Let me start by saying although I use coconut flour – these definitely do NOT have a coconut taste. It’s amazing that you can hide the taste so easily! I used vanilla in these pancakes and it was delicious – DEEELICIOUS. Top it with some fruit (keto friendly) and sugar free syrup!
What you’ll need:
- 4 egg whites (I used 2 eggs + 2 whites from cartons)
- 2 egg yolks
- 1/4 cup sugar substitute
- 1/2 cup heavy cream
- 1/4 cup coconut flour (or 3/4 cup almond flour)
- 1 tsp vanilla
*you may notice theres no baking powder or soda – that’s because the fluffy egg whites wil make it rise.
Place your egg yolks and egg whites in separate bowls.
Add sugar substitute to the egg YOLKS and mix together. Whisk in your heavy cream before stirring in your choice of flour.
Mix in your vanilla and set aside.
With a hand or stand mixer, beat your eggs whites until they are stiff peaks.
Slowly stir in your egg whites to the batter.
On a non-stick pan, pour a ladle of batter and heat on medium. You should flip it when bubbles start to appear on the top of the pancake. (roughly 3-5 minutes)
Cook for an additional 3-4 minutes.
This makes roughly 10 pancakes
Nutritional information (per pancake)
- CALS: 72
- FAT: 5.8
- CARBS: 2.1
- FIBRE: 1
- PROTEIN: 2.6
These pancakes were very good. A bit fragile to turn over because of the egg whites. My only suggestion is a bit of salt in the batter.
I just made these for the first time and I agree about the salt. Otherwise they are wonderful.