Keto Coconut Flour Pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 90.0
- Total Fat: 6.7 g
- Cholesterol: 103.4 mg
- Sodium: 155.0 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 2.0 g
- Protein: 3.9 g
View full nutritional breakdown of Keto Coconut Flour Pancakes calories by ingredient
Introduction
Wonderful texture! Wonderful texture!Number of Servings: 12
Ingredients
-
1/2 cup Bob's Red Mill Coconut Flour
2 tbsp Lakanto Monk Fruit Sweetener w/ Erythitol
1 TBSP Great Value No Calorie Stevia
1/2 tsp Baking Powder
1/2 tsp Morton Iodized Salt
6 large Egg, fresh, whole, raw
3/4 cup (8 fl oz) Water, tap
1/2 tsp Imitation Rum Extract
1/4 cup Butter, unsalted
Directions
Preheat oven to 200F.
In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and rum (or you can use vanilla or your favorite flavor) and stir to combine. Add water and whisk until smooth. Let batter rest a few minutes to thicken*.
Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two or three tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
Cook until bottom is golden brown, top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
*Cook's Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your pancakes may appear flat when cooking on the first side but puff up when flipped.
Serving Size: 12 3-4 inch pancakes
In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and rum (or you can use vanilla or your favorite flavor) and stir to combine. Add water and whisk until smooth. Let batter rest a few minutes to thicken*.
Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two or three tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
Cook until bottom is golden brown, top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
*Cook's Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your pancakes may appear flat when cooking on the first side but puff up when flipped.
Serving Size: 12 3-4 inch pancakes