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Keto Pancakes Coconut Flour

Keto Coconut Flour Pancakes Recipe

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Calories: 152
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 2 tbsp coconut flour
  • 1 tbsp unsalted butter, melted
  • 1 tbsp granulated erythritol or monk fruit sweetener
  • ¼ tsp baking powder
  • ⅛ tsp salt
  • ½ tsp vanilla extract
  • 2 tbsp unsweetened almond milk
  • Extra butter for the pan

Method
 

  1. Whisk the dry ingredients, then beat the eggs with butter, vanilla, and almond milk. Combine and let the batter rest 2 minutes.
  2. Cook 2‑tbsp portions in a buttered nonstick skillet over medium heat until bubbles appear, 2 to 3 minutes per side.
  3. Stack, top with butter and syrup, and serve hot.

Notes

The batter thickens as it rests; don’t add extra liquid or the pancakes will turn out flat. If you’re making several batches, keep cooked pancakes warm in a 200°F (95°C) oven while you finish the rest.