Coconut Flour Pancakes Recipe
These Coconut Flour Pancakes are delightfully fluffy and incredibly easy to make. And with less than 3g net carbs per serving, they make an ideal keto breakfast!
Servings 12 pancakes
Calories 181kcal
Ingredients
- 1/2 cup coconut flour
- 1/4 cup Swerve Granular
- 1 tsp baking powder
- 1/4 tsp salt
- 6 large eggs
- 1/4 cup butter melted
- 1 tsp vanilla extract
- 1/3 to 3/4 cup sparkling water (or regular water)
- Additional butter or oil for the pan
Instructions
- In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt. Break up any clumps in the coconut flour.
- Add the eggs, butter, and vanilla and stir to combine. Add 1/3 cup of the sparkling water and whisk until smooth. Add more water, a little at a time, as needed. Let the batter rest a few minutes so the coconut flour absorbs the moisture.
- Heat a large skillet over medium heat and brush lightly with oil or butter. Using about 3 tablespoons of batter at a time, scoop onto the skillet and spread into a 3 inch circle.
- Cook until the bottoms are golden brown, the top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until the second side is golden brown.
- Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
Video
Notes
Cook's Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tablespoon of coconut flour. If it's too thick, add another tablespoon or two of water.
Storage Information: Store the pancakes in a covered container in the fridge for up to a week. They can also be frozen, tightly wrapped up, for several months.
Nutrition
Serving: 2pancakes | Calories: 181kcal | Carbohydrates: 5.9g | Protein: 7.7g | Fat: 12.8g | Fiber: 3.3g