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Fluffy Coconut Flour Pancakes: 15 Minute Miracle

coconut flour pancakes
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Make fluffy, delicious coconut flour pancakes that fit your Keto, Paleo, and Gluten-Free lifestyle. Jacob perfected this easy recipe so you get light, satisfying breakfast every time.

Ingredients

Scale
  • 1/2 cup coconut flour
  • 4 large eggs
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1 tablespoon melted coconut oil or butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon sweetener (optional, like erythritol or preferred keto sweetener)
  • Pinch of salt

Instructions

  1. Whisk the eggs in a medium bowl until they are light and slightly frothy.
  2. Add the almond milk, melted coconut oil, and vanilla extract to the eggs. Whisk until just combined.
  3. In a separate small bowl, mix together the coconut flour, baking powder, sweetener (if using), and salt.
  4. Gradually add the dry ingredients to the wet ingredients, whisking continuously until a smooth batter forms. Do not overmix.
  5. Let the batter rest for 5 minutes. This allows the coconut flour to absorb the liquid, which helps prevent dryness.
  6. Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface.
  7. Pour 1/4 cup of batter per pancake onto the hot surface.
  8. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.
  9. Flip carefully and cook for another 2 to 3 minutes until golden brown.
  10. Serve immediately with your favorite toppings.

Notes

  • Coconut flour absorbs liquid quickly; resting the batter is key for texture.
  • Keep heat medium-low; coconut flour burns easily.
  • If your batter seems too thick after resting, add a teaspoon of almond milk at a time until you reach a pourable consistency.
  • This recipe works well with a dash of cinnamon for extra flavor.

Nutrition

Find it online: https://tasteportfolio.com/fluffy-coconut-flour-pancakes-keto-gf-recipe/