I love pancakes and my diabetes loves when they're low carb pancakes. I have been making the same pancakes for 2 years now, they never let me down. Serving size: 1
-2 TBL Almond Meal (flour)
- 1 TBL Coconut Flour* Note Below
- 1 TBL Ground Flaxseed* Note below
-1/2 tsp Baking powder
-Dash of Cinnamon (optional)
-2 egg whites*Note Below
-1/3 tsp Vanilla Extract
-1/3 Cup unsweetened Applesauce or Apple butter
- 1 TBL Granular Sweetener
Each of these flours can interchange. You can do 1 Tablespoon of each or double up on the Coconut flour or Flaxseed or you can even use 4 Tablespoons of almond meal. What ever is most convenient.
*Save your 2 yolks for my paleo cookie cake recipe
or scramble them for your dog or yourself!
In One bowl start by whisking eggs. Then add applesauce, vanilla extract, & sweetener of choice. Next Add flours, baking powder, and pinch of cinnamon.
Let batter sit for a few minutes for flour to thicken slightly . I usually prepare my topping during this part. Using fresh fruit, flavored greek yogurt, nut butters, toasted coconut, all of the above and I could go on and on. Just use real food ingredients
Heat a nonstick skillet with coconut oil or butter and pour pancakes about 4" size. Cook on a medium heat, you don't want to smoke your pan! Once you see bubble and slightly dry edges, grab your spatula and FLIP...wait another 3-5 min and stack them up on your favorite Plate. (sometimes on the weekends my favorite plate is made of paper...aka no dirty dishes hooray! just remember to try & recycle!)
To Learn More about the products I used in this recipe, check out the links I have attached above!
-xo Charlotte Faith
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