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.
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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.
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.
Servings: 12 pancakes
Calories: 153kcal
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 large pancakes if you like to make less you can reduce the ingredients to the half.
Nutrition
Serving: 12pancakes | Calories: 153kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 179mg | Potassium: 51mg | Fiber: 3g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Enjoy these low-carb coconut flour pancakes on breakfast with a few drops of honey.
