Low-Carb Coconut Flour Pancakes

Low-Carb Coconut Flour Pancakes

Light, tender pancakes made with coconut flour for a grain-free morning stack.

Total 22 min Makes 4 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

Coconut flour absorbs more liquid than wheat flour, so these pancakes rely on extra eggs for structure and a touch of fat for tenderness. The result is a soft, slightly dense pancake with a subtle coconut flavor that pairs well with butter and sugar-free syrup. Perfect for low-carb or keto breakfasts without sacrificing a classic weekend ritual.

Ingredients

  • 1/2 cup coconut flour
  • 4 large eggs
  • 1/2 cup cottage cheese or sour cream
  • 2 tablespoons melted butter
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon granulated erythritol or sugar substitute
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon butter or oil, for cooking

Method

  1. In a mixing bowl, whisk the eggs, cottage cheese or sour cream, melted butter, almond milk, and vanilla extract until smooth.

  2. In a separate bowl, whisk together the coconut flour, erythritol, baking powder, and salt to remove lumps.

  3. Add the dry ingredients to the wet ingredients and whisk until a smooth, thick batter forms. Let the batter rest for 5 minutes to allow the coconut flour to absorb the liquid.

  4. Heat 1 teaspoon of butter or oil in a 9-inch skillet over medium-low heat until shimmering.

  5. Scoop about 3 tablespoons of batter per pancake into the skillet, spreading gently with the back of the spoon to about 3 inches wide.

  6. Cook until the edges look set and small bubbles appear on the surface, about 2 minutes.

  7. Flip carefully with a thin spatula and cook the second side until golden brown, about 90 seconds more.

  8. Transfer pancakes to a plate and repeat with remaining batter, adding more butter or oil to the skillet as needed.

  9. Serve warm with butter and sugar-free syrup as desired.

Rate this recipe

★ 3.9 (1)

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    Low-Carb Coconut Flour Pancakes

    Coconut flour absorbs more liquid than wheat flour, so these pancakes rely on extra eggs for structure and a touch of fat for tenderness. The result is a soft, slightly dense pancake with a subtle coconut flavor that pairs well with butter and sugar-free syrup. Perfect for low-carb or keto breakfasts without sacrificing a classic weekend ritual.

    22 min 4 servings 245 cal

    Ingredients

    • 1/2 cup coconut flour
    • 4 large eggs
    • 1/2 cup cottage cheese or sour cream
    • 2 tablespoons melted butter
    • 1/4 cup unsweetened almond milk
    • 1 tablespoon granulated erythritol or sugar substitute
    • 1 teaspoon baking powder
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 tablespoon butter or oil, for cooking

    Method

    1. 1

      In a mixing bowl, whisk the eggs, cottage cheese or sour cream, melted butter, almond milk, and vanilla extract until smooth.

    2. 2

      In a separate bowl, whisk together the coconut flour, erythritol, baking powder, and salt to remove lumps.

    3. 3

      Add the dry ingredients to the wet ingredients and whisk until a smooth, thick batter forms. Let the batter rest for 5 minutes to allow the coconut flour to absorb the liquid.

    4. 4

      Heat 1 teaspoon of butter or oil in a 9-inch skillet over medium-low heat until shimmering.

    5. 5

      Scoop about 3 tablespoons of batter per pancake into the skillet, spreading gently with the back of the spoon to about 3 inches wide.

    6. 6

      Cook until the edges look set and small bubbles appear on the surface, about 2 minutes.

    7. 7

      Flip carefully with a thin spatula and cook the second side until golden brown, about 90 seconds more.

    8. 8

      Transfer pancakes to a plate and repeat with remaining batter, adding more butter or oil to the skillet as needed.

    9. 9

      Serve warm with butter and sugar-free syrup as desired.