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Keto Coconut Flour Pancakes

Keto Coconut Flour Pancakes

Keto coconut flour pancakes with 4g net carbs. Fluffy, gluten free, and ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1/4 cup coconut flour
  • 4 large eggs
  • 1/3 cup almond milk unsweetened
  • 2 tbsp melted butter
  • 2 tbsp cream cheese softened
  • 1 tbsp powdered erythritol
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • butter and sugar free syrup for serving

Method
 

  1. **Blend.** Combine coconut flour, eggs, almond milk, melted butter, cream cheese, erythritol, vanilla, baking powder, cinnamon, and salt in a blender.
  2. **Smooth.** Blend 30 seconds until smooth.
  3. **Rest.** Let batter rest 5 minutes for the coconut flour to hydrate.
  4. **Heat.** Heat a nonstick skillet over medium heat with butter or ghee.
  5. **Cook.** Pour 1/4 cup batter per pancake. Cook 2 to 3 minutes until bubbles form. Flip carefully and cook 1 to 2 more minutes.
  6. **Serve.** Stack pancakes, top with butter and sugar free maple syrup. Serve warm.

Notes

Do not swap coconut flour 1 for 1 with any other flour. It is uniquely absorbent. Let the batter rest 5 minutes for the coconut flour to fully hydrate. Store cooked pancakes in the fridge for 3 days or freeze for 2 months.