Low-Carb Coconut Pancakes

Updated on January 17, 2018
Nikki Rae Poole profile image

My heart wants to help people break through the barriers that are holding them back from living the healthy, happy lives they were meant to.

A Replacement For White Flour

It's morning, the sun is rising, and you're craving those delicious carbs. They are beckoning you. Images of toast...no, wait, pancakes pop into your head. You know you shouldn't, but those flapjacks with some scrambled eggs and a side of bacon won't leave you alone!

So, this is the story that will play in my head sometimes. I am a lover of bread anything... it IS my "sweet-tooth"! Bagels. Toast. Hoagie Rolls. Mini Bagels. My taste buds love them. My mind hates them because I'm aware of the aftermath. Don't get me wrong. It's okay to indulge every once in awhile, but our Westernized diet has an overabundance of carbs. When we consume carbs the way we do, for instance, white bread breaks down immediately into sugar and causes a massive spike in our blood sugar levels. This hammers on our blood system, and our organs over time. What do you do when you get a craving? Get creative.

These coconut flour pancakes are a great alternative. They are much lower in carbohydrates than pancakes that call for white flour. More importantly, they are packed full of health benefits versus the latter, that the majority of us are accustomed. The name coconut "flour" is a bit deceptive in that is not actually flour. It is pure coconut, packed with fiber, protein, and healthy fats. It is also low in sugars due to its absence of abundant carbohydrates and high in nutrients. It's a great alternative for people with Celiacs disease, people who are trying to maintain gluten-free diets or stick to paleo, or low-carb keto meals. And it can be applied to many recipes!


1. I learned that you need to MELT the coconut oil before mixing it in.

White Flour & Coconut Flour Showdown

White Flour
Coconut Flour
Calories per 1/4 Cup

The Difference Finding An Alternative Can Make

We all have our fixes that we give into because sometimes it seems like we just can't go without. It looks like nothing else will do and it just appears like too much of a hassle to figure out what you can use as a substitute so you can satisfy your taste buds. I promise you, it's not as hard as it seems and in the end, it's gratifying to have gone through the trouble of looking and researching and finding something that you like as a substitute. The world-wide-web is a beautiful place to find out the latest health-hacks and people who had gone before you and paved the way already, finding healthier replacements for their fav foods. Below shows the difference between the two flours;

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 2 Servings


  • 3 Eggs
  • 1 Tbsp Coconut Oil, Organic, Cold-pressed
  • 1 Tbsp Honey
  • 4 Tbsp Coconut Flour
  • 1/2 tsp Baking Powder
  • 1/2 Pinch Salt
  • 1/2 tsp Vanilla Extract, Optional
  • 1 Tbsp Coconut Oil or Butter, For Cooking


  1. Mix together eggs, melted coconut oil, honey, coconut flour, salt, baking powder until slightly chunky consistency. You can add vanilla extract for a little added flavor if you'd like!
  2. Melt 1 Tbsp of coconut oil or butter in a cooking pan over medium-high heat. I tried using my skillet. I think you will have better luck with a standard frying pan.
  3. Create 3-4 small pancakes in the bottom of the pan. Let them sit for a few minutes and then gently check the underside for doneness.
  4. When the bottoms of the pancakes are a golden brown carefully flip pancakes over. Check occassionally until done.
  5. Use heavy cream, honey, or syrup to top pancakes.
  6. Eat and enjoy!
Nutrition Facts
Serving size: 4
Calories 154
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 3 g15%
Unsaturated fat 4 g
Carbohydrates 8 g3%
Sugar 1 g
Fiber 5 g20%
Protein 10 g20%
Cholesterol 68 mg23%
Sodium 151 mg6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Low-Carb Coconut Flour Pancakes

© 2018 Nikki Poole


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    • Nikki Rae Poole profile image

      Nikki Poole 5 weeks ago from Alaska

      Surprisingly, it didn't have the 'eggy' spongy taste you would think! I believe the coconut flour is what helped balance it out. Let me know if you try it and what you think!

    • sleepylog profile image

      Sleepylog 5 weeks ago from Australia

      Can I use just one egg? Three eggs would probably give it an 'eggy' taste and consistency close to scrambled eggs no?