Pancakes can be such a great breakfast treat. And, it’s great that you don’t have to give them up on a low carb diet. These pancakes use coconut flour, but you can also try almond flour pancakes recipe.
If you decided to try a low carb pancakes recipe using coconut flour. There are a lot of people with nut allergies who can’t have almonds. Flour made from defatted coconut is a terrific option for those who need a nut-free recipe.
These gluten free low carb coconut flour pancakes turned out lighter than the almond flour ones. And, they don’t have the nutty flavor of the almonds.
Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.
In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
Grease pan with butter or coconut oil. Pour 2-3 tablespoons of batter into pan for each pancake. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the batter starts to bubble. Flip and cook an additional 2-3 minutes.
Serve hot with butter, coconut oil, honey, syrup, or fruit.
2 servings
1/2
- Amount per serving
- Calories779
- % Daily Value *
- Total Fat 45g58%
- Saturated Fat 30g150%
- Trans Fat 0g
- Cholesterol 744mg248%
- Sodium 2584mg113%
- Total Carbohydrate 50g19%
- Dietary Fiber 21g75%
- Total Sugars 21g
- Protein 34g
- Vitamin A 31mcg4%
- Vitamin C 0mg0%
- Calcium 58mg5%
- Iron 69mg384%
- Potassium 299mg7%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.
In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
Grease pan with butter or coconut oil. Pour 2-3 tablespoons of batter into pan for each pancake. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the batter starts to bubble. Flip and cook an additional 2-3 minutes.
Serve hot with butter, coconut oil, honey, syrup, or fruit.
