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. These pancakes use coconut flour, but you can also try my popular almond flour pancakes recipe.
I 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. I didn’t find them to have a strong coconut flavor either, which was great.
I may try adding a little xanthan gum next time as it is supposed to make up for the gluten in wheat free and low carb breads. However, it’s not really needed.
And, although there are three to four eggs used for the batter, I don’t find these pancakes eggy. I serve them with butter and low carb maple flavored syrup and they taste just like regular ones.
I thought this low carb coconut flour pancake recipe tasted delicious as is. But, I’m always looking for ways to tweak a recipe to make it a little better.
Some my prefer a thinner batter, but I find that results in thin pancakes. That’s why I keep my batter thick. I tried using almond milk, but the batter was way too thin. So be sure to use heavy cream or sour cream.
If you want to make a large batch for quick breakfast treats later, go ahead. I always double or triple the recipe since I already have the griddle out.
They freeze very well. And 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 every time! However, I find just using a ladle results in pretty even circles.
There are also great low carb options when it comes to syrup. You can always make your own. But, I haven’t had the time to work on my own recipe
I stay away from the sugar free syrups in the grocery store. They tend to have more carbs than I like to see. But, if it’s all you can find, just be sure not to go overboard with carbs.
I’ve been eating the almond flour pancakes for a while, but I like the lighter texture of these low carb coconut flour pancakes. If you’ve tried both, which one do you prefer?
If you’re looking for other keto friendly pancakes to try, I put together a collection of low carb pancake recipes. I’ve made some oat fiber buttermilk pancakes that remind me of the ones I used to get at a local restaurant.
And, if you’ve fallen in love with coconut flour, you’ll love this low carb recipe collection using the flour. It’s got some fantastic bread, muffins, and cakes you can make.
If you try these pancakes, I’d love to know what you think about them in the comments. Or, if you end up making changes for better or worse, I’d like to hear those too.
What’s your favorite coconut flour recipe? And, what do you like most about it? For me, it’s my low carb chocolate cake. I make it for all the family birthday celebrations.
Take a look at this collection of recipes using coconut flour if you need some new ideas. I’m always looking for new ways to use this amazing low carb ingredient.
Gluten Free Low Carb Coconut Flour Pancakes Recipe
Note: Use measurements from recipe card and not what’s stated in the video.
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 small silver dollar sized pancakes