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A stack of pancakes with raspberries on a wooden surface.
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4.96 from 84 votes

Low-Carb Coconut Flour Pancakes

Devour a stack of guilt-free low carb coconut flour pancakes with butter and season fruit on top! Perfect for a Saturday breakfast with the family or meal prepping and freezing for long-term, these are sure to be a hit.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: 30 minutes, 5 ingredients, coconut flour, dairy-free, easy, keto, low carb, pancakes, quick
Servings: 4
Calories: 280kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

Instructions

  • Whisk eggs in a medium mixing bowl. Add oil and water, whisk again well.
    6 whole eggs, 1/4 cup coconut oil, 1/2 cup water
  • In a separate, small bowl combine the dry ingredients.
    1/2 cup coconut flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • Add the dry mixture to the wet and stir until all is evenly incorporated.
  • Place a small spoonful of cooking oil on a frying pan or skillet, wait for it to warm up. Once oil pops, add a portion of the bater. Cook until air bubbles burst, 1 to 2 minutes. Flip and cook the second side for another minute.
  • Serve immediately warm or cold in a packed lunch.

Nutrition

Calories: 280kcal | Carbohydrates: 9g | Protein: 12g | Fat: 23g | Saturated Fat: 16g | Sodium: 566mg | Fiber: 5g | Net Carbohydrates: 4g
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