Low Carb Breakfast – Coconut Pancakes

Low Carb Coconut Pancakes

Low Carb Coconut Pancakes

I’m actually more of a fan of the French crepes (which I once heard an American call “creeps”) rather than the thick pancakes that you’re used to finding at brunch and in diners, but they start to taste super good when you can’t eat cake or any other desserts! I’m sure the low carb diet would never have taken off if the wonders of coconuts hadn’t been discovered. We drink the milk, make cookies from the flesh, and now make pancakes from the flour! And these pancakes sure seem popular with low-carbers! I found an abundance of different recipes, but I thought this recipe from nourishingdays.com was pretty easy and tasted super good! I made a batch of 10 pancakes and stored them in the fridge – delicious for breakfast!

Ingredients (makes 10 small pancakes):

  • 4 eggs
  • 1/2 cup coconut flour
  • 1 cup coconut milk (from the cans, not the cartons – make sure it doesn’t have added sugar and it isn’t the “light” stuff. Also shake the can before opening as the cream and the water separates.)
  • 2 teaspoons vanilla extract (make sure you buy a brand that has no added sugar)
  • 3 drops of liquid sucralose or 1/2 teaspoon of Stevia
  • 1 teaspoon baking soda
  • 1/2 teaspoon (sea)salt
  • coconut oil or butter for cooking
  1. Beat the eggs; add in the coconut flour, coconut milk, vanilla, baking soda, salt, and sucralose/stevia. Mix well.
  2. To cook these pancakes, you can use a griddle, or if you don’t have one like me, you can just use a frying pan. Put some coconut oil or butter to grease the pan and put the pan on a low heat.
  3. Ladle some of the batter into the pan (to form a 3 inch diameter circle). The pancake should be thick so don’t try to make the batter spread out. If you’re using a large enough frying pan, you can cook 3 or 4 pancakes at the same time.
  4. Cook for 2 minutes and then flip. Continue cooking and flipping until both sides are brown.
  5. The pancakes are a bit dry by themselves, so have it with some butter or coconut oil or else some fruit.
Low Carb Coconut Pancake Batter in Mixing Bowl and in Frying Pan

Low Carb Coconut Pancakes Batter in Mixing Bowl and in Frying Pan

Nutritional Information

For one pancake: Calories = 151 Fat = 11g Carbohydrate = 9g (5g fiber, 0.4g sugar) Protein = 4g

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JESS - June 2, 2012

Help, I don’t know what I’m doing wrong but my coconut pancakes don’t look like your’s AT ALL. Your’s look thick and a little crispy on the outsides (which is what I’m looking for). I follow your recipe exactly but mine are cooking up horribly. The batter is thick, but the pancakes take forever to cook (you recommend flipping after 2 minutes but mine can’t be flipped at all for over 20 minutes, and even after waiting that long they still fall apart when I touch them). Then as soon as I get them on the plate, they are spongy and crumbly. Any suggestions?

    LoCarbolicious - June 3, 2012

    Hi, I made the pancakes again today, and they seem to turn out fine still, but I can think of a few issues that might be causing your problems. I’ve these listed below, and I’ve emailed you some photos from today so you see how they compare. I hope that it works!
    1) The coconut milk you use is super important. Some have too much added water so you get a much thinner batter – the batter should be pretty thick so that it doesn’t drip from a fork at all. I’ve emailed you a photo showing the consistency and the type of coconut milk I use – it comes in a can and will separate into a thick cream floating on top of a liquid if left untouched for 2 days.
    2) The heat might be a bit low? I use setting 4 on my gas cooker – there’s a photo showing how big the flames are.
    3) I make the pancakes small enough so that it fits entirely on my spatula (approx. 3 inch diameter). At the 2 minute mark, the pancakes are still very very soft and crumbly so you have to flip the entire pancake all at once. If any of the batter hangs off the spatula, it will drop off. So make sure the entire pancake is on the spatula before flipping. However, once flipped and another 2 minutes have gone by, the pancakes should be much more solid. I would still flip carefully as the middle is still soft at that point. However, after around 8 minutes, they should be done.

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