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Aunt Rocky’s Fluffy LCHF Pancakes

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Level: Easy

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Description

Looking for a low carb pancake that has true pancake texture and mouthfeel? Here it is! These are so moist and buttery, you may not need to top with butter. Just drizzle with your favorite sugar free pancake topping and serve. Only 1 net carb each! Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, sugar free, dairy free, nut free, Paleo, CKD, Renal Diet, low potassium, low sodium.

Ingredients

  • ½ cups Coconut Flour
  • ½ teaspoons Rumford Baking Powder (or Other Gluten Free)
  • 1-½ Tablespoon Granular Erythritol (or Equivalent Sweetener)
  • 1 Tablespoon Lifesource Oat Fiber (See Note)
  • ¼ teaspoons Glucomannan (or Xanthan Gum)
  • 1 pinch Salt
  • ½ cups Butter, Melted (or Non Dairy Substitute)
  • 5  Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Bragg's Cider Vinegar
  • 3 Tablespoons Heavy Whipping Cream
  • 3 Tablespoons Water

Preparation

In a medium mixing bowl, whisk all dry ingredients well to break up any lumps in the coconut flour.

Before adding wet ingredients, start heating pancake griddle or pan(s) over medium-low heat (I use #4 on my electric stove), adding oil if necessary.

Add remaining ingredients, and mix well. (Batter is thicker than a regular pancake batter, but it needs to be to stay fluffy.)

Scoop by 1/4 cup scoops onto pan, leaving a little bit of space for spreading between each pancake. Smooth out just a little. Cook until the edges begin to dry and bottom is browned. The tops will get a few bubbles, like regular pancakes. Use the thinnest spatula you have to flip pancakes (they’re fragile at this point), and cook until pancake is firm and browned on the second side. If your batter gets too thick to scoop and pour, add 1 tablespoon more of water and whisk again.

Remove from heat and serve with favorite pancake syrup or toppings. These are very buttery, so you may not need to top them with more butter.

Extra pancakes should be stored in refrigerator or frozen.

Notes:
• Get the pans out before you begin. These pancakes are cooked on a lower heat to keep them from burning, so they’ll take longer than regular pancakes. You’ll get 3 pancakes per 12-inch round pan, and 4 pancakes in a square pan. If you have the pans and the stove space, it will go quicker using 2 pans at one time.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. If you can’t get oat fiber, you can try substituting psyllium husk powder. The texture won’t be quite the same, but the recipe will work.
• Nutrition information is based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving (1 pancake): Calories 119, Total Fat 10 g, Sodium 113 mg, Potassium 32 mg, Total Carbohydrate 3 g, Dietary Fiber 2 g, Net Carbs 1 g, Sugars 0 g, Protein 3 g. Macros: 84% fat, 12 %protein, 4% net carbs.

© October 16, 2016 Roxana Lopez for Aunt Rocky’s.

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