Low Carb Pancakes With Soy and Coconut Flour

Submitted by EasternCook

"If you do not like to use soy flour, I'm sure you could substitute almond flour in this recipe. I found this on Bob's Red Mill's website. I've modified this recipe to make it low carb and vegetarian. These are not super fluffy and slightly dense. I found these to be very filling and taste great with my Blueberry Pancake Syrup, which is low carb also. ETA: I made this with almond flour and it tasted very good. I needed to add a few spoonfuls of additional coconut flour to thicken the batter."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 10 small pancakes
• Serves: 10

ingredients

• 1 cup soy flour
• 1⁄3 cup coconut flour
• 1 tablespoon baking powder
• 2 teaspoons cornstarch
• 1 teaspoon stevia powder (more if you like a sweeter pancake)
• 2 tablespoons oil
• 2 eggs
• 1 1⁄2 cups soymilk (vanilla)
• 1 teaspoon lemon juice

directions

1. Mix wet ingredients and mix dry ingredients.
2. Pour wet into dry ingredients and mix just until combined.
3. This batter will be thicker than normal pancake batter.
4. Cook in pan/griddle on med heat with oil. (it will not 'bubble' like regular pancakes).
5. Flip when underside is browned.
6. The middle of these pancakes will feel a bit soft on the inside. Once cooled a bit, it will firm up.

Reviews

[Tea Jenny]

This is a good recipe, but if like me you grind your own flour make sure your flour is ground well mine wasn't and I stupidly put all my wet into my dry and the result was a very runny pancake, totaly my fault, but please don't let my mistake put you off as they taste fantastic. I used almond and coconut and I had to add a bit of flax to thicken it up but they were very good and I will make them again, but I will take more care the next time. I can't have soy so almond was a good substitute. I served them with the compote recipe#298748#298748 you must make this it's so easy to make. Thank you for posting made for Honor thy Mother the diabetic forum May 2011

 

[Charles R.]

Good recipe. I wish I could give it a 3 1/2 star review. The first two I cooked to the recipe with the exception of coconut milk in the same measure as called for. The batter was, as stated above, quite thick. The finished taste with vegan butter and organic syrup on top was a bit unusual as was the texture. Not bad per se but in a relative comparison to traditional pancakes the differences were pronounced. When I added almond butter and all natural raspberry preserves (my standard) both the texture and taste were well subdued. The second two cakes I added an additional 1/2 cup of almond milk to thin. That was a bit more than it needed. Also it did not affect the texture or taste much. Also, I found anything larger than saucer sized was unmanageable in the skillet. I will make these again. The ingredients are normally stocked in my pantry and the results were all in all satisfying. The next time I make them I will add 1/4C more liquid (coconut milk) and another tsp of baking powder. As with so many replacement recipes it is important to judge them on their own merit as well as comparatively, in my opinion.

 

[Lise S.]

These are really delicious! I wasn't sure if the oil in the ingredients was to be mixed in the liquids or used for the pan. I mixed it in and did not use oil in the pan. They came out great and I served them with a poppy seed syrup.

 

[Queen Roachie]

I normally don't rate if I changed the recipe, but in this case it was buttermilk for the soy milk and lemon so I think I'm ok. I have to be honest that the flavor of the soy flour was off putting to me so I'll try this with the almond meal next time. Still, it was nice to have pancake textured pancakes while the rest of the fam enjoyed the Alton Brown buttermilk cakes off this site with real maple syrup. Not that I'm jealous or anything. ;-) I'll try these again playing around with the flours and maybe adding some flax meal. Thanks for sharing.