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Yummy Pancakes – Made With Coconut Flour!

Many mornings I will have a protein shake with some Strawberries but this morning I was wanting something different and delicious. So I decided to make my good ole’ Fluffy Coconut Flour Pancakes.

I know you may be thinking….Coconut Flour? Yes, it so darn good and you can’t even taste the coconut in the pancakes.

So, I just had to share this with you today. Under the pictures below you will find the recipe that I used. I found it on All Day I Dream About Food blog but I changed it up a little bit. I doubled the Vanilla Extract and added one Extra tablespoon of the Swerve (natural sweetener). Also, I used Bob Red Mill’s Coconut Flour.

Here are the pancakes in the frying pan

Coconut Flour Pancakes

So here is the mean stack of Yummy Coconut Flour Pancakes!

Coconut Pancakes

 

Okay…so you know you have to have a little sugar-free syrup to top it all off :)

I sometimes make a Strawberry Syrup but I got a little lazy this morning.

Coconut Flour Pancakes

Light and Fluffy Coconut Flour Pancakes (Low Carb and Gluten-Free)
 Ingredients
  • 1/2 cup coconut flour
  • 3 tbsp granulated erythritol (I used Swerve)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 large eggs, lightly beaten
  • 1/4 cup butter, melted
  • 1 cup almond milk
  • 1/2 tsp vanilla extract
  • Additional butter or oil for the pan

Instructions

  1. Preheat oven to 200F.
  2. In a large bowl, whisk together coconut flour, erythritol, baking powder, and salt. In a medium bowl, whisk together eggs, melted butter, almond milk and vanilla extract. Add the egg mixture to the coconut flour mixture and stir well to combine.
  3. Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two heaping tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can’t fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
  4. Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.

Notes: Serves 6 (about 12 pancakes, 2 per serving). Each serving has a total of 6.8 g of carbs and 3.3 g of fiber. Total NET CARBS = 3.5 g.