Fluffy Coconut Flour Pancakes

Thick and fluffy coconut flour pancakes made in 5 minutes! No sugar needed, these are one of the EASIEST low carb breakfasts you'll ever make. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 40kcal

Author Arman Liew

Ingredients

1/3 cup coconut flour
1/2 teaspoon baking powder
6 large egg whites * See notes
1/2 cup milk
2 tablespoon Greek yogurt can use sour cream
1 teaspoon vanilla extract optional
1 drop liquid stevia optional

Instructions

In a large mixing bowl, combine the coconut flour and baking powder and mix well.
Add in the egg whites, one at a time, followed by the milk, yogurt, vanilla extract, and stevia. If using sugar, add it in here. Mix very well, until combined and a very thick batter remains.
Grease a large non-stick pan and place it over medium heat. Once hot, spoon portions of the pancake batter onto the pan and immediately cover it. Cook for 3-4 minutes, or until the edges go golden. Remove the lid, flip, and cook for a further two minutes. Repeat the process until all the pancakes have been cooked.
Serve the pancakes immediately, or let them cool completely.

Video

Notes

If your pancake batter is crumbly, add more milk. If the batter is too thin, add more coconut flour.

* You can use whole eggs but the pancake batter will be thicker and not as fluffy.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition