Do you miss pancakes since you started your keto diet? If the answer is yes, then you should try our amazing coconut flour pancakes! Besides being delicious, filling, and easy to make, they are very low in net carbs, super keto-friendly, and you can use your favorite toppings.
Coconut flour is an excellent source of fiber, which has been shown to reduce the risk of diabetes, obesity, gastrointestinal diseases, stroke, coronary heart disease, and hypertension (1). Fiber also keeps you full so that you eat fewer calories throughout the day.
Coconut flour also contains medium-chain fatty acids (MCTs), which have a beneficial effect on weight management (2). MCTs have also been shown to improve exercise endurance (3).
The ingredients listed in the recipe below make approximately two servings (three pancakes per serving) but feel free to double them to make more.
You can use any topping you like – melted unsweetened dark chocolate, unsweetened peanut butter, sour cream, etc. If you don’t have erythritol, or if you don’t like it, you can use stevia instead, or another keto-friendly sweetener.
If the mixture is too thick, you can correct that with adding water. If there is too much liquid, then you can add coconut flour. Instead of frying them in butter, you can fry the pancakes in another oil that is suitable for cooking, such as coconut oil.
For pancake syrup, you can make your own or look for a keto-friendly product, such as Lakanto Maple Flavored Sugar-Free Syrup.
Let’s Do It!
In a bowl, combine eggs, sour cream (or cream cheese), melted butter, and vanilla extract. Mix well. Then add coconut flour, baking powder, and erythritol to the mixture and mix again until smooth.
Let the mixture sit for about 15 minutes. If the mixture is too thick, add a little bit of water (20-30 ml) and mix again until you reach the desired consistency.
Fry the pancakes in butter as you would normally do with regular pancakes.
Add the toppings, such as yogurt, sour cream, and berries. Enjoy!
Keto Coconut Flour Pancakes
- 2 tbsp coconut flour
- 2 eggs
- ½ tbsp So Nourished Erythritol or a dash of stevia extract
- ¼ tsp baking powder
- 2 tbsp sour cream
- 2 tbsp butter melted
- ½ tsp vanilla extract
For the topping:
- 50 g strawberries
- 1 tbsp unsweetened shredded coconut
- 1 tbsp almond slices
- 1 tbsp Maple Syrup (optional)
- Put the eggs, sour cream, 1 ½ tbsp. of melted butter (you’ll need the rest for frying the pancakes), and vanilla extract into a bowl and mix well.
- Add the coconut flour, baking powder, and erythritol to the mixture and mix again. Let the mixture sit for about 15 minutes. If the mixture is too thick, add a little bit of water (20-30 ml) and mix again until you reach the desired consistency.
- In a pan on medium heat, add butter and fry the pancakes. The number of pancakes you make will depend on the size you want. We made six pancakes with this recipe.
- Add the toppings and serve!