These keto coconut flour pancakes are a super easy breakfast that happen to be perfect for low carb diets. Serve with blueberries and sugar-free pancake syrup for a real treat!
2tablespoonlight flavored oil (plus 2 teaspoon more for the pan)
2tablespoonwater
Instructions
Thoroughly whisk the first 7 ingredients together in a small bowl.
In a medium bowl add the sour cream and whisk with one egg. Whisk in the remaining eggs, oil and water.
Add the dry ingredients to the wet ingredients and whisk until just combined. There will be a few lumps and the batter will be thick. Do not over-mix.
Heat a non-stick frying pan over medium with 2 teaspoons of oil. When hot, wipe out the excess oil with a paper towel.
Ladle or spoon ¼ cup batter into the pan and spread in a circular motion to about 3-4 inches in size. Cook approximately 3 minutes and flip when the edges lose their shine, becoming dull. Cook for a further 3 minutes. (Larger pancakes will take longer to cook.)
Serve hot with your favourite toppings. Enjoy!
Makes 8 small pancakes or 4 large pancakes and serves 4 people.
4.29 NET CARBS PER SERVING.
Notes
Leftovers can be stored in the fridge an reheated in the toaster to enjoy the next day.