Easy Keto Coconut Flour Pancakes with Fresh Berries

Easy Keto Coconut Flour Pancakes with Fresh Berries are the fluffiest, most delicious low-carb pancakes you’ll ever try. After making these dozens of times, I’ve discovered the trick to perfect, non-eggy keto pancakes every time. The crispy edges and soft, fluffy center will make your family beg for these better-than-takeout pancakes. If you love recipes like this, you’ll also enjoy Cozy Moroccan Sweet Potato and Chickpea Soup Recipe and Easy Greek Grain Bowl with Halloumi and Zucchini Crisps.

What You'll Need for Easy Keto Coconut Flour Pancakes with Fresh Berries

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup coconut flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 8 large eggs
• 1 cup unsweetened almond milk
• 1/4 cup avocado oil
• 1 tsp vanilla extract
• 2 tbsp granulated erythritol or allulose
• 1 cup fresh berries
• 1 tsp vanilla extract
• 2 tbsp granulated erythritol or allulose
• Optional: Sugar-free syrup
• Optional: Fresh berries
• Optional: Whipped cream

How to Make Easy Keto Coconut Flour Pancakes with Fresh Berries

1. Step 1: In a large bowl, whisk together coconut flour, salt, and baking powder.
2. Step 2: In another bowl, whisk together eggs, almond milk, avocado oil, vanilla extract, and sweetener.
3. Step 3: Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Step 4: Let the batter rest for 5 minutes to thicken.
5. Step 5: Heat a non-stick skillet over medium heat. Grease with a bit of avocado oil.
6. Step 6: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
7. Step 7: Flip the pancake and cook for another 1-2 minutes, until golden brown and crispy.
8. Step 8: Top with fresh berries and serve immediately.

Storing & Reheating Easy Keto Coconut Flour Pancakes with Fresh Berries

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the batter ahead of time and store it in the fridge for up to 24 hours.

Freezing Easy Keto Coconut Flour Pancakes with Fresh Berries

Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F (175°C) for 5-10 minutes.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 5-10 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.

Recipe Notes

• Chef tip: For a sweeter pancake, add a bit more sweetener to the batter.
• Best substitution: You can substitute the almond milk with any other low-carb milk like coconut milk or heavy cream.
• Make-ahead: You can make the batter ahead of time and store it in the fridge for up to 24 hours.
• Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
• Troubleshooting: If your pancakes are too dry, try adding a bit more almond milk to the batter.

Easy Keto Coconut Flour Pancakes with Fresh Berries

⏱

Prep

5 mins

🍳

Cook

15 mins

⏳

Total

20 mins

🍽

Serves

8 pancakes

🥗

Diet

Keto

Ingredients

Main Ingredients

• 1 cup coconut flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 8 large eggs
• 1 cup unsweetened almond milk
• 1/4 cup avocado oil
• 1 tsp vanilla extract
• 2 tbsp granulated erythritol or allulose
• 1 cup fresh berries

Seasonings

• 1 tsp vanilla extract
• 2 tbsp granulated erythritol or allulose

Optional Toppings

• Sugar-free syrup
• Fresh berries
• Whipped cream

Instructions

1. Step 1: In a large bowl, whisk together coconut flour, salt, and baking powder.
2. Step 2: In another bowl, whisk together eggs, almond milk, avocado oil, vanilla extract, and sweetener.
3. Step 3: Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Step 4: Let the batter rest for 5 minutes to thicken.
5. Step 5: Heat a non-stick skillet over medium heat. Grease with a bit of avocado oil.
6. Step 6: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
7. Step 7: Flip the pancake and cook for another 1-2 minutes, until golden brown and crispy.
8. Step 8: Top with fresh berries and serve immediately.

Notes

• Chef tip: For a sweeter pancake, add a bit more sweetener to the batter.
• Best substitution: You can substitute the almond milk with any other low-carb milk like coconut milk or heavy cream.
• Make-ahead: You can make the batter ahead of time and store it in the fridge for up to 24 hours.
• Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
• Troubleshooting: If your pancakes are too dry, try adding a bit more almond milk to the batter.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F (175°C) for 5-10 minutes.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 5-10 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.
• Make ahead: You can make the batter ahead of time and store it in the fridge for up to 24 hours.

Nutrition Per Serving

• Calories: 170
• Protein: 9g
• Fat: 12g
• Carbs: 6g
• Fiber: 4g
• Sugar: 2g
• Sodium: 200mg
• Cholesterol: 195mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Keto Coconut Flour Pancakes with Fresh Berries FAQs

A Warm Final Note

I can’t wait for you to try Easy Keto Coconut Flour Pancakes with Fresh Berries and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!