Indulge in a guilt-free breakfast with these low-carb, sugar-free pancakes made with coconut flour. These pancakes are fluffy, flavorful, and perfect for those following a low-carb or ketogenic diet. With just a few simple ingredients, you can enjoy a stack of delicious pancakes without the guilt. These pancakes are also a great option for those with dietary restrictions, as they are gluten-free and dairy-free. Make a batch for breakfast or brunch and start your day off right!
Ingredients
- 1/2 cup coconut flour
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 2 tablespoons coconut oil, melted
- 1 tablespoon granulated sweetener (such as erythritol or stevia)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: sugar-free maple syrup, fresh berries, unsweetened coconut flakes
Directions
- In a large mixing bowl, whisk together the coconut flour, baking powder, sweetener, and salt.
- In a separate bowl, beat the eggs with the almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined. Let the batter sit for a few minutes to thicken.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with coconut oil.
- Scoop about 1/4 cup of batter onto the preheated skillet and spread it into a round shape using the back of a spoon.
- Cook the pancake until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat with the remaining batter.
- Serve the pancakes warm with your choice of toppings such as sugar-free maple syrup, fresh berries, or unsweetened coconut flakes.
