These gluten-free, low-carb coconut flour pancakes have a light texture and subtle nutty flavor. They're great with a pat of butter and maple syrup, but if you prefer to keep the carbs down, skip the maple syrup and serve with a handful of fresh berries instead.

Emily Nabors Hall
EatingWell.com, July 2021

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Credit: Jennifer Causey

Recipe Summary test

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk coconut flour, baking soda and salt in a medium bowl. Whisk eggs, half-and-half, oil and water in a separate medium bowl. Add the wet mixture to the dry mixture and stir until mostly smooth.

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  • Lightly brush a griddle or nonstick skillet with oil; heat over medium-high heat. Working in batches and using a scant 1/4 cup for each pancake, scoop the batter onto the hot pan. Using a spoon or small offset spatula, lightly flatten and spread each pancake about 1/4 inch thick. Cook until golden brown, about 2 minutes per side. Brush the pan with more oil as needed between batches. If desired, serve the pancakes with maple syrup.

Nutrition Facts

364 calories; fat 29g; cholesterol 209mg; sodium 413mg; carbohydrates 15g; dietary fiber 9g; protein 11g; sugars 3g; saturated fat 10g; vitamin a iu 484IU; potassium 69mg.
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