Ingredients for Fluffy Low Carb Gluten Free Pancakes
- 1/4 cup heavy cream
- 2 large eggs
- 1/4 cup water
- cup oat flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1-2 tablespoons granulated erythritol
- Oil for greasing griddle (as needed)
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How to Make Fluffy Low Carb Gluten Free Pancakes
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, whisk together eggs, milk (or milk alternative), cream (or coconut milk), and sweetener.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as berries, sugar-free syrup, or a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
4g
Fat
34g
Carbs
7g
