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| topped with sugar free syrup |
Pancakes
Ingredients
2 eggs
2 tablespoons Organic Virgin Coconut Oil
melted
2 tablespoons coconut milk
or whole milk
1 teaspoon sugar
¼ teaspoon salt
2 tablespoons sifted Organic Coconut Flour
¼ teaspoon baking powder
2 tablespoons Organic Virgin Coconut Oil
melted2 tablespoons coconut milk
or whole milk1 teaspoon sugar
¼ teaspoon salt
2 tablespoons sifted Organic Coconut Flour
¼ teaspoon baking powder
Method
Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes, if you make them small. I made mine large and had two or three pancakes.
with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes, if you make them small. I made mine large and had two or three pancakes.Recipe from Samantha N. - Thank you!
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| Whipped topping with heavy cream and stevia |
Variation from Samantha N.
Add in dairy free chocolate chips and then cook the pancakes.
For whipped cream, refrigerate a can of whole coconut milk the night before. Then when you take it out the fat is separated from the milk. You scoop out all the fat on top and put it in a bowl. Then you get a hand mixer and whip up the coconut fat. Once it has kind of a marshmallow consistency you can add stevia
, vanilla etc. A pack of stevia and a little cinnamon and vanilla, taste great for fall flavors. FYI, if you put the whipped cream on the hot pancakes it will melt. But it just makes it all the more delicious.
For whipped cream, refrigerate a can of whole coconut milk the night before. Then when you take it out the fat is separated from the milk. You scoop out all the fat on top and put it in a bowl. Then you get a hand mixer and whip up the coconut fat. Once it has kind of a marshmallow consistency you can add stevia
, vanilla etc. A pack of stevia and a little cinnamon and vanilla, taste great for fall flavors. FYI, if you put the whipped cream on the hot pancakes it will melt. But it just makes it all the more delicious.
Eventually I will have to try and add in blueberries, but so far I have not made them with fruit mixed in. I do prefer these to the Ricotta Pancakes that I had made previously. These are light and fluffy, not such a difficult sell for trading in your regular weekend pancakes for the low carb version. These are now my go to recipe when hubby wants pancakes, he gets the regulars ones, and I get these, and I no longer feel cheated.
Okay here are the nutritional stats from entering the information into the Lean Cuisine custom meal planner.
Total Nutrition Facts
Calories: 325.1
Total Fat 21.9g
Saturated Fat 16.3g
Cholesterol 211.5mg
Sodium 428.7mg
Total Carbohydrate 21.2g
Dietary Fiber 10.9g
Sugars 4.9g
Protein 11.8g
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