Low-carb coconut pancakes

Jumpstart your day in the most delicious way — these low-carb melt-in-your-mouth pancakes are amazingly satisfying. Pair these fluffy dairy and nut-free delights with fresh berries or melted butter on top and they will be even more heavenly! Paradise, here we come.
Jumpstart your day in the most delicious way — these low-carb melt-in-your-mouth pancakes are amazingly satisfying. Pair these fluffy dairy and nut-free delights with fresh berries or melted butter on top and they will be even more heavenly! Paradise, here we come.
USMetric
4 servingservings

Ingredients

  • 6 6 eggeggs
  • ½ cup 125 ml coconut flour
  • ¾ cup 180 ml coconut milk
  • 2 tablespoons 2 tablespoons melted coconut oil
  • 1 pinch 1 pinch salt
  • 1 teaspoon 1 teaspoon baking powder
  • butter or coconut oil for frying

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Separate the yolks from the egg whites and whip the egg whites and pinch of salt vigorously with a hand mixer. Continue whipping until stiff peaks form and then set aside.
  2. In a separate bowl, whisk together yolks, oil and coconut milk.
  3. Add coconut flour and baking powder. Mix into a smooth batter.
  4. Ever so gently fold the egg whites into the batter. Let batter rest for 5 minutes.
  5. Fry in butter or coconut oil for a couple of minutes or so on each side on low to medium heat.
  6. Serve with melted butter and/or fresh berries.

Tip!

Don’t skimp on the fat in your frying pan. Butter and coconut oil make everything taste better. Consider a dollop of crème fraîche on top… so scrumptious!

Goes great with

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63 Comments

  1. Amy Burbidge
    Helen, I made a batch and cooked 3 at a time for myself in a smallish skillet. I kept it in a container in the fridge for almost a week, making 3 every day or two. I made 3 pancakes 5 different times. They weren't as fluffy after the first time, but I still thought they were great! The batter separated a bit so I stirred it up before using it.
  2. Cheryl
    Made these for two. The batter was very thick and I added much more than stated coconut milk from a carton. They did not flip well or hold together and I ended up throwing the mixture away. I notice some people had success however.
  3. Suzanne
    The "coconut flour" (hyperlinked) used in this recipe has a nutritional carbohydrate value of 8.9g per 100g. The carbohydrate value of standard coconut flour is approximately 60g of carbs per 100g, which I believe most people are using and critically affects the "low carb" rating. Please comment.
  4. Julia
    No one in my family likes these. Will not be making again...next time I'll just make regular pancakes for my family and I just won't have any 😪
  5. Cynthia
    After a year on the keto diet, I find I miss my morning pancakes. I made these today, and they were quite good. They weren’t a replacement for my old favorite pancakes, but they were respectable. The batter is completely different than traditional pancakes. It’s thick at first then fluffy after you incorporate the meringue. (The preparation is similar to Oopsie Bread.) The pancakes are thicker than I expected, but they have a very nice texture. I served them with melted butter, creme fraiche, and fresh berries. I’m going to explore other keto pancake recipes before I make these again. Still searching for a new favorite.
  6. Doda
    This is more like omlet. Only taste that you can feel is eggs(not in a good way).
    Unfortunately it ended up in the garbage bin. I've tried several receipes from this page but this is the first one that went this bad.
  7. Denise
    When I entered this on 'My Fitness Pal' I got 9.3 grams of carbs. The dietary fiber was 5.0 grams which would give me a net carb count as 4 grams, not 3. Do you know why?
  8. Lorraine
    I too found this recipe not easy to make and I bake all the time, admittedly not normally with these ingredients, the taste was like an omelette and like someone else said not in a good way, I struggled to eat a couple of mouthfuls. Congratulations to those of you that have had success with this recipe and enjoyed it, would be great if DD could add a video for this recipe!
  9. Bella
    Not a fan, all I taste is egg! I love eggs but this was so off putting in a pancake. Will not make again.
  10. E
    I made these yesterday and they were delicious! I loved the texture, I ate two with butter and a sprinkle of salt. I made half the batter, then added coconut flakes to the rest of the batter to make them more "coconutty". Make them small, because they did tend to spread once I flipped them. I like this better than another recipe for low carb coconut pancakes I tried previously.
  11. Nadia
    The pancakes taste better if they are made with just egg whites. They won't taste like an omelet.
  12. Cathy
    I loved these. ..they do take a little longer to cook than regular pancakes but they were delicious and not eggy at all.
    I will definitely make them again. The fact that I can store the leftover batter in the fridge makes this a win win.
    I also added a few drops of stevia to the batter.
  13. Jan T
    Made these this morning. I like to use metric measurements when I use any type of flour, I get a better result, usually. I did not check the metric measurements on the coconut flour first. According to the information on the coconut flour container, there are 16 g in 2 tbsp (I checked this after I had measured according to the 125g that is stated in the recipe). I had a thick mess, not batter, after trying to mix it. I ended up adding more coconut milk. The taste was fine in the finished product but will yield more net carbs. The metric measurement should be 64g coconut flour.
  14. Jacolyn
    I liked them! (Could of easily eaten 2 servings though) Mine came out great. Topped with some blueberrries and black berries.I would make again!
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