Coconut Flour Pancakes 🥞
These fluffy coconut flour pancakes are a delicious, low-carb way to start your day. Perfect for a healthy, keto-friendly breakfast!
Ingredients
- 1/2 cup coconut flour
- 1/4 cup granular erythritol sweetener (like Swerve)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 large eggs (at room temperature for best results)
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/3 to 3/4 cup sparkling water (or plain water)
- butter or oil Extra, for greasing the pan
Instructions
- In a large mixing bowl, gently whisk together your coconut flour, granular sweetener, baking powder, and salt. Make sure there are no lumpy bits in the coconut flour.
- Stir in the eggs, melted butter, and vanilla extract until well combined. Gradually add 1/3 cup of sparkling water, whisking until the batter is smooth. If it seems too thick, add a little more water, one tablespoon at a time, until you reach a good consistency. Let the batter sit for a few minutes; this allows the coconut flour to soak up the liquid and thicken.
- Warm a large non-stick skillet over medium heat and lightly grease it with a touch of butter or oil.
- Spoon about 3 tablespoons of batter onto the warm skillet for each pancake, gently spreading it into a 3-inch circle. Cook until the edges look firm, the bottom is golden brown, and you see small bubbles on top. Carefully flip them over and cook until the other side is also beautifully golden. Transfer the cooked pancakes to a plate to keep warm while you finish the rest of the batter.
Notes
Nutrition information (per serving): Calories: 181 kcal, Total Carbs: 5.9g, Net Carbs: 2.6g, Fats: 12.8g, Protein: 7.7g.
These low-carb, keto-friendly pancakes are a delightful and healthy way to start your day!
