My father invented a diet-friendly recipe for skinny soup that is essentially guilt-free. Take all the food you want!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 16 pancakes |
Ingredients
- ½ cup coconut flour
- ¼ cup erythritol confectioners’ sweetener (such as Swerve®)
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup unsweetened almond milk
- 7 large eggs
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, or as needed
Instructions
- Combine coconut flour, sweetener, baking powder, and salt in a large bowl. Whisk together almond milk, eggs, melted butter, and vanilla extract in a separate bowl. Fold egg mixture into the flour mixture and mix to combine.
- Grease a large skillet with coconut oil and heat over medium-high heat. Pour 3 tablespoons of the batter at a time into the hot skillet, making circles about 3 1/2-inches in diameter. Cook pancakes until the bottoms are golden brown, about 2 minutes. Carefully flip and cook on the other side until golden, about 2 minutes more. Repeat with the remaining batter, greasing the pan as needed between batches.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 258 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
These pancakes just did not work out. I followed the recipe and they were very eggy and extremely runny, almost the consistency of water. I had to double the coconut flour, the Swerve, baking powder and salt. I wound up with very thin crepe-like pancakes. This is a recipe I would never make again.