Low Carb Coconut Flour Pancakes

By Ellie

12 Person

25 Minutes

0 Calories

Low carb coconut flour pancakes, healthy easy fluffy keto pancakes, 100 % grain-free + dairy-free. The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends.

Ingredients

1 1/2 tsp. guar gum - not optional !
1/4 tsp. salt
1 cup full fat canned coconut milk (minimum of 18g fat/100g)
4 eggs
1 tbsp. extra virgin coconut oil melted + extra to grease the pan (15 ml)
1 tbsp. vanilla essence (15 ml)
1/4 tsp. baking soda
2.1 oz. coconut flour (60g)

Method

01

STORAGE: Store in the fridge in an airtight container and rewarm on the griddle the next day. You can also rewarm pancakes into the toaster.
02

In a blender, add all the ingredients, the order doesn't matter so feel free to add the ingredients in any order.
03

STORAGE: Freeze into reusable eco silicon bags and defrost 30 minutes before breakfast. Rewarm as suggested above.
04

Blend on high speed for 30 seconds. Stop, scrape down the side and bottom of the blender - sometimes some coconut flour stick to the bottom. Blend again for 15 seconds.
05

Transfer the pancake batter into a medium bowl. Set aside 10 minutes to let the coconut flour fiber activate. The batter will slightly thicken.
06

Warm a nonstick crepe maker or nonstick pancake griddle until hot or as you will do for regular pancakes. Make sure you warm on low heat-medium heat to avoid burning the pancakes.
07

Slightly grease the griddle using a piece of absorbent paper covered with 1/2 teaspoon of coconut oil or vegetable oil.
08

Scoop 1 tablespoon of batter, this will make one pancake. Repeat leaving 1 thumb space between each pancake as they will expand slightly on the hot griddle.
09

Cook for 2-3 minutes on one side, you know it is cooked when the sides start to set and the center of the pancakes dry out. Be careful, the border must be set before flipping over or they will be too fragile and break.
10

Slide a kitchen spatula under the pancake, flip over and cook for an extra 30 -45 seconds.
11

Store on a rack until all the pancake batter has been cooked. This recipe makes about 12 small pancakes.

Related Tags

Low Carb Coconut Flour Pancakes

4.7

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

1 1/2 tsp. guar gum - not optional !

1/4 tsp. salt

1 cup full fat canned coconut milk (minimum of 18g fat/100g)

4 eggs

1 tbsp. extra virgin coconut oil melted + extra to grease the pan (15 ml)

1 tbsp. vanilla essence (15 ml)

1/4 tsp. baking soda

2.1 oz. coconut flour (60g)

03 Method

Step 1

STORAGE: Store in the fridge in an airtight container and rewarm on the griddle the next day. You can also rewarm pancakes into the toaster.

Step 2

In a blender, add all the ingredients, the order doesn't matter so feel free to add the ingredients in any order.

Step 3

STORAGE: Freeze into reusable eco silicon bags and defrost 30 minutes before breakfast. Rewarm as suggested above.

Step 4

Blend on high speed for 30 seconds. Stop, scrape down the side and bottom of the blender - sometimes some coconut flour stick to the bottom. Blend again for 15 seconds.

Step 5

Transfer the pancake batter into a medium bowl. Set aside 10 minutes to let the coconut flour fiber activate. The batter will slightly thicken.

Step 6

Warm a nonstick crepe maker or nonstick pancake griddle until hot or as you will do for regular pancakes. Make sure you warm on low heat-medium heat to avoid burning the pancakes.

Step 7

Slightly grease the griddle using a piece of absorbent paper covered with 1/2 teaspoon of coconut oil or vegetable oil.

Step 8

Scoop 1 tablespoon of batter, this will make one pancake. Repeat leaving 1 thumb space between each pancake as they will expand slightly on the hot griddle.

Step 9

Cook for 2-3 minutes on one side, you know it is cooked when the sides start to set and the center of the pancakes dry out. Be careful, the border must be set before flipping over or they will be too fragile and break.

Step 10

Slide a kitchen spatula under the pancake, flip over and cook for an extra 30 -45 seconds.

Step 11

Store on a rack until all the pancake batter has been cooked. This recipe makes about 12 small pancakes.

04 Author