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low carb coconut pancakes finished and cut
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Low Carb Coconut Pancakes

Fluffy keto pancakes infused with coconut flavor!
Course Breakfast
Cuisine American
Keyword low carb coconut pancakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 Pancakes
Calories 108kcal

Instructions

  • Using a food processor or a mixer combine all of the wet ingredients and thoroughly mix. This includes cream, eggs, coconut milk, stevia, vanilla, and coconut oil(melted).
  • Combine all of the dry ingredients separately and mix together.
  • Slowly and gently mix the dry ingredients into the wet mixture being careful not to over mix. You want a homogeneous mixture but some lumps is fine.
  • Heat a nonstick skillet over low-medium heat. This batter is thick so have the burner lower than you would for normal pancakes.
  • Spoon the mixture into the pan and form into pancakes with a spatula. You will need to form these manually as the batter is thick to the point that it won't spread out by itself in the pan. This is a good thing!
  • Cook for 5 minutes on each side, or until you notice bubbles on the top side of the pancake. That is a telltale sign that it is ready to be flipped.
  • Top with butter, syrup and additional coconut flakes and enjoy!

Notes

Net Carbs: 1.75g

Nutrition

Calories: 108kcal | Carbohydrates: 3.25g | Protein: 3.5g | Fat: 9.5g | Fiber: 1.5g