April 27th, 2024
Recipes
Fluffy Low-Carb Pancakes
Valentina P
- Difficulty
•
- Time 15"
Extra fluffy low-carb pancakes made with almond flour, coconut flour, yogurt, and eggs. Easy.
How To MakeDiet Type: Low-carb
Shopping List
-
For the Base
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 5 eggs
- 33333333/100000000 cup plain yogurt (dairy or non-dairy)
- 1/4 cup milk (dairy or non-dairy)
- 2 tablespoons sugar (or 1:1 sugar substitute)
- 1 teaspoon baking powder
- butter or coconut oil, for frying Optional Mix-Ins
- vanilla extract, blueberries, chocolate chips and/or cinnamon
Instructions
- Step 1: Stir together the almond flour, coconut flour, sugar, and baking powder.
- Step 2: In a separate bowl, whisk together the eggs, yogurt, and milk. Add the wet to the dry ingredients and stir just until no lumps remain without over-mixing the batter.
- Step 3: Fold in any optional mix-ins. Let the batter sit for 5 minutes. It will be thick.
- Step 4: Heat a nonstick pan over medium heat. Melt a dab of butter or coconut oil in the pan and swirl to coat the pan.
- Step 5: Pour about 1/3 cup of batter into the pan and spread it flat-ish with a spoon (the batter will be quite thick). Cook until the edges start to firm up. Flip and cook for another 1 to 2 minutes until the pancakes are super fluffy and cooked through. Note: These pancakes won't get bubbles on them as they cook, so it's important to keep an eye on them to prevent burning.
- Serve: Serve with your favorite toppings. Enjoy!
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Fluffy Low-Carb Pancakes
PT15M 1 cup blanched almond flour 1/4 cup coconut flour 5 eggs 33333333/100000000 cup plain yogurt (dairy or non-dairy) 1/4 cup milk (dairy or non-dairy) 2 tablespoons sugar (or 1:1 sugar substitute) 1 teaspoon baking powder butter or coconut oil, for frying vanilla extract, blueberries, chocolate chips and/or cinnamon Gluten Free Paleo Low-Carb 8 Servings
Ingredients:
