Keto Coconut Flour Pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings Large Pancakes

Calories 98kcal

5 Eggs
1 1/2 Cup Almond Milk or low carb milk of choice
2 Teaspoons Vanilla Extract
3/4 Cup Coconut Flour
4 Tablespoons Swerve or Lakanto (see sweetener notes below) coconut sugar or any granular sweetener
1 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
1 Teaspoon Xanthan Gum
Coconut Oil butter or ghee for cooking

Add ingredients to a blender in the order listed above and blend until combined. You may need to stop the blender to scrape the ingredients off the sides (using a rubber spatula) to ensure everything combines thoroughly.
Heat a nonstick over medium heat and add coconut oil.
Wait until the pan is warm, then pour the batter into the pan, forming round pancakes**.
Cook the pancakes for about 3-4 minutes on each side, or until they have a nice golden sear. Set cooked pancakes aside while you continue to cook the rest.
Serve warm topped with your favorites (suggestions above) and enjoy!

Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Milk. I swap between unsweetened light almond or coconut milk.
Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
Nutritional information is based on 2 pancakes, if you divide this recipe into 16 medium pancakes.
I prefer erythritol, which is a sugar alcohol, and a great low carb sweetener. If you aren’t keto/low carb, swap this with any granular sweetener.
For prettier pancakes, use a griddle, or pour your batter 1 at a time into the center of your pan.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com