Light, Fluffy Coconut Flour Pancakes (Keto & Low Carb)

Going Low-Carb or Keto and craving your favorite breakfast food? Coconut Flour Pancakes are the perfect solution to the problem. They’re light and fluffy, and pair perfectly with a giant tab of butter on top! 

This recipe was one of my regulars for that year and half I was on Keto. I’ve always liked pancakes, and would literally wait for when IHOP had those offers where you’d get a short stack for $1 or like ¢60 when it was their 60-year anniversary. I’ve even waited 20 minutes in line for these things!

So when I realized I couldn’t have pancakes anymore after I started the diet in an attempt to lose weight, I was really upset. After a little Googling and recipe-combining, I came up with this, and 30 minutes later, I was the most satisfied person in the city.

Even though I’ve brought the carbs back into my diet now, I refuse to let go of these golden stacks. They’re my go-to when I’m craving breakfast for dinner (which I still keep low-carb).

Light, Fluffy Coconut Flour Pancakes (Keto & Low Carb)

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Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings: 9 3” pancakes

Calories: 162kcal

Course: Breakfast

Cuisine: American

Coconut Flour Pancakes are light and fluffy, and pair great with a giant tab of butter on top! Perfect for when you’re craving your favorite breakfast food on Keto.

Ingredients

• ¼ cup Coconut Flour, about 32g
• Stevia Sweetener, 1½ teaspoon sugar worth (Use your brand’s Conversion Chart), Optional
• ½ teaspoon Baking Powder
• ½ teaspoon Salt
• 1½ tablespoon Unsalted Butter, Melted
• 3 Eggs, at room temperature
• ½ teaspoon Vanilla extract
• 6 tablespoon Sparkling Water, or regular water

Toppings:

• Butter
• Berries
• Stevia-sweetened Maple Syrup

Instructions

• In a large bowl, whisk together butter, eggs and vanilla extract.
• In another bowl, combine dry ingredients.
• Mix dry ingredients into wet.
• Add sparkling water and whisk until smooth.
• Let batter rest for about 15 mins to thicken. Add another tablespoon of coconut flour or sparkling water if it is too thin or thick respectively.*
• Heat a large nonstick skillet on medium-low and spoon out about 1½ tablespoon mixture on it to make pancakes about 3 inches in diameter.

  Don’t make them too big or flipping will be hard. You should be able to get 3 pancakes on one skillet.
• Cook for about 2 minutes until a few bubbles appear in the top, and edges are dry.
• Flip carefully and cook about 1 minute until other side is golden brown. Note: pancakes may appear flat when cooking on the first side but will puff up when flipped.
• Remove from pan and repeat with remaining batter.

Notes

• Make sure eggs are room temperature or the butter will solidify.
• Regular water can be used in place of sparkling water.
• Make sure to let the batter rest so it thickens up.
• Keep pancakes warm in a 200°F oven, or warm them in a microwave for serving.

Nutrition:

• Servings: 9 3” pancakes | Serving size: 3 pancakes
• Calories: 162kcal
• Fat: 12g | Saturated fat: 6.9g
• Carbohydrates: 6.3g | Fiber: 3.3g | Sugar: 0.3g
• Protein: 8.4g