The Best Low Carb Coconut Flour Pancakes
The Best Low Carb Coconut Flour Pancakes might be just the side dish you are searching for. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 132 calories, 4g of protein, and 11g of fat per serving. This recipe serves 12. For 43 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from All Day I Dream About Food has 1538 fans. If you have coconut flour, butter, sparkling water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 16%. Try Low Carb Pancakes With Soy and Coconut Flour, Low Carb Coconut Flour Pancakes – Gluten Free, and Pumpkin Coconut Flour Pancakes – Low Carb and Gluten-Free for similar recipes.
Servings: 12
Ingredients:
1/2 tsp baking powder
1/4 cup butter, melted
Additional butter or oil for the pan
1/2 cup coconut flour
6 large eggs
1/2 tsp salt
3/4 cup sparkling water
3 tbsp Swerve Sweetener
1/2 tsp vanilla extract
Equipment:
oven
whisk
bowl
frying pan
baking sheet
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to 200F.
2. In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt.
3. Add eggs, butter, and vanilla and stir to combine.
4. Add sparkling water and whisk until smooth.
5. Let batter rest a few minutes to thicken*.
6. 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).
7. 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.
8. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
9. *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.
Nutrition Information:
covered percent of daily need
