These coconut flour pancakes are a super easy breakfast that happen to be low carb and vegan. Serve with blueberries and sugar free pancake syrup for a real treat!
I did it, friends. I finally found the perfect low carb nd VEGAN coconut flour pancake recipe. You can thank me later. (actually, thank me right now – I’m just too excited to share this recipe with you!)
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What’s in these coconut flour pancakes?
The difficulty when using coconut flour for pancakes and baked goods is that it needs a lot of fat and eggs to make things work. For those who don’t consume eggs or dairy, it can therefore be difficult. Cue the magic ingredient: peanut butter.
Peanut butter is the perfect vegan source of fat for these pancakes. It does give these pancakes a slight peanut butter flavour – personally I’m a fan of this but if you don’t like the taste, you could try a more neutral nut butter such as cashew or almond butter. Make sure to buy a brand with no added sugars to keep things low carb.
NOTE: If nuts are out, try using homemade sugar free sunflower seed butter.
If you are like me and enjoy your pancakes a little sweet, you can add 2 tbsp of your favourite low carb sweetener to the batter.
We are also adding 2 tbsp of almond flour (or sunflower seed flour) to the batter, which helps to keep the pancakes stable.
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)
- It’s best to leave the pancakes to cook for 2-3 minutes each side and only flip them once – they are quite delicate and we don’t want to break them!
- These pancakes are pretty filling, so I’d say 2 is enough for one serving (this also keeps net carbs under 10g)
Pancake topping ideas:
Once you’ve made these coconut flour pancakes, you’ll want to add some tasty toppings! Here are 4 low carb ideas to get you started:
- Blueberries and sugar free pancake syrup (as pictured)
- Homemade berry chia seed jam and peanut butter
- Sliced seasonal fruit and whipped coconut cream
- Melted sugar free chocolate and strawberries
If you like coconut flour recipes, you’ll also love our coconut flour chocolate chip cookies! Have a great week!
Coconut Flour Pancakes
- In a medium sized mixing bowl, prepare the flax eggs by mixing 2 tbsp ground flaxseed with 5 tbsp water. Leave for a few minutes to thicken.
- Add the peanut butter and soy milk to the flax eggs. Whisk until well combined
- Add the almond flour, low carb sugar and baking powder and whisk to combine.
- Add the coconut flour and whisk together. The batter will be very thick.
- Heat a frying pan with a little oil. Add 1-2 tbsp of batter and cook on medium-low heat for 2-3 minutes each side until the pancakes are golden. Be careful when flipping them!
- Serve hot with your favourite toppings. Enjoy!
- Net carbs per serving: 9g
- Leftovers can be stored in the fridge an reheated in the toaster to enjoy the next day.