Low Carb Coconut pancakes are slightly higher in carbs so are a treat for my active children, so please do not send the low-carb police round, I have not gone crazy.
Update: I have since perfected the best keto waffle – ever! I even won the “keto waffle goddess” award.
Gluten-free coconut pancakes
I keep on trying to find the best low carb pancake. I have previously made paleo pancakes but because the main thickener is coconut flour, many find coconut flour tricky to work with. You must wait for it to absorb the liquids to thicken the batter and the amount of coconut flour required is dependent on the humidity in the air and the size of eggs used.
I have adapted my previous recipe to include more unsweetened desiccated coconut which gives the pancakes a great texture and is easier to turn over in the pan.
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You’ll see I serve the coconut pancakes with low-sugar fruit for my children as they can tolerate more carbs than adults and they are incredibly active. Coconut pancakes are their weekend breakfast treat and so much healthier compared to regular wheat and sugar pancakes served with maple syrup.
Serve with whipped cream or coconut cream and berries for a tasty breakfast, or make a double batch and pop them in the fridge ready for school lunches.
Gluten-Free Coconut Pancakes Recipe (Lower Carb)
- 4 ripe bananas
- 4 eggs – medium
- 250 ml coconut cream
- 3 tsp granulated sweetener of choice or more, to your taste
- 150 g desiccated/shredded coconut
- 2 tsp baking powder
- 50 g coconut flour
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Mash the bananas, and add the eggs one at a time.
- Mix in the coconut cream.
- Add all the other ingredients. Mix well with a stick blender with the blade attachment, to make a smooth batter
- Heat butter in a frying pan on a medium heat. Add more butter in between cooking each batch of pancakes.
- Fry a spoonful of pancake mixture until golden on both sides. Allow them to cook through to the centre before flipping them.
For more breakfast ideas, see these posts:
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