Easy Low Carb Coconut Flour Pancakes
User Reviews
5
Easy Low Carb Coconut Flour Pancakes
Description
Easy Low Carb Coconut Flour Pancakes feature a modest quantity of coconut flour balanced by eggs and melted butter, giving them a distinctive low-carb profile. These pancakes are shaped into small, approximately 10 cm circles, which helps in cooking them evenly and makes flipping manageable. The batter rests briefly after mixing to let the coconut flour soak up moisture, ensuring the pancakes hold their shape. Cooking over low heat until bubbles form on top before flipping ensures a gentle cook that prevents burning and maintains a tender texture.
The pancakes' small diameter allows for convenient reheating in a toaster or skillet, making them practical for quick breakfasts or snacks. They pair with a variety of toppings, from sugar-free syrups and berries to savory options like bacon or sautéed vegetables. This versatility suits different dietary preferences, maintaining texture and flavor whether served sweet or savory.
The recipe yields eight pancakes, typically served two per portion. The notes highlight the importance of consistent ingredient measures, particularly coconut flour, which can vary in texture. Adjusting the batter thickness by adding liquid or flour as needed ensures ideal consistency for cooking. Leftovers store well in the refrigerator for several days or can be frozen for months, aiding meal prep and convenience.
Ingredients
- ¼ cup / 28g coconut flour
- 3 egg large
- 2 tablespoon butter melted, or coconut oil
- 6 tbsp / 84ml almond milk or coconut milk, unsweetened
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sweetener optional
- butter for frying, melted; or coconut oil; quantity more
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
- This recipe makes eight pancakes, with two pancakes considered one serving.
- The pancakes are roughly 10 cm (4 inches) in diameter, which helps with flipping and reheating.
- Store leftovers in the refrigerator for 4 to 5 days or freeze for up to 3 months.
- If the batter is too thick, add a small amount of almond or coconut milk; if too thin, add a bit more coconut flour to achieve a spoonable but not pourable consistency.
- These pancakes accommodate both sweet and savory toppings such as sugar-free syrup, nut butters, berries, bacon, or sautéed vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Total Carbohydrates | 3.4g | 1% |
| Protein | 6.5g | 13% |
| Fat | 11g | 17% |
| Fiber | 1.8g | 7% |
| Sugar | 0.8g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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