Made with grain-free flour and no sugar, this fluffy coconut flour pancakes recipe is a delicious breakfast dish that you can enjoy on a keto or low carb diet.
Ingredients and substitutions
Coconut flour - Using coconut flour can be challenging because it drinks up all the liquids you throw at it. That's why this flour can't be replaced with other flours. However, if you're looking for almond flour pancakes, you can check this recipe here >> ALMOND FLOUR PANCAKES.
Sweetener - Add granulated sweetener of your choice to make a sugar-free breakfast. I usually use an erythritol and stevia blend from Sukrin but you can use Swerve, monk fruit, allulose, or other keto-friendly sweeteners that you can find in your local store.
Baking powder - Our low carb pancakes will need some lift that baking powder can help with very quickly. Baking soda won't work that well here, as there isn’t enough acid in the batter to make the soda react quickly enough to lift the pancakes.
Eggs - This recipe calls for 3 large eggs at room temperature.
Olive oil - Coconut flour pancakes can be dry, so adding oils like extra mild olive oil, refined coconut oil, or avocado oil will make a big difference in how moist our pancakes turn out. You can also use melted butter; it will give the dish an amazing buttery flavor, but it won't provide as much moisture as oils will.
Cream cheese - Too little flour and too many eggs can give these gluten-free pancakes an eggy flavor. Cream cheese will remove it while making the texture more moist and soft.
Heavy cream - Alternatively you can use milk, unsweetened almond milk, coconut milk, or even water.
Vanilla extract and salt - These are our flavorings. You don't have to use vanilla if you don't like it, but don't skip on salt as it brings balance to the whole dish.
Step by step directions
Mix all the dry ingredients in one mixing bowl and the wet ingredients in another one. Then, combine the two mixtures until no dry ingredients are left.
Heat a non-stick skillet over a low-medium heat. Grease with some olive oil.
Measure ⅛ cup of the batter and pour onto the skillet. Cover with a lid and cook for around 2 minutes or until the edges have dried and the top is set with some bubbles. Flip and cook without the lid until golden brown. Repeat with the rest of the batter.
Serve right away with the toppings of your choice.
There are many keto syrups, like sugar-free maple syrup or ones that taste like honey, that you can buy in your local store or order online. These are great toppings that will make our already delicious coconut flour pancakes more indulgent. However, many people like to make everything from scratch and experiment in their kitchens. If you're one of them, you can try to make your KETO CARAMEL SAUCE or LOW CARB NUTELLA CHOCOLATE SPREAD to complete the dish. And, of course, any berries and crushed nuts are welcomed as toppings.
Carbs in low carb coconut flour pancakes
Not only is coconut flour lower in calories, but it’s also lower in carbs than almond flour. You can make around 8 pancakes with this recipe and each pancake will have around 2g net carbs.
They taste almost like regular pancakes if you add vanilla extract and cream cheese to the batter. Otherwise, they will have a coconut flavor.
Stack completely cooled pancakes on top of each other with pieces of parchment paper in between to prevent them from sticking together. Wrap tightly with plastic wrap and freeze for up to 2 months.
More low carb recipes
Coconut flour pancakes
- Large (11-inch/28cm) non-stick skillet
- ⅓ cup 37g coconut flour
- 1 tablespoon granulated sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- 2 tablespoon olive oil
- 2 tablespoon cream cheese at room temperature
- 3 tablespoon heavy cream at room temperature
- 1 teaspoon vanilla extract
- Olive oil for frying
- In a large mixing bowl, combine the coconut flour, sweetener, baking powder, and salt.
- In another mixing bowl, combine the rest of the ingredients until fully combined and add to the dry ingredients. Mix until no dry ingredients are left.
- Heat a non-stick skillet over a low-medium heat. Grease with some olive oil.
- Measure ⅛ cup of the batter and pour onto the skillet. Cover with a lid and cook for around 2 minutes or until the edges have dried and the top is set with some bubbles. Flip and cook without the lid until golden brown. Repeat with the rest of the batter.
- Serve right away with the toppings of your choice.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com