Coconut Flour Pancakes are light yet fluffy and airy, with a texture on the same level as wheat flour pancakes. They’re very easy to make (mix all ingredients in one bowl) and can be stored in the fridge for several days. The pancakes cook quickly as they’re light, and best of all, they have a delicious and lingering coconut taste — perfect for coconut lovers!
Coconut flour pancakes are also low in carbs. They contain only two grams of carbs, most of which come from almond milk. It’s not exactly a low-carb pancake, but it’s lower in carbs than regular pancakes.
You can use coconut milk if you want to use something other than your own almond milk. Alternatively, use water and add a little extra fat via butter or coconut oil.
These coconut flour pancakes have five grams of net carbs per serving, so they’re not bad for low-carb dieters. They’re also great if you’re following a weight loss plan as they’re far less calorically dense than regular pancakes. What this means is they contain fewer calories per serving.
If you want to make your pancakes even lower in carbs, replace the coconut flour with more almond flour, but the texture will be more like crepes than fluffy pancakes. The sweetness comes from coconut oil, almond milk, or allulose.
These pancakes make a great side to any breakfast but are also delicious on their own. You could always add sugar-free syrup for even more sweetness. Try them with a knob of butter and some berries on top.
Yields 4 servings of Keto Coconut Flour Pancakes
- 1/4 cup coconut flour
- 3 large eggs
- 2 teaspoon coconut oil
- 6 teaspoon unsweetened almond milk
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- 1 teaspoon allulose
1. Measure out and prepare all of the ingredients.
2. In a bowl, beat the eggs.
3. Add in all of the other ingredients into the bowl.
4. Whisk everything together until combined well.
5. Place some coconut oil on a frying pan over low to medium heat. Pour the batter a little at a time into the frying pan. Pancakes should be 4 inches in diameter. Once you start to see bubbles, flip the pancakes over to cook the other side. Repeat and make pancakes until the batter is used up.
6. Serve the pancakes with fresh fruit.
This makes a total of 4 servings of Keto Coconut Flour Pancakes. Each serving comes out to be 148 calories, 12.1g fat, 1.8g net carbs, and 6.3g protein.
|0.25 cup coconut flour||80||4.7||13.3||9.3||4||4|
|3.00 large egg||236||15.7||1.2||0||1.2||20.7|
|2.00 tablespoon coconut oil||243||27||0||0||0||0|
|6.00 tablespoon unsweetened almond milk||11||1||0.5||0.3||0.2||0.5|
|1.00 teaspoon baking powder||2||0||1.3||0||1.3||0|
|1.00 teaspoon vanilla extract||12||0||0.6||0||0.6||0|
|1.00 tablespoon allulose||6||0||0||0||0||0|
|Per serving (/4)||148||12.1||4.2||2.4||1.8||6.3|
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