My low carb coconut flour pancakes taste surprisingly like real restaurant style pancakes. They’re fluffy, moist, with no eggy taste OR smell! Perfect. 🙂
Low Carb Coconut Flour Pancakes
I don’t crave for pancakes often. Their’s really only one time of year where I love to eat pancakes, which happens to be on my birthday. But lately, I’ve been really having a hankering for coconut flour pancakes.
I’ve been feeling a bit in a food rut lately and eggs for breakfast are not cutting it. When I’m craving pancakes, I make these coconut flour pancakes over my low carb almond flour pancakes any day. Something about it just reminds me more of authentic pancakes rather than a low carb concoction where I hope it tastes like the real thing.
Don’t be worried into thinking this recipe will taste or smell eggy because of the amount of eggs. This recipe neither smells or tastes eggy, which is a hard thing to accomplish with coconut flour recipes. If you’re new to working with coconut flour, then let me just warn you that coconut flour recipes need a lot of eggs.
So don’t remove them in any coconut flour recipe! On a side note, these pancakes also make an excellent base for waffles. Just toss the ingredients together, and throw it all in a waffle maker for a couple minutes until crispy.
And when you’re in a mood for something different, it’s really easy to toss in pumpkin, sugar free chocolate chips, or even blueberries into the mix. Also, maple extract is something I like to add to the batter instead of the vanilla extract on occasion. I think it adds a great hint of flavor without taking over the flavor of the pancakes.
When working with coconut flour in recipes, I find it is best to use a food scale and weigh the measurements in grams. Different types and brands of low carb flours can weigh different in recipes. That’s why sometimes some people might try a low carb recipe and have issues, especially with coconut flour and almond flour.
For this recipe, a 1/4 cup of coconut flour comes to 36 grams when using a food scale. When I want bigger pancakes, as pictured, I use 1/2 cup of the batter to make three big pancakes. For smaller pancakes, I measure using 1/4 cup increments for a total of six pancakes.
Although the recipe mentioned using Swerve sweetener, I have also a packet or two of Stevia when I have it on hand. I think either works great in this recipe. Sometimes, I’ll add a couple stevia drops in addition to Swerve sweetener.
The recipe mentions using 1/4-1/2 tsp baking powder. I actually have found that 1/4tsp baking powder is fine, but for bigger and “fluffy” pancakes I will use 1/2 tsp. And, I usually use that for the bigger sized pancakes.
You can find another coconut flour pancakes recipe over at All Day I Dream About Food. Over time, I adapted that recipe to suit my own personal tastes. So check it out if you’re looking for another coconut pancake recipe.
Recently, I’ve just learned you can actually buy sugar free maple syrup sweetened with xylitol. I’ve only ever used the sugar free syrup from the store, and sugar alcohols tend to bug me. And if you’re the same, you could try the xylitol sweetened syrup from Nature’s Hollow.
- ¼ cup coconut flour
- 4 eggs, large
- ¼ cup unsweetened almond milk
- 2 tbsp Swerve Sweetener (or other granulated sweetener)
- 3 tbsp unsalted butter
- ½ tsp vanilla extract
- ¼ tsp salt
- ¼-1/2 tsp baking powder
- In a large mixing bowl, combine the dry ingredients of coconut flour, Swerve sweetener, salt, and baking powder.
- In a smaller bowl, whisk together the wet ingredients of eggs, almond milk, butter and vanilla extract.
- Then, whisk slowly into with the dry ingredients until well combined.
- On a skillet or pan on low, add butter or coconut oil to warm up the pan.
- Scoop ¼ cup to ½ cup scoops of batter to the pan. Flip after a few minutes.
NUTRITION: Whole batch vs. 1/2 cup batter (large) vs. 1/4 cup batter (small)