Make delicious and healthy pancakes with coconut flour! Our easy-to-follow recipe requires is gluten-free, low in sugar, and high in fiber. Enjoy a tasty breakfast without compromising on nutrition with our coconut flour pancakes.
Fluffy, thick and filling, these coconut flour pancakes are great served with berries or coconut yogurt.
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CARBS IN COCONUT FLOUR
Coconut flour is a great low carb flour and has just 5g net carbohydrates per 1oz (28g) serving. It can be difficult to work with at first as the high fiber content means it needs a lot more moisture than regular flour. Once you get the hang of it, it will soon become a favorite low carb flour.
HOW TO MAKE COCONUT FLOUR PANCAKES
This is an easy pancake recipe that you will enjoy!
Whisk the eggs
All the other ingredients and whisk until smooth.
Spoon the pancake mixture into a pan and cook on both side.
Serve with berries
Keep any leftover pancakes (does that happen?) in the fridge in an air tight container. They should last up to 2 to 3 days. You can reheat them in the microwave or on the stove.
CAN YOU FREEZE COCONUT FLOUR PANCAKES?
These coconut flour pancakes freeze well (I have a couple of emergency batches in the freezer!). Pop them in a zip lock bag and they will last up to 3 months. Defrost them in the fridge before reheating.
MORE KETO PANCAKE RECIPES
Coconut Flour Pancakes
- Whisk the eggs thoroughly.
- Add the coconut milk, vanilla and allulose and whisk.
- Add the remaining dry ingredients and whisk until smooth.
- Heat the coconut oil in a pan on a medium heat.
- Spoon ¼ cup of the pancake mixture into the pan and cook each side until golden.
- Eat and enjoy!
The information shown is an estimate provided by an online nutrition calculator.