Fluffy cocunut flour keto pancakes

Servings: 6 pancakes
Protein: ~12–15 g per pancake

Ingredients

• ½ cup coconut flour
• 2 scoops (60 g) vanilla whey protein isolate
• 4 large eggs
• ¾ cup unsweetened almond milk (or coconut milk)
• ½ cup Greek yogurt (adds protein and fluffiness)
• 2 tbsp melted butter or coconut oil
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1–2 tbsp keto sweetener (optional)
• Pinch of salt

Instructions

1. In a bowl, whisk eggs, Greek yogurt, almond milk, melted butter, and vanilla.
2. Add coconut flour, whey protein, baking powder, sweetener, and salt.
3. Mix well and let the batter sit for 5 minutes (coconut flour absorbs liquid and thickens).
4. Heat a non-stick pan over medium-low heat and lightly grease it.
5. Pour small circles of batter into the pan.
6. Cook for 2–3 minutes until bubbles appear, then flip.
7. Cook another 1–2 minutes until golden and fluffy.

Topping Ideas

• Sugar-free maple syrup + chopped pecans
• Greek yogurt + berries
• Peanut butter + cinnamon
• Whipped cream + keto chocolate chips

Approximate Nutrition (Per Pancake)

• Protein: 12–15 g
• Net Carbs: 2–4 g
• Fat: 8–10 g
• Calories: 150–180 kcal