February 16, 2018

Coconut Flour Pancakes

Easy low carb coconut flour pancakes made with simple ingredients. These fluffy and delicious pancakes could make a filling and healthy breakfast treat! {gluten free, low carb, sugar free}

Because yesterday was Pancake Day, I didn’t want to miss the occasion to flip some yummy pancakes. I could not go with an old school sugar and lemon pancake or the classic Nutella pancake, even if I wanted to, so I made some guilt free low carb coconut flour pancakes.

I’ve tried so many low carb pancake recipes that didn’t work. Unfortunately those pancakes were not good, they were tasteless, too eggy, too gritty or had other problems with their texture or taste. Then I tried Lisa’s low carb pancake recipe which finally worked. Whit a little alteration I created my own version of coconut flour pancake recipe, that in my opinion are the B E S T.  The pancakes are fluffy, light, delicious, have a great texture and are easy to make.

These soft pancakes are made using just a few basic ingredients, like eggs, heavy cream, butter, baking powder, coconut flour, water, sweetener and a pinch of salt. To make a twist for the last 4 pancakes I added a handful of dark chocolate chips to the batter. Those turn out great as well.

The pancakes are not very sweet, but I topped them with bananas to get an extra sweetness.  If you like your pancakes sweeter, add more sweetener of your choice. Overall, we loved these coconut flour pancakes. I’m sure I will start a new Sunday brunch tradition with them. Give these healthy breakfast pancakes a try, you’ll enjoy them!


Diet: low carb, gluten free, sugar free, vegetarian

Coconut Flour Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 15 pancakes
  • ½ cup butter
  • ½ cup heavy cream
  • ½ cup coconut flour
  • 4 eggs
  • 1 tablespoon sweetener (Stevia) or 1,5 tablespoons sugar or more if you desire
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • pinch of salt
  • 1-2 tbsp water
Let's get started!
  1. Melt the butter in microwave oven. Let it cool, then pour in a large bowl, add the heave cream, sweetener, vanilla extract and eggs. Whisk until fluffy.
  2. In a separate bowl mix together the coconut flour with the baking powder and salt.
  3. Gradually add the flour to the egg mixture. Whisk until well combined. Set aside for 10 minutes.
  4. When the batter thickened, stir the batter again. If it's too thick add 1-2 tablespoon water, to reach a regular pancake batter thickness.
  5. Heat a little butter in a non-stick skillet on medium heat. When it's hot, pour 1-2 tablespoon batter into the skillet to make the pancakes.
  6. Cook the pancakes for 2 minutes on each sides or until they turn golden.


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