Prep 10 mins
Cook 5 mins
This recipe comes from Healthy Indulgences blog. I make this recipe all the time, and it is by far some of the best pancakes I have ever had! They don't have any weird flavors and are so fluffy. 12 carbs per serving and this recipe makes one serving. You can replace the 1.5 T cream with 2T coconut milk and if using the coconut milk only use 3T water.
- 1 1⁄2 tablespoons heavy cream
- 1 large egg
- 3 1⁄2 tablespoons water
- 1⁄4 cup oat flour, sifted
- 2 tablespoons coconut flour, sifted
- 1⁄4 teaspoon aluminum-free baking powder
- 1⁄4 teaspoon sea salt
- 1⁄8 teaspoon pure stevia extract
- Heat a nonstick pan (yes, I use nonstick and refuse to apologize) to medium heat, or until a drop of water sizzles and "dances" around the skillet. You don't have to grease it.
- When measuring oat or coconut flour, sift a bit of it (or whisk it until the lumps are broken up), and lightly spoon the amount called for into a tablespoon or quarter cup measure. Level off with a knife.
- Whisk together egg and cream, and add dry ingredients.
- Whisk batter very well until there are no longer lumps.
- Let it sit for a minute or two to thicken up.
- Pour or scrape batter on to skillet, and cook until bubbles appear on surface of pancake.
- Flip and cook other side for about 30 seconds.
- Serve with butter and sugar-free maple syrup, or a bit of honey, if desired.
YUM! For low carb, GF, these are great. They were fuffy while still being dense and therefore flling. Not too eggy and better than straight coconut flour by far. I used a bit of vanilla liquid in the batter, and cooked in coconut oil. If you are GF, then you know to use GF ingredients for a truly GF pancake. I doubled the recipe to feed 2 adults (as a side) & 1 toddler. We all enjoyed these. Love that I can change the serving size on this site. Thanks for sharing!