Low carb pancakes aren't only healthier but are also pretty delectable. Should you like eating pancakes, but you choose to eradicate carbohydrates from your diet, attempt these yummy low carb pancakes. They are good for breakfast, lunch, dinner or snack. You'll be able to serve them with sugar-free maple syrup or with sugar-free jam.
Ingredients for low carb pancakes:
1 cup coconut milk, 1 cup of blueberries( if desired), 1 cup sifted oat flour, 3 large eggs, 1/2 cup coconut flour (or little less), 1 tsp. baking powder, 1/2 teaspoon sea salt, 2 tsp. vanilla extract, 2 tablespoons sugar-free sweetener (or more)
The best way to make Low Carb Pancakes:
In a single bowl whisk together oat flour, coconut flour, baking powder and salt. Separate egg yolks from egg whites. Take one more bowl and whisk the egg yolks, milk and vanilla. Add the dry ingredients and whisk till the batter is smooth. Use electric mixer and beat egg whites at medium speed until frothy. And beat at high-speed till soft peaks appear. Fold egg whites to the batter and whisk it. Heat a big non-stick pan and softly butter it. Pour cup of batter onto the skillet. Cook pancake above medium-high heat till bottoms are golden and you see that pancakes are starting to set. Sprinkle each pancake with a handful of blueberries and press lightly. Flip pancakes and cook until golden on the bottom and cooked through. Move pancakes to a plate and maintain them in the warm place. Serve with maple syrup. You can freeze these pancakes. Freeze pancakes in layers with waxed paper in between.
Extra Ideas For Delectable Low Carb Pancakes:
You could use buttermilk ot yogurt, as an alternative to other milk sort products. Add ingredients like cinnamon, fresh fruits, nuts or meat on top as the first side is cooking. For thinner pancakes add more milk or water and don't add raising agent.
Ingredients for low carb pancakes:
1 cup coconut milk, 1 cup of blueberries( if desired), 1 cup sifted oat flour, 3 large eggs, 1/2 cup coconut flour (or little less), 1 tsp. baking powder, 1/2 teaspoon sea salt, 2 tsp. vanilla extract, 2 tablespoons sugar-free sweetener (or more)
The best way to make Low Carb Pancakes:
In a single bowl whisk together oat flour, coconut flour, baking powder and salt. Separate egg yolks from egg whites. Take one more bowl and whisk the egg yolks, milk and vanilla. Add the dry ingredients and whisk till the batter is smooth. Use electric mixer and beat egg whites at medium speed until frothy. And beat at high-speed till soft peaks appear. Fold egg whites to the batter and whisk it. Heat a big non-stick pan and softly butter it. Pour cup of batter onto the skillet. Cook pancake above medium-high heat till bottoms are golden and you see that pancakes are starting to set. Sprinkle each pancake with a handful of blueberries and press lightly. Flip pancakes and cook until golden on the bottom and cooked through. Move pancakes to a plate and maintain them in the warm place. Serve with maple syrup. You can freeze these pancakes. Freeze pancakes in layers with waxed paper in between.
Extra Ideas For Delectable Low Carb Pancakes:
You could use buttermilk ot yogurt, as an alternative to other milk sort products. Add ingredients like cinnamon, fresh fruits, nuts or meat on top as the first side is cooking. For thinner pancakes add more milk or water and don't add raising agent.
About the Author:
The author is obsessed about homemade pancakes and has a complete website dedicated to it. It features recipes like low carb pancakes amongst others. For more of homemade pancakes, click recipe for thin pancake.
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