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

EASY LOW CARB COCONUT FLOUR PANCAKES



Easy Low Carb Coconut Flour Pancakes image

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.

Provided by Katrin Nürnberger

Categories     Breakfast

Time 15m

Number Of Ingredients 8

1/4 cup / 28g coconut flour
3 eggs (large)
2 tbsp butter or coconut oil (melted)
6 tbsp / 84ml almond milk (or coconut milk, unsweetened)
1 tsp baking powder
1 tsp vanilla extract
1 tbsp powdered sweetener (optional)
more melted butter / coconut oil (for frying)

Steps:

  • 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 tbsp 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.

Nutrition Facts : Calories 146 kcal, Carbohydrate 3.4 g, Protein 6.5 g, Fat 11 g, Fiber 1.8 g, Sugar 0.8 g, ServingSize 1 serving

HEALTHY LOW CARB COCONUT FLOUR PANCAKES



Healthy Low Carb Coconut Flour Pancakes image

These Low Carb Coconut Flour Pancakes are so fluffy and delicious, you'll wonder how these paleo pancakes are sugar free, high protein, and gluten free!

Provided by Jessica | Desserts with Benefits

Categories     Breakfast

Time 30m

Number Of Ingredients 7

75g (⅔ cup) Coconut Flour
5 packets Natural Sweetener
1 tsp Double-Acting Baking Powder
⅛ tsp Salt
1 cup Unsweetened Vanilla Almond Milk
4 large Eggs
1 tsp Vanilla Extract

Steps:

  • Spray a nonstick griddle with cooking spray and place over medium/medium-high heat (like, a notch above medium).
  • In a small bowl, whisk together the coconut flour, sweetener, baking powder, and salt.
  • In a large bowl, whisk together the almond milk, eggs, and vanilla extract. Dump the dry ingredients into the wet ingredients and whisk together until completely combined. Batter will be thick, like muffin batter.
  • Use a muffin scoop to scoop the batter onto the griddle, and the round side of the scoop to form a circle pancake. These take a while to cook thoroughly (~3 minutes each side), so be patient! When the edges appear dry, flip and cook the other side. Continue this until all the batter is used up.
  • Serve with natural whipped cream, yogurt, homemade maple syrup, sugar-free chocolate chips, a pat of butter, or whatever toppings you like. Enjoy!

Nutrition Facts : ServingSize 4 pancakes, Calories 220 kcal, Carbohydrate 17 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 280 mg, Sodium 420 mg, Fiber 11 g, Sugar 2 g

LOW CARB PANCAKES WITH SOY AND COCONUT FLOUR



Low Carb Pancakes With Soy and Coconut Flour image

If you do not like to use soy flour, I'm sure you could substitute almond flour in this recipe. I found this on Bob's Red Mill's website. I've modified this recipe to make it low carb and vegetarian. These are not super fluffy and slightly dense. I found these to be very filling and taste great with my Blueberry Pancake Syrup, which is low carb also. ETA: I made this with almond flour and it tasted very good. I needed to add a few spoonfuls of additional coconut flour to thicken the batter.

Provided by EasternCook

Categories     Breakfast

Time 25m

Yield 10 small pancakes, 10 serving(s)

Number Of Ingredients 9

1 cup soy flour
1/3 cup coconut flour
1 tablespoon baking powder
2 teaspoons cornstarch
1 teaspoon stevia powder (more if you like a sweeter pancake)
2 tablespoons oil
2 eggs
1 1/2 cups soymilk (vanilla)
1 teaspoon lemon juice

Steps:

  • Mix wet ingredients and mix dry ingredients.
  • Pour wet into dry ingredients and mix just until combined.
  • This batter will be thicker than normal pancake batter.
  • Cook in pan/griddle on med heat with oil. (it will not 'bubble' like regular pancakes).
  • Flip when underside is browned.
  • The middle of these pancakes will feel a bit soft on the inside. Once cooled a bit, it will firm up.

Nutrition Facts : Calories 98.2, Fat 6.2, SaturatedFat 1, Cholesterol 37.2, Sodium 142.8, Carbohydrate 5.8, Fiber 0.2, Sugar 1.5, Protein 5.7

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