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Low-Carb Pancakes with Coconut Flour

Rated as 4.6 out of 5 Stars
2

"These are awesome low-carb pancakes! This recipe also works great in the waffle iron! Top with butter and other low-glycemic toppings."
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Ingredients

30 m servings 151
Original recipe yields 6 servings (6 pancakes)

Directions

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  1. Heat a cast iron skillet over medium-low heat and grease with butter.
  2. Whisk eggs, yogurt, water, coconut flour, coconut oil, flaxseed meal, vanilla extract, baking powder, cinnamon, salt, and stevia together in a large bowl.
  3. 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.

Nutrition Facts


Per Serving: 151 calories; 11.3 6.5 6.2 130 419 Full nutrition

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Reviews

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Yummy! best low carb pancakes ever

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.

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 ...

Best low carb pancake version made yet! I added blueberries as well, and maple flavored agave syrup. Yum!