Easy Low Carb Coconut Flour Pancakes
These Easy Low Carb Coconut Flour Pancakes use coconut flour combined with eggs, butter, and almond milk to create small, 4-inch pancakes with a tender texture. The batter rests before cooking to allow the coconut flour to absorb the liquids, resulting in pancakes that hold together well despite the low carb ingredients. They cook slowly on low heat to develop a soft but cooked-through interior without burning. Their smaller size makes flipping easier and allows for reheating in a toaster. They serve well with both sweet and savory toppings.
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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 146
% 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.