Indulge in Aunt Rocky's Fluffy LCHF Pancakes, a gluten-free, grain-free, and low-glycemic alternative to traditional pancakes. These fluffy delights are perfect for those following a low-carb lifestyle but still craving a delicious breakfast treat. With simple ingredients and easy preparation, you can enjoy a guilt-free stack of pancakes any time of the day!
Ingredients
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons coconut flour
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Stevia or low-carb sweetener, to taste
- Butter or coconut oil, for greasing the pan
Directions
- In a large mixing bowl, whisk together the eggs, almond milk, melted butter or coconut oil, and vanilla extract.
- Add the coconut flour, baking powder, salt, and sweetener to the bowl. Mix well until the batter is smooth and no lumps remain.
- Let the batter sit for 5 minutes to allow the coconut flour to absorb some moisture.
- Preheat a non-stick skillet or griddle over medium heat. Grease the pan with butter or coconut oil.
- Scoop 1/4 cup of the batter onto the hot skillet. Use the back of the spoon to spread the batter into a round shape.
- Cook for 2-3 minutes, or until the edges start to look set and bubbles form on the surface of the pancake.
- Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more butter or oil to the pan as needed.
- Serve the fluffy LCHF pancakes warm with your favorite toppings such as sugar-free syrup, fresh berries, whipped cream, or sliced almonds.
- Enjoy!
