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Low Carb Coconut Pancakes

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231
Calories 
16g
Carbs 
11g
Fat 
13g
Protein 
6
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

Remember the coconut muffins I shared on Monday? Well I am going to let you in on a little secret. The batter also works great for pancakes; and just like the muffins they are high in protein, healthy fats from the coconut, and fiber that makes them a great breakfast choice to fuel your whole morning.

A few tips about working with coconut flour. It’s incredibly absorbent and will soak up any liquid you add to it. These pancakes are on the thick side for that reason, but if you want something thinner just add more milk or even water. You can thin out the batter as much as you like. You can also add some shredded coconut (unsweetened for low carb/Paleo), fruit, a mashed banana, chocolate chips, or nut butter to the pancakes to mix up the flavors. My personal favorite is shredded coconut and a touch of lime zest in the batter. Yum.

Prep Time

Low Carb Coconut Pancakes

26
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 6 U eggs
  • 1.5 cups unsweetened almond milk
  • 3 tsp vanilla extract
  • 2 U packets Stevia
  • 3/4 cup coconut flour
  • 1.5 tsp baking soda
  • 1/4 tsp salt
  • Cooking spray

Nutritional Facts

Serving Size: 
2-3 pancakes
Amount Per Serving
Calories 231
Calories from Fat 100
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
12%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 279mg
93%
Sodium 820mg
36%
Total Carbohydrate 16g
6%
Dietary Fiber 8g
33%
Sugars 5g
Protein 13g

Directions

  1. Whisk together the eggs, almond milk, vanilla extract, and Stevia.
  2. In another bowl, whisk together the coconut flour, baking soda, and salt.
  3. Slowly add the coconut flour to the wet ingredients and stir to incorporate. The batter will be thick. Add additional almond milk or water to the batter if you would like a thinner pancake.
  4. Heat a nonstick griddle or skillet over medium high heat. Spray with cooking spray.
  5. Add batter, about 1/4 cup per pancake, to the skillet, spreading with a spoon if needed. Cook until bottom of browned and batter is firm, about 3 minutes. Flip and cook for 1-2 more minutes.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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