At only 4.4g net carbs per serving, these coconut flour pancakes definitely satiate the pancake craving, especially paired with sugar free berry syrup.
Ingredients
- 2 eggs, room temperature
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 drop EZ-Sweetz
- 1 drop liquid Stevia
- ¼ cup coconut flour
- ½ tsp baking soda
- ⅛ tsp salt
- butter, for frying
Method
- In a small bowl, beat eggs vigorously until frothy, about 2 minutes. Mix in cream, vanilla, and sweeteners.
- In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).
- Stir 3/4 of the wet mixture into the dry until the coconut flour is incorporated. Allow to sit for 3-5 minutes. Batter should be really thick, like brownie batter. If it is nice and thick, add the rest of the wet ingredients. (I used all of the wet ingredients. I think this step is to allow for coconut flour that might have adsorbed moisture during storage.)
- While batter is thickening, preheat a griddle over medium to medium-low heat. Add butter or coconut oil, if needed. Ladle about 1/4 cup of batter onto the griddle, spreading the batter out to 2-3-inches in diameter. Cook for a few minutes, until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.
- Serve hot with butter and maple syrup, or with fruit.
2 Notes for Coconut Flour Pancakes