Low-Carb Fig & Cinnamon Coconut Pancakes

4.8 stars, average of 49 ratings

Low-Carb Fig & Cinnamon Coconut PancakesPin recipeFollow us 125.0k

As I discovered earlier, raspberries go great with vanilla, while fresh figs are amazing with cinnamon. Don't be afraid to include figs in your diet — fresh figs are not as high in carbs as dried figs. They are rich in fiber and a good source of vitamins and minerals such as potassium, beta carotene and calcium. The carb count in fresh figs is similar to blueberries. You can also use peanut or almond butter instead of the yogurt.

Hands-on Overall

Nutritional values per serving (4 mini pancakes)

6.8 grams 2.8 grams 15.2 grams 29.6 grams 20.3 grams 364 calories
Total Carbs9.5grams
Net Carbs6.8grams
of which Saturated20.3grams
Magnesium44mg (11% RDA)
Potassium386mg (19% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (17%), fat (75%)

Ingredients (makes 8 mini pancakes)



  • 1/2 cup full-fat yogurt or coconut yogurt (125 g/ 4.4 oz)
  • 1/2 tsp cinnamon
  • 4 fresh baby figs (40 g/ 1.4 oz) or 1 regular fig


  1. Crack the eggs into a bowl and beat them well with a whisk or fork.

  2. In a separate bowl, mix coconut flour, desiccated coconut, almond flour, cinnamon and baking soda. Add it to the bowl with eggs and spoon in the coconut milk. Mix well.

  3. Add the sweetener (stevia or Erythritol are great low-carb options).

  4. In a small bowl, mix the yogurt with cinnamon. Wash the fresh figs and place them on a paper towel.

  5. Grease the pan with half of the coconut oil and set the cooker on low heat. Spoon about 1 tablespoon of the pancake batter on the pan creating small pancakes and cook briefly. When bubbles start to appear on the top of the pancake, flip on the other side and cook for another minute.

  6. When done, place on a serving plate by creating two layers of pancakes and yogurt. Top each of them with freshly cut baby figs, and sprinkle with cinnamon!

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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