Low Carb Pancakes With Coconut Flour Recipes
COCONUT FLOUR PANCAKES (KETO, LOW-CARB)
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
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
COCONUT FLOUR PANCAKES
Fluffy low carb coconut flour pancakes! Light, tender pancakes made with coconut flour. High protein and easy to freeze for healthy breakfasts. Add banana, lemon, or any of your favorite toppings.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the Greek yogurt, honey, eggs, and vanilla. Once combined, whisk in the coconut oil. If the oil resolidifies, microwave the bowl for a few seconds to re-liquify it.
- Sprinkle the baking powder, baking soda, and salt over the top. Sprinkle on the coconut flour. With a rubber spatula, stir just until the flour disappears and no large lumps remain. Let rest for 10 minutes (this allows the flour to absorb some of the liquid and the batter to thicken, and will keep your pancakes from becoming dry).
- Preheat a nonstick skillet or griddle over low to medium-low heat. Once the griddle is hot (and not a second before), portion the pancakes by 1 tablespoon batter each (do not be tempted to make them larger or they will not flip). They will spread into a 3-inch silver dollar size. Cook for 3 1/2 to 4 full minutes (it's longer than you think). Do not rush it or be tempted to crank up the heat too high or the pancakes will not cook all the way through before the outsides burn. The pancakes should be very dry at the edges and start to look set on top. To flip, wiggle a flexible spatula like a fish spatula gently underneath one edge, then coax it across the bottom, stopping as soon as you think you can flip. The pancakes are quite delicate-if it doesn't flip perfectly, don't worry, it will still taste delicious. Repeat with the remaining pancakes, adding a light amount of butter, oil, or nonstick spray to the skillet as needed to prevent sticking (I found mine flipped on a nonstick griddle without it). If you like, you can keep the pancakes warm in a 200 degree F oven while you cook the remainder. Enjoy warm with desired toppings.
Nutrition Facts : ServingSize 3 pancakes, Calories 261 kcal, Carbohydrate 20 g, Protein 11 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 187 mg, Fiber 4 g, Sugar 14 g
EASY LOW CARB COCONUT FLOUR PANCAKES
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
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
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
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 KETO PANCAKES RECIPE
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
LOW CARB PANCAKES WITH SOY AND COCONUT FLOUR
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
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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