Easy Low Carb Coconut Flour Pancakes

Name: Easy Low Carb Coconut Flour Pancakes
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 4 serving
Ingredients: ¼ cup / 28g coconut flour; 3 eggs; 2 tablespoon butter or coconut oil; 6 tbsp / 84ml almond milk; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1 tablespoon powdered sweetener; more melted butter / coconut oil

User Reviews

5.0

510 reviews

Excellent

Prep Time
3 mins
Cook Time
3 mins
Total Time
15 mins
Servings
4
Calories
146 kcal
Course
Breakfast
Cuisine
British

Easy Low Carb Coconut Flour Pancakes

Raiden Walker

Report

The ultimate simple and simply delicious coconut flour pancake recipe. Works with sweet and savoury toppings, from sugar free maple syrup to crispy bacon rashers! Only 1.6g net carbs per serving of 2 pancakes.

Share:

I Made This!

382 people made this

Print

102 people printed this

Save this

306 people saved this

Ingredients

Servings

¼ cup / 28g coconut flour
3 eggs large
2 tablespoon butter or coconut oil melted
6 tbsp / 84ml almond milk or coconut milk, unsweetened
1 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon powdered sweetener optional
more melted butter / coconut oil for frying

Add to Shopping List

Instructions

Beat the eggs with a balloon whisk or with an electric mixer until frothy. Add the rest of the ingredients and beat until you have a smooth batter. Let the batter sit for a couple of minutes so the coconut flour can absorb the liquids.
Melt butter or coconut oil in a skillet or non stick frying pan over a low heat. Use 2 tablespoon of batter for 1 pancake and spread out using the back of the spoon. Two to three pancakes per pan. Pancakes should be approximately 4 inch / 10 cm in diameter.
Fry the pancakes on low heat until bubbles form on the top, about 3 minutes. Don't move them during this time. Then flip and cook for a further minute. Please don’t be tempted to rush this and increase the heat or you risk burning them.
Repeat until all batter is used up. The mix makes 8 pancakes.

Notes

The mix makes 8 pancakes. 2 pancakes per serving.
Net carbs: 1.6g per 2 pancakes / 1 serving.
The additional butter / coconut oil for frying is not included in the nutrition calculation.
These pancakes are small - about 10 cm or 4 inches in diameter. The size makes them easier to flip. It also means you can re-heat them in the toaster!
Store in the fridge for 4-5 days or freeze for up to 3 months.
For best results, measure with a food scale.
Coconut flour brands can differ in texture. If your batter is too thick, add another splash of nut milk. If it's too thin, add a sprinkle of coconut flour. The batter should not be pourable. You'll need to spoon it into the pan and spread it slightly.
This recipe works with both sweet and savoury toppings. Here are some ideas:
- Sugar free syrup
- a knob of butter
- sour cream or Greek yoghurt / coconut yoghurt
- berries such as blueberries, strawberries, raspberries
- Sugar Free Lemon Curd
- Keto Caramel Sauce
- bacon
- sauteed mushrooms, spinach and melted cheese