You can make low carb pancake with almond flour or with coconut flour. I personally like the taste of coconut flour better. It tastes so good even my kids eat them with no complains. The good thing about this recipe is that you can skip sweetener in it. You can serve these pancakes with butter, cream cheese, cream, and strawberries.
Macros (per serving): Calories: 274 kcal – Fat: 23.39 g – Net carbs: 4.24 g (total carbs: 8.04 g, Fiber: 3.8 g) – Protein: 8.44 g
Ingredients Of Low Carb Pancake
- 2 tbsp coconut flour
- 2 eggs
- dash of stevia extract
- ¼ tsp baking powder
- 2 tbsp cream cheese
- 2 tbsp melted butter
- ½ tsp vanilla extract
Method Of Low Carb Pancake
- Put the eggs, cream cheese, 1 ½ tbsp. of melted butter (you’ll need the rest for frying the pancakes), vanilla extract and mix well.
- Add the coconut flour, baking powder, stevia to the mixture and mix again. Let the mixture sit for about 15 minutes. If the mixture is too thick, add a little bit of water (20-30 ml) and mix again until the consistency is right.
- In a pan on medium heat, add butter in and fry the pancakes in butter.
- Add the toppings cream and strawberries and serve!