Low-carb pancakes are a tasty low-carb lunch or breakfast dish. Eggs, coconut flour, arrowroot, and milk are used to make the low-carb pancakes. Arrowroot is a binding agent derived from the starch of the arrowroot plant that imparts a crunchier texture to the pancakes.
This recipe produces about eight thin low-carb pancakes. One serving is equivalent to two pancakes. If you have any questions or comments about the recipe, please leave them at the bottom of the page!
Method of preparation
Combine the coconut flour, arrowroot, and salt in a medium mixing bowl. In a separate bowl, whisk together the eggs, water/milk, coconut oil/butter, and vanilla extract. If desired, add erythritol and cinnamon to the batter.
While stirring, add the liquid mixture to the dry mixture and whisk until there are no lumps. Allow the mixture to stand for 10 minutes to absorb moisture from the coconut flour.
Heat a frying pan over medium heat with butter or oil. Then, add 3 tablespoons of the batter to the pan and spread evenly. Bake the pancake for about 4 minutes on one side.
Then, using a spatula, flip the pancake and cook the other side for 1 to 2 minutes. Repeat this step until you've used up all of the batter and made about 8 small or 4 large pancakes.