An easy recipe for fluffy gluten free low carb coconut flour pancakes. Such a tasty breakfast treat! Enjoy them with your favorite syrup or eat them plain..
Pancakes are such a great weekend breakfast treat. And, it’s great that you don’t have to give them up on a low carb diet.
Although I love the pancake recipe I make with almond flour here, I decided to try a recipe for gluten free low carb 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 pancakes made with coconut flour turned out lighter than the almond flour ones. And, they don’t have the nutty flavor of the almonds. I didn’t find them to have a strong 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. However, it’s not really needed.
These low carb coconut flour pancakes taste delicious as is. But, I’m always looking for ways to tweak a recipe to make it a little better.
If you want to make a large batch for quick breakfast treats later, go ahead. They freeze very well.
When you are ready to eat them, there’s no need to thaw. Just pop a frozen stack of pancakes in the microwave to reheat any time you want!
Want perfectly round pancakes? Then use a round pancake ring. It’s ensures that you get a perfect circle!
There are also great low carb options when it comes to syrup. You can always make your own.
Don’t have time to prepare a homemade pancake syrup? No worries! Walden Farms sells this one that is both calorie and carb free!
Which low carb flour do you prefer for making pancakes?
Video Showing How to Make the Coconut Flour Pancakes
Gluten Free Low Carb Coconut Flour Pancakes Recipe
Low Carb Coconut Flour Pancakes
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. Let batter sit to thicken. If too thick, thin out batter by adding an additional egg or more liquid (water or heavy cream).
Lightly oil skillet and heat over medium heat. Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter.
Original recipe called for 4 eggs, but experience has shown 3 is better and makes the pancakes less eggy. Also, additional cream can be added if batter is too thick.
Makes 12 pancakes