These low-carb pancakes are an incredibly simple recipe to make. Quick, easy and tasty, what more could you need? Easily customizable, you can add in whatever flavoring or toppings you enjoy. Top with butter for an extra boost of healthy fats. Gluten-free, grain-free, ketogenic, low-carb, Paleo and dairy-free!
Are you a big fan of comfort food? Are you also a big fan of keto, paleo, gluten-free, low-carb or whatever your dietary lifestyle looks like? Well you can certainly have both and be happy without the guilt or digestive upset of a bad food-related decision.
These low-carb pancakes are really tasty, and are made with delicious ingredients that I know you will enjoy. They’re also very quick and easy to make, as any pancake should be.
Sometimes eating healthy comes at a premium, whether it be cost-wise or time-wise. But these pancakes are no more expensive than a normal pancake would be, nor do they take more time. So really, you get the benefit of eating healthy with none of the drawbacks. Total win, am I right?
In terms of the ingredients, you really only need a few to make these beauties. Then it’s totally up to you to customize them however you see fit.
Start by adding two eggs and two tablespoons of coconut flour to a bowl. Mix until well incorporated. If the coconut flour clumps up, which it might do if the eggs are cold, just keep stirring. After awhile, the clumps should break up.
Alternatively, you can add the coconut flour to the bowl first and mash with a fork to remove all the clumps. Either approach works just fine.
Next, you’ll want to add in some vanilla extract and some sweetener of your choice. Anything should do, although this recipe is based on granulated. You may need to modify slightly if you use a liquid sweetener, as the batter will be stickier.
Give it all a good mix and examine the thickness of the batter. We want it to resemble a typical pancake batter thickness. If yours is too thick, add in some water or milk of your choice until it becomes the proper consistency.
I would recommend adding one tablespoon at a time, so you don’t overdo the liquid. If your batter is too thin, add in a bit more coconut flour. If you’re a little unsure about the consistency, err on the side of too thick, rather than too thin.
If the batter is too thin, you could end up with pancake mush that does not stick together. And really, then that’s not a pancake at all. That would be a bummer.
If you give these low-carb pancakes a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!
Low-Carb Pancakes (Gluten-Free, Grain-Free)
- 2 eggs
- 2 tablespoons coconut flour
- 1/4 teaspoon vanilla extract
- 1 teaspoon granulated sweetener or 1 packet
- 1-3 tablespoons water or milk you may need more or less, depending on your brand of coconut flour
- Crack eggs in a bowl and whisk. Add in coconut flour until it is fully-incorporated. The coconut flour may clump up if the eggs are cold. That's ok, just continue to mix and the clumps should break up.
- Add in vanilla extract and sweetener and mix. Add in water by the tablespoon-ful until the batter resembles pancake batter. Do not add excess water or the pancakes will not stick together as they cook.
- Spray or oil a nonstick pan, then add several tablespoonfuls of batter. I recommend keeping the pancakes small, as it is easier to flip them.