Keto pancakes with coconut flour

These low-carb coconut flour pancakes are an easy recipe for traditional wheat flour pancakes. The pancakes are fluffy and soft. In addition, the dough is cooked in a blender in 5-10 minutes. If you don't have a blender on hand, you can first stir the dough with a fork and then beat with a hand whisk. When kneading the dough by hand, you must first sift the coconut flour to avoid lumps.

Ingredients

• 60 gr coconut flour
• 4 things. chicken eggs at room temperature
• ¼ tea. spoon. baking soda
• 1 table. spoon. vanilla extract
• 1 table. spoon. melted coconut oil (+ oil for the pan)
• 1 cup coconut milk (from 18 grams of fat per 100 grams) or heavy cream
• ¼ tea. spoon. salt
• ¼ tea. spoon. xanthan gum (recommended)

Directions

1. Add all ingredients to the blender bowl.
2. Mix the ingredients on high speed for 30 seconds. Stop the blender and use a handy spatula to scoop the sides and bottom of the bowl - sometimes the coconut flour will stick to the dishes. Mix again for 15 seconds.
3. Set the dough aside for 10 minutes to allow the coconut flour fibers to absorb moisture. The dough will thicken slightly.
4. Preheat a pancake or nonstick skillet over medium heat.
5. Lightly grease the pan with cooking oil. Do not use too much oil if you are concerned about excess fat.
6. Scoop up 1 tablespoon of batter, place in a preheated skillet. Repeat until the pan is full.
7. Cook the pancakes for 2-3 minutes on one side, or until the top thickens.
8. Turn the pancakes over and cook for another 30-45 seconds.
9. Serve with any keto-friendly topping.