Keto Cinnamon Pecan Coconut Flour Pancakes (Keto, Low Carb, Gluten Free, Dairy Free)

These keto cinnamon pecan coconut flour pancakes drenched in sugar free maple syrup create the ultimate low carb breakfast item. Moist, buttery pancakes with a pecan crunch. Coconut flour pancakes are not only low carb and keto friendly but gluten free too.

Keto Cinnamon Pecan Coconut Flour Pancakes (Keto, Low Carb, Gluten Free, Dairy Free)

INGREDIENTS:

  • 1 TB Powdered sweetener I used this one substitute w/ 1/4 tsp of psyllium husk
  • 1/8 tsp Salt
  • 1/8 tsp Baking Powder
  • 2 Large Eggs
  • 1 TB Unsweetened Almond Milk
  • 2 TB Coconut flour I used this one
  • 1/4 tsp Cinnamon
  • 1.5 TB Coconut Oil Make sure coconut oil is in a liquid state
  • 1/4 tsp Vanilla extract
Keto Cinnamon Pecan Coconut Flour Pancakes (Keto, Low Carb, Gluten Free, Dairy Free)


INSTRUCTIONS:

  1. Mix coconut flour, cinnamon, powdered sweetener, salt, and baking powder together in a small bowl. Set aside.
  2. For wet mixture combine eggs, unsweetened almond milk, coconut oil, and vanilla extract. Mix well
  3. Combine dry and wet ingredients
  4. Add pecans to batter
  5. On a griddle or skillet set at medium temperature, melt butter and pour pancakes. With these measurements you should get 3.
  6. Depending on coconut flour used they may or may not bubble. In this scenario continue checking for edges browning. Do not overcook or will result in dry pancakes. I recommend flipping when edges brown.
  7. Pierce middle of pancake to check for doneness. Should still be soft in middle, but not liquid.
  8. On the top in the photos is a mix of Swerve brown sugar, coconut oil and pecans

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