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Easy Fluffy Coconut Flour Pancakes (Gluten-Free & Keto)

A tall stack of golden brown coconut flour pancakes dusted heavily with powdered sugar on a white plate.

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Make light, fluffy coconut flour pancakes that are naturally gluten-free and keto-friendly. This simple recipe uses minimal ingredients for a satisfying, healthy breakfast stack.

Ingredients

Scale
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup unsweetened almond milk (or dairy-free milk)
  • 1 tablespoon melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • Optional: 1-2 tablespoons sweetener (like erythritol or stevia)

Instructions

  1. In a medium bowl, whisk together the coconut flour, baking powder, and salt.
  2. In a separate bowl, whisk the eggs, almond milk, melted butter or oil, and vanilla extract until combined. If using sweetener, add it now.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined. The batter will be thick; let it rest for 5 minutes to allow the coconut flour to absorb the liquid fully.
  4. Heat a non-stick griddle or skillet over medium-low heat. Lightly grease the surface.
  5. For each pancake, drop about 2 tablespoons of batter onto the hot griddle. You may need to gently spread the batter slightly, as it will not spread on its own like traditional batter.
  6. Cook for 3 to 4 minutes per side, until the edges look set and bubbles appear, then flip carefully. Cook the second side until golden brown.
  7. Serve immediately with your favorite toppings.

Notes

  • For extra fluffiness, separate the egg whites, whip them to soft peaks, and gently fold them into the batter at the end.
  • This recipe is excellent for meal planning; store cooled pancakes in an airtight container in the refrigerator for up to 3 days.
  • If you are looking for a complete low-carb option, consider pairing these with a keto meal plan delivery service for the week.

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