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!
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
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.