Coconut Flour Pancakes [Low Carb]

It was a rare 30 degrees Farenheight when I woke up this morning, so I was definitely craving pancakes. Luckily I had some coconut flour in my pantry, so I could indulge without my blood sugar crashing first thing in the morning. One of the even better things about these pancakes is that one serving also gives you a full serving of protein, so no need to cook anything else to go with them!

To maintain low carb, enjoy these pancakes plain or with butter, or with your favorite sugar free maple syrup. Alternatively, enjoy with honey, regular maple syrup, fruit, whipped cream, or any topping of your choice.

(These pancakes make a great low-carb dessert, too!)

---

Prep Time: 5 Minutes | Cook Time: 10 Minutes| Total Time: 15 Minutes

Special Equipment

• 1 Large Frying Pan

• 1 Large Mixing Bowl

• 1 Small Bowl

• 1 Spatula

• 1 Whisk

Ingredients (US Standard)

Dry Ingredients

• 1 packet (2g) Stevia (or Splenda)

• 1/4tsp Salt

• 1/4cup Coconut Flour

• 1/2tsp Baking Powder

Wet Ingredients

• 4 tbsp (1/4cup) Unsalted Butter, melted

• 1/4cup Heavy Cream (or Sour Cream)

• 3 Large Eggs

• 1/2tsp Vanilla Extract

Additional Ingredients

• Cooking Spray

Ingredients (Metric)

Dry Ingredients

• 2g Stevia (or Splenda)

• 1.4g Salt

• 30g Coconut Flour

• 1.2g Baking Powder

Wet Ingredients

• 56g Unsalted Butter, melted

• 59mL Heavy Cream (or Sour Cream)

• 3 Large Eggs

• 2.5mL Vanilla Extract

Additional Ingredients

• Cooking Spray

Method

1. In small bowl, use fork to combine all Dry Ingredients (Stevia, Salt, Coconut Flour, Baking Powder)
   

2. In large mixing bowl, use whisk to combine all Wet Ingredients (Butter, Heavy Cream, Eggs, Vanilla Extract)
   

3. Pour dry mixture from Step 1 to bowl of Wet Ingredients, and combine with whisk until no dry mixture remains.
   

4. Grease frying pan with cooking spray, and heat on Medium for 1-2 minutes. Use a heaping tablespoon for each pancake (they will be about 3 inches in diameter). Cook until edges are golden and bubble form on top before flipping.
   

5. Cook for an additional minute before transferring pancakes to a large plate. Repeat until no batter remains.

---

Nutritional Data (With Heavy Cream)

Yield: 8 pancakes (3" diameter)

Serving Size: 4 pancakes

Calories: 467 | Protein: 10.5 | Carbs: 5.4 | Fiber: 2.5 | Fats: 21

Nutritional Data (With Sour Cream)

Yield: 8 pancakes (3" diameter)

Serving Size: 4 pancakes

Calories: 437 | Protein: 11.5 | Carbs: 6.4 | Fiber: 2.5 | Fats: 19

---

This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.