Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

151 calories; protein 6.2g; carbohydrates 6.5g; fat 11.3g; cholesterol 129.5mg; sodium 419.5mg. Full Nutrition