Coconut Pancakes
Abel Albonetti
Abel Albonetti
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360 Calories
19 g Carbs
11 g Protein
26 g Fat
Total Time
2 servings

Coconut flour is a great low-carb baking option, perfect for this delicious twist on a breakfast favorite. This quick and easy breakfast a great go-to when you're in a cutting phase. For those times you're not as strict on your macros, you can add chopped nuts, frozen blueberries, or even chocolate chips.


  • 3 egg
  • 2 oz coconut flour
  • 3 oz coconut milk
  • 1 tbsp extra virgin coconut oil
  • 1 pinch table salt
  • ½ tsp baking powder

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  1. Separate egg, being careful not to get any yolk in the egg white. Set aside egg white.
  2. Combine egg yolk, oil, and coconut milk in a bowl.
  3. In a separate bowl, mix together dry ingredients, then add the dry ingredients to the egg mixture.
  4. Whip the egg white with a pinch of salt until stiff peaks form.
  5. Gently fold the egg white into the batter.
  6. Cook the pancakes in a pan or griddle on medium-high heat.
  7. Serve with fresh fruit and a small spoonful of sour cream.

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