Thick and Fluffy Low Carb Pancakes
Thick and fluffy low-carb pancakes with an optional coconut butter vanilla glaze.
Ingredients
| 1/3 cup | 80 ml | coconut flour (pancakes) |
| 2/3 cup | 160 ml | almond flour (pancakes) |
| 1 tsp | 5 ml | baking powder (pancakes) |
| 3 | large eggs, see notes for vegan option (pancakes) | |
| 1 serving | liquid stevia (pancakes) | |
| 1/2-3/4 cup | 120–180 ml | coconut milk (pancakes) |
| 1/2 tsp | 2.5 ml | vanilla extract (pancakes) |
| 1 T | coconut butter (glaze) | |
| 2 T | coconut milk (glaze) | |
| 1 T | granulated sweetener of choice (glaze) | |
| 1/2 tsp | 2.5 ml | vanilla extract (glaze) |
Instructions
- In a large mixing bowl, add your dry ingredients and set aside.
- In two small bowls, separate the egg yolks from the whites.
- Add the egg yolks, coconut milk, and liquid stevia to the dry ingredients and mix very well. If the batter is too thin, add extra almond flour. If the batter is too thick, thin it out with a little extra coconut milk.
- Whisk the egg whites well, until slight peaks start to form. Slowly fold into the pancake batter and allow to sit to thicken approximately 5 minutes.
- Grease a non-stick pan on medium heat. When hot, pour small 1/4 cup portions of batter and if possible, place a lid on top. When bubbles start to form on the edges, flip and continue cooking until slightly golden. Repeat until all the pancake batter is used up.
- Prepare your optional glaze by combining all your glaze ingredients and drizzling over the cooked pancakes.
Notes: For the vegan option, make these pancakes. Healthy Fluffy Low Carb Pancakes should be enjoyed fresh, but can be refrigerated to enjoy later. They will keep for up to 5 days. They are freezer friendly, and will keep for up to 2 months.