(Light, Soft & Perfectly Low-Carb)
Coconut flour keto pancakes can be tricky, but when done right, they’re incredibly fluffy and satisfying. Coconut flour absorbs a lot of liquid, so the secret is the right balance of eggs, fat, and resting time. These pancakes are lightly sweet, tender inside, and golden on the outside.
🧾 Ingredients (Makes 6–8 small pancakes)
- ¼ cup coconut flour (sifted)
- 3 large eggs (room temperature)
- ¼ cup unsweetened almond milk (or coconut milk)
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon keto sweetener (erythritol or monk fruit, optional)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract (optional)