Low Carb Pancakes with Coconut Flour
Easy and Delicious Low Carb Pancakes with Coconut Flour are light, fluffy, and delicious! This recipe makes roughly 12, 4-inch diameter pancakes. One serving is 3 pancakes. The nutritional information below is for 1 pancake, so if you eat 3 pancakes, multiply by 3. If you eat 2, multiply by 2 etc.
Servings 12 pancakes
Calories 84kcal
Equipment
- Non-stick skillet or griddle
- measuring cup(s)
- measuring spoons
- whisk
Ingredients
- ½ cup Coconut flour
- ¼ cup Coconut milk (the kind in the milk section, not the canned coconut milk)
- ½ teaspoon Baking powder
- 4 large Eggs
- ½ tablespoon Sour cream
- 4 oz Cream cheese room temperature
- 2 tablespoon Half and half cream
- 1 tablespoon Monk fruit with allulose
- 2 ½ tablespoon Water
Suggested Toppings
- butter
- sugar free syrup
- strawberries, blueberries
- serve with sausage links if desired
Instructions
- Add all ingredients in a medium-size mixing bowl
- Mix ingredients thoroughly with a whisk or hand mixer
- Preheat non-stick skillet or griddle on medium heat
- Add ¼ cup of batter for each pancake to your cooking surface
- Once you see bubbles popping at the pancake surface, flip and cook the other side. Cooking on each side should be about 1 ½ minutes.
- Place cooked pancakes on a platter.
- For one serving, place 4 pancakes on a plate and top with suggested toppings.
Video
Notes
Periodically wipe excess batter from spatula.
Store leftover pancakes in ziplock bag in the refrigerator for up to two days.
Nutrition
Serving: 1pancake | Calories: 84kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 83mg | Potassium: 39mg | Fiber: 2g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 0.4mg
