Instructions:

Step 1: Prepare the Batter

In a large mixing bowl, crack the eggs and whisk together with the vanilla extract and keto sweetener until frothy. Add the unsweetened almond milk and melted coconut oil or butter, whisking until well combined.

Step 2: Mix in Dry Ingredients

Add the coconut flour, baking powder, and a pinch of salt to the wet ingredients. Mix until you get a smooth, thick batter. If the batter is too thick, add a tablespoon of almond milk at a time until you reach a pancake batter consistency.

Step 3: Preheat and Cook

Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil. Pour 2 tablespoons of batter per pancake into the skillet, spreading slightly with the back of the spoon to form circles.

Cook for about 2-3 minutes until bubbles start to form on the surface, then carefully flip and cook for another 1-2 minutes until golden brown and cooked through.

Step 4: Serve Warm

Serve your keto coconut flour pancakes warm with keto-friendly toppings like:

 Whipped cream

 Fresh berries (in moderation)

 Sugar-free syrup

 Almond butter or peanut butter

 Why You’ll Love These Keto Pancakes

Fluffy and Delicious: Despite being low carb, these pancakes have a fluffy, cake-like texture.

Easy to Make: Minimal ingredients, ready in under 15 minutes.

Low Carb and High Protein: Keeps you full while aligning with your keto goals.

Perfect for Meal Prep: Store in the fridge or freezer for quick breakfasts during the week.

Customizable: Add dark chocolate chips (85% cocoa) or cinnamon for variety.

 Nutritional Information (Per Pancake, approx.)

• Calories: 120

• Fat: 10g

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• Protein: 5g

• Net Carbs: 2g

Storage Instructions

 Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.

 Freeze pancakes by placing parchment paper between them in a freezer-safe container for up to 2 months.

 Reheat in the microwave for 30 seconds or in a skillet over low heat until warmed through.