Best Keto Breakfast: Coconut Flour Pancakes
Posted on October 31 2017
The best keto-approved low carb coconut flour pancakes make the best breakfast to start your day! Light and fluffy, with feel-good wholesome flavors. Get all the ingredients you need for this easy recipe by clicking the links below.
- 1/2 cup coconut flour
- 3 tbsp Stevia sweetener
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 large eggs
- 1/4 cup butter, melted
- 1/2 tsp vanilla extract
- 3/4 cup sparkling water
- Additional butter or coconut oil for the pan
- Preheat oven to 200F.
- In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and vanilla and stir. Add sparkling water and whisk until smooth. Let batter rest a few minutes to thicken*.
- Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two or three tablespoons of batter onto skillet and spread into a 3 inch circle. Repeat until you can't fit any more pancakes into the skillet.
- Cook until bottom is golden brown, top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
Serves 6 (about 12 pancakes, 2 per serving).
TIP: One of the tricks to working with coconut flour is that you must use a lot of eggs.
*If your batter is too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your pancakes may appear flat when cooking on the first side but puff up when flipped.