Coconut Flour Pancakes are light yet fluffy and airy, with a texture on the same level as wheat flour pancakes. They’re very easy to make (mix all ingredients in one bowl) and can be stored in the fridge for several days. The pancakes cook quickly as they’re light, and best of all, they have a delicious and lingering coconut taste — perfect for coconut lovers!

Coconut flour pancakes are also low in carbs. They contain only two grams of carbs, most of which come from almond milk. It’s not exactly a low-carb pancake, but it’s lower in carbs than regular pancakes.

You can use coconut milk if you want to use something other than your own almond milk. Alternatively, use water and add a little extra fat via butter or coconut oil.

These coconut flour pancakes have five grams of net carbs per serving, so they’re not bad for low-carb dieters. They’re also great if you’re following a weight loss plan as they’re far less calorically dense than regular pancakes. What this means is they contain fewer calories per serving.

If you want to make your pancakes even lower in carbs, replace the coconut flour with more almond flour, but the texture will be more like crepes than fluffy pancakes. The sweetness comes from coconut oil, almond milk, or allulose.

These pancakes make a great side to any breakfast but are also delicious on their own. You could always add sugar-free syrup for even more sweetness. Try them with a knob of butter and some berries on top.