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Fluffy Coconut Flour Pancakes

These are by far the best coconut pancakes I’ve made. But you MUST use the lid to cook these!
Course: Breakfast, brunch
Cuisine: American
Servings: 3

Ingredients

  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 4 eggs
  • 1/2 cup nutmilk or heavy cream mixture for heavy cream (zero carbs) - mix 1/4 cup cream and 1/4 cup water
  • 2 to 3 tablespoons allulose
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted butter

Instructions

  • Mix all ingredients in a bowl and let sit for 5 minutes. This allows the coconut flour to absorb the moisture- don’s skip this step.
  • In a non-stick skillet lightly coated with oil, over medium high heat, scoop about 1/4 cup of batter leaving room between the cakes so you can maneuver your spatula.
  • Cook for 2 to 3 minutes per side WITH LID ON PAN, being very careful on the first turn. Pancakes are slightly fragile.
  • Keep cooked pancakes in a warm oven while you finish the rest.
  • Store in refrigerator and reheat slowly in oven wrapped in foil or parchment. These can be frozen and thawed, then reheated.

Notes

Nutrition: Calories- 340, Fat- 28g, Net Carbs-6g, Protein- 11g