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.
Low Carb Coconut Pancakes
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- 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
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Whisk together the eggs, almond milk, vanilla extract, and Stevia.
In another bowl, whisk together the coconut flour, baking soda, and salt.
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.
Heat a nonstick griddle or skillet over medium high heat. Spray with cooking spray.
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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