Coconut Flour Pancakes
I LOVE pancakes. I grew up having weekend brunches with my family and pancakes were one of the recipes my dad taught me to make. Pancakes are the perfect #breakfast or #brunch items and this recipe is one of the easiest. They are fluffy, moist, and delicious!
This #pancake recipe calls for coconut flour, which is one of my favorite flours I've been using since my transition to a carb-conscious lifestyle. Coconut flour is a gluten-free, nut-free flour made solely from coconuts. It's rich in fiber and MCTs and may promote stable blood sugar, good digestion, and heart health. It's also known to boost weight loss and fight some infections. Need I say more to show why this alternative flour is so amazing?!
Top these pancakes with whipped cream, fresh fruit, and maple syrup!
2 large eggs
2 oz Cream cheese
3 tbsp Coconut flour
2 tbsp Heavy cream (or any milk of choice)
1 tbsp Sweetener
1/2 tsp (gluten-free) baking powder
1/2 tsp Vanilla extract
Blend all ingredients in blender until smooth. Wait a few minutes for bubbles to settle and batter to thicken a bit.
Fry pancakes in a buttered griddle or pan over medium heat, 1- 2 minutes per side. Note: when the edges start to bubble, it's time to flip. Repeat until batter is used.
* Nutrition facts have been sourced as a courtesy. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, as these do not affect blood sugar in most people. I try to be accurate, but feel free to make your own calculations.
Total Carbs- 7g
Net Carbs- 4g
Serving size: approximately 4 3-inch pancakes