It can be difficult finding a low carb or keto pancake recipe that actually tastes good. These fluffy, low carb pancakes are just about perfect.
Where can I find a good low carb pancake?
The one thing I really started to miss when I went keto this year was pancakes. I really like them…like more than waffles. I know, I know. The battle between pancakes and waffles will never be won, but to each their own. Something about those pillowy little medallions of fluffy, sweet goodness makes me go crazy. I could have pancakes for breakfast or dinner or a midnight snack – and I do!
By now I must be a pancake expert
I tested lots of different versions of pancakes and finally found one that works! It uses coconut flour. Now I love the taste of coconut flour but cooking with it can be another story. It is a finicky creature who likes to suck up as much moisture in your recipe as it can and in turn, can become grainy or dry, and not really completely set up your final dish. It usually requires more eggs than a recipe using almond flour would to help it along its way as well. The upside is that coconut flour usually costs less than almond flour and it requires you to use less of it to achieve what you want. If you have your portions right then you can have yourself some perfect dishes. So with that I call it a win in my book!
Let that batter chill out for a minute
Make sure to let your batter sit for a few minutes to give the coconut flour ample time to absorb the liquid and thicken up. This keeps the batter from running into a thin pool in your pan, and keeps them fluffy.
Then cook them like regular pancakes – but be sure not to have the heat too high before they cook, as coconut flour tends to burn pretty fast – I like my heat around medium-low.
Did I mention these don’t even really need syrup?
If you use maple extract, they have all the flavor of maple, and the sweetness is just right. But if you’re looking to up your fats with a keto diet, maybe try out my quick keto pancake syrup. (recipe below)
Fluffy Low Carb & Keto Pancakes
- 25 g coconut flour 1/4 cup
- 30 g erythritol 2 Tablespoons, add more or less to your tastes
- ¾ tsp baking powder
- ¼ tsp salt
- 2 eggs
- 55 mL almond milk heavy cream, or coconut milk (1/4 cup)
- 30 g butter melted (2 Tablespoons)
- ½ tsp vanilla my favorite here is maple extract
- water optional, if too thick
My quick keto pancake syrup:
- ½ T coconut oil
- ½ T butter
- ½ tsp erythritol
- ¼ tsp maple extract
- Preheat a large pan on medium-low.
- Whisk all dry ingredients together well in a mixing bowl – sifting is best for no lumps!
- Melt butter in a separate bowl. Whisk in milk and vanilla. Whisk in eggs.
- Pour wet ingredients into dry and whisk thoroughly.
- Let it sit for 5-10 minutes to thicken up. [The thicker the batter, the thicker the pancakes. Some days it turns out suuuper thick for some reason. If it’s thicker than you want it, add some water a Tablespoon at a time, and mix until you get the desired consistency.]
- Put coconut oil or butter in your pan and spread around. Drop about ¼ cup of batter onto pan and spread out just a little bit (I like to use silicone egg molds to keep them fluffy and round, but I didn’t use them for the pictures)
- Cook for about 5-8 minutes on one side, until bubbles form and pop. (Keep an eye on the bottoms of your pancakes, as coconut flour tends to burn pretty quickly. If you see them starting to brown too quickly, turn your heat down)
- Carefully flip the pancakes over. They will be a little more delicate than pancakes made with regular flour. Cook another 3 minutes.
- Serve those delicious pancakes at any hour of the day. You can top them off with some sugar-free syrup, butter, or my favorite Quick Keto Pancake Syrup.
Maple Syrup Directions
- Melt coconut oil and butter in microwave or over the stove.
- Add in extract and erythritol and give it a whisk. Pour over your pancakes and enjoy.