Prep 5 mins
Cook 10 mins
Soy-free, low-carb pancakes. These taste really great with butter and just a smidge of sugar-free syrup. Try adding 1/2 tsp vanilla extract to the batter.
- 4 tablespoons butter, melted
- 4 tablespoons heavy cream
- 2 teaspoons Splenda granular
- 1⁄2 teaspoon salt
- 4 eggs
- 4 tablespoons coconut flour
- 1⁄2 teaspoon baking powder
- Whisk together butter, cream, Splenda, salt, and eggs.
- In another bowl, combine coconut flour and baking powder.
- Mix dry ingredients into the wet ingredients.
- Heat a nonstick skillet over medium heat and grease lightly with oil or butter.
- Spoon batter onto skillet to make pancakes about 3 inches in diameter.
Better than "real" pancakes! It's great to have a low carb, gluten free alternative. Thanks. I am sensitive to dairy as well as gluten so I substituted almond mild for the cream and I don't like Splenda so I used Xylitol. Perfect!
I was looking for a recipe that was "Whole30 compliant" (basically Paleo...dairy and gluten free). Trying several other recipes yielded disappointing results. Adapting this recipe to my needs, I used almond butter in place of regular butter, and coconut milk in place of heavy cream. I also bumped up the quantity of coconut milk to twice the amount that is listed for heavy cream (ie for every egg used, 2 TBS of coconut milk). These cakes turned out great. Nutty, fairly moist and quite filling.
I cut this way down as 16 pancakes was a bit too much for DH and myself but it turned out ok, I am still experimenting with different flours and this was my first recipe with all coconut flour. I found them to be a bit chewier for me but the flavour was fine maybe my flour wasn't the best but I didn't like the texture sorry. because I cut it way down I do think that might have something to do with it. thank you for posting. Made for Honor thy Mother the diabetic forum. May 2011.