These coconut flour pancakes are a super easy breakfast that happen to be low carb. Serve with blueberries and sugar-free pancake syrup for a real treat!
I did it, friends. I finally found the perfect low carb coconut flour pancake recipe. And it’s NOT EGGY at all. You can thank me later. (actually, thank me right now – I’m just too excited to share this recipe with you!)
NOTE: Due to reader feedback, this recipe is no longer vegan and is MUCH improved.
THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.
What’s in these coconut flour pancakes?
The difficulty when using coconut flour for pancakes and baked goods is that it absorbs a tremendous amount of liquid. Most coconut flour recipes rely on eggs (a lot of eggs) to make them successful, but who can stomach that eggy taste? Not me.
The secret of working with coconut flour is wrapping the individual particles in fat. For this pancakes recipe I use sour cream because the acid in the sour cream helps them rise and makes them tender. (I use this trick with coconut flour and cream cheese in these keto blueberry muffins!)
Like most low carb recipes made with gluten-free flours, using xanthan gum as a binder does a lot to enhance texture. It also prevents these pancakes from falling apart. A little goes a long way and a package lasts me over a year.
Whey protein powder also improves the texture of these pancakes, which were a little mushy without it. Protein powder helps dry-out batters and doughs while providing a little structure, something lacking in gluten-free goodies. Be careful not to over-mix or your keto pancakes will be tough!
Tips for making this recipe perfectly:
- Keep in mind the batter will be very thick as coconut flour readily absorbs liquid.
- I find it easier to make large pancakes (about 4 inches diameter) or to spread the pancake batter in the pan in a circular motion with the back of a spoon or ladle.
- It’s best to leave the pancakes to cook for 3-4 minutes each side and only flip them once.
- These pancakes are pretty filling, so I’d say 2 smaller or 1 larger is enough for one serving.
Pancake topping ideas:
Once you’ve made these coconut flour pancakes, you’ll want to add some tasty toppings! Here are several low carb ideas to get you started:
- Blueberries and sugar-free pancake syrup
- Homemade keto blueberry chia seed jam and peanut butter
- Sliced seasonal fruit and whipped cream
- Melted sugar-free chocolate and strawberries
- Low carb blueberry sauce or low carb raspberry sauce
If you like coconut flour recipes, you’ll also love our coconut flour chocolate chip cookies! Have a great week!
Coconut Flour Pancakes
- Thoroughly whisk the first 7 ingredients together in a small bowl.
- In a medium bowl add the sour cream and whisk with one egg. Whisk in the remaining eggs, oil and water.
- Add the dry ingredients to the wet ingredients and whisk until just combined. There will be a few lumps and the batter will be thick. Do not over-mix.
- Heat a non-stick frying pan over medium with 2 teaspoons of oil. When hot, wipe out the excess oil with a paper towel.
- Ladle or spoon 1/4 cup batter into the pan and spread in a circular motion to about 3-4 inches in size. Cook approximately 3 minutes and flip when the edges lose their shine, becoming dull. Cook for a further 3 minutes. (Larger pancakes will take longer to cook.)
- Serve hot with your favourite toppings. Enjoy!
- Makes 8 small pancakes or 4 large pancakes and serves 4 people.
4.29 NET CARBS PER SERVING.
- Leftovers can be stored in the fridge an reheated in the toaster to enjoy the next day.