Fluffy & Low-Carb: Gluten-Free Coconut Flour Pancakes.

If you're craving a fluffy stack of pancakes but need a gluten-free, low-carb alternative, these coconut flour pancakes are the perfect solution! Made with nutrient-dense coconut flour, these pancakes are light, airy, and packed with fiber, protein, and healthy fats. 

Whether you're following a gluten-free, keto, or low-carb diet, this recipe gives you the satisfaction of pancakes without the carb overload. Here's how to make them: 

Ingredients: – 1/4 cup coconut flour – 4 large egg – 1/4 cup unsweetened almond milk (or any milk of your choice) – 1 tsp vanilla extract

– 1/2 tsp baking powder – A pinch of salt – 1 tbsp melted coconut oil (or butter) – Optional toppings: fresh berries, whipped cream, or sugar-free syrup

 Mix the Wet Ingredients In a large bowl, whisk together the eggs, almond milk, vanilla extract, and melted coconut oil. Be sure to beat the eggs well to help the pancakes rise and stay fluffy.

In a separate bowl, combine the coconut flour, baking powder, and salt. Coconut flour absorbs liquid differently than other flours, so you may need to adjust the consistency of the batter. Slowly add the dry ingredients to the wet ingredients, stirring until smooth. 

Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter. Spoon small amounts of batter onto the pan, forming mini pancakes. Cook for 2-3 minutes per side, or until golden brown and cooked through. 

Serve your pancakes hot, topped with fresh berries, a dollop of whipped cream, or a drizzle of sugar-free syrup for a sweet, low-carb treat. 

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