Coconut Flour Pancakes
"Soy-free, low-carb pancakes. These taste really great with butter and just a smidge of sugar-free syrup. Try adding 1/2 tsp vanilla extract to the batter."
photo by Anonymous
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
16 pancakes
- Serves:
- 4
ingredients
- 4 tablespoons butter, melted
- 4 tablespoons heavy cream
- 2 teaspoons Splenda granular
- 1⁄2 teaspoon salt
- 4 eggs
- 4 tablespoons coconut flour
- 1⁄2 teaspoon baking powder
directions
- Whisk together butter, cream, Splenda, salt, and eggs.
- In another bowl, combine coconut flour and baking powder.
- Mix dry ingredients into the wet ingredients.
- Heat a nonstick skillet over medium heat and grease lightly with oil or butter.
- Spoon batter onto skillet to make pancakes about 3 inches in diameter.
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Reviews
-
I was looking for a recipe that was "Whole30 compliant" (basically Paleo...dairy and gluten free). Trying several other recipes yielded disappointing results. Adapting this recipe to my needs, I used almond butter in place of regular butter, and coconut milk in place of heavy cream. I also bumped up the quantity of coconut milk to twice the amount that is listed for heavy cream (ie for every egg used, 2 TBS of coconut milk). These cakes turned out great. Nutty, fairly moist and quite filling. -
Better than "real" pancakes! It's great to have a low carb, gluten free alternative. Thanks. I am sensitive to dairy as well as gluten so I substituted almond mild for the cream and I don't like Splenda so I used Xylitol. Perfect! -
I made these for breakfast this morning. They were delicious. There was a learning curve here. The first round was too thin and stuck to the pan. The trick was to increase the heat (electric skillet) from 300F to 350F and add extra oil. At the lower temperature it took the pancakes too long to cook and therefore they soaked up all the oil under them. At the higher temperature and with some extra oil, I had no problems. They came out looking more like traditional pancakes. Since this recipe is so low in carbs, I was able to eat them with some fresh blueberries. As suggested by another member, I added 1/2 t vanilla and for convenience I used coconut oil in place of the butter and to grease the pan. Not being a big fan of too much splenda, I used 1t of stevia and 1/2 t of monk fruit to sweeten, though I'm sure the splenda would have been fine. Thank you for sharing! -
I cut this way down as 16 pancakes was a bit too much for DH and myself but it turned out ok, I am still experimenting with different flours and this was my first recipe with all coconut flour. I found them to be a bit chewier for me but the flavour was fine maybe my flour wasn't the best but I didn't like the texture sorry. because I cut it way down I do think that might have something to do with it. thank you for posting. Made for Honor thy Mother the diabetic forum. May 2011. -
This recipe turned out amazing. Fluffy, delicious! I added some vanilla extract and substituted the Splenda with honey. Yum! My (3 & 5 yo.) daughters devoured them. We don't eat grains so this is an excellent alternative to the regular pancakes.
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Tweaks
-
I subbed coconut cream for 1/2 the liquid, used ghee, added 1 tsp vanilla, and halfed the amount of sweetener. -
I made these for breakfast this morning. They were delicious. There was a learning curve here. The first round was too thin and stuck to the pan. The trick was to increase the heat (electric skillet) from 300F to 350F and add extra oil. At the lower temperature it took the pancakes too long to cook and therefore they soaked up all the oil under them. At the higher temperature and with some extra oil, I had no problems. They came out looking more like traditional pancakes. Since this recipe is so low in carbs, I was able to eat them with some fresh blueberries. As suggested by another member, I added 1/2 t vanilla and for convenience I used coconut oil in place of the butter and to grease the pan. Not being a big fan of too much splenda, I used 1t of stevia and 1/2 t of monk fruit to sweeten, though I'm sure the splenda would have been fine. Thank you for sharing!
-
I was looking for a recipe that was "Whole30 compliant" (basically Paleo...dairy and gluten free). Trying several other recipes yielded disappointing results. Adapting this recipe to my needs, I used almond butter in place of regular butter, and coconut milk in place of heavy cream. I also bumped up the quantity of coconut milk to twice the amount that is listed for heavy cream (ie for every egg used, 2 TBS of coconut milk). These cakes turned out great. Nutty, fairly moist and quite filling.
-
Better than "real" pancakes! It's great to have a low carb, gluten free alternative. Thanks. I am sensitive to dairy as well as gluten so I substituted almond mild for the cream and I don't like Splenda so I used Xylitol. Perfect!
