Ingredients
- 1/4 cup coconut flour
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons coconut oil, melted
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: sugar-free syrup, fresh berries, whipped cream
Nutritional Information
- Calories: 232 kcal (per serving, without toppings)
- Protein: 9g
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 5g
- Micronutrients: Contains Iron, Magnesium, and Potassium
Preparation
- In a mixing bowl, whisk together eggs, unsweetened almond milk, melted coconut oil, and vanilla extract until well combined.
- Add coconut flour, baking powder, and a pinch of salt to the wet ingredients. Mix until smooth.
- Let the batter sit for a few minutes to allow the coconut flour to absorb the liquid and thicken slightly.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.
- Pour 1/4 cup of batter onto the skillet to form pancakes of desired size.
- Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Repeat with the remaining batter, adjusting heat as needed to prevent burning.
- Serve hot with your favorite toppings, such as sugar-free syrup, fresh berries, or whipped cream, and enjoy a delightful keto-friendly breakfast.
