Coconut Flour Pancakes Keto Low Carb Food

COCONUT FLOUR PANCAKES (KETO, LOW-CARB)

Coconut Flour Pancakes (Keto, Low-Carb) image

This easy recipe for fluffy gluten free pancakes is a tasty breakfast treat. Enjoy these keto pancakes with your favorite low carb syrup or eat them plain.

Provided by Lisa MarcAurele

Time 20m

Number Of Ingredients 9

Ingredients

1/4 cup unsalted butter (melted (see note for dairy-free))
1/4 cup heavy cream (sour cream works too (see note for dairy-free))
1 packet stevia
1/4 teaspoon salt (or more to taste)
3 eggs (add another if batter is too thick)
1/2 teaspoon vanilla extract
1/4 cup coconut flour (about 25g)
1/2 teaspoon baking powder
water (optional)

Steps:

Whisk together butter, cream, stevia, salt, eggs and vanilla extract.
In another bowl, combine coconut flour and baking powder.
Mix dry ingredients into the wet ingredients.
Let batter sit to thicken (15-30 minutes may be needed).
Lightly oil skillet and heat over medium heat.
Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter.
Flatten out the thick batter a bit with the back of a spoon to form flatter rounds.
Be sure to check out the recipe video on YouTube for more useful tips on the recipe!

Nutrition Facts : ServingSize 2 pancakes, Calories 189 kcal, Carbohydrate 6 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 154 mg, Sodium 217 mg, Fiber 3 g, Sugar 1 g

LOW CARB KETO PANCAKES RECIPE

Low Carb Keto Pancakes Recipe image

Provided by Jennifer

Categories Breakfast

Time 15m

Number Of Ingredients 10

Ingredients

4 medium Eggs
4 oz Greek Yogurt
1/2 cup Coconut Flour
1/4 cup Heavy Cream
1 1/2 tbsp Erythritol
4 tbsp Melted Butter or Vegetable Oil (divided)
1 tsp Baking Powder
1/6 tsp Sea Salt
Seasonal Low Carb Fruit
Sugar Free Maple Syrup ((Lakanto Sugar Free Maple Syrup))

Steps:

Process the eggs with the yogurt, coconut flour, heavy cream, Erythritol, baking powder, a pinch of salt and 2 tablespoons of the melted butter using a mixer to get a smooth batter.
Allow the batter to rest for 2-3 minutes.
Brush a non-stick pan with some of the remaining butter, heat over medium heat and add dollops of the batter to make the pancakes.
Cook each pancake for 1-1 ½ minutes and then flip, cooking for another minute until golden on each side.
Continue the same process until you run out of batter.
Serve the pancakes hot, with fresh, seasonal fruit, sugar free chocolate shavings or keto friendly syrup.

Nutrition Facts : ServingSize 2 pancakes, Calories 248 kcal, Carbohydrate 6.2 g, Protein 9.9 g, Fat 20.6 g, SaturatedFat 11.5 g, Cholesterol 206.4 mg, Sodium 81 mg, Fiber 2.5 g, Sugar 3 g, TransFat 0.1 g, UnsaturatedFat 7.7 g

LOW CARB PANCAKES WITH SOY AND COCONUT FLOUR

Low Carb Pancakes With Soy and Coconut Flour image

If you do not like to use soy flour, I'm sure you could substitute almond flour in this recipe. I found this on Bob's Red Mill's website. I've modified this recipe to make it low carb and vegetarian. These are not super fluffy and slightly dense. I found these to be very filling and taste great with my Blueberry Pancake Syrup, which is low carb also. ETA: I made this with almond flour and it tasted very good. I needed to add a few spoonfuls of additional coconut flour to thicken the batter.

Provided by EasternCook

Categories Breakfast

Time 25m

Yield 10 small pancakes, 10 serving(s)

Number Of Ingredients 9

Ingredients

1 cup soy flour
1/3 cup coconut flour
1 tablespoon baking powder
2 teaspoons cornstarch
1 teaspoon stevia powder (more if you like a sweeter pancake)
2 tablespoons oil
2 eggs
1 1/2 cups soymilk (vanilla)
1 teaspoon lemon juice

Steps:

Mix wet ingredients and mix dry ingredients.
Pour wet into dry ingredients and mix just until combined.
This batter will be thicker than normal pancake batter.
Cook in pan/griddle on med heat with oil. (it will not 'bubble' like regular pancakes).
Flip when underside is browned.
The middle of these pancakes will feel a bit soft on the inside. Once cooled a bit, it will firm up.

Nutrition Facts : Calories 98.2, Fat 6.2, SaturatedFat 1, Cholesterol 37.2, Sodium 142.8, Carbohydrate 5.8, Fiber 0.2, Sugar 1.5, Protein 5.7

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