baking powder, and salt.
  2. In a separate bowl, whisk the eggs until well combined. Add the almond milk, melted butter or oil, vanilla extract, and sweetener (if using). Mix until smooth.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Let the batter rest for 5 minutes; this allows the coconut flour to absorb the liquid and thicken the batter. The batter will be thick.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat.
  5. For each pancake, drop about 1/4 cup of batter onto the hot surface. Use the back of a spoon to gently spread the batter slightly, as it will not spread much on its own.
  6. Cook for 3 to 4 minutes per side, until golden brown and cooked through. Flip carefully.
  7. Serve immediately with your favorite toppings.

Notes

  • For extra fluffiness, separate the egg yolks and whites. Whisk the yolks into the wet ingredients. Whip the egg whites until soft peaks form, then gently fold them into the finished batter at the end.
  • If the batter seems too thick after resting, add 1 tablespoon of extra almond milk at a time until you reach a thick but pourable consistency.
  • Use a non-stick pan to prevent sticking, as coconut flour batters can be delicate.

Nutrition

Find it online: https://eatableempress.com/coconut-flour-pancakes-fluffy-easy-keto/