I have finally begun to add recipes to my blog!
Coconut is my new best friend!! Try these amazing low carb pancakes for a treat!
Now you can definitely have your cake and EAT it too!!
Fluffy Coconut Flour Pancakes
4 eggs
1 cup whole milk or light cream
2 tsp vanilla
1 TBSP of Splenda or Xylitol
1 tsp baking soda
1/4 tsp salt
dash of cinnamon
butter for frying - you can also use coconut oil, but since I like buttery pancakes, I opted for the butter, although next time I am going to try the coconut oil because I just read today that it helps increase your metabolism and we all know that is a GREAT benefit!!
Directions:
Preheat griddle over med-low heat. In small bowl, beat eggs and milk just until frothy, about 30 seconds.
Beat in vanilla and sweetener.
In separate bowl, combine coconut flour, baking soda, salt and cinnamon. Mix well. Stir wet mixture into dry mixture. Stir well until mixture resembles pancake batter.
Drop slight 1/4 cupfuls of batter onto griddle. Spread out slightly with back of spoon, as the batter will be very thick. Keep pancakes to about 2-3 inches in diameter. Cook for a few minutes on each side, until the top begins to dry out a little. Flip and cook for 2-3 minutes longer, keeping an eye on them so they don't burn. Serve with butter, real maple syrup, honey or sugar free syrup. Since I am counting my carbs, I opted for the sugar free syrup and butter.
Makes 6-7 pancakes
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| Batter will be thick. Keep a close eye as they tend to burn, especially when frying in butter. |
