Low-Carb Coconut Flour Pancakes

Recreating my kids favorite meals into a healthier version is my jam. Who doesn’t love a delicious stack of crispy on the outside pancakes? Using a grain-free flour is important to your overall health so that you can better control your blood glucose levels. In this low-carb recipe I use coconut flour which offers a nutritious substitution filled with nutrients, such as fiber. I also love the taste and texture of coconut flour here - light and fluffy. It’s a very simple recipe to make and everyone will love it topped with fresh berries, sugar-free maple syrup (or drizzle some honey on top), whipped coconut cream or even a dollop of macadamia nut butter. Keep leftovers in the fridge for a quick snack.

Makes 8 pancakes

Ingredients

• 4 eggs

• 1/4 c. unsweetened coconut milk from a carton

• 3 T. coconut oil, melted 

• 1 T. Lakanto maple flavored syrup

• 1/4 c. coconut flour

• 1/4 t. baking powder

• 1/4 t. sea salt

• avocado oil spray or ghee
  

Directions

• Heat a griddle or large skillet over medium heat.

• In a large bowl, whisk eggs, milk, melted coconut oil and maple syrup until well combined. 

• In another bowl, whisk coconut flour, baking powder and salt until well blended.

• Add dry mix into wet mixture and stir with a fork until well combined and no lumps.

• Grease griddle or skillet with oil or ghee. 

• Drop ¼ cup of batter onto the hot griddle. 

• Cook 3 to 4 minutes until bubbles begin to form on top, then flip.

• Cook on the other side 1 to 2 minutes until cooked through.