These are delicious keto pancakes. Store extra pancakes in an airtight container in the refrigerator for up to 3 days.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
16 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine coconut flour, sweetener, baking powder, and salt in a large bowl. Whisk together almond milk, eggs, melted butter, and vanilla extract in a separate bowl. Fold egg mixture into the flour mixture and mix to combine.

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  • Grease a large skillet with coconut oil and heat over medium-high heat. Pour 3 tablespoons of the batter at a time into the hot skillet, making circles about 3 1/2-inches in diameter. Cook pancakes until the bottoms are golden brown, about 2 minutes. Carefully flip and cook on the other side until golden, about 2 minutes more. Repeat with the remaining batter, greasing the pan as needed between batches.

Nutrition Facts

147 calories; protein 6.8g; carbohydrates 13.3g; fat 10.1g; cholesterol 170.4mg; sodium 257.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
01/04/2020
These pancakes just did not work out. I followed the recipe and they were very eggy and extremely runny almost the consistency of water. I had to double the coconut flour the Swerve baking powder and salt. I wound up with very thin crepe-like pancakes. This is a recipe I would never make again. Read More
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