Imagine starting your morning with a stack of fluffy, mouthwatering pancakes that are not only incredibly delicious but also align perfectly with your health and fitness goals. These Low Carb Coconut Pancakes are about to revolutionize your breakfast routine, offering a tantalizing alternative to traditional carb-heavy morning meals. With a perfect blend of coconut flour, eggs, and almond milk, these pancakes are a game-changer for anyone following a low-carb or keto lifestyle – without sacrificing an ounce of flavor!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1/2 cup coconut flour
- 1/4 cup almond milk
- 4 large eggs
- 1 tablespoon coconut oil
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Instructions
- Begin by gathering all the ingredients: 1/2 cup coconut flour, 1/4 cup almond milk, 4 large eggs, 1 tablespoon coconut oil, 1 teaspoon baking powder, and 1/2 teaspoon vanilla extract. Make sure to measure them accurately for the best results.
- In a mixing bowl, combine the coconut flour and baking powder. Whisk them together until they are well blended. This will help to ensure that the baking powder is evenly distributed throughout the flour.
- In a separate bowl, crack the 4 large eggs and whisk them until they are fully beaten. Then, add the almond milk, melted coconut oil, and vanilla extract to the eggs. Mix these wet ingredients together until they are well combined.
- Gradually pour the wet mixture into the dry coconut flour mixture. Stir gently with a spatula or whisk until the batter is smooth and free of lumps. Be careful not to overmix, as this can affect the texture of the pancakes.
- Heat a non-stick skillet or griddle over medium heat. Allow it to warm up for a minute or two. If necessary, lightly grease the skillet with a little extra coconut oil to prevent sticking.
- Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
- Cook the pancakes for about 2-3 minutes on one side, or until bubbles start to form on the surface and the edges look set. Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, until golden brown.
- Once cooked, transfer the pancakes to a plate and keep them warm while you repeat the process with the remaining batter. You should be able to make about 4 pancakes total with this recipe.
- Serve the pancakes warm, topped with your favorite low-carb syrup, fresh berries, or a dollop of whipped cream, if desired. Enjoy your delicious low carb coconut pancakes!
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for a smoother, more consistent batter.
- Whisk with Purpose: When mixing wet and dry ingredients, whisk gently but thoroughly to avoid overmixing, which can lead to dense pancakes.
- Pan Temperature is Key: Use medium heat and allow your skillet to heat evenly before cooking. A properly heated pan ensures golden-brown pancakes with a perfect texture.
- Size Control: Use a 1/4 cup measure for consistent pancake sizes. This helps ensure even cooking and a professional look.
- Patience While Cooking: Wait for bubbles to form on the surface before flipping. This is your sign that the pancake is ready to be turned.
- Keep Them Warm: If cooking in batches, place cooked pancakes on a baking sheet in a low-heated oven (around 200°F) to keep them warm and maintain their fluffy texture.
- Customize Your Toppings: While the recipe is low-carb, you can add variety with sugar-free syrup, a sprinkle of cinnamon, or a few berries for extra flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 10g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 190mg
