I have some old videos on keto pancakes so this is an improved recipe which makes the pancakes lighter and fluffier. After this coconut flour version, I will publish another video on Thursday this week on the almond flour version as the ratios are different. I will also be experimenting with pancakes using other low carb nut or seed flours and if successful, I will publish the videos here.
These coconut flour pancakes are so easy to whip up and they are soft, light and fluffy. I have provided the tips and tricks below at the directions section so do check it out.
You can go creative with these pancakes by adding spices like ground cinnamon and fruits such as berries. And if you are a savory person like me, enjoy them with bacon, sausage, eggs and cheese.
KETO FLUFFY PANCAKES
- 4 large Whole Eggs
- 60 ml Unsalted Melted Butter
- 120 ml Unsweetened Pea Milk
- Some mixed berries, butter
- sugar free maple syrup
- In a bowl, add all the dry ingredients and mix until well combined.
- Add all the wet ingredients and whisk until well combined. The batter should be thick and smooth. This is what makes the pancakes light and fluffy. A runny batter will make the pancake spread too much hence they will be flat and less fluffy. If you find that your batter is super thick as some coconut flour can be more absorbent than others, just gradually add more milk. If the batter is too runny, gradually add more flour. Rest the batter for 5 to 10 minutes and it will thicken further. Resting the batter allows it to hydrate evenly resulting in light and fluffy pancakes.
- While resting the batter, preheat the skillet or pan for 3 to 5 mins over medium high heat.
- Then grease the pan with butter or any oil of your choice.
- Spoon the batter onto the pan. It is best to use a suitable measuring spoon so that all the pancakes are of the same size. This recipe makes about 8 small to medium pancakes.
- Reduce the heat to medium low and cook for 2 to 3 minutes each side. As the batter is thick, it will not spread much so just flatten the top slightly so that it is easier to cook and flip over.
- Once you start to see bubbles on the surface of the pancakes, peek at the underside to check if it is golden brown. The sides of the pancakes should also look drier and firmer then flip over. Do not flip more than once as the trapped air will escape. The trapped air is what makes the pancakes light and fluffy.
- Once ready, transfer to a plate. Stack them up, decorate with berries, top with butter and drizzle with sugar free maple syrup and enjoy with a cup of coffee or tea.
- These pancakes can be refrigerated for a few days and frozen for months. Just reheat in a microwave.