Description
Pancakes are everyone’s favorite weekend breakfast treat, but these Coconut Flour Pancakes are so quick and easy to make that you can make them any day of the week. Just mix up the batter, keep it in the refrigerator and pour it onto your griddle for breakfast….it’s as quick as making a piece of toast. Just throw some butter or syrup on top and you are all set to eat!
Ingredients
- ¼ cup of Coconut Flour
- 3 Large Eggs
- 2 Tbsp Olive Oil
- 2 Tbsp Maple Syrup
- 1 tsp Baking Powder
- 1 tsp Vanilla
- ⅛ tsp Salt
Instructions
Mixing the Pancakes
- The first step in making this coconut pancake recipe is to put the eggs into a bowl and then whisk them.
- Now the next step is to add all of the other ingredients, in no special order.
- Whisk them all together until the batter is blended thoroughly.
Cooking the Pancakes
- The first thing to do is grease the skillet with coconut oil, butter or whatever other form of fat that you prefer.
- Heat it up to medium/low. Even though you may want to cook the coconut flour pancakes faster, resist the urge to turn it up high so that you do not burn the pancakes.
- Pour the batter in the griddle or skillet to form about a 4” round pancake.
- Allow them to cook for 4-5 minutes until bubbles start to form in the center of the pancake.
- Flip and repeat on the other side which will take about 2-3 minutes.
Notes
3 NET Carbs per coconut pancake.
If you want to make perfectly round pancakes then use a round mold. It works great. If you want to make the pancakes in different shapes, then you can use cookie cutters as a mold. This is a nice project to do with small kids.
Resist the urge to cook your pancakes on a higher temperature so that you do not burn them on the outside while being uncooked on the inside.
Making small sized pancakes will be easier to flip without breaking them.
Storing: Prepare the batter ahead of time and store it in the refrigerator for up to a week, to use it at your convenience.
You can also store cooked coconut flour pancakes in the refrigerator for up to a week as long as you store them in an air-tight plastic container or ziploc bag.
Reheating: In order to reheat your low carb pancakes just pop them into the microwave for about 1 minute or the toaster/ toaster oven for a few minutes.
Freezing: These keto coconut flour pancakes will freeze well once they are cooked. Just be sure to wrap them properly so that they do not get freezer burn and they will last for about 3 months. If you wrap each one in separate plastic baggies and then put the baggies in an airtight container then it will be easy to take them out one at a time for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 5-7 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American