• 05Jul

    Low Carb Coconut Pancakes

    Do you remember eating around the breakfast table with your family. Do you remember how your mother used to make pancakes that were delicious, especially when you put a lot of butter and syrup on them. I used to love the pancakes my mother served on Saturdays when Dad was home on the weekends. My dad, brother and sister, used to stuff themselves with the pancakes that our mom used to make. Now when I make them myself, I make them low in fat and low in carbs and they still taste the same as when my mother used to make them. They may turn out not looking perfect, but they taste as good as when mom made them. Recently, I was looking for a recipe for low carb pancakes and I came across one that looked good, then I decided I wanted to try and make them, so I did and they ended up tasting great, but they didn’t look like the round professional kind I saw on the website I had visited.

    Usually, when eating pancakes, I get a stuffy, discomforting feeling, but not with these pancakes. I can eat six of them and feel satisfied. I just use coconut flour, coconut Greek yogurt, salt, stevia, coconut milk, eggs, vanilla, and baking soda mix the ingredients together, and I am ready to cook them on the stove. Also, I add grape seed oil when cooking them. You can use any kind of cooking oil or cooking spray too. People love their pancakes with lots of butter and syrup to give them that sweet taste. Oh well, I think that’s enough of my bragging about my pancakes, so now I want to share my recipe with you. I hope you’ll like them.



    • 6 eggs
    • 1 1/2 cups coconut milk, add extra if needed
    • 5.3 ounces of Greek coconut yogurt
    • 3 tsp. vanilla extract
    • 1-3 packets Stevia
    • 3/4 cup coconut flour
    • 1 1/2 tsp. baking soda
    • 3/4 tsp. salt
    • Cooking spray or cooking oil, any kind will do.


    1. Whisk together the eggs, coconut milk, Greek coconut yogurt, vanilla extract, and Stevia.
    2. In another bowl, whisk together the coconut flour, baking soda, and salt.
    3. Slowly add the coconut flour to the wet ingredients and stir to incorporate. The batter will be thick. Add additional coconut milk to the batter if you would like a thinner pancake.
    4. Heat in a nonstick griddle or skillet over medium high heat. Spray with cooking spray or pour 1/3 cup of cooking oil in a griddle or skillet.
    5. Add butter, about 1/4 cup per pancake, to the skillet, spreading with a spoon if needed. Cook until bottom of browned and the batter is firm, about 3 minutes. Flip and cook for 1-2 more minutes. Click

    This video has different ingredients but the recipes work the same.

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