Easy Low Carb Coconut Flour Pancakes Recipes

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COCONUT FLOUR PANCAKES (KETO, LOW-CARB)



Coconut Flour Pancakes (Keto, Low-Carb) image

This easy recipe for fluffy gluten free pancakes is a tasty breakfast treat. Enjoy these keto pancakes with your favorite low carb syrup or eat them plain.

Provided by Lisa MarcAurele

Categories     Breakfast

Time 20m

Number Of Ingredients 9

1/4 cup unsalted butter (melted (see note for dairy-free))
1/4 cup heavy cream (sour cream works too (see note for dairy-free))
1 packet stevia
1/4 teaspoon salt (or more to taste)
3 eggs (add another if batter is too thick)
1/2 teaspoon vanilla extract
1/4 cup coconut flour (about 25g)
1/2 teaspoon baking powder
water (optional)

Steps:

  • Whisk together butter, cream, stevia, salt, eggs and vanilla extract.
  • In another bowl, combine coconut flour and baking powder.
  • Mix dry ingredients into the wet ingredients.
  • Let batter sit to thicken (15-30 minutes may be needed).
  • Lightly oil skillet and heat over medium heat.
  • Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter.
  • Flatten out the thick batter a bit with the back of a spoon to form flatter rounds.
  • Be sure to check out the recipe video on YouTube for more useful tips on the recipe!

Nutrition Facts : ServingSize 2 pancakes, Calories 189 kcal, Carbohydrate 6 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 154 mg, Sodium 217 mg, Fiber 3 g, Sugar 1 g

LOW CARB KETO PANCAKES RECIPE



Low Carb Keto Pancakes Recipe image

Provided by Jennifer

Categories     Breakfast

Time 15m

Number Of Ingredients 10

4 medium Eggs
4 oz Greek Yogurt
1/2 cup Coconut Flour
1/4 cup Heavy Cream
1 1/2 tbsp Erythritol
4 tbsp Melted Butter or Vegetable Oil (divided)
1 tsp Baking Powder
1/6 tsp Sea Salt
Seasonal Low Carb Fruit
Sugar Free Maple Syrup ((Lakanto Sugar Free Maple Syrup))

Steps:

  • Process the eggs with the yogurt, coconut flour, heavy cream, Erythritol, baking powder, a pinch of salt and 2 tablespoons of the melted butter using a mixer to get a smooth batter.
  • Allow the batter to rest for 2-3 minutes.
  • Brush a non-stick pan with some of the remaining butter, heat over medium heat and add dollops of the batter to make the pancakes.
  • Cook each pancake for 1-1 ½ minutes and then flip, cooking for another minute until golden on each side.
  • Continue the same process until you run out of batter.
  • Serve the pancakes hot, with fresh, seasonal fruit, sugar free chocolate shavings or keto friendly syrup.

Nutrition Facts : ServingSize 2 pancakes, Calories 248 kcal, Carbohydrate 6.2 g, Protein 9.9 g, Fat 20.6 g, SaturatedFat 11.5 g, Cholesterol 206.4 mg, Sodium 81 mg, Fiber 2.5 g, Sugar 3 g, TransFat 0.1 g, UnsaturatedFat 7.7 g

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