Low-Carb Coconut Flour Pancakes

Low-Carb Coconut Flour Pancakes

Coconut flour is a wonderful keto and low-carb ingredient for baked goods and gluten-free foods. A ketogenic diet is not restrictive, there are a multitude of delicious and satisfying low-carb, gluten-free, high-fat replacements for many of the well known carb heavy foods. You can have your pancakes and eat them too!

savory low-carb coconut flour pancakes

There are many possible variations of this recipe. Pancakes can be made savory or sweet depending on your preference, dietary framework, and what you plan to serve them with.

Make savory low-carb coconut flour pancakes

Mince savory accents and mix them into the batter before pan frying. Savory pancakes can be used like sandwich breads and burger buns. Try things like:

  • Fresh or dry rosemary, thyme, basil or oregano
  • Chopped chives and minced garlic
  • Minced kale or spinach

You may also like: Fennel and Feta Pancakes

Top a warm stack of pancakes with Lakanto’s sugar-free maple syrup! Use our coupon code “primaledgehealth” for 20% off.

Make sweet low-carb coconut flour pancakes

Sweeten up a keto meal with:

  • 1 teaspoon of ground cinnamon, 1/2 teaspoon each of ginger, clove, and vanilla powders
  • A layer of nut butter, whipped cream and a small handful of local, seasonal berries
  • Shredded coconut and sugar-free maple syrup

Low-Carb Coconut Flour Pancakes

In my experimenting, I have learned an important trick – coconut flour is a very dense material and can lead to a dry, crumbly product if this tip is not followed. When you use coconut flour be sure to add an equal volume of water (for 1/2 cup coconut flour use 1/2 cup water). 

The added water will fluff up the recipe and make it more palatable.

blueberry low-carb coconut flour pancakes
Low-Carb Coconut Flour Pancakes
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Low-Carb Coconut Flour Pancakes
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blueberry low-carb coconut flour pancakes
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Ingredients
Ingredients
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Instructions
  1. Whisk eggs in a medium mixing bowl. Add oil and water, whisk again well.
  2. In a separate, small bowl combine the dry ingredients.
  3. Add the dry mixture to the wet and stir until all is evenly incorporated.
  4. Place a small spoonful of cooking oil on a frying pan or skillet, wait for it to warm up. Once oil pops, add a portion of the bater. Cook until air bubbles burst, 1 to 2 minutes. Flip and cook the second side for another minute.
  5. Serve immediately warm or cold in a packed lunch.
Recipe Notes

Macronutrients Per Serving: 11.5 g protein, 22.3 g fat, 10.6 g carb, 4.6 g net carb

 

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8 Responses

  1. Sabrina McClinton
    | Reply

    I couldn’t find the nutritional info. Macros, more specifically I would like to know how many net carbs these pancakes have. Thank you

    • Jessica
      | Reply

      Hi Sabrina – This recipe yeilds 12 3-inch rounds, 4 servings. Macronutrients Per Serving: 11.5 g protein, 22.3 g fat, 10.6 g carb, 4.6 g net carb

  2. Jerzy
    | Reply

    I made these and they just tasted liked eggs ! Did I do something wrong ?

    • Jessica
      | Reply

      You can get creative with herbs as spices as you like – add in cinnamon or some oregano and garlic

  3. Lori
    | Reply

    I made these and they were delicious. How many calories are in a serving?

  4. Lori
    | Reply

    Love the pancakes, I make them every weekend. How many calories per serving?

    • Jessica
      | Reply

      We prefer to look at macros in terms or grams of fat/protein/carb rather than in calories. For you to figure out the calories, consider that each gram of fat = 9 calories, carb and protein = 4.

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