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.
1TBPowdered sweetener(I used this one substitute w/ 1/4 tsp of psyllium husk)
1TBUnsweetened Almond Milk
1.5TBCoconut Oil(Make sure coconut oil is in a liquid state)
Mix coconut flour, cinnamon, powdered sweetener, salt, and baking powder together in a small bowl. Set aside.
For wet mixture combine eggs, unsweetened almond milk, coconut oil, and vanilla extract. Mix well
Combine dry and wet ingredients
Add pecans to batter
On a griddle or skillet set at medium temperature, melt butter and pour pancakes. With these measurements you should get 3.
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.
Pierce middle of pancake to check for doneness. Should still be soft in middle, but not liquid.
On the top in the photos is a mix of Swerve brown sugar, coconut oil and pecans
Bring all ingredients to room temperature. This is important to keep coconut oil from hardening while mixing.Butter can be substituted for coconut oil if you would like to avoid this issue.Powdered sweetener can be subbed for 1/4 tsp of psyllium huskMacros:Fat 33g
Net Carb 3g
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