Introduction:
Start your day off right with these fluffy and delicious Low Carb Coconut Flour Pancakes. Made with coconut flour and almond milk, these pancakes are light, fluffy, and perfect for a satisfying breakfast that won’t derail your low carb lifestyle.
Ingredients:
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 tablespoons low carb sweetener (such as erythritol or stevia)
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any milk of your choice)
- 1 tablespoon coconut oil (plus more for cooking)
- 1/2 teaspoon vanilla extract
- Optional toppings: Sugar-free syrup, fresh berries, sliced almonds
Instructions:
- In a mixing bowl, whisk together the coconut flour, baking powder, salt, and low carb sweetener until well combined.
- In a separate bowl, beat the eggs with the almond milk, coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. If the batter is too thick, you can add a little more almond milk to reach your desired consistency.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.
- Spoon the pancake batter onto the hot skillet, using about 1/4 cup of batter for each pancake. Use the back of the spoon to spread the batter into a round shape.
- Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to set.
- Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet with more coconut oil as needed.
- Serve the Low Carb Coconut Flour Pancakes hot, topped with sugar-free syrup, fresh berries, sliced almonds, or your favorite toppings.
Nutrition Information (per serving – makes about 4 pancakes):
- Calories: 120
- Protein: 5g
- Fat: 8g
- Carbohydrates: 6g
- Fiber: 3g
- Net Carbs: 3g
Enjoy a delicious and satisfying breakfast with these Low Carb Coconut Flour Pancakes!