ADIDAF Light and Fluffy Coconut Flour Pancakes (Waffles)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 95.0
- Total Fat: 7.1 g
- Cholesterol: 86.8 mg
- Sodium: 177.7 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 2.5 g
- Protein: 3.4 g
View full nutritional breakdown of ADIDAF Light and Fluffy Coconut Flour Pancakes (Waffles) calories by ingredient
Introduction
From alldayidreamaboutfood.com. Modified making a half batch and using only two eggs, a little bit more seltzer and some cinnamon. DELICIOUS and only 95 cal. each! From alldayidreamaboutfood.com. Modified making a half batch and using only two eggs, a little bit more seltzer and some cinnamon. DELICIOUS and only 95 cal. each!Number of Servings: 5
Ingredients
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4 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
5 tsp Swerve Granulated (1 tsp) net carb (by IMENONELSE)
.25 tsp Leavening agents, baking powder, low-sodium
.25 tsp Salt
2 large Egg, fresh, whole, raw
2 tbsp Butter, salted
.25 tsp Vanilla Extract
.5 tsp Cinnamon, ground
4 oz Canada Dry, Sparkling Seltzer Water
Tips
I made them in a Dash Mini Waffle maker so I could freeze them and pop into the toaster.
Directions
reheat 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.
Serving Size: Makes 5 mini waffles
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.
Serving Size: Makes 5 mini waffles