Low Carb Coconut Pancakes

These low-carb coconut pancakes are loaded with protein, healthy fats, and fiber and make a great breakfast choice to keep you fueled until lunchtime.

If you’ve never worked with coconut flour before you should know it is incredibly absorbent and will soak up any liquid you add to it. As such these pancakes are on the thick side. If you prefer thinner pancakes add more milk or you can even add some water.

The one great thing about pancakes is that you can easily change them up to suit your needs and tastes. Feel free to add some shredded coconut (unsweetened for low carb/Paleo), fruit, a mashed banana, chocolate chips, or nut butter to the pancakes to mix up the flavors.

My personal favorite is shredded coconut and a touch of lime zest in the batter. Yum.

When it comes to low-carb breakfasts, we also love these Low Carb Coconut Muffins, Almond Flour Pancakes With Flax, or Flaxseed Meal Pancakes.

Why You’ll Love This Recipe For Coconut Pancakes

Here are a few reasons why we think you’ll enjoy these pancakes.

• Low carb: If you love pancakes but are following a low-carb diet, regular pancakes just won’t cut it but these made with coconut flour will.
• Modifiable: Pancakes are so versatile you can add fruit, nuts, chocolate chips, or your favorite pancake fillings.
• Meal prep friendly: Pancakes keep well for a few days in the fridge so you can easily make these up during your meal prep session or just make the batter so it’s ready to cook up during the morning rush.

Key Ingredients and Easy Swaps

Here are the ingredients you’ll need to make these coconut pancakes and a few alternatives.

• Eggs: Feel free to use whatever eggs you like.
• Almond milk: I used unsweetened almond milk but any kind of milk is good.
• Vanilla extract: Pure vanilla extract tastes best.
• Stevia: Use as much or little as you like. You can also use sugar-free maple syrup.
• Coconut flour: Coconut flour is a great low-carb alternative to regular wheat flour.
• Baking soda: Baking soda helps these pancakes rise.
• Salt: A touch of salt enhances the flavor of these low-carb pancakes.
• Cooking spray: You can use cooking spray, coconut oil, or olive oil to coat the pan so the pancakes don’t stick.

How To Make Low Carb Coconut Pancakes.

These pancakes come together in just a few steps.

• Combine the wet ingredients: Whisk together the eggs, almond milk, vanilla extract, and Stevia.
• Combine the dry ingredients: In another bowl, whisk together the coconut flour, baking soda, and salt.
• Combine the wet and dry ingredients: Slowly add the coconut flour to the wet ingredients and stir to incorporate. The batter will be thick. Add additional almond milk or water to the batter if you would like a thinner pancake.
• Get the skillet ready: Heat a nonstick griddle or skillet over medium-high heat. Spray with cooking spray.
• Cook the pancakes: Add batter, about 1/4 cup per pancake, to the skillet, spreading with a spoon if needed. Cook until the bottom is browned and the pancake is firm about 3 minutes. Flip and cook for 1-2 more minutes.

How To Store Leftover Pancakes

In case you have a few leftover pancakes, here are some tips on how to store them.

• Fridge: Refrigerate leftover pancakes for 4 days in an airtight container in the fridge.
• Freezer: You can freeze leftovers for up to 3 months. Place a piece of parchment or wax paper in between the pancakes so you can easily grab one at a time.
• Thaw: Thaw frozen pancakes in the fridge overnight.
• Reheat: To reheat place in the microwave or toaster oven.

Coconut Pancake Flavor Ideas

Though we think these coconut pancakes taste great as is here are a few ways you can change them up.

• Add fruit: Feel free to add in some fresh or frozen berries; blueberries, strawberries, or raspberries will all taste great.
• Mix in chocolate: Some say no pancake is complete without chocolate chips. Mix in any kind of chocolate chip or even chopped dark chocolate.
• Top with fruit: Instead of adding fruit to the batter, you can top the pancakes with berries, sliced bananas, diced peaches, or any fruit you like.
• Serve with: You can serve these pancakes with maple syrup, a touch of honey, a tablespoon of cottage cheese, or some sour cream.
• For some spice: Mix in a teaspoon of cinnamon or pumpkin spice mix to add more flavor to the batter.