Coconut Flour Pancakes – Easy Low Carb & Keto Breakfast Recipe

These coconut flour low carb pancakes are my go to when I want a quick, fluffy breakfast that still fits my low carb routine. They are lightly sweet, naturally gluten free, and made with a short ingredient list, which is exactly what I need on busy mornings.

If you want a cozy breakfast that keeps you on track, this one is it. Soft, golden, and genuinely satisfying, with simple ingredients you probably already have at home.

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Ingredients

3 eggs
3 tablespoons coconut flour
3 tablespoons coconut milk (or other low carb milk)
2 tablespoons melted coconut oil
1 teaspoon vanilla extract (optional)
1/2 teaspoon baking powder
A pinch of salt
Sweetener to taste (erythritol, xylitol, stevia)

Cheesy eggplant lasagna served with green beans on a white plate — a low carb, keto-friendly meal idea

How to Prepare

In a bowl, whisk together the eggs, coconut milk, and melted coconut oil.
Add the coconut flour, baking powder, vanilla, salt, and sweetener. Mix well.
Let the batter sit for 2 to 3 minutes to thicken (coconut flour absorbs quickly).
If the batter feels too thick, add 1 more tablespoon of milk.
Heat a non stick pan over medium heat. Lightly grease with a bit of coconut oil.
Scoop small portions of batter into the pan (1 to 2 tablespoons per pancake).
Cook until edges are set and bubbles appear, then flip carefully.
Cook the other side for 1 to 2 more minutes until golden.

If you love comfort food, you’ll want to see my Chocolate Avocado Mousse (Low Carb & Creamy!).