Low-carb coconut flour pancakes are delicious easy, healthy fluffy keto pancakes made with coconut flour, 100% grain-free and dairy-free.
Low carb coconut flour pancakes – NO banana + grain-free
I love low carb baking, especially coconut flour based recipes: my coconut flour crepes has been my all time favorite breakfast until this new coconut flour pancake recipe! It’s amazing how many delicious recipes you can create using healthy low-carb flours. Most people believe that a low-carb diet is restrictive and boring but I beg to differ. I’ve never felt so happy since I made the big switch 5 years ago.
It takes time and you have to bake your own food to enjoy low-carb baking but it’s so worth it. These low-carb coconut flour pancakes are the best way to turn any pancakes lovers into low-carb eating. They are the fluffiest pancakes I’ve ever made and even my kids prefer this recipe to their regular wheat pancakes. Plus, these low-carb coconut flour pancakes are made in 10 minutes in a blender with only a few wholesome ingredients, so let’s try this.
Note:recipe has been updated on 19 January 2019 as many struggled baking with coconut flour. I now recommend to use guar gum, no apple cider vinegar and full fat coconut milk from the can for perfect results each time! So all you need is:
Coconut flour – make sure you use fresh coconut flour with no lumps or for perfect result weight the flour in grams (not cup) to make sure you are using the right amount. Coconut flour is high in fiber and if stored for long, it creates lumps.
Full fat canned coconut milk – minimum 18g fat per 100g
One-bowl blender recipe
I love this recipe because it’s a 10 minute blender recipe. It’s so easy to blend a batch of these in the weekend for a breakfast with the family. If you don’t have a blender, you can also use an electric beater. A manual whisk, can work too but sift the coconut flour before weighing to make sure there’s absolutely no lumps. Coconut flour lumps are more difficult to break out without an electric tool and the recipe wouldn’t work as well if there are lumps.
Fluffy pancakes: use a non stick crepe pan or griddle
To make my pancakes extra fluffy without using any dairy, I use apple cider vinegar, almond milk and baking soda. All together it gives a delicious fluffy coconut flour pancake texture without using any cream cheese or banana.
To make sure these fluffy pancakes are easy to flip over, I recommend you use a non stick crepe pan or non stick pancake griddle. They will cook perfectly in one of these. Always slightly grease the pan surface with a piece of absorbent paper covered with coconut oil. But careful, if you add too much oil, the batter will fry it won’t be as fluffy and delicious.
Sugar-free topping ideas
I usually don’t sweeten my pancake batter. I simply add vanilla extract and add the sweet toppings on top.
Sugar-free toppings that I recommend are :
Unsweetened almond butter or peanut butter,
Combo of berries like raspberries, strawberries and blueberries, unsweetened
Sugar-free liquid sweetener made of Monk fruit sugar, no carbs, no sugar in this sweetener.
Unsweetened shredded coconut or coconut chips – I like to toast mine in a frying pan for a few minutes to add extra flavor
Cinnamon – sprinkle some cinnamon add a naturally sweet flavor
Coconut cream – a dollop of fresh whipped coconut cream with a few drops of vanilla stevia drops is delicious
Watch the coconut flour pancake recipe video and make them now!
Slightly grease the griddle using a piece of absorbent paper covered with 1/2 teaspoon of coconut oil or vegetable oil.
Scoop 1 tablespoon of batter, this will make one pancake. Repeat, leaving a 1 thumb space between each pancake as they will expand slightly on the hot griddle.
Cook for 2-3 minute on one side, you know it's cooked when the sides start to set and the center of the pancakes dry out. Be careful, the border must be set before flipping over or they will be too fragile and break.
Slide a kitchen spatula under the pancake, flip over and cook for an extra 30-45 seconds.
Store on a rack until all the pancake batter has been cooked. This recipe makes about 12 small pancakes.
Store in the fridge in an airtight container and rewarm on the griddle the next day. You can also rewarm pancakes into the toaster.