Low Carb Pancakes with Soy and Coconut Flour
Start your day with a stack of fluffy, guilt-free goodness with these Low Carb Pancakes made with soy and coconut flour! Perfect for those following keto or low-carb diets, this recipe uses a clever blend of nutrient-rich soy flour and fiber-packed coconut flour to create light, tender pancakes without the carb overload. Enhanced with a touch of granulated sweetener, vanilla, and unsweetened almond milk, these pancakes are subtly sweet and incredibly satisfying. They come together in just 15 minutes, making them an easy breakfast option for busy mornings. Serve them warm and golden with your favorite low-carb toppings—think sugar-free syrup, fresh berries, or a dollop of whipped cream—for a wholesome and delicious way to start your day.
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Recipe Information
Ingredients
- 2 tablespoons Soy flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Granulated sweetener (e.g. erythritol or stevia)
- 2 large Eggs
- 3 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter or coconut oil (for greasing the skillet)
Instructions
In a medium mixing bowl, whisk together the soy flour, coconut flour, baking powder, and granulated sweetener until well combined.
In a separate bowl, beat the eggs lightly, then add the unsweetened almond milk and vanilla extract. Mix until smooth.
Slowly add the wet ingredients to the dry ingredients and stir until you achieve a slightly thick but pourable batter. If the batter is too thick, add an additional tablespoon of almond milk, one at a time, until desired consistency is reached.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
Scoop about 2 tablespoons of batter onto the skillet for each pancake, using the back of a spoon to gently spread and shape the batter into small circles.
Cook the pancakes for 2-3 minutes or until bubbles form on the surface and the edges look set. Gently flip the pancakes and cook for an additional 1-2 minutes until golden brown and fully cooked through.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm with your choice of low-carb toppings, such as sugar-free syrup, fresh berries, or a dollop of whipped cream.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.6 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
