Low-carb coconut pancakes

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.
August 12 2016 recipe by , photo by in Recipes, Breakfast, Dessert, Dessert/Snack

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.
USMetric
4 servingservings

Ingredients

  • 6 6 eggeggs
  • 1 pinch 1 pinch salt
  • 2 tbsp 2 tbsp melted coconut oil
  • ¾ cup 175 ml coconut milk
  • ½ cup 125 ml (50 g) coconut flour
  • 1 tsp 1 tsp (5 g) 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 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. 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. Flip carefully!

    6. Serving suggestion

    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

Low-Carb Chocolate and Hazelnut SpreadLow-Carb Chocolate and Hazelnut Spread
Low-Carb ButtercreamLow-Carb Buttercream

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135 comments

  1. 101
    Sue
    March 23 2019
    I thought these were really delicious. However I could only eat 2 of the 8 I made. I’ve left in fridge, maybe eat 2 more tomorrow. I don’t know if they would freeze, anyone know ?,
    Reply: #103
  2. 102
    Olivera
    March 24 2019
    I was hesitant to try these after reading the comments, but am so happy i did. The texture is not that of a traditional pancake however they turned out wonderful and filling! I didnt have a bad egg taste at all and they held together well. They turned out fluffy and taste delicious with butter and berries.
  3. 103
    Reply to comment #101 by Sue
    Kristin Parker Team Diet Doctor
    March 25 2019

    I thought these were really delicious. However I could only eat 2 of the 8 I made. I’ve left in fridge, maybe eat 2 more tomorrow. I don’t know if they would freeze, anyone know ?,

    Yes, you can freeze and reheat these.

  4. 104
    Anne
    March 25 2019
    These are edible, but they are not a"pancake"eating experience. Personally, I find low carb a more satisfying way to eat, if I surrender ideas that I can continue to dine as I always have done, eating things like pancakes, bread, and sweet desserts, but making them from completely different ingredients. This just isn't possible.

    If I want pancakes, I have to use the ingredients that make pancakes. If I use completely different ingredients, I get some other food that is not pancakes. It might be tasty, (and it probably has a better chance of being tasty if I am not anticipating pancakes) but it will not be pancakes.
    I guess what I'm saying is, it works better for me if I call these "fried coconut egg patties" , and make them part of the radical change in my diet, which no longer includes foods dependent on grain flour for their taste and texture.

  5. 105
    Lynn
    May 26 2019
    Totally agree with the "coconut egg patties!" and definitely not pancakes. I found these absolutely awful and only managed to eat a small bit before throwing them away.
    Reply: #126
  6. 106
    John
    May 27 2019
    I love all the ingredients in this recipe but the end result is quite possibly the worst recipe I have ever tasted. Followed to the letter, managed to eat two mouthfuls before the whole lot went in the bin. I’ll be trying another recipe from a low carb YouTuber tomorrow: no coconut milk and no splitting egg whites. Butter, cream, eggs, vanilla essence, baking powder, salt, flour and get it on a griddle: fingers crossed.
    Reply: #114
  7. 107
    Michelle
    June 14 2019
    I'm just not sure how I feel about these. I hate eggs. Absolutely abhor them.... So anything that other reviewers describe as "eggy" scares me a bit. I tried them anyway, and they really didn't taste all that eggy. But the texture was just so odd for me... Rather grainy and a bit dry. I'm on the fence as to whether or not v I'll try these again. They were better in flavor than the other keto pancakes I tried, which really were basically just eggs (I'm forcing myself to try things.... Lol). But texture is a really big thing for me, and even berries and whipped cream could not hide how weird these were.
  8. 1 comment removed
  9. 109
    Janet
    June 28 2019
    I make these regularly and refrigerate them. I have them with coconut yoghurt, blueberries and sugar free syrup.
  10. 110
    Irene
    July 13 2019
    my favourite! so easy to make 😃
  11. 111
    Ance
    July 22 2019
    Mine turned out quite dry (as everything does when dealing with coconut flour).. So I kept them in fridge until the next day when I drowned them in melted butter and ate together with cotage cheese, sour cream and blueberries (all mixed together). Liked it. But yeah, I wouldn't call them pancakes, more like small pies or smth. :)
  12. 112
    Leyla
    July 31 2019
    You have a point, Anne, and if it helps you to change the name, great!
    I was just thinking of the roots of the word *pancake*: pan cake, a cake made in a pan. So these are indeed little Coconut Pan-Cakes.
    Happy keto eating!
  13. 1 comment removed
  14. 114
    Reply to comment #106 by John
    Sarah Hamming
    September 2 2019
    Hi John, did you end up trying the other recipe? If yes, what did you think of it? Thanks!
  15. 115
    Tina Durward
    September 14 2019
    too eggy - ditched 🤢
  16. 116
    Melissa
    September 20 2019
    I used coconut milk beverage instead of coconut milk from can, so they were not dry. But it didn’t hit the mark for the traditional wheat flour pancakes that I craved. Enough to try once, rated 2 stars. Never want to make or try them again. Moving on to the next Diet Doctor pancake recipe...
    Reply: #117
  17. 117
    Reply to comment #116 by Melissa
    Melissa
    September 20 2019
    Too eggy
  18. 118
    Joan Moloney
    October 22 2019
    I tried them. I could really taste the egg- too fluffy ( i prob beat too long) and overpowering coconut flavour which was too strong for my breakfast palate!
    Il try another recipe 🙁
  19. 119
    Jessica
    January 12
    These made me sick! They don’t taste good at all! The worst thing I have ever tasted so they went in the bin
  20. 120
    Leticia
    January 20
    Just add vanilla and ground cinnamon it makes the whole thing taste better
  21. 121
    Karla
    February 2
    Disappointed... it is only egg with coconut flavor.
  22. 122
    victoriajhodgman
    February 6
    These were a hit in our house. We loved the salty/coconutty/buttery goodness and served with some fresh blueberries on top for a pop of sweetness.

    Love the idea above to add cinnamon and vanilla. Shredded coconut would also be yum. We've added them to our favourites list!

  23. 123
    Ralph Pigskin
    February 17
    Thought they were great and I reckon they are just like pancakes made the traditional way.
  24. 124
    Sharon
    April 12
    I love, love, love. I used 1 TBSP butter with the coconut oil and I used lots of butter & coconut oil in the pan. Then I used chopped strawberries with sweetener and I added butter to them. Heated until butter melted & berries warm. Poured over cakes...to die for. This morning I broke the cakes up in the berries & butter...GREAT! I also made sure I cooked very slowly. They look beautiful, just like regular pancakes. I made the receipe with 6 eggs and I am not sure how many carbs are in 3 cakes. It made a total of 14 cakes and I usually have 3. The average size is 3 to 3 1/2 inches. Can you suggest what the carbs would be ?
    Reply: #125
  25. 125
    Reply to comment #124 by Sharon
    Crystal Pullen Team Diet Doctor
    April 13

    I love, love, love. I used 1 TBSP butter with the coconut oil and I used lots of butter & coconut oil in the pan. Then I used chopped strawberries with sweetener and I added butter to them. Heated until butter melted & berries warm. Poured over cakes...to die for. This morning I broke the cakes up in the berries & butter...GREAT! I also made sure I cooked very slowly. They look beautiful, just like regular pancakes. I made the receipe with 6 eggs and I am not sure how many carbs are in 3 cakes. It made a total of 14 cakes and I usually have 3. The average size is 3 to 3 1/2 inches. Can you suggest what the carbs would be ?

    As written for 6 eggs, this recipe has 12 net carbs. If you're getting 14 cakes from it, it works about to approximately .9 net carbs each so 2.6 net carbs for 3.

  26. 126
    Reply to comment #105 by Lynn
    Carina
    May 12
    I tried them this morning and almost gagged.... Haha.. They looked DELISH but just couldn't handle the taste....
  27. 127
    Kira
    May 16
    Hi do you know how many calories there are in each as well? Thanks
    Reply: #128
  28. 128
    Reply to comment #127 by Kira
    Kerry Merritt Team Diet Doctor
    May 16

    Hi do you know how many calories there are in each as well? Thanks

    If you expanded the nutrition information below the ingredients list, you will see all the nutrition info, as well as the calories. This recipe has 289 calories per serving.

  29. 129
    Martha
    June 20
    These are fantastic! At first I thought that they would be eggy but they are not. The recipe that says it's for four servings yielded me a lot of pancakes, lol, however I'm going to be saving my leftovers for sure. I definitely recommend a little Lakanto maple syrup, strawberries, and if you can afford the extra carbs, some low carb whipped cream. I wish I could share a picture!
    Reply: #130
  30. 130
    Reply to comment #129 by Martha
    Kerry Merritt Team Diet Doctor
    June 21

    These are fantastic! At first I thought that they would be eggy but they are not. The recipe that says it's for four servings yielded me a lot of pancakes, lol, however I'm going to be saving my leftovers for sure. I definitely recommend a little Lakanto maple syrup, strawberries, and if you can afford the extra carbs, some low carb whipped cream. I wish I could share a picture!

    So glad you love the recipe! Just a heads up that the Lakanto maple syrup has some ingredients that we recommend avoiding, such as tapioca, chicory root, and potato starch. Here's our Ingredients to Avoid list that should be helpful for you! https://www.dietdoctor.com/low-carb/ingredients-to-avoid

  31. 131
    Kate
    July 1
    Made these this morning for breakfast. Yes they aren’t doughy like standard pancakes, but if you’re patient and let them crisp on both sides you get a nice pancake with a fluffy inside. I added a touch of vanilla essence to the mix and cooked them in a medium to high heat. The result was a lovely little, slightly coconuty, keto pancake. Poured over melted butter and some Nkd Living Syrup and it was a great sweet treat! Will definitely make again.
  32. 132
    Ayva
    July 17
    If you enjoy eggy pancake this is for you, why did I smother with keto chocolate, it was horrible and eggy,
  33. 133
    Chelo
    August 2
    These should not be called pancakes, just like cauliflower shouldn't be called rice and squash shouldn't be called spaghetti. Like many gluten-free pancake recipe results, these look like beautiful pancakes but do not be deceived like I was. What? I can be on a Keto diet and still have pancakes?! You follow the recipe, fry up a few beauties, stack them on your plate, add a gob of melty grass fed butter, sit down and grab your fork - only to take a big bite and realize that this was a big hoax! Oh God, the texture! This is comment is not made in criticism to the author, because it's not their fault, but these are way worse than even box pancake mix, which is pretty bad itself.
    Reply: #134
  34. 134
    Reply to comment #133 by Chelo
    Kerry Merritt Team Diet Doctor
    August 2

    These should not be called pancakes, just like cauliflower shouldn't be called rice and squash shouldn't be called spaghetti. Like many gluten-free pancake recipe results, these look like beautiful pancakes but do not be deceived like I was. What? I can be on a Keto diet and still have pancakes?! You follow the recipe, fry up a few beauties, stack them on your plate, add a gob of melty grass fed butter, sit down and grab your fork - only to take a big bite and realize that this was a big hoax! Oh God, the texture! This is comment is not made in criticism to the author, because it's not their fault, but these are way worse than even box pancake mix, which is pretty bad itself.

    Sorry to hear you didn't enjoy these! We do have a variety of pancake recipes to choose from, though. You might be interested in trying some different recipes! https://www.dietdoctor.com/low-carb/recipes/pancakes

  35. 135
    C West
    August 19
    Not for me. Rather not have pancakes than these. Tip when mixing the egg batter, only lightly mix it, if you over do it, it turns into a solid mass ! Use a pastry cutter or egg poacher ring to keep the pancakes in shape when adding to the pan, tricky to flip.
  36. 136
    Kate
    August 23
    I substituted the coconut flour for chia seed flour, and only used 1 egg (for one serving). Lovely fluffy texture and no coconut flavour or eggy flavour. Plus it reduced the carbs to 1g per serving! Topped with about 15g of butter and some keto syrup (I prefer nkedliving’s). Delicious!
    Reply: #137
  37. 137
    Reply to comment #136 by Kate
    Kerry Merritt Team Diet Doctor
    August 23

    I substituted the coconut flour for chia seed flour, and only used 1 egg (for one serving). Lovely fluffy texture and no coconut flavour or eggy flavour. Plus it reduced the carbs to 1g per serving! Topped with about 15g of butter and some keto syrup (I prefer nkedliving’s). Delicious!

    Great! So glad you enjoyed them!

  38. 138
    Brenda Duff
    August 30
    You wanna taste a pancake low carb. Dollop cream cheese, 2 eggs, pinch salt, juice and some pulp of a lemon, 1 1/2 tablespoon coconut flour (or 3 tblspns almond flour). Whisk up say maybe 1 min or two.. 3 is ok also. When pancake gets holes all over it , flip it carefully, mmmm... out on plate within a min or so , Make another one. Slather w grass fed butter juice and pulp of same lemon or another
    one... Mmmm... the most delicious crepes/pancakes one has ever tasted... see i always used lemon and powdered sugar on mine. But made w coconut flour, one does not need a sweetener.. i make them sooo often ... its apiece of cake to make.. for me.. next time will share my joy of the 90 second bread... mmmm too.. delicious after a meal .. to wipe around plate ! Cheers! And thanks Keto!!!!!
  39. 1 comment removed
  40. 140
    Brooke N
    September 9
    These are amazing! So fluffy and flavourful. I subbed in buttermilk for the coconut milk. They definitely need to be small or you’ll botch the flip. Will definitely be making again!
    Reply: #141
  41. 141
    Reply to comment #140 by Brooke N
    Crystal Pullen Team Diet Doctor
    September 9

    These are amazing! So fluffy and flavourful. I subbed in buttermilk for the coconut milk. They definitely need to be small or you’ll botch the flip. Will definitely be making again!

    Thank you for sharing your feedback and tips!

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