Low Carb Coconut Pancakes

Keto coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb breakfast!

For most people with Prediabetes and Insulin Resistance pancakes are a distant memory from long ago…I have to tell you…You can eat pancakes! It’s true! Try this keto pancake recipe. It’s super low carb and won’t spike your blood sugar.

 

Have you tried baking with coconut flour? It’s very different than any other alternative flour, in behavior, taste, nutritional profile, you name it.

 

Coconut flour is extraordinarily absorbent, but it doesn’t just need moisture. It needs structure. In short, it needs eggs! Coconut flour is unrefined, is high in fiber, protein, and healthy fats. Unlike refined flour, coconut flour is low in sugar, calories and on the glycemic index. A total win for anyone on a low-carb diet. The reason why I totally love this keto-friendly coconut pancake and I know you would love it too.

 

 

Keto Caramel Sauce

Think of this as keto pancake syrup! I will readily admit that I have not made the Keto Caramel Sauce with ghee in place of butter, so I can’t offer much advice on that yet. The butter needs to simmer and brown, and since ghee is already clarified butter, I’m not sure it will be able to do the same thing. If you are able to tolerate dairy at all, go ahead and give the caramel sauce a try. My gut isn’t big on dairy, but can tolerate small amounts of Kerrygold butter here and there.

 

If dairy is completely off the table, these pancakes are also delicious when topped with unsweetened almond butter, melted coconut butter, or a handful of blueberries

 

With only 1.9g net carbs per pancake, this is an excellent keto breakfast to splurge on every now and then. Perfect for breaking up the monotony of eggs every day.

 

INGREDIENTS

SERVINGS: 7

  • 1/4 cup Grass-Fed Butter or Ghee melted
  • 1/4 cup Full-Fat Coconut Milk
  • 1/4 tsp Salt
  • 4 Eggs
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Coconut Flour
  • 1/2 tsp Baking Powder
  • Extra Butter/Ghee for the skillet

 

 

INSTRUCTIONS

Heat a little butter or ghee in a non-stick skillet over medium heat.

In a medium bowl, whisk together the butter/ghee, coconut milk, salt, eggs, and vanilla until smooth. Add in the coconut flour and baking powder and whisk until no lumps remain.

Using a large cookie scoop, pour the batter into the heated skillet. Cook about 1 minute, or until bubbles start to rise to the surface and the edges are lightly browned. Flip and cook another minute on the other side.

In between batches, add a little bit of butter or ghee to make the pancakes edges crispy.

Serve warm with your desired toppings. Best eaten the same day.

 

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OPTIONAL TOPPINGS

Keto Caramel Sauce

Butter/Ghee

Almond Butter Homemade or Store-Bought

Blueberries

Melted Coconut Butter

 

KETO CARAMEL SAUCE

  • 1/4 cup Grass-Fed Butter
  • 1/4 cup Full-Fat Coconut Milk
  • 1 pinch Salt
  • 1/2 tsp Pure Vanilla Extract

 

KETO CARAMEL SAUCE (ENOUGH FOR 6-7 PANCAKES)

In a small saucepan, melt the butter over low heat until it is bubbly and lightly browned.

Add the coconut milk and stir until combined (it will want to separate, just keep stirring). Continue cooking over low heat, bringing it to a low boil. Let it boil until it thickens to your desired consistency. Remove from heat and stir in salt and vanilla.

Best if used the same day.

 

source: healthy-choices.org

 

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