These coconut flour pancakes are the perfect breakfast. It is very easy to make, only combine a few simple ingredients together to make these tender low-carb pancakes.

I love baking and cooking with coconut flour because it’s light and airy. Also, it works so fine with everything I bake. And it gives these pancakes the wonderful coconut flavor that I love so much.

How to make coconut flour pancakes:

• Whisk eggs, then add milk, honey and melted coconut oil keep whisking until combined. 
• In another bowl, whisk the dry ingredients coconut flour, salt and baking powder until well blended.
• Add wet ingredients to dry ingredients; combined well with a fork until.
• Heat a large skillet over medium heat.
• Grease skillet with butter. 
• Drop 1/4 cup each of the mixture onto hot skillet. 
• Cook on medium heat until small bubbles form on top, then flip. Cook the other side.
• Serve warm with your favourite pancake toppings.

Tips for the best coconut flour pancakes:

• When whisking the dry ingredients and the wet ingredients, make sure that no lumps remain.
• When cooking the pancake, don’t flip it until you see small bubbles form on top of it, or it will crumble.
• I used heart shape to give a good shape to the pancake. The pancake has to be slightly small; Otherwise, it will be difficult to flip the pancakes over.
• It’s important to make smaller pancakes (1/4-cup amount), so you can flip them quickly and easily.
• Also, keep a close eye on the pancakes as they cook because they can burn quickly. 
• Melt the coconut oil until it became a liquid (over low heat). And let it cool for two minutes, then add it to the wet ingredients.
• You can replace the honey with any sugar substitute, but to be honest this recipe tastes better with honey.

How to serve the pancakes:

• Serve them hot or wait until they cool down.
• Toppings can be butter, honey, maple syrup or chocolate sauce. Or even with no toppings it still delicious.

Print Recipe

Coconut Flour Pancakes – Low-Carb And Fluffy

These coconut flour pancakes are the perfect breakfast. It is very easy made only combine a few simple ingredients together to make this tender low-carb pancakes.

Prep Time10 mins

Cook Time30 mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: Coconut Flour Pancakes, keto breakfast ideas, keto desserts recipes, low-carb dessert recipes

Servings: 12 pancakes

Calories: 129kcal

Ingredients

• 6 Eggs
• 1/2 cup coconut milk
• 6 tbsp Coconut oil melted then cooled slightly
  
• 3/4 cup Coconut flour
• 2 tbsp Honey
• 2 tsp Baking powder
• 1/4 tsp Salt
• 1/2 cup Water

Instructions

• Whisk eggs, then add milk, honey and melted coconut oil keep whisking until combined.
• In another bowl, whisk the dry ingredients coconut flour, salt and baking powder until well blended.
• Add wet ingredients to dry ingredients; combined well with a fork until.
• Heat a large skillet over medium heat.
• Grease skillet with butter.
• Drop 1/4 cup each of the mixture, onto hot skillet.
• Cook on medium radioactivity until small bubbles begin to form on top, then flip.
• Cook the other side.
• Serve warm with your favourite pancake toppings.

Notes

These ingredients make 12 pancakes if you like to make less you can reduce the ingredients to the half.

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Nutrition Facts Per Serving:

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Calories: 129

Fat: 9.8g

Carbohydrate: 6.2g

Fiber: 2g

Sugars: 3.6g

Protein: 4.4g

Enjoy these low-carb coconut flour pancakes on breakfast with a few drops of honey.