Keto Pancakes Without Almond Flour (Using Coconut Flour)
🔹 Ingredients (Makes about 6 medium pancakes)
- 4 large eggs
- 1/4 cup coconut flour (sifted for better texture)
- 1/4 cup unsweetened almond milk (or coconut milk for nut-free)
- 2 oz cream cheese (softened; or dairy-free cream cheese if needed)
- 1 tbsp melted butter or coconut oil (plus extra for cooking)
- 1 tbsp sweetener (erythritol, monk fruit, or stevia blend)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
🔹 Optional Add-ins:
- 1/4 tsp cinnamon or nutmeg for flavor
- Sugar-free chocolate chips or blueberries
👩🍳 Instructions
1. Prepare the Batter
- In a large mixing bowl, crack the eggs and whisk them until frothy.
- Add the cream cheese and mix well until mostly smooth (a few small lumps are okay).
- Stir in the coconut flour, almond/coconut milk, melted butter, sweetener, vanilla extract, baking powder, and salt.
- Mix until well combined. The batter should be thicker than traditional pancake batter but still pourable.
Let the batter sit for 5 minutes—this allows the coconut flour to absorb the liquid and thicken.
2. Heat the Pan
- Preheat a non-stick skillet or griddle over medium-low heat.
- Add a small amount of butter or coconut oil to coat the surface.
3. Cook the Pancakes
- Spoon about 2 tablespoons of batter per pancake into the pan. Use the back of a spoon to gently spread it into a round shape.
- Cook for 2.5 to 3 minutes per side, until the bottom is golden brown and bubbles form on top.
- Carefully flip using a thin spatula. Cook the other side for another 2 minutes until golden and cooked through.
Tip: Coconut flour pancakes are delicate—flip gently and don’t make them too large.
4. Serve
- Stack the pancakes and serve warm.
- Top with sugar-free syrup, berries, butter, or whipped cream.
🔹 Nutritional Info (per 1 pancake, approx.)
(Exact values vary depending on brands used)
- Calories: ~110
- Net Carbs: ~2g
- Fat: ~8g
- Protein: ~5g