These keto coconut flour pancakes are the perfect weekend morning breakfast for the whole family. Print this recipe and keep it in your "favorite recipe" folder.
In a small bowl, combine coconut flour (preferably sifted), baking powder and xanthan gum. Stir together and set aside.
In a medium/large mixing bowl combine eggs, oil, heavy cream, water, sour cream, Bocha Sweet, vanilla and salt and use a blender to mix until combined.
Add the dry ingredients to the wet ingredients and blend together for 3 minutes. It is very important to blend for the full 3 minutes. After three minutes your batter will have thickened considerably as the coconut flour absorbs moisture.
Preheat your pan to medium heat and spray lightly with avocado oil. Cook pancakes just like you would normal pancakes. Cooking time is approximately 3 minutes for the first side and 2 minutes for the second side. But keep in mind that pancake size and pan heat will make these times vary.
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Notes
* *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such. The nutrition facts for our Keto Coconut Flour Pancakes were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.