Low Carb Pancakes With Soy and Coconut Flour

READY IN: 25mins
Recipe by EasternCook

If you do not like to use soy flour, I'm sure you could substitute almond flour in this recipe. I found this on Bob's Red Mill's website. I've modified this recipe to make it low carb and vegetarian. These are not super fluffy and slightly dense. I found these to be very filling and taste great with my Blueberry Pancake Syrup, which is low carb also. ETA: I made this with almond flour and it tasted very good. I needed to add a few spoonfuls of additional coconut flour to thicken the batter.

Top Review by Tea Jenny

This is a good recipe, but if like me you grind your own flour make sure your flour is ground well mine wasn't and I stupidly put all my wet into my dry and the result was a very runny pancake, totaly my fault, but please don't let my mistake put you off as they taste fantastic. I used almond and coconut and I had to add a bit of flax to thicken it up but they were very good and I will make them again, but I will take more care the next time. I can't have soy so almond was a good substitute. I served them with the compote recipe#298748#298748 you must make this it's so easy to make. Thank you for posting made for Honor thy Mother the diabetic forum May 2011

Ingredients Nutrition


  1. Mix wet ingredients and mix dry ingredients.
  2. Pour wet into dry ingredients and mix just until combined.
  3. This batter will be thicker than normal pancake batter.
  4. Cook in pan/griddle on med heat with oil. (it will not 'bubble' like regular pancakes).
  5. Flip when underside is browned.
  6. The middle of these pancakes will feel a bit soft on the inside. Once cooled a bit, it will firm up.

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