This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.
Even though I developed a pretty good pancake recipe a year ago (posted here), I found myself wanting pancakes that were light and fluffy like my old flour-based ones. I also wanted to make some that didn’t have xanthan gum in them (as it caused one of my family members unpleasant GI issues).
I decided to play around with my original recipe but this time, I added just a touch of coconut flour to the almond flour, and just a bit more egg. These pancakes came out amazing — so good in fact, that I made chocolate chip pancakes with the same recipe, the next morning. This recipe is for both!
Light, and Fluffy Low Carb Pancakes
(makes 12 x 3″ diameter pancakes)
1 1/4 cups almond flour
1/8 cup coconut flour
2 tsp baking powder
1 tsp Swerve® sugar replacement, granulated
1/4 tsp salt
(Optional: 40 g – 85% dark chocolate, finely chopped)
5 large eggs
1 1/2 tsp real vanilla extract (I used homemade)
1/3 cup whole milk (I used goat’s milk because that’s what I have)
1/4 cup light olive oil
- In a medium sized bowl, put the almond and coconut flour, baking powder, , Swerve® and salt.
- In a smaller bowl, beat the eggs, add the milk and real vanilla extract, add oil and mix well.
- preheat cast iron pan to medium and while heating, mix the wet ingredients and fold into the dry ingredients.
- If using, toss chocolate chunks into batter and mix well.
- When the fry pan is hot, melt some of the butter and make 3 pancakes per pan (each 3″ in diameter)
- Cover pan for a minute or two to enable pancakes to rise well and to cook inside. They will start to look a little dry around the edges.
- When the edges of the pancakes loose their wet look, lift off cover and gently flip each of them over and re-cover the pan until the second side finishes cooking. (I press the middle with a clean finger to see if they spring back)
Macros (for 2 pancakes – without chocolate chips)
Carbs: 3 g (net) / 6 g total
Fat: 23 g
Protein: 9 g
If you would like to know how this recipe and some of my other recipes on this website can be included into a low-carb Meal Plan designed for you, I’d be glad to help.
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