Featured/ Keto Recipes/ Vegetarian

Coconut Flour Pancakes

Low Carb & Keto Friendly!

I have the best fans! We don’t get a lot of Keto friendly products in India. The market here is different and while it’s growing the range of products are more in keeping with Indian tastes and eating habits. So things like Keto bacon, beef jerky, maple syrup etc are a far away dream. I go back to the time I made when I did a series of Keto waffle recipes. I not only made almond flour waffles but coconut flour waffles and peanut butter waffles as well. It was at this point that most of my international viewers were talking about pouring sugar free and Keto friendly maple syrup over their waffles and enjoying them. It was at this point I had to let people know we didn’t get Keto friendly maple syrup in India. Enter HK friends, Robert and Nancy Boyer who contacted me and sent me not 1 but two bottles of sugar free, Keto friendly maple syrup all the way from the USA.

I cannot say thank you enough to Rober and Nancy, but THANK YOU! They sent this to me back in April 2018 and well I’ve been sitting on it since then and haven’t opened them. I guess it was time and that’s why I am here today. We’re going to be making some Keto pancakes with coconut flour so that I can finally crack open that bottle and use that Keto friendly maple syrup.

It’s not really Maple syrup

Food awareness is a real thing. Lots of people are in the dark about a lot of things and it’s not really their fault. It’s just the way it is. I better very quickly clear up the fact that this isn’t really maple syrup and nor is it a Keto maple syrup. It’s actually a MAPLE FLAVOURED syrup. This is because just like honey or sugar itself, maple syrup is just a kind of sugar. So they extract that flavour and use it. The one I have (Lakanto brand) is sweetened with monkfruit and I have to say it tastes pretty damn good!

If you don’t have access to sugar free, maple flavoured syrup like I now do (thanks to Robert and Nancy) then you can just top your pancakes with some butter. You can also make your own peanut butter syrup by using all natural peanut butter, some sweetener of choice and some water to thin it out. I’m sure there are plenty of things you can do.

Coconut Flour PancakesNutrition Info (Per serving)

  • Calories: 221
  • Net Carbs: 3g
  • Carbs: 7g
  • Fat: 18g
  • Protein: 6g
  • Fiber: 4g

This recipe makes 5 servings. 1 serving = 1 pancake. Get this recipe on myfitnesspal.

Coconut Flour Pancakes
Coconut Flour Pancakes
Yum
Votes: 14
Rating: 4.36
You:
Rate this recipe!
Low carb and Keto friendly pancakes.
Servings Prep Time
5 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
10 minutes
Coconut Flour Pancakes
Coconut Flour Pancakes
Yum
Votes: 14
Rating: 4.36
You:
Rate this recipe!
Low carb and Keto friendly pancakes.
Servings Prep Time
5 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
10 minutes
Ingredients
  • 25 grams Coconut Flour
  • 50 grams Cream Cheese
  • 50 grams Butter You can use salted or Unsalted, your choice. I use salted.
  • 50 grams Heavy Whipping Cream
  • 3 Eggs
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Vanilla Extract
  • 1/2 Tsp Cinnamon Powder
  • a pinch of salt
Servings: servings
Units:
Instructions
  1. First sift the coconut flour along with the baking powder and then add the cinnamon powder and salt and mix them together.
  2. Then melt the butter and cream cheese in the microwave for 30 seconds and then add in the cream and whisk together.
  3. Once the mixture has cooled a bit, add in the 3 eggs, vanilla extract and 2-3 drops of stevia.
  4. Then add the dry ingredients in with the wet ones and whisk together till a smooth batter is formed.
  5. Heat a non stick pan and use some olive oil spray or you can also heat some butter or coconut oil and then ladle in the pancake batter.
  6. Cook on a medium flame. You will see bubbles in the batter. I like to cover it with a lid and let it cook for 3-4 minutes and then flip it over. This way the top cooks as well and then when you flip it batter doesn't fly all over.
  7. Once cooked, remove from the pan and serve with whatever suits your fancy. I used some Maple flavoured sugar free syrup and butter.
Recipe Notes

My original recipe was 50 grams of coconut flour but a few people seemed to be having trouble with that since the batter was becoming too thick. So I've reduced it to 25grams. If you batter feels too thin then add some more coconut flour about 10 grams at a time.

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15 Comments

  • Reply
    Diane
    November 13, 2018 at 10:14 pm

    Omg dude, out of curiosity I watch a couple more vids with “heavy whipping cream” as an ingredient and once again, your actually using sour cream. Totally different. People’s end product is going to be not as good as it should be. Diane

    • mm
      Reply
      Sahil Makhija
      November 14, 2018 at 2:11 am

      Hi Diane, I’ve explained this in response to one of your other comments. 🙂 The cream we get in India is thicker than the USA whipping cream but it will still work the same.

    • Reply
      Sandeep Ojha
      November 16, 2018 at 4:27 am

      Girl,relax and mind your own business…Sahil is just amazing !

    • Reply
      Priya
      November 26, 2018 at 7:02 am

      I used half and half cream. It was perfect!

    • Reply
      Jess
      December 7, 2018 at 3:05 pm

      Heavy whipping cream in Australia is thickened with a thickening Agent and it’s more like a sour cream consistancy, so I understand where the confusion is. I assume it’s the same in India. I live in Canada now and there isn’t anything like that here, unfortunately. But I’ve used the runnier whipping cream here and it gets the same result 🙂

      • Reply
        Dale
        January 4, 2019 at 6:37 am

        Actually the double creams (heavy whipping creams) I use here in Australia have no added agents. Try the Aldi Farmhouse brand or Pura brand from Woolies or Coles.

  • Reply
    Priya
    November 26, 2018 at 7:00 am

    Loved them! But could only make 3.5 pancakes with 25gms of Coconut flour. And the batter did seem a bit thick. Can almond milk be added to make it more fluid in consistency?

    • mm
      Reply
      Sahil Makhija
      November 26, 2018 at 10:00 am

      Yes you can do that.

      • Reply
        Pedro Sousa
        November 29, 2018 at 11:25 am

        Yeah had the same issue. Was using medium eggs so maybe that’s why. Had to use 5 and like extra 10/20g of cream to get a slightly more fluid batter 🙂

  • Reply
    Priscilla
    November 29, 2018 at 4:27 pm

    Your recipe says 25 grams of coconut flour but the video says 50 grams.
    Also the recipe says 5 servings. Thinking there is no way this serves 5.

    • mm
      Reply
      Sahil Makhija
      December 3, 2018 at 4:52 am

      I posted the note about the measurement of the flour but yes I made 5 pancakes out of it. I think it was 350 grams of batter and so I made each pancake of 70 grams.

    • Reply
      Brigitta
      January 13, 2019 at 9:16 pm

      I made 6 using 1/4c measure. If you want a full-sized pancake, try doubling the recipe.

  • Reply
    Christine
    January 9, 2019 at 4:31 pm

    My gosh these were so good. I won’t even miss regular pancakes now. I will have to cut the recipe in half in the future because I could eat them all!

  • Reply
    Ann
    January 10, 2019 at 9:52 pm

    You can make your own “maple” syrup easily. Here’s what I do: Combine 1/2 cup monkfruit sweetener, 1/2 cup Erythritol and 1/2 tsp. Xanthan gum. Mix the Xanthan gum into the dry ingredients to prevent clumping. Add 1 cup cold water, and heat, stirring, until it comes to a boil. Remove from heat and add maple extract to taste (I think I used 1-2 Tablespoons, but now I can’t remember, and I didn’t write it down.). Let it cool and you have about 1 1/2 cups syrup. * You can really use just one sweetener, or any combination of two sweeteners you want. I find combining two different ones makes it more sweet, with less bitter aftertaste. Next time I make it, I’m going to try the Swerve Golden and see what that does. But this keeps for a long time, and I don’t use much at a time.

  • Reply
    Brigitta
    January 13, 2019 at 9:14 pm

    So, I really liked this recipe. I do note a few things:

    1) I scooped up 6 1/4 cup servings as opposed to the 5. For the last pancake I used 1/2 c. It came out the size of a regular pancake.
    2) If you want your pancakes to look like the picture in this recipe…DO NOT start cooking until the pan is HOT (on medium heat of course).
    3) I only cooked one at a time because my glass top’s heat surface wasn’t as large as the skillet.
    4) Next time I will try a 1/2t more of baking powder (for a better rise) and add some pecans.

    They were delicious!

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