Coconut Flour Pancakes low carb
- Preparing Time: 15 minutes
- Total Time: 20 minutes
- Served Person: 5
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup melted butter
- 1/2 teaspoon vanilla
- toppings
- 6 large eggs
- 1/2 cup coconut flour
- 3 tablespoons swerve or equivalent low carb sweetner of choice
- 3/4 cup water sparkling may make fluffier
- ghee, oil or spray for griddle or pan
- low carb syrup, yogurt, berries
- Carbohydrate 8.86137142857143 g
- Cholesterol 278.2025 mg
- Fat 17.2273798571429 g
- Fiber 5.1437772998184 g
- Protein 9.70232985714286 g
- Saturated Fat 9.74685285714286 g
- Serving Size 1 1 Serving (128g)
- Sodium 450.1521 mg
- Sugar 3.71759412875303 g
- Trans Fat 1.6448042 g
- Calories 230 calories
Whisk together the flour, salt, baking powder and Swerve. Then whisk in eggs, butter and vanilla until smooth. Mix in the water. Let the batter stand for 5 minutes to allow the coconut flour to hydrate. Heat the griddle or pan on medium high heat. Spray or brush with oil, butter or ghee. Mix the batter, if too thick add some more water. Ladle enough to make a 4 to 5 inch pancake. It will puff up as it cooks. Cook until a few bubbles form on the top (they most likely will not pop like regular pancakes though) and flip. If not brown enough, leave the others and catch the first up after cooking side 2. Flip and cook until golden on both sides. Serve with toppings of choice- low carb syrup, berries, yogurt, etc. These actually heat up well for left overs.
