Breakfast/ Snacks

Low Carb Coconut Flour Pancakes

I love me some pancakes and my go to stack is 9 times out of ten my buckwheat oat pancakes. No need for egg, they’re light, fluffy, cake like and oh so satisfying! You can pretty much us the same batter for making waffles, I just thin it out a bit with water. It’s a vegan, gluten free and low FODMAP batter and one that will also please the masses.

However, I do love coming with alternative recipes to meet other peoples needs. I don’t like to promote any one particular dietary approach these days, different ways and kinds of eating suit different people and equally that can change depending on your lifestyle, health outlook or circumstances, and goals. I also would rather not put myself in to any defined dietary category. I eat to fuel my training, my lifestyle, my mind and vary it depending on how my digestive system is behaving itself. I can’t eat moderate or high FODMAP foods every day, nor can I eat eggs every day but usually once a week I like to have a little something to test the boundaries!

These coconut flour pancakes are low carb, high protein and created with those following a low carb approach in mind, possibly keto, or perhaps you just want to save all your carbs for that maple syrup drizzle over the top or mound of Nutella you have every intention of spreading over each one. Whichever the case may be these pancakes are super light and fully and the perfect alternative to the traditional carb heavy American style pancake.

If you give them a whirl be it on pancake Tuesday or any day of the year let me know what you think!

Low Carb Coconut Flour Pancakes

Print Recipe
By Serves: 1 Prep Time: 5 minutes Cooking Time: 10 minutes


  • 25g coconut flour
  • ½ tsp baking powder
  • 20g 0% fat Greek yogurt
  • 180 ml egg whites
  • 45 ml water
  • 5 - 10 drops liquid stevia of choice
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon



Whisk together all ingredients in a jug or bowl.


Preheat a non stick pan over a medium heat.


Grease pan with spray oil. Lower the heat so that it’s just above a simmer but the pan should now be hot.


Pour scant (just shy of) ¼ cup (60ml) measures of the batter into the pan. Allow to cook for 3 minutes, carefully flip and cook for 2 to 3 minutes more.


Repeat to make 4 -5 pancakes.


Stack and serve topped with 0% fat Greek yogurt and berries with a little maple syrup… or go all out with some nutella or peanut butter, chocolate chips and some squirty cream if you’re feeling less virtuous.

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