Light and Fluffy Coconut Flour Pancakes (Low Carb and Gluten-Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 91.2
- Total Fat: 6.7 g
- Cholesterol: 103.4 mg
- Sodium: 158.2 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 2.7 g
- Protein: 4.4 g
View full nutritional breakdown of Light and Fluffy Coconut Flour Pancakes (Low Carb and Gluten-Free) calories by ingredient
Introduction
Recipe from All Day I Dream About Food http://alldayidreamaboutfood.com/2012/04/light-and-fluffy-coconut-flour-pancakes
-low-carb-and-gluten-free.html Recipe from All Day I Dream About Food http://alldayidreamaboutfood.com/2012/04/l
ight-and-fluffy-coconut-flour-pancakes
-low-carb-and-gluten-free.html
Number of Servings: 12
Ingredients
-
8 tbsp Coconut Secret Raw Coconut Flour (by GFERBER)
3 tsp Swerve Granulated (1 tsp) net carb (by IMENONELSE)
.5 tsp Baking Powder
.5 tsp Salt
6 large Egg, fresh, whole, raw
.25 cup Butter, unsalted
.5 tsp Vanilla Extract
6 oz Canada Dry, Sparkling Seltzer Water
Tips
Definitely keep these small and wait till the top of the pancake gets set before flipping.
Directions
Preheat oven to 200F.
In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and vanilla and stir to combine. Add sparkling water and whisk until smooth. Let batter rest a few minutes to thicken*.
Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two or three tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
Cook until bottom is golden brown, top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
*Cook's Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your pancakes may appear flat when cooking on the first side but puff up when flipped.
Notes
Serves 6 (about 12 pancakes, 2 per serving). Each serving has 2.53g NET CARBS.
Serving Size: Yield: 12 pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user LADYROSE.
In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and vanilla and stir to combine. Add sparkling water and whisk until smooth. Let batter rest a few minutes to thicken*.
Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two or three tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
Cook until bottom is golden brown, top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
*Cook's Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your pancakes may appear flat when cooking on the first side but puff up when flipped.
Notes
Serves 6 (about 12 pancakes, 2 per serving). Each serving has 2.53g NET CARBS.
Serving Size: Yield: 12 pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user LADYROSE.