Growing up, Sunday’s were always pancake day, and it really was my favorite way to spend mornings with my folks. Back then I was a lot less concerned with my health and how it affects my mood, so I would load up on syrups, whipped cream, and all the yummy trimmings. To this day, I still indulge every once in a while, but for the most part, I stick to more basic trimmings. These pancakes are low in carb and use stevia as a sweetener, so I don’t really have to worry about my kids going off the rails even after they have a full stack of these pancakes. Just some stable energy levels all around, which I love for long days at work.
Low Carb Coconut Flour Pancake Ingredients
The first low carb ingredient alternatives that you’ll be using in these pancakes are granulated stevia (or any low carb sweetener of your choice), and vanilla extract. I enjoy using both of them together in this recipe as they’re both excellent for low-carb and/or keto-friendly cooking. Stevia is a natural sweet-tasting plant that can be classified as “zero-calorie,” because the calories per serving are so low, plus it’s been shown to be a healthy alternative to sugar for those living with diabetes. Vanilla extract, on the other hand, has been shown to have antioxidant, antibacterial and anti-inflammatory properties. You’re probably wondering why you need to worry about inflammation in the body even though you’re not showing signs of illness. Well, with how many toxins we’re exposed to every day through household cleaners, pollution, water contaminants and even the food we eat, it’s important to consume an antioxidant-rich diet that can help protect us from free radical damage. Chronic inflammation has been linked to many diseases such as cancer, obesity, cardiovascular diseases, and many more, so it’s important to consume anti-inflammatory foods when we can.
Now for the pancakes! You’ll need to raid the pantry for your ingredients, but that’s the best part of this recipe—most, if not all, these ingredients are already sitting in your kitchen. Grab a large mixing bowl and combine some coconut flour, baking soda, baking powder, and salt. Coconut flour is an excellent alternative to regular flour. It might even be one of the best options for low carb and keto baking if you know what to do with it. I say that because simply substituting regular flour with coconut flour will not yield the same results. You have to add a lot more moisture to your recipe, which is why these pancakes turned out so fluffy and moist on the inside. With coconut flour, you get some of the fantastic health benefits of coconut in one convenient package.
Next, in a separate bowl, you’re going to whisk all the wet ingredients—the eggs and sweetener first—then the almond milk, vanilla extract and lemon juice. Whisk them all together until well incorporated. Then, add in your dry ingredients. You’ll want to let the batter sit for 5-10 minutes so that it has time to thicken.
Once it’s ready, pre-heat your skillet over medium heat and grease it with some butter or non-stick cooking spray. Drop about ¼ cup of batter onto your skillet once it’s hot and ready to go. Wait until bubbles form before flipping your pancakes.
I like to serve these warm, but you could certainly make large batches, freeze and reheat. What’s great about this recipe is that it keeps for quite a while, so you can make a few days’ worth of pancakes in advance to avoid having to hit the drive-thru in the mornings. Top it with your toppings of choice. My husband loves some raw honey on top even though it contains some carbs. For me, I’m good with some whipped cream and butter. Makes it so decadent and rich, just the way I like it!
More Low Carb Snack Recipes:
Magical Low Carb Coconut Flour Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
1/3 cup organic coconut flour
½ tsp baking soda
¼ tsp baking powder
1 tbsp granulated Stevia or other granulated low carb sweetener
3 large eggs
½ cup unsweetened almond milk
½ tsp vanilla extract
1 tsp fresh lemon juice
butter or coconut oil for greasing
- In a bowl sift together the coconut flour, baking soda, baking powder and salt. Set aside.
- In another bowl place the eggs and sweetener and whisk to combine.
- Add the almond milk, vanilla extract and lemon juice and whisk to combine.
- Add the coconut flour mixture and whisk until smooth.
- Let the batter sit for 5-10 minutes so it can thicken.
- Lightly grease a non stick skillet with butter.
- Heat the skillet over medium low heat until hot.
- Drop ¼ cup of batter for each pancake onto the hot skillet.
- Cook until small bubbles begin to form on the top.
- Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
- Serve warm.