The low-carb coconut pancakes are made without wheat flour using only coconut flour and without sugar. They are soft and light, perfect for a guilt-free snack. I served them with fresh fruit and a thin layer of no-sugar jam. Additionally, these low-carb coconut pancakes are naturally gluten-free and lactose-free.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 221.20 (Kcal)
- Carbohydrates 5.51 (g) of which sugars 0.00 (g)
- Proteins 4.67 (g)
- Fat 21.64 (g) of which saturated 6.66 (g)of which unsaturated 1.43 (g)
- Fibers 0.03 (g)
- Sodium 62.66 (mg)
Indicative values for a portion of 81 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg
- 2 egg whites
- 2/3 cup gluten-free coconut flour
- 1/2 cup almond milk (unsweetened)
- 1 tbsp baking powder
- 2 tbsps coconut oil
- 1 tbsp coconut oil (for greasing)
Tools
- 1 Bowl
- 1 Griddle
- 1 Fork
Instructions
In a bowl, crack the egg and add the egg whites. Mix well with a fork, adding the almond milk first, followed by the coconut oil. Add the coconut flour and baking powder, mix thoroughly, and let it rest for 30 minutes.
They can be stored in the fridge overnight and prepared the next morning.
Heat a slightly greased griddle with coconut oil. Add a generous tablespoon of batter.
Cover with a lid and cook for a couple of minutes, or until the pancake has dried enough to flip to the other side.
Continue cooking on the other side without the lid. Finish the batter, and serve the pancakes with fresh fruit.
WARNING: refer to the Italian Celiac Association guide and carefully read the ingredients to ensure they are free of gluten contamination
Advice
They can be stored in the fridge for up to 3 days wrapped in food wrap or in a closed container. Heat for a few seconds in the microwave before consuming.
They can be stored in the fridge for up to 3 days wrapped in food wrap or in a closed container. Heat for a few seconds in the microwave before consuming.
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