I made my sugar free pancake recipe with coconut flour and coconut milk to be gluten-free and dairy-free. It is SUPER simple and perfect for a healthy breakfast choice. The recipe yields around seven medium pancakes for a quick breakfast that only takes less than 10 minutes to ready.
Sugar Free Pancakes
I adore pancakes so much that I almost have them for breakfast every day. I've experimented with the ingredients countless times to find the perfect combination we're using today.
When preparing gluten-free pancakes using coconut flour for the first time, you'll notice a distinct difference in the batter compared to the traditional pancake mix.
This variation stems from coconut flour's unique properties compared to wheat flour. However, rest assured, despite the difference, the end result will yield wonderfully fluffy, soft, and delicious pancakes that I'm sure you'll adore!
For the topping: Personally, I enjoy mine with pure maple syrup, while my daughter prefers hers with either chocolate sauce or homemade Nutella.
These pancakes also go well with a piece of butter and a little sugar-free syrup or some fresh blueberries or raspberries as a topping.
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Why You'll Love This Recipe
- This is an easy recipe to make healthy pancakes for breakfast.
- This is gluten free, keto friendly and low carb pancakes recipe.
- An easy recipe for a healthy breakfast.
- These no added sugar pancakes take only a couple of minutes to be ready.
- In just simple steps, you will have the best gluten-free American pancakes ever.
- No special equipment is needed to make this recipe.
- You can easily double or triple in quantity this recipe for a large family.
Sugar Free Pancakes Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Coconut flour: Gluten-free substitute to all purpose flour
Baking powder: Use a good quality; it is essential in raising the pancakes.
Vanilla extract: For flavor.
Erythritol: Or Monk fruit sweetener or any sugar alternative.
Egg: I used 3 large egg at room temperature.
Butter: I used unsalted butter, you can use coconut oil instead.
Coconut milk: I prefer coconut milk but you can use any dairy free milk you like.
How To Make Sugar Free Pancakes?
One: Crack the eggs in a large bowl, then whisk them.
Two: Add the melted butter, vanilla extract and coconut milk; keep whisking.
Three: Add coconut flour, baking powder and erythritol, and whisk.
Four: Heat a wide non-stick pan over low heat, and grease with some butter or spray oil.
Pro Tip: Use a preheated, non-stick pan to prevent the pancakes from sticking to the pan.
Five: Drop ¼ cup of the pancake batter in the hot pan.
Six: Once you see small bubbles appear on the top of the pancake, flip it to the other side.
Pro Tip: Be careful when flipping the pancake; don't flip until you see the small bubbles on the pancake. That means it is cooked and ready to flip.
Seven: Then, cook the other side for 1 minute or until golden brown. Serve hot with butter or with your favorite toppings.
Variations & Substitutions
- You can use whole milk or dairy-free milk such as almond milk.
- You can top your pancakes with any toppings of your choice.
- Add some chopped nuts to the pancake batter.
- Add a pinch of salt.
- Feel free to add ¼ teaspoon of ground cinnamon or ginger.
- For best results, use fresh ingredients.
Sugar Free Topping Suggestions
There are tones of toppings you can use for this low carb pancake, like
- Nutella, if you like making it at home, you can try this easy made keto Nutella.
- Raspberry jam, I have made a delicious homemade raspberry jam check it out, Easy Keto And Sugar-Free Raspberry Jam.
- Also, you can try these pancakes with whipped cream, pure maple syrup or even greek yoghurt.
- Or, any fresh fruit you fancy will be just tasty.
- Peanut butter.
Serving Ideas
Serve these pancakes for breakfast topped with a dollop of Keto Avocado Ice Cream or Vanilla Protein Ice Cream.
You can also serve them with a cup of Oat Milk Hot Chocolate, Greek Yogurt Smoothie or Iced White Chocolate Mocha.
Recipe FAQs
No, not in this recipe.
To make vegan pancakes, you have to skip the eggs and add one mashed ripe banana instead and use vegan butter.
Crepes are French, and they are very thin and light, while pancakes are American, and they are thick with a soft and fluffy texture. Unlike crepes, pancakes can't be folded or rolled.
I recommend reheating them in the microwave for about 20-30 seconds.
More Pancake Recipes
- Homemade Peanut Butter Pancakes Without Eggs
- Keto Blueberry Pancakes
- Fluffy Oat Milk Pancakes
- Easy and Fluffy Pumpkin Pancakes
- Easy Orange Pancakes
- Fresh Mango Pancakes
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Sugar Free Pancakes
Ingredients
- ¼ cup coconut flour
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 ½ tablespoon erythritol
- 3 eggs
- 3 tablespoon butter
- ⅓ cup coconut milk
Instructions
- Crack the eggs in a medium bowl, then whisk them.3 eggs
- Add the melted butter, vanilla extract and almond milk, keep whisking.½ teaspoon vanilla extract, 3 tablespoon butter, ⅓ cup coconut milk
- After that, add coconut flour, baking powder and erythritol, whisk.¼ cup coconut flour, ½ teaspoon baking powder, 1 ½ tablespoon erythritol
- Grease a wide pan with some butter or spray oil and then heat over medium heat.
- Drop ¼ cup of the batter in the hot pan.
- Once you see, small bubbles appearing on the top of the pancake, flip it on the other side and cook for one more minute or until golden brown.
- Serve hot with butter and any sugar-free syrup.
Notes
- Be careful when flipping the pancake; don't flip until you see the small bubbles on the pancake. That means it is cooked and ready to flip.
- Use a preheated, non-stick pan to prevent the pancakes from sticking to the pan.
- Don't skip the baking powder; it is essential in the rising of the pancake and making it fluffy.
- For best results, use fresh ingredients.
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