Ingredientes para Low Carb Pancakes With Soy And Coconut Flour
- 1/4 cup soy flour (or substitute with 1/2 cup almond flour)
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- Cornstarch
- Stevia Powder
- Oil
- Eggs
- Soymilk
- Lemon Juice
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Cómo preparar Low Carb Pancakes With Soy And Coconut Flour
- In a large bowl, whisk together the wet ingredients: 1 cup unsweetened almond milk, 1 large egg, 1 tablespoon melted coconut oil, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together the dry ingredients: 1/2 cup coconut flour, 1/4 cup soy flour (or substitute with 1/2 cup almond flour, adjusting coconut flour as needed for consistency), 1/4 cup erythritol or your preferred low-carb sweetener, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thicker than regular pancake batter.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. The center may feel slightly soft when you flip them; this will firm up as they cool.
- Serve immediately with your favorite low-carb syrup or toppings. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
5g
Carbs
1g
