An easy recipe for fluffy gluten free coconut flour pancakes. Such a tasty breakfast treat! Enjoy them with your favorite low carb syrup or eat them plain.
Although I love the low carb almond flour pancake recipe, I decided to try a recipe for gluten free coconut flour pancakes. There are a lot of people with nut allergies who can’t have almonds. Coconut flour is a terrific option for them.
The gluten free coconut flour pancakes turned out lighter than the almond flour ones. And, they didn’t have the nutty flavor of the almonds. I didn’t find them to have a coconut flavor either.
I may try adding a little xanthan gum next time as it is supposed to make up for the gluten in wheat free breads. These low carb gluten free coconut flour pancakes taste delicious as is. But, I’m always looking for ways to tweak a recipe to make it a little better.
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If you want to make a large batch for quick breakfast treats later, go ahead. These gluten free coconut flour pancakes freeze very well. I like to freeze them in three small pancake serving sizes. Just pop them in the microwave to reheat for super easy pancakes any time you want!
Which low carb flour do you prefer for making pancakes?
Low Carb Gluten Free Coconut Flour Pancakes Recipe
- Serves: 12
- Serving size: 1 pancake (25g)
- Calories: 74
- Fat: 6.5g
- Saturated fat: 3.8g
- Carbohydrates: 1.6g
- Sugar: 0.2g
- Sodium: 151mg
- Fiber: 0.8g
- Protein: 2.2g
- Cholesterol: 68mg
- ¼ cup butter, melted
- ¼ cup heavy cream
- 1 packet stevia
- ½ teaspoon salt
- 4 eggs
- ½ teaspoon vanilla extract
- ¼ cup coconut flour
- ½ teaspoon baking powder
- Whisk together butter, cream, stevia, salt, eggs and vanilla extract.
- In another bowl, combine coconut flour and baking powder. Mix dry ingredients into the wet ingredients.
- Lightly oil skillet and heat over medium heat. Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter.