Aunt Rocky's Fluffy LCHF Pancakes (Low Carb, Grain Free, Gluten Free, Low Glycemic) recipe
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Ingredients
- ½ cup coconut flour 1 ½ tablespoons erythritol 1 tablespoon oat fiber (such as LifeSource Foods®) ½ teaspoon gluten-free baking powder (such as Rumford®) ¼ teaspoon xanthan gum 1 pinch salt 1 teaspoon oil, or as desired 5 large eggs ½ cup butter, melted 3 tablespoons water 3 tablespoons heavy whipping cream 1 teaspoon cider vinegar (such as Bragg®) 1 teaspoon vanilla extract
Nutrition Info
- 132.5 caloriescarbohydrate: 6.5 gcholesterol: 100.4 mgfat: 11.4 gfiber: 3.3 gprotein: 3.5 gsaturatedFat: 6.4 gservingSize: -sodium: 120.1 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Aunt Rocky's Fluffy LCHF Pancakes (Low Carb, Grain Free, Gluten Free, Low Glycemic)
Directions
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Whisk coconut flour, erythritol, oat fiber, baking powder, xanthan gum, and salt together in a bowl, breaking up any lumps in the coconut flour.
Preheat a griddle or pan over medium-low heat and lightly oil the surface.
Mix eggs, butter, water, cream, vinegar, and vanilla extract into the bowl with the coconut flour mixture. Stir well to combine, batter will be thicker than regular pancake batter.
Scoop 1/4 cup batter at a time onto the preheated griddle, leaving space between each pancake and smoothing the tops slightly. Cook until bubbles form, edges begin to dry, and the bottom is browned, 2 to 5 minutes. Flip pancakes carefully using a thin spatula, continue cooking until firm and browned on the second side, about 1 minute more.