Fluffy Low Carb & Keto Pancakes
It can be difficult finding a low carb or keto pancake recipe that actually tastes good. This is the best one I've found, and it's just about perfect.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 4" pancakes
- 25 g coconut flour 1/4 cup
- 30 g erythritol 2 Tablespoons, add more or less to your tastes
- ¾ tsp baking powder
- ¼ tsp salt
- 2 eggs
- 55 mL almond milk heavy cream, or coconut milk (1/4 cup)
- 30 g butter melted (2 Tablespoons)
- ½ tsp vanilla my favorite here is maple extract
- water optional, if too thick
My quick keto pancake syrup:
- ½ T coconut oil
- ½ T butter
- ½ tsp erythritol
- ¼ tsp maple extract
Preheat a large pan on medium-low.
Whisk all dry ingredients together well in a mixing bowl – sifting is best for no lumps!
Melt butter in a separate bowl. Whisk in milk and vanilla. Whisk in eggs.
Pour wet ingredients into dry and whisk thoroughly.
Let it sit for 5-10 minutes to thicken up. [The thicker the batter, the thicker the pancakes. Some days it turns out suuuper thick for some reason. If it’s thicker than you want it, add some water a Tablespoon at a time, and mix until you get the desired consistency.]
Put coconut oil or butter in your pan and spread around. Drop about ¼ cup of batter onto pan and spread out just a little bit (I like to use silicone egg molds to keep them fluffy and round, but I didn’t use them for the pictures)
Cook for about 5-8 minutes on one side, until bubbles form and pop. (Keep an eye on the bottoms of your pancakes, as coconut flour tends to burn pretty quickly. If you see them starting to brown too quickly, turn your heat down)
Carefully flip the pancakes over. They will be a little more delicate than pancakes made with regular flour. Cook another 3 minutes.
Serve those delicious pancakes at any hour of the day. You can top them off with some sugar-free syrup, butter, or my favorite Quick Keto Pancake Syrup.