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)
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
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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.
- 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
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