Ingredients30 m servings 151
- Heat a cast iron skillet over medium-low heat and grease with butter.
- Whisk eggs, yogurt, water, coconut flour, coconut oil, flaxseed meal, vanilla extract, baking powder, cinnamon, salt, and stevia together in a large bowl.
- Drop batter into the hot skillet using a 1/3 cup measuring cup. Cook until bubbles form and the pancakes are firm enough to flip, 4 to 5 minutes. Be sure to cook them on low enough heat that the outside doesn't burn before the inside is done. Flip and cook until browned on the other side and done in the middle, 2 to 3 minutes. Repeat with remaining batter.
Per Serving: 151 calories; 11.3 6.5 6.2 130 419 Full nutrition
ReviewsRead all reviews 9
These are great! I added a package of cream cheese and they turned out perfect!
I have made coconut flour pancakes before but these are the best so far. I want dairy free recipes so I changed the water and yogurt to coconut milk, added 2 teaspoons apple cider vinegar and a ...
It was actually pretty good. I added a tiny amount of vanilla flavoring. I ate them with strawberries and whipped heavy cream.
I had no yogurt so I left it out. Also left out the flax seed. I used whole milk instead of water and honey instead of stevia. Tasted good. Will make again.
Best low carb pancake version made yet! I added blueberries as well, and maple flavored agave syrup. Yum!
I've read the reviews posted about them being flat. all the ones that mentioned them being flat said they didn't use the flax meal. the flax meal is a key ingredient. I know it's a small amount ...
I followed the recipe and added sliced bananas while cooking the pancakes; fuffy and perfect!
I’ve made a few coconut flour pancakes. This is the best one so far. They came out crepe-like, really thin. My tips/experience: Left out flaxseed and stevia Used coconut milk instead of w...