My favorite recipe for pancakes. Low carb & Gluten-free!
Course
Breakfast
Cuisine
American
Keyword
Pancakes
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings4Servings
Ingredients
Dry Ingredients
¼cupoat flour
¼cupflax seed meal
¼cupcoconut flour
¼cupalmond flour
2tsp.baking powder
¼tsp.saltI use pink Himalayan, but you can use whatever you like
Wet Ingredients
1½TBSPcoconut oiljust a rounded spoonful, melted for about 30 seconds in the microwave
2eggs
1cupmilkmay need more if batter is too thick or if you prefer thinner batter
1tsp.vanilla extract
Optional: berries or other add ins of choiceideas include nuts, blueberries, blackberries, chocolate chips or other fun flavored baking chips, cherries, etc. *note that these will potentially change the carbohydrate count of the pancakes.
Instructions
In a small bowl, whisk together all of the dry ingredients and set aside.
Melt the coconut oil in a large glass measuring cup (4 c. size is perfect) and then quickly whisk in the eggs before they get a chance to cool the oil and turn it back into its solid state. Once the eggs and oil are fully combined add in the milk and vanilla and whisk to combine.
Stir the dry mix into the wet mix until it is smooth.
Heat a griddle or pan on the stove to medium high heat and lightly grease. The pancake batter will thicken slightly as it sits and waits for the griddle to heat.
Mix any add-ins into the batter, or sprinkle them onto the top of the pancakes once they have been spooned onto the griddle.
Spoon pancakes onto the hot pan or griddle and cook for about 2 minutes per side, 4 minutes total, or until they are browned and have puffed up to almost twice their starting height.
Serve with butter, syrup, yogurt, or anything else that strikes your fancy. Oh, and definitely coffee! We can’t forget the coffee! I like my Colombian coffee with a splash or two of half and half, or if I am really feeling decadent I use heavy cream! Mmmmm.