Start your day off right with these fluffy and delicious Low Carb Coconut Flour Pancakes. Made with coconut flour and almond milk, these pancakes are light, fluffy, and perfect for a satisfying breakfast that won’t derail your low carb lifestyle.


  • 1/4 cup coconut flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 2 tablespoons low carb sweetener (such as erythritol or stevia)
  • 2 large eggs
  • 1/4 cup unsweetened almond milk (or any milk of your choice)
  • 1 tablespoon coconut oil (plus more for cooking)
  • 1/2 teaspoon vanilla extract
  • Optional toppings: Sugar-free syrup, fresh berries, sliced almonds


  1. In a mixing bowl, whisk together the coconut flour, baking powder, salt, and low carb sweetener until well combined.
  2. In a separate bowl, beat the eggs with the almond milk, coconut oil, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. If the batter is too thick, you can add a little more almond milk to reach your desired consistency.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.
  5. Spoon the pancake batter onto the hot skillet, using about 1/4 cup of batter for each pancake. Use the back of the spoon to spread the batter into a round shape.
  6. Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to set.
  7. Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.
  8. Repeat with the remaining batter, greasing the skillet with more coconut oil as needed.
  9. Serve the Low Carb Coconut Flour Pancakes hot, topped with sugar-free syrup, fresh berries, sliced almonds, or your favorite toppings.

Nutrition Information (per serving – makes about 4 pancakes):

  • Calories: 120
  • Protein: 5g
  • Fat: 8g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Net Carbs: 3g

Enjoy a delicious and satisfying breakfast with these Low Carb Coconut Flour Pancakes!