Coconut Flour fluffy pancakes are low carb, keto and sugar-free. Easy and quick to make, really is the best healthy breakfast!
What more can you ask for a Sunday breakfast than a pancake? Coconut flour pancakes are made with simple ingredients, so they are easy, soft, fluffy and cook perfectly every time, and they quickly cook in a frying pan.
Eating pancakes on our Sunday breakfast have become a tradition in our home. My kids love to eat fluffy pancakes that melt in their mouth. Sometimes we even make them for dessert. These pancakes were made with my kids helping me. When I started to make them it wasn´t my intention to write a post of them. But then my youngest son told me that I could publish them on my blog.
And this is the reason why I don’t have many photos of how to make these lovely pancakes…
I’ve made pancakes several times. When I make them for my kids usually I use all-purpose flour. But this time I didn’t want to make two tips of pancakes because I was so lazy… Come on… It’s Sunday!!!
They ate for the first time coconut flour. And they really enjoy them. Coconut flour does tend to clump. Making the batter in a blender or food processor makes a very big difference in a smooth batter that can be poured and then quickly spread into a round pancake.
This recipe includes baking powder, which really keeps these pancakes light, fluffy, and thick!
This keto and gluten-free pancake recipe is an easy gluten-free pancake mix that is made with a few simple ingredients. You probably already have everything you need to make this gluten-free pancake mix in your pantry.
What do you need to make coconut flour pancakes?
Stevia, swerve or any low carb sweetener
How to make coconut flour pancakes
- I always like to start by mixing my liquid ingredients first. In a blender or food processor, whisk the eggs with almond milk, butter and vanilla extract.
- Add stevia, baking powder, and coconut flour. Combine.
- Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan. Repeat with as many pancakes as can fit comfortably at one time, without touching, on the skillet.
- Cook the pancakes until the batter starts to bubble a little and the pancakes start to puff. With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about another 45 seconds). Remove from the skillet, and repeat with the remaining batter.
- Top with blueberries, maple syrup, coconut yogurt…
Tips to make Coconut Flour Pancakes:
When you are cooking your pancakes, the key to cooking them low and slow. Actually medium-low. When you have your heat on too high the pancake brown without cooking all the way through, making flipping your pancake a messy situation.
I recommend that you cook the pancakes on a griddle that has been greased with butter. Certainly, there is nothing wrong with nonstick spray, or oil, but the butter just adds that extra delicious crisp on the outside of your pancake.
These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.
Hope you enjoy these coconut flour pancakes as much as my family does!!
Amount Per Serving
Calories: 238 | Total Fat: 29 % | Cholesterol: 72 % | Total Carbohydrate: 3 % | Protein: 17 %